[Pony]

Fried chicken, salad, green beans almondine.

 

[Pony]

DH is working afternoon/evening shift, so I'm not terribly motivated to cook. Of course, if I don't eat, those chocolate bars we got at Aldi's the other day are going to start looking like health food around 8:00.

I think I'll make a tossed salad with boiled eggs and a couple of strips of bacon.

 

[Pony]

My office is in West Plains. The best part about the location (besides the incredibly cheap rent) is the pseudo-Chinese take out. I'll be bringing some of that home for supper.

 

[Pony]

Just got two sheep back from the butcher, and decided that it would be nice to grill a leg of lamb and have neighbors over to feast with us.

Leg of lamb in garlic/rosemary/dijon marinade. Cucumber/red onion salad. New potatoes from the garden. Fresh wild raspberries with heavy cream for dessert.

 

[Pony]

Trying the paleo thing starting today, so breakfast was cabbage saute with celery, onion, garlic, broccoli, and sheep liver.

 

[Pony]

We had cheddar brats with jazzed up kraut: Naturally fermented sauerkraut, with finely chopped carrot, onion, celery, topped with crispy fried and crushed bacon.

Not too shabby.

Tonight's supper will be shakshuka.

 

[Pony]

Jerk chicken and mixed green salad tonight.

On Wednesday, we had the butcher's son come out to drop the steer we've been raising for two years. He left the organ meat ("humbles"). The 13 pound liver was sliced, portioned, wrapped, and put in the freezer.

The lungs were cooked and chopped up for dog feed.

The heart, tongue, and a kidney were put into corning brine. I am looking forward to Corned Heart et al in a few more days.

 

[Pony]

The corned heart, kidney, and tongue are now simmering on the rangetop. Will serve that with new potatoes, alongside cabbage sauteed in butter with mushrooms, onions, and sweet pepper.

 

[Pony]

Just want everyone to know that, if you're in my neck of the woods on August 8, I could definitely use zucchini, because mine was decimated.

"What," you may ask, "is so special about August 8?"

August 8 is Sneak Zucchini On Your Neighbors' Porch Night. I will leave the light on, and the doors on the car will be unlocked. Thank you.

SNEAK SOME ZUCCHINI INTO YOUR NEIGHBOR'S PORCH DAY - August 8

Sneak Some Zucchini Into Your Neighbor's Porch Day offers a clever way for gardeners to share their bounty! Recipes not included.

nationaldaycalendar.com

The holiday was started by actor Thomas Roy.

http://wellcat.com/

Aug 8::​

Sneak Some Zucchini onto Your Neighbors' Porch Day -- Due to overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.

 

[Pony]

Today for lunch I made and ate a nice salad (mixed salad greens, topped with tomatoes from the garden, cucumbers, strawberries, cheese and sugar free raspberry vinaigrette).

For supper, ended up making a keto supreme pizza. The bell pepper on the pizza was from the garden.

Nice!

Is that a cauliflower or cheese crust?

 

[Pony]

Tonight was Sea Bass San Sebastian, with mixed green salad, and sliced tomatoes.

 

[Pony]

I mangled a brisket the other day. Left it in the rub too long, but got it up to correct temp on the smoker (160*), wrapped it in foil and a towel, and popped it into the cooler for about 4 hours.

Don't know exactly what went wrong, but it was salty and tough.

Today, I decided to give it The Corned Beef Treatment. Boiled it for a few hours.

Turned out pretty good. Served with kraut, potatoes, and green beans.

 

[Pony]

Pony, for brisket I don't smoke it based on temp, but on tenderness. I try to get my smoker to between 240-250 Fahrenheit. After about 5 hours the meat has taken on about all of the smoke that it will, and that is when putting it in foil (with a little liquid) and then back on to the smoker until a thermometer probe goes in to the brisket easily. Then it is removed, foil is pulled open to get the temp to about 170, and then the foil is closed back up and put into the cooler to rest for about 4 hours. It should then slice nice and be tender and moist inside.

As a side note - when the smoker is coming up to temperature is when I put rub on to the meat. Usually for brisket I either use mustard or some other liquid (like beef paste mixed with Worcestershire sauce and some maggi seasoning),then put the rub on and place the brisket on the smoker that is at temperature (240-250).

THANK YOU SO MUCH!!!

 

[Pony]

Happy to assist. Also another note - Usually total cooking time (on a smoker) for a brisket (in the 10-14 lb. range) is around 12-14 hours.

This brisket was about 5 pounds. The steer was dairy - but is very tasty!

 

[Pony]

@doozie, how was that bread?

Tonight is a special supper for DH. I'm making Shrimp Alfredo, with broccoli on the side. Double fudge chocolate muffins topped with Bunny Trail (chocolate/peanut butter) ice cream.

 

[Pony]

I am at an Eric Clapton concert.

Popcorn. Beer. Corndog.

DETAILS!!

Did he open with Layla? He did that back in the 70's.

I couldn't go, but friends told me all about it.

 

[Pony]

We're busy painting the siding panels for the new house, so it's been catch as catch can.

But the garden is still producing, and so are the goats. On today's menu was a salad that we can both eat all day long.

Diced tomatoes, thinly sliced red onion, cucumber chunks, and fresh mozzarella chunks, all tossed with my favorite homemade balsamic vinaigrette.

Mmmmmmmmmmmmmmmmmm.

 

[Pony]

A recipe for Mississippi Pot Roast came across my feed, and I tried it.

Surprisingly good, but I'm still in the dark about why it is named Mississippi Pot Roast.

 

[Pony]

This afternoon, I took the ground meat (lamb and beef) that I was going to use for meatballs, and instead made taco-seasoned meat. Added lots of sweet peppers and tomatoes, and served it over tortilla chips.

Not too shabby.

 

[Pony]

We butchered a wether last week, and I finished the last of the processing (canning) yesterday.

Today, supper was the two jars of meat that did not seal, mixed with veg.