JBug's Kitchen Antics

What a Weekend!

You're looking at our dinner last night (leftover meatloaf, stilton cheese with apricots, brie with wild mushrooms, and assorted crackers) although to be honest, I was more interested in something of the alcoholic persuasion than any other kind of calories. The kitchen back splash is done except for the grout and that likely won't happen until the weekend, no doubt about the time I've got the house cleaned up from this last adventure.

Big Guy did a beautiful job of the tiling but I admit there's been a few casualties along the way. The house looks like a bomb hit it, my treasured new kitchen sink will never, ever look the same again and there's a dusty haze all over the place. In fact, I'm finding mastic in the most unlikely places but how dare I complain.

My man has sore muscles where he didn't know he had muscles and found it almost impossible to button his shirt this morning because his fingertips are all cut up.  But aches and pains aside, the important thing is our marriage survived the exercise and we're still talking to each other, laughing together and dreaming about our next project. We must be crazy!

By the way, I was going to show you a sneak preview but the photo doesn't do the reality justice so you'll have to wait until the grouting is finished and everything is in perfect order. It sure is "purdy" though.

A year ago - Pesto Topped Salmon

Two year's ago -- Burritos from leftover pork

Nuthin' Cookin'

The title's a complete fallacy because although I've got nothing to share with you this morning, there's a lot going on in JBug's Kitchen. I'm getting ready for our big class end of the year party tomorrow so I'll be sharing the before, during and after with you on Tuesday morning. Until then, think good thoughts. Happy Trails!

 

 

Hurray, hurray it's the first week of May

The first week of May is rather significant in our house. Not only is it likely that the AC comes on almost full time because the outside temperature heats up considerably, there's also a couple of reasons to celebrate on the first weekend of the month.

Cinco de Mayo is on Saturday and keeps company on the calender with the running of the horses at the Kentucky Derby. Both are rather close to our hearts, the former because of our new found love for Mexican food and the culture, and the latter because Big Guy's an instructor in the only program of its kind that prepares students for the opportunity of a career in the business side of horse racing.

If we ever needed an excuse to cook up a storm and have a party, this would be it so here's a couple of ideas for guaranteed good grub.

Taco's, Carnitas and Enchiladas are a great choice, not only because they're economical to make but also because the variations are almost unlimited.

Try some fish tacos, or of course there's the Maui ones we talked about yesterday and if you really want a treat, you could always mix up a mess of crispy pork or duck carnitas too. 

There's a bunch of different ways you can make an enchilada too - try one of our favorites made with black beans and sweet potatoes, or of course there's always the chicken version, or make one of this blog's most popular recipes, a chile rellano with tequila shrimp.  

 How 'bout some braised turkey in a mole sauce, or a big pot of chili, or even a Mexican style pot roast.   

Hit the link or see the Index Item Mexican/Tex Mex to your right and you'll see a whole slew of things to munch on. Whatever you decide, you're bound to make a bunch of people break out the mariachi's and dance up a storm. 

As for the horse lovers among us, the start of the annual quest for the triple crown is always exciting. Keep your guests happy with a traditional hot brown sandwich or shake it up a knotch and make hot brown chicken burgers like we have here.  If you'd rather stick to beef, you can always make these Bluegrass Beercheese Melts with Bourbon Sauce. They're amazing! 

Speaking of bourbon, don't forget dessert. How about a bread pudding with bourbon sauce, or exchange the bourbon for rum and make these powerful pina colada cupcakes and call 'em Derby hat's.  Speaking of hat's, look at the meringue cap on top of this frozen lemon pie and tell me you wouldn't just love a bite of it right this second? 

Whatever you decide, just remember to surround yourself with the people you love and make every day a party. 

 

 

 

Renovation Update and Corned Beef Panini

Making dinner was about the farthest thing from my mind last night and typing actually hurts today so this is going to be short. I spent most of yesterday filling holes in what will be our new backsplash because when the worker bees took out the old single layer of Mexican tile it made a big mess.

