rps

It might. I do not know, but probably. Fortunately I have more tomatillos, poblano, and cilantro.

Learned something today. I made the salsa this morning. While doing prep just now, I discoverd it oxidizes like guacamole. Ugly brown stuff. I will make another batch just before dinner.

This plus garlic, chili powder and cumin just went on a merry go round ride.

I haven't gardened since the 90's. In Eureka, the house we owned was built on the side of a 45 degree rock pile and the deer ate anything except bitter flowers. Nancy and I use pots on the patio. In our new place we have added pots and put in a few other items. The tomatoes are bush style cherry. The cumbers are a bush style pickle variety. The peas are sugar snaps. The herbs will include basil, which right now has just germinated. Note: The parsley is a holdover from last year and I am fighting it. It wants to bolt. I may give up and replant. The other herbs, except the basil, all survived the winter as well. I will also thin the cukes and tomatoes shortly.

Nancy and I have subscribed to a local farm operation. Every other week we receive a bag of whatever veg has grown or has been sourced. Last time the delivery included the egg plant I put in two post meals. This time we have a plethora of poblano peppers and tomatillos. Don't know why, but it is what it is. Roasted salsa verde is on my horizon. I think I will sous vide a pork tenderloin then sear it and some potato shreds on the flat top tonight. The lettuce that was included (of course) will be the base for the radish and orange salad. Film at 11.

I am that square peg. I built a bait cast rod on a MHX blank, the SJ8600 model. I spiral wrapped and used micro guides. I put a Revo MGX on it and use the Maxima 5 lb line. Suits me just fine.

I hear you, and isn't that a good thing?

I freeze mine and then vacuum pack it. Freeze it in smaller containers so you only need to thaw as much as you need.

Risotto alle Milanese (saffron risotto) with roasted shrimp and a green bean salad.

How salty is it? If not too salty, use it to make rice or risotto. Use it as the liquid for a gravy. In any recipe that calls for water and is not then reduced, I usually use broth. Water brings no flavor to the party. In the risotto I will post about in a moment, I used chicken broth.

Made a large batch of meat sauce, some to use last night and some to freeze. Last night we cooked some Sam's ricotta and spinach ravioli and splattered it with sauce. BTW, as a general rule you would not use a meat sauce with ravioli, but last night I felt like breaking the rules.

The chicken shown is what remained from the half chicken I roasted two or three days ago. I removed the bones and roasted them until dark brown, then simmered them in the store bought broth for two hours. Then I removed them and began to build the soup.

Chicken noodle soup tonight.

I have referenced Marcella Hazen's first cook book on here before. Several of her recipes form the base for several things I do.This stupid simple, but wonderful, salad comes from her. Shredded carrot, heavy salt and pepper, a small touch of EVOO, and either lemon juice or red wine vinegar. I added the tomatoes for color contrast.

Ftsh and shrimp stew with Nancy's bread.

The staff here has become desperate to find things for residents to do without getting near one another. One idea they had was to use a set box of cheese board ingredients for the participants to plate in their own way. A lady here in town chooses the ingredients and makes an example on youtube. As you might imagine, it is like watching a Mary Kay representative do food. Despite my misgivings I signed up to participate. I figured it was a great source of meats and cheeses. Here is my first attempt.

fish and feta salad.

I do not know about processing plants in other places. Based upon living within 30 miles of two Tyson and one Georges plant, the people who work the line are not well off financially and include a high percentage of Latinos and Marshal Islanders. At other plants it may be a different ethnicity, but I am willing to bet the demographics are similar. The above means a high percentage of show up even if ill workers. The above means larger, more tightly packed, friends and families. The above means lower testing rates when ill. All of these factors contribute to rapid spread in specific groups.

Plenty of meat out there. The wholesale demand from restaurants, hotels and such is way down. The problem is supply chain and panic. Like toilet paper, where there was never a shortage of supply, panic overwhelmed the distribution chain. Several, but not all, packer houses are dealing with employee infections, but will figure out how to operate, especially when they see the higher sales prices available. BTW, many of the farms that sell at farmers markets also sell meats, usually pasture fed rater than feeder lots.

Mother put it on toast, just like sos. Nancy or I make a pie crust and use it to cover ramekins. Then we bake it.

Cheddar yellow corn grits and grilled smoked bratwurst with grilled eggplant.

I do not know if this link will work for you. https://www.cookscountry.com/recipes/2832-wacky-cake

My wife makes a version we found as wacky cake. It uses oil and not butter. Makes a very light and tasty cake. We just sprinkle powdered sugar on top and call it good.

When I was a boy, the little creek that ran near our house was very natural. Today it is a concrete conduit. Developers and the city were tired of the flooding. I roamed that creek for 3 or 4 miles in each direction. About a mile upstream from the house, two mulberry trees sat on the bank of the creek. During the season, I would visit everyday and eat myself sick on them.

Long post. Skip if you want. Last May, Nancy and I retired. For good reasons we decided to move away from my beloved lake. We returned to Tulsa and became a part of a not for profit retirement community. We do not exactly fit their demographic. Most of the people here are older. (I am 70.) The widows outnumber the widowers by a large margin. A solid, but small, percentage are couples. A very high percentage do not desire to cook. I am a member of the food and beverage committee (actually, they made me the chairman) and I have learned how much they value others cooking good meals for them. The financials for the community, therefore, are based on meal service. All must have a meal allowance, although you do have a choice to pick regular or one half. We struggle to use our one half. My lovely wife hates to see money wasted. Most weeks we have the fancy Sunday brunch with wine and accessories.. That evening, we have items we saved from the brunch to make an evening meal. To use the minimum, we also must order a meal per week. Before they locked the common dining area, we ate breakfast there often to use up out tab. Do not misunderstand. I am not complaining. We have been blessed. I write only so that you will understand the picture with this post. Sunday dinner: Smoked salmon and shrimp cocktail. I made a small salad to go on the side.