rps

Our neighbor turned 60 today. We invited her over for dinner but put her at the other end of the table. I did not serve Lucky Charms. Crab cakes, saffron aoli, and cheesy polenta with spinach.

When this eases up, we need to strongly lobby for an act that forgives or pays off all student loans for interns, residents, RNs, LPNs, CNAs, and EMTs.

I have been advised by a friend to remain civilized while staying at home. He advises I get out of my pajamas every day. He insists I must shower and shave at least four times a week. He points out that video games do not keep one fit. Finally, he reminded me that day drinking is a no no. Gentlemen wait until 5 PM, he said. He did admit he was living on GMT.

Season the fish (not the coating) as you prefer. Dredge in flour and shake off excess. Dredge in egg wash (beaten egg plus a little water). Shake off excess. Dredge in panko. Pan fry in 1/2 inch of neutral oil at the same temp as you pan fry chicken. Flip once when first side is golden brown. When done place fillet on paper towel salt and pepper, roll, salt and pepper, and serve immediately. The link is to a recipe I posted in 2014. It has some pictures that show the process.

I will hurt you. And it will not be brief or clean. https://www.ozarkrevenge.com/2015/12/a-family-classic.html

Home made dressing. Home made roast chicken. Home made chicken stock. And queso, of course.

Before the heat and after:

Color me green.

When I got this out, Nancy and I were talking. We bought this beast somewhere between the birth of daughter 1 and daughter 2. Sometime between mid 1978 and early 1982. It is a heavy sucker. It is noisy. In all those years it has never needed service or refused a task. We have the pasta roller attachment that squeals as well. If you see a Hobart made Kitchen Aid of this vintage, grab it. Only their very top of line, very expensive current products pretend to be this good, unless you are shopping in their commercial products. They are even more exensive.

I did an annual all day 8th grade picnic near the end of school - races, long ball throws, boys vs. girls water balloon fight - and I cooked. Probably violated the hell out of teacher and Department of Education rules, but my last two principals backed me up once they saw how effective the event was before, during, and after. Only one year did I revoke the offer I made the first week. There were just too many s...heads and trouble makers to risk it. Classes after that knew the event was conditional. Anyway, I bought the same 10 lb. bags and cleaned them up. I marinated the pieces in 1/3 orange juice, 1/3 soy sauce, 1/3 cheap vermouth the night before. I had to use a large cooler. We convinced the local bank to let us use their large event charcoal cooker. Parents made sides - cole slaw, potato salad, cucumber salad, that type of thing - I am going to miss those. Sorry, you guys know I love to tell stories.

I was scheduled for mandatory withdrawals staring this month (70 and 1/2). Fortunately the recent changes allow me to delay that a while, thus avoiding sales at the low point. All I need to do is stay healthy.

Must have been the same advisor we had.

Th wife and I cannot complain. We have been blessed over the years. We draw teacher pensions, SS, and she receives a small pension from her early careers. We are fully bought in here and only pay a monthly. Unfortunately all else we saved, except for small cash reserve in the bank, is in mutual funds. It stings to see the market drop that much.

A little tip that may help you. Most groceries are sold out of flour. If that is true, do what my niece did for me. She checked the Mexican food aisle and found flour. The Spanish labeling meant the hoarders did not take it.

I just halved a large chicken and made a miso, sesame oil, garlic, ginger, vermouth, and some water marinade. The chicken is in a gallon baggie with that marinade.

That would make an excellent walleye trolling bait!

My wife has become the central organizing person for a group of people making masks into which effective filters may be inserted. Her group is making masks for the retirement community staff in which we live as well as for one of the major hospitals here in Tulsa. Side note, somewhat political, the hospital has yet to receive masks sufficient to meet their need, and relies upon volunteers to make masks into which they can insert filters. At the end of the day they wash and bleach the masks to put in another filter. She has made us our own masks, without the filter. What do you think?

You know that stub of meatloaf we had left over? It went into a grilled hash, along with blistered asparagus. And a poached egg.

Not as pretty as I would like, but maybe the most tasty thing I have fixed this year. Beef spare ribs braised osso buco style in a wine/stock liquid with aromatic veg. After I cooked the ribs, I defatted the broth and veg and used a boat motor (stick blender) to turn all into a puree. Served over cheesy polenta with a side of brown butter sauteed brussels sprouts.

I thawed some home made chicken stock tonight. I sauteed onions, celery, carrot, sweet bell pepper, garlic and added about a teaspoon of tomato paste, a big splash of fish sauce, Italian herbs, and then the broth. I simmered for a bit then added farro and simmered another 30 minutes. Checked salt and pepper and then added the peas right before service.

Jeff Fletcher caught the Arkansas state record in 2000 near the 62 bridge below Beaver dam. He is a guide and the son of a J D Fletcher who owned Devils Dive resort near Eagle Rock. https://jesseshunting.com/threads/jeff-fletchers-64-1-2-pound-striped-bass-at-beaver-lake.1604/

To go with the slaw:

My wife used that method for years, risking burns on the very hot cast iron. Cooks illustrated published an article about how to do the no knead bread starting with a cold dutch oven. Now she uses it. https://www.americastestkitchen.com/recipes/4028-almost-no-knead-bread

You had me with Fried Fish.