The tile had been installed with mortor rather than grout so you can just imagine what the state of the wall is and although the first layer of drywall patch screen and mud has gone on, it was at the expense of my fingertips which are all open cuts. Don't ask how but it happened. Now if the mud would just turn white instead of the wet "pink" it still is, I could sand the first layer and get the second one on, but it looks like that will have to wait for another day.

Just so you know I also fabricated new counter tops out of cardboard and black vinyl and they don't look bad. At least it makes the kitchen semi workable now although it is still easier to do most of the cooking outside.

As for dinner last night - thank goodness I had the foresight to cook an extra corned beef brisket for St. Paddy's Day, because I raided the freezer so we could enjoy panini sandwiches with a touch of sauerkraut, mustard and swiss cheese last night along with a green salad.

As for today, I'll be sitting down planning our menus for next week and trying to figure out what the heck to make for Easter Sunday that doesn't require a boat load of dishes, pots or bowls. Wish me luck! Ideas and suggestions would be greatly appreciated.

A year ago -  Lettuce Wraps with Spiced Pork

Two year's ago - Bourbon Orange Glazed Ham

Camping Out in the Back Yard

Yup, that's what we're doing. We're camping out in the back yard while we enter our second week of kitchen renovations. Big Guy got the outside kitchen area all set up and even showed this camping newby how he does dishes. It ain't pretty so we'll be using as many of the disposable version as possible. Ha. 

Big Guy even cooked both meals yesterday including this lovely steak that you're looking at and that was after accomplishing all the jobs on a very long list AND shopping for dinner. What you see on top of the steak is a compound butter including garlic and blue cheese - we had it hiding in the freezer for just the right occasion. 

What else is new? Well, I finally made a decision on cabinet hardware and placed the order plus Big Guy got the water to the refrigerator hooked up and the stove's back where it is supposed to be too. I spent the day trying to get the house semi organized and it took me hours to line the drawers and shelves of our new cabinets so they'd stay looking as good in the future as they do today. It's a real bear of a job isn't it? But it is done. I had the foresight to use vinyl wallpaper instead of the usual shelf paper and it works like a dream!

Today I'm going to try to get as much of the kitchen unpacked as possible, go for groceries, tackle the mountain of laundry that's accumulated over the past week, hopefully win the first battle against all the dust, and cook something relatively interesting for dinner so you all keep coming back. At least that's the plan so we'll see what really happens. TTFN 

TGIF or is it?

Meltdown number ??? ...ah heck - who knows how many I've had and this is just the first week of the reno. I'm not good living in this mess because, although my house may not be totally dust free it is usually fairly neat and tidy. That is NOT the case at the moment. 

There's dirt, dust, grime and chaos everywhere - with old sheets covering furniture, boxes of kitchen stuff to trip over and dust, dirt and crap all over the place. Oh did I mention the dust, dirt and grime??? ...except supposedly the master bedroom. It was supposed to be the one haven of rest, sanityville in all the chaos, our little cocoon. Uh huh.

Well, after enduring a cold shower because the hot water heater hadn't been adjusted properly, then struggling to cook my first "campout" breakfast of bacon and eggs for Big Guy on the gas grill this morning, including circumventing an obstacle course to get the eggs and bacon out of the refrigerator, find the appropriate utensils, locate the paper plates, unsuccessfully look for paper towels and get it all ready so my Big Guy wouldn't be late leaving for work, then wondering why the cat hasn't eaten her food, then yelling at Max to come when he's told to get him out of what's left of the kitchen because he thinks anything on the floor is edible and fair game, then running to our bathroom Edith style to wash out Big Guy's go cup and pour him a coffee, before he leaves the chaos for the peace at work...what do I see?

An unmade bed, a very messy bathroom with dirty cups, wet towels and pet food everywhere, AND a pile of trash beside the bed because you know who took the mail to bed to read last night and left all the junk right there.

Oh, what about my usual have a good day kiss? That would be a no - course, it could be because he was scared to come within 10 feet in case I blew! As for dinner last night - well you're lookin' at it. Thanks Sonic. 

Do you think it's too early for whine?

 

Saturday Night Special

I guess the word "special" is kind of relative, isn't it. What made my Saturday night special was a call from Big Guy saying he'd survived 16 miles of his trek and could see Tangerine Road, one of the roads to home. Now that was a relief and I was most appreciative that he'd walked an extra couple of miles so he could get cell phone reception.

