What's Cooking?

Chicken cordon bleu.

Off to make decaf and stare into the freezer and pantry.......Help

I stare at decaf.

It's a lie.

I would stare at the decalf,(visions of tasty veal) but debull gets mad when I do

*****groan*****

Just rubbed down my baby back ribs for tomorrow's BBQ.

You one funny guy..... I like de-veal too as in veal picatta or veal marsala........ can't spell worth anything and my speller check is asleep.....lol

Today's breakfast:



Avocado toast with tomato, olive oil, tumeric, and chili pepper

I like this breakfast!

I've had a pheasant in my freezer for a few months and I'm finally getting around to cooking it...I'm going to let it soak in milk today and season and roast once I'm off work...we'll see how this turns out

Sounds good! Same some for me.

roast-pheasant-recipe-1024x773.jpg

I thought I'd announce that I've discovered ground (cayenne) red pepper. Don't use too much of this stuff or you'll burn up.

Amish Never-Fail Pastry
(Also Known As Pie Crust)

Makes 2 9-inch piecrusts

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 pound lard or Crisco shortening
1 large egg
1 tablespoon vinegar
4 or 5 tablespoons very cold water

Stir the flour and salt together in a medium bowl. Cut in the lard or Crisco with a pastry blender until it forms the consistency of oatmeal. In a cup, beat the egg lightly. To the egg, add the vinegar and water and stir until well beaten. Gradually add the egg mixture to the flour mixture, constantly stirring with a fork or knife until the dough holds together. The dough is read to roll out and use for butter tarts or pies.

Blond trick for the very cold water is to put water in a small bowl and add ice cubes....take the water from that tablespoon at a time also if you need more water to form the dough ball it is already ice cold for you....

This is the best crust I have ever made for pies and tourist loves it.... being I don't do pork I use the Crisco and it is fantastic....the original Amish recipe calls for lard....but Crisco does a good job...

Alright, here goes...I'm a red head, but I have a blonde streak...my hairdresser told me so. (That's a story for hair & make-up) I have a crab apple tree. So 2 or 3 days ago, I noticed it had fruit, but unreachable. My neighbors got the apples down for me. So far, so good. So it's been a day since they were picked, and would be 2 more before I find time to work them into jelly. SOOOOOOO.... at 1030 pm tonight, I decided I could manage this. Hahahaha...... I cleaned, boiled, strained and stirred. THEN I go to get the sugar...hehehehehe.... Ugh, it's almost empty. The 5 lb bag I thought was there, was not. Now, that's a dilemma. I'm on a mission. Small town in the stix. Last store closed at 11:00 pm. The bar may have been open, won't even think of that, but I didn't anyway. So, what's this streaked redhead to do? Facebook!!!! One of my friends MUST be up. They weren't, but my friend's son is. Uh huh...I quickly explain I have a small emergency... And yes, I did, I asked, "Do you have any sugar?" I quickly explained my dilemma... he did not... So, I tried with the last bit of sugar, and dignity, I had, and oh, I just knew it'd not work, but I tried powdered sugar. Choke! Not enough, but in case you aren't aware, powdered sugar is sugar and CornStarch...a thickener. Tastes ok cold, but as far as hot stuff, the thickener thickened the jelly, and left an aftertaste to compliment the "o so tart" crab apples. Yes, I did indeed do this. My dilemma, I live in a small town. I asked my friend's son all of 19 for sugar at midnight. Forgive me, Lord, and those who don't see that as funny. I"m so hoping he doesn't share that. On the other hand, I really hope he has a good sense of humor. He'll need it! -student of the ages

Our friends invited us over for dinner tonight. Ribeye steak, baked potatoes, salad and veggies. Cheese cake for dessert!

Blond will be cooking dinner tonight for the tourist family as his sister fondly said that 10 of the family will be descending on us like a swarm of locusts.... so us two and my daughter and adopted big brother (long time friend) will be coming to dinner..... next Blond thought how do we seat 14 people around and oval table with six chairs? However, all of those assorted chairs that everyone yells at me about buying are going to be coming in very handy tonight as we seat everyone around the house.....I take this as a Blond win......

On the menu......deviled eggs, pot roast, rolls butter, assorted drinks and for dessert.... chocolate cake with vanilla icing and or homemade peach pie with vanilla ice cream.....dinner is served at 6 or 6:30 pm ya'll come....lol

Well Blond better get busy I think I am going to be making cheesy corn chowder for dinner tonight with chicken salad sandwiches......Sounds like a nice fall-ish dinner.... O.K. I know it is still the end of summer but the thought of pumpkin pie just dances in my head and I love soup and sandwiches for fall type dinners.....

Best be starting to cook it so it will be done in time.....

That's What's Cookin today....

yummmmyyyy!!

now you've got me thinking about my 'fresh-fish-chowder', oh yes, making plans
to go to the beach and hopefully catch some bull-head whiting for the base....
we also put-up fresh corn this summer, so you have reminded us of something
we are so looking forward to,,,
TANKS

The corn chowder is simmering and now on to make the chicken salad.....almost done....but as you can see Blond takes plenty of breaks....to post or whatnot.....lol Hope I did not make the corn chowder too spicy.....a new recipe.....smells really good....hope tourist likes it.