One lonely cèpe at the bottom of the miso pot waits to warm a wintering tum.
cooking
A Little Christmas Spirit In a Stuffed Pepper
Totally unintentional, but stuffed peppers are all about Christmas and stuff. Some diced mushies, garlic, onion and a few bits of pepper with a hot, butter bath will provide you with enough bits to pop in your peppers and cover with cheese. A slow roasted, stuffed pepper is always a welcome friend for any menu.
I Feel Like Chicken Tonight
Chook covered in olive oil ( and butter if it’s not totally frozen ). Lemon squeeze. Garlic smoosh. Thyme and salt and pep. Roast that baby and forget about it because your toddler didn’t nap and dagnabit, it’s time you grabbed a glass of wine and walked around the farm in the feezing cold for a few minutes while dinner cooks.
Loves Me Some Guac
So simple. So lovely.
Some avocados
A clove or two of garlic
Hot peppers if you wish
Squidge Of lemon
Salt and pepper
Cilantro if you wish ( I wish. Those who have the cilantro ” soap” gene, may not wish )
Let it settle and you are off on a journey of Meh-Hee-Can delight.
Donchoo Love That Brownie Batter Fold?
If lovin’ cream cheese brownies is wrong, GIRL, I don’ wanna be rightah.
The Beginnings of a Lovely Beef Curry
( beef cubed, ginger and perfectly blended Sri Lankan spices )
A friend hand delivered a box full of ingredients that would do me good for a fine beef curry. Alls I have to do is add the beef. Seeing as we are beef farmers, I happen to have a kilo or two of beef in the freezer ( or on the field depending on how you wish to slice it ).
Thus far, I’ve got my meat locked and loaded for a few hours of supermarionation. This will soon be followed with a quick sweat of the onion bits, a browning of the beefy bits followed by some water and tomato purée to bubble away for a couple hours.
I must say, the “curry kit” was an awesome gift. As I know you don’t Patek your curries, that pre-spice blend can take a little time. Having it pre-made was a great gift. A little holiday idea for you. As a recipient, I was most pleased.
A Final Dish of Brown
Today marks the conclusion and ending ceremony of Thanksgiving. There will be no poultry paraCelebration. This is it. With the final few bits of turkey parts, I bring you: Turkey Soup.
I stuck the rest of the turkey, any leftover gravy, all the celery and friends in a pot with an onion pricked with a few cloves, some bay leaves and a dash of sage and thyme.
That bubbled away as stock ( but not too bubbly ). After a chill and a strain and a meaty bits sort, I made some soup. It turned out good. When the husband eats a couple bowls, you know it’s not for pity’s sake.
Tuna Melts!
Freshly made rye bread, sliced thin
Buttered
Tuna-ed
Topped with grated Cantal Jeune ( or mild cheddy )
Toasty toasty under the grill
Yum!
Fun for a girl or a boy.
One Roux To Rule Them All
Take some butter, okay a lot if butter, add some milk and flour and you got yourself some roux. Add some eggs and you have the power to puff. From here you can make cheesy poofs or eclairs or Yorkshire pudding. Really, you can puff anything. Have you puffed today?
Thanksgiving Pot Pie
Okay, it’s not done yet, but I layered Thanksgiving in a pot pie. Sure it’s been done before, but I ain’t got time for interwebs. What I have is a lotta leftovers.
A turkey stock milky gravy, frozen peas, carrots, leftover roast yams, some leftover mashed pots, leftover turkey chopped that is all covered with leftover stuffing will hopefully make for a warming dinner tonight. Only time will tell.
I’ll let you know if it sucks.
Girl On Grill Action 