I suppose what would make his night special is entirely different from mine. He was looking for a place to set up camp while now that my mind was set at ease, I was more interested in a warm shower and a cool glass of wine. After all, it was the hottest day of the year so far at a strapping 89 degrees and packin' the kitchen's hot work. Truthfully I can't imagine why anyone would want to walk 16 miles with a heavy pack on their back in that temperature, never mind campin' over night. Talk about none of the comforts of home - now I wonder who really needed that shower.

As for dinner - well we can thank Trader Joe's. Believe me, it was nothing special except for the wine.  I blew the budget and spent a whole $10.00 on it and it was absolutely wonderful. Hey I figured it was worth it after a day spent stewin' and doin'.

I think Big Guy might have got off the hook really easy, don't you? I mean, a $10.00 bottle of wine's a far cry from the fancy bar stools and the sectional I've got my eye on at Pottery Barn. LOL  

Sleepy Saturday?

There are no sleepy Saturday's in our house. Big Guy's prepping for the rim to rim hike of the Grand Canyon he'll be doing in May with some life long friends, so he's off with his pack loaded, his GPS, and lots of water for an overnighter. I'll pick him up late tomorrow afternoon at Catalina State Park, which is over 20 miles away from where I just dropped him off at Sabino Canyon and there's only one way for him to get from point A to B - walk!  

You'll notice a disclaimer at the bottom of the link that says " Never go alone. Make an itinerary with your plan(s), route(s), destination(s) and expected return time. Give your itinerary to trusted family and/or friends."  Is he alone - that would be a YES. Did he leave me with an itinerary as to routes - that would be a NO. To say I'm worried about him doing this trek all by himself is an understatement, but in his words I'd best "get over it".

As for the fur kids and moi, we're spending the weekend packing up the kitchen and trying to figure out how the heck JBug's Kitchen is going to function without one very important thing - A KITCHEN. You see it's being renovated starting this week so we'll be camping out too. I've no clue what I'll be bragging about over the next little while, but guaranteed there will be something cookin' somehow, somewhere by someone.

As they say in this part of the world, "hasta mañana". 

Saving Daylight?

We're not into daylight savings in this part of the country so we don't have to remember to forget to put our clocks ahead an hour. In fact, we make hay even when the sun isn't shining. While Sundays for a lot of people involve a little sleeping in and a leisurely coffee enjoyed with the Sunday papers, it isn't necessarily so in our household.

It is just after 7:00 bells as I write this and we've been up since the waning full moon was still in the sky. The animals are fed and walked - yup all of them including Georgie the cat, we've enjoyed our first pot of coffee, and I finished a book I've been trying to read most of the week. More important, the Big Guy's almost finished putting his sausage into casings as he readies them for smoking. As for the boys - well they're having a much deserved nap. 

   

We're almost ready to finish the marmalade we started yesterday with our second harvest of three and a half pounds of kumquats. We're also going to try our first attempt at making mozzarella cheese today and if you think I'm bragging again, you'd likely be right.  So what's happening in your neck of the woods. Feeling guilty yet?

A year ago -  Rhubarb Pineapple Crumble

 

Two year's ago - Pasta with Turkey Meatballs and Mushrooms

Are Your Irish Eyes Smiling?

Can you believe St. Patrick's day is but a short week away? I don't know about you but I've been wondering what to make in celebration of the special day. I love St. Paddy's Day, not only for the green beer and comfort food, but because it hits during the tail end of winter and promises spring is just around the corner. See you can take the Canadian to the land of perpetual summer but the memories of winter remain intact.

The Big Guy wasn't home for dinner last night so I figured this was the perfect time to talk about menu possibilities for an Irish feast on Saturday, March 17th!  

Corned Beef and Cabbage - you can't go wrong with this traditional dish, especially this version which takes a brined brisket and transforms it into a prize winning cut of meat. Best of all, the leftovers are almost better than the original and there's not many things you can say that about!

