Don't get me wrong I love corned beef, but I couldn't even taste the sauerkraut or Swiss cheese. For me it's all about the balance.I was unaware there was too much corned beef on a sandwich
Don't get me wrong I love corned beef, but I couldn't even taste the sauerkraut or Swiss cheese. For me it's all about the balance.I was unaware there was too much corned beef on a sandwich
Ah, you know what you’re looking at! Here she is in all her glory shortly after installation. Most people would have invested in a commercial style range, but I wanted an antique. No regretsMerry - not only are those muffins a work of art but your STOVE! Oh man I am so jealous!!
Thanks, she certainly is a focal point and conversation starter! A restored stove circa 1920ish with a safety switch for the oven pilot light. There is a company that makes reproductions of an older model (Elmira) which is a totally modern range with the look, bot not the feel of its antique parentage.That is SO COOL! Was it retrofit or restored? I always wanted one just like that.
Wow. That is a work of art. Seems like you are putting it to good use.Ah, you know what you’re looking at! Here she is in all her glory shortly after installation. Most people would have invested in a commercial style range, but I wanted an antique. View attachment 819940
Thanks, Az. This is well used, bread, holiday meals and beer are cooked with this range. It isn’t easy to keep clean, though with many areas that “catch” grease, but the daisy burners are mint for distributing the heat and I can really control the level of the flame.Wow. That is a work of art. Seems like you are putting it to good use.
That looks phenomenal, invite me and I'll eat his lamb chops and goat cheese with great pleasure. And salad without beets is boring.View attachment 820273
Lamb chop, salad with beets, goat cheese, tomatoes and cucumber with a slice of toasted home baked sourdough. Dinner for one and I couldn’t be more satisfied. Hubby will not eat lamb.
Thanks, Corky. You just hit his other dislikes on the plate, but I’ll put beets on his salad anyway. It’s healthy.That looks phenomenal, invite me and I'll eat his lamb chops and goat cheese with great pleasure. And salad without beets is boring.
We're leaving the country for 3 months tomorrow, but I couldn't leave without planting a garden. I tried to not plant, but it's in my DNA. I have a pretty dependable auto watering drip system and a friend who will check on it periodically. But I only plant the essentials: tomatoes, carrots, squash, zukes, onions/garlic, and of course 2 huge rows of BEETS for the fall. And lots of pumpkins for winter soup.Thanks, Corky. You just hit his other dislikes on the plate, but I’ll put beets on his salad anyway. It’s healthy.
Someone’s been spending time in the woods.Morel season here in Michigan.
Dried rubbed venison loin with potato, morel, fiddle heads, white wine, garden chive and ramp butter sauce.
Grilled lamb sirloin with wild asparagus, morels, grilled ramps and chimichurri.
Morel season here in Michigan.
Dried rubbed venison loin with potato, morel, fiddle heads, white wine, garden chive and ramp butter sauce.
Grilled lamb sirloin with wild asparagus, morels, grilled ramps and chimichurri.
Fries look like money. Frozen or homemade?View attachment 821201View attachment 821202View attachment 821203View attachment 821204
Did the ribs on the WSM yesterday. I spend the morning replacing the fan, the door toggle and the igniter on the Fast Eddy to get her back in working condition. Then made personal meatloaf (mini loaf pans) and roasted Brussel sprouts in her and to go along with mashed potatoes. Sorry no pics of that team.
Mexican dark lager to go with both meals.
Doing some meal prep for work lunches this week. All done on my blackstone. A few flat iron steaks, sweet potatoes, sweet red pepper and will add some rice when I heat it up. How’d I do on the steak?
Good call. I heated it all at once yesterday, still tasted good but today I'll make sure to follow this advice. Thanks!steak looks great right now. When ever I do left over steak especially microwaved; the spuds get heated separately from the steak then throw the steak on top and give it a warming in the mic...i get the sides hot first before even thinking about warming the steak.
frozen and deep fried. May have been extra crispy style.Fries look like money. Frozen or homemade?
Oh man those all look great!Company BBQ included 3 racks beef ribs, 8 racks baby backs and 3 pork butts (pulled). Just the smoker pics. Others made lots of skirt steak, chicken, shrimp sides and desserts etc
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View attachment 821908
The butts were done over the weekend, pulled, sauced, vacuum sealed, frozen and then reheated in the Anvil Foundry (sous vide style). Plus the hot water was used to wash up the table and utensils.
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