If you're looking for something different with a slight tip o' the hat to the Irish, try this "Not So Irish Lamb Stew". Made from cubes of lamb, it's loaded with bacon, onion, garlic, shallots and sweetened with carrots and parsnip all in a marsala flavored gravy.  

Of course, you could also make a big pot of Shortribs cooked in Porter but please be careful what kind of beer you use since the darker the beer the more bitter your braise may be. I used Black Butte Porter for these flavorful ribs, but if you're determined to use Guinness, be sure to add a little sugar to the mix to ease the taste a tad. 

If you love pot pies as much as we do, there are a lot of recipes for them here, but now's the perfect opportunity to make a classic Steak and Guinness Pie. Loaded with onions, garlic, and mushrooms too, this one's really all about the Guinness flavored gravy - oh and the pastry too of course. Don't forget the horseradish either because it makes all the difference in the world!

We all know how important the potato is in the Irish diet and St. Paddy's day is a good time to celebrate the mighty spud in all its glory.  Try these fabulous Irish Potato Cakes also known as Boxty on for size. They are a heavy duty tremendously delicious won't go hungry for a week kind of pancakes that are perfect with sausage for a super down home kind of dinner.  

There's always the unusual too, like this Mashed Potato Pie. I can't say enough about how good this is and people will absolutely NOT believe that you can make a pie out mashed potatoes either. Loaded up with bacon and cheddar as well as sour cream, cottage cheese and eggs, it is not for the calorie watcher, but oh man is it ever good! Served with a salad for a light lunch or with your favorite meat for dinner the leftovers freeze well and make a perfect breakfast choice topped with an egg.

Whatever you decide, don't forget to tip your hat to the Irish and make St. Patrick's Day extra special for those you love.  

 

Miscellaneous Thoughts on Thanksgiving Morning

 

I'm a little late this morning even though the sun's just rising. The Big Guy and I enjoyed an early morning coffee and 2 hour long cuddle in bed with our little family of 3 - the woofs Max and Finnigan and Georgie the feral cat who has decided being feral may not be all it's cracked up to be. 

We're pretty well set in this house with the dinner plans - of course I say that in confidence now after 2 days of preparing for our very "simple" dinner, but I'm sure there'll be a panic of some sort when it gets closer to serving time. Speaking of panic, I just did a quick review of today's visitors so far and I've a sneaking suspicion there's a lot of madness going on out there in kitchens across the country. To be honest I'm a little worried and wish I could answer some of the questions I see - like ...

Where do I find the neck and giblets in turkey
How do I take a turkey neck out
How do I clean out a turkey
What do I pull out of a turkey
How do I carve a turkey
How do I make gravy
How long does it take to cook a 13.6 pound turkey; and
Tons of searches on "Dead Turkey" which brings them conveniently to Big Guy's Turkey Deboning 101 from last year

I sure wish there was some way I could contact everyone and to answer their questions. Course that's coming from someone that's likely had about all the catastrophic turkey cooking events known to man in the 50 odd years I've been cookin' including but not limited to a fire in the oven, dropping a perfectly roasted bird when it was coming out of the oven (made carving it a cinch), and of course the time my sister and I fell into a pail of wine and forgot to put the darn thing in the oven in the first place. Now that was memorable!

 

As for us - the turkey's been in a brining bucket in the refrigerator for almost 24 hours and the Big Guy will be cooking it later on the Weber rotisserie - told you it was simple. We're expecting a 75 degree day here in Tucson so we'll be heating up the outside kitchen rather than the inside one.

We'll be setting the harvest table outside provided we can keep Georgie happy in her favorite chair and raiding our container garden for herbs and lettuce for a salad too, unless the dogs get to it first. Believe me it's a fight just growing the stuff because they'd rather have lettuce than cookies - well kinda' sorta' almost. 

The pomegranates have been harvested and will in all likelihood end up in a martini or two, never mind as a stellar garnish on our bowl of brussels sprouts. The sprouts were so good last year with pomegranate arils and vanilla butter, we'll just have to do it again this year.

The cranberry sauce is made although I'm thinking of making another one with raspberries and habenero peppers to honor our location, although throwing a couple of kumquats into the mix might not be a bad idea either. Can you believe the kumquats? I'll be making lots of marmalade this year.

So, I've simply the potatoes left to cook and stuffing to pull together and rolls to make and the dessert to brulee and salad dressing to concoct and the table to set and spots to clean off the wineglasses and a table center to worry about and napkins to starch and ....good heavens now who's in a panic?

Just remember when all is said and done and the table's groaning under your handiwork, don't forget to give thanks ... "For fragrant air and cooling breeze, for beauty of the blooming trees...for this new morning with its light...for rest and shelter of the night... for health and food, for love and friends, for everything Thy goodness sends, Father in heaven, we thank Thee." Ralph Waldo Emerson

Happy Thanksgiving Everyone!

 
 

 

 

 

Holiday Ideas for Turkey Phobics

We took a day off from the kitchen yesterday so there aren't any antics to report this morning. What can I say - it was lovely! I thought I'd take the opportunity to talk about Thanksgiving especially since it is less than 3 weeks away, so grab your morning coffee and let's have a little chat.

There is an assumption that turkey is a requirement as a main course on our holiday tables but the truth is, as I was recently reminded, not everyone is a fan of the big bird. Here's a few alternatives for those of you who want something different on your holiday menu.

Lea mentioned that pork is a traditional Thanksgiving entree in her house and I know for a fact that Nancy cooked ham for this year's Canadian Thanksgiving. I'll just run with that idea for a minute, if that's OK with you.

Ham is an open book when it comes to added flavors. How about having it glazed with

   Pineapple/Mustard    Sweet and gooey Marmalade  Bourbon Glaze-the best

       

Not into ham, then how about a pork roast?

 Italian Porchetta           Loin  with Apple Crown        Brined with Port Sauce

     

Of course there's always fish or seafood.

Salmon Wellington          Coquille St. Jacques        Potato Crusted Halibut

     

Naturally I've saved the best for last, well at least in one person's opinion. There's nothing that says special quite like Beef Wellington and it's amazingly perfect to cook for a special occasion since it's mostly done in advance.

Whatever is on your Thanksgiving menu this year just remember it is about doing just that - giving thanks. Surround yourself with people you love and have fun because your loved ones are going to love you regardless of what's on your holiday table (or is that a little naive?) Just remember, don't sweat the small stuff. As my Big Guy reminds me all the time "there's at least a million people that quite frankly, wouldn't give a damn".

 

 

 

 

It's A Boy!

 
Meet Carson Finnigan, 15.6 pounds, 22 inches nose to butt. Brother Max and sister Georgie doing great. Mom and Dad a little shell shocked but coping.

 

Bragging Rights

After sitting here for the last hour trying to write a post, it's obvious that my brain is on vacation along with the rest of me. If you want to know the truth, we ate leftovers for dinner last night so I've honestly nothing to brag about except maybe this spice box I brought along from home.

Please stay tuned, because surely there'll be something coming from it soon. TTFN

 

 

Nuthin' Cookin'

There's nothing cooking in JBug's Kitchen. Isn't that a kick? Consequently I'm having a hard time coming up with something to post for you today since last night's dinner was a turkey sandwich made from deli sliced turkey and soft squishy white bread which was exactly the same thing I made for dinner the night before. Hey last week's cooking with the Big Guy away was an anomaly. It isn't happening this week.

So how be you join me for coffee on the back patio instead. I promise you won't need a sweater. PS - Georgie will be here in a minute. She's just gone to get something to fill the basket on her chair, and Max is getting your cup.

Nuthin' Cookin'

Hard to believe but true. With the Big Guy away and pouring rain here in hell yesterday, Max and I spent the day sewing cushions and drapes for the outdoor patio. I can't even  post a picture because I'm not done yet and the only things I made were coffee and a gin and tonic and I figure you don't need recipes for that!

However, the Big Guy's back in town now, the sun's shining, it's a cool 37 degrees and you can be sure somethin' will be cookin' later on today. Hope you all have a wonderful Sunday!

Two Years and Going Strong

Yup, that's right. JBug's Kitchen Antics is 2 years old today and it's incredible how quickly the time has gone by. Truthfully, this picture on the right is 2 years old too and I don't think I've changed all that much. Umm, yeah right...why do you think I'm showing you a 2 year old picture?

I've certainly had an edumacatin' in the last 24 months about blogging let me tell you and

I'VE LEARNED:

1. Cooking's easy, writing's a piece of cake, but the picture taking's a real "bear";
2. I've learned the Big Guy will eat almost anything now except green peas;
3. When I have a failure like the cake on the right, I've learned to pick myself up, dust off my ego, clean out the oven, swear, cry, drown in wine and start all over again;
4. I've learned not to be discouraged if it's a slow day; or someone takes offence to something I've said; or the foodporn sites reject yet another photo; or there's lots of hits and no comments; or nobody gets my jokes;
5. I've learned to remember who my audience is and that I'm doing this not just to have fun myself and keep our household on a perpetual diet, but to inspire others to cook and have fun in the kitchen as well;
6. I've learned to be tremendously flattered when someone  likes one of my creations and blogs about it and shrug it off if they forget to share the credit or link to JBug's. I mean as long as they don't copy my work word for word what does it matter, because really when you get to be my advanced age you realize there are very few "originals" left anyway. We all need to find inspiration from somewhere.Goodness knows I'm inspired every day by my fellow bloggers.
7. I've learned that I can and will procrastinate about anything ...make that everything, except for putting dinner on the table every night and writing about it in a post the next morning. I love cooking and blogging almost equally, and as for eating - well I'll leave that alone shall I?
8. I've learned that cyber friendships are truly precious and as deep and real as those nurtured in person, eyeball to eyeball. Distance, ethnicity, religion, politics, rain, snow or sleet play no part when there's a shared passion.
9. I've learned that after 750 posts, it's still possible to make something new especially with chicken and/or at least make it sound new but nothing beats a repeat of an old favorite every now and then; 
10. Last but far from least, I've learned there's nobody on earth I'd rather share a kitchen or my heart with than my Big Guy. Thanks for your patience and your encouragement, sweetheart. Without you I'd be a mere bacon grease spot on the sands of time or in the pages of some cookbook instead of a Google...ee...er...well you know what I mean!

   

Home made Chorizo

Sorry everyone, but those darn spam devils are out in full force and making life miserable. Wish they'd just find something else to do with their time; however, it means that I've had to up the security in the comment section of this blog. I know it's a pain, but it's necessary. Please don't let it stop you from leaving your comments. After all, they are a blogger's gold and I thank you for every one.

What I'm about to tell you occurred a few weeks ago, it's just that I haven't had a chance to tell you about it. Actually, we "gifted" some to our friends Stan and Donna and wanted them to have a chance to sample it before Donna found out she was eating a non-domesticated species. Aren't we thoughtful?

As you know, my big guy and his best buddy John got back from their annual javalina hunt a few weeks ago and while the big guy's a real talent in the kitchen, he had a little trouble bagging a beast. You see while he's off huntin' I'm at home prayin' that the little critters he's sneakin' up on will be smarter than he is. Quite honestly as luck (and a lot of prayer) would have it, throughout the past 10 years we've been married he hasn't been so lucky in the killin' fields which is a good thing because I'm not much for wild meat.

To my chagrin (and maybe his) the big guy's huntin' partner John was the one to bring home the peccary bacon this year and left a good amount of meat with us to chow on. I refused to just eat the stuff without a darn good disguise but figured if it was mixed with something else, I could choke down a pound or two.

The big guy made a batch of chorizo...hot spicy chile laden hair curlin' bum slappin' eye waterin' chorizo.

What you don't see in the picture is the pint of sour cream I have on the side to cool my t'buds. Uh yum, it is absolutely delicious - honest! By the way, I figure peccary meat may be a little hard if not impossible for you to find in your local market, so please just subsitute an equal amount of beef or more pork. That's provided of course you have the nerve to try it in the first place. I double dare ya'.

Peccary Pork Chorizo (inspired by Rick Bayless)

1.6 pounds javelina

1.8 pounds pork shoulder

1 pound ground pork fat

2 ounces whole dried Ancho chile (dried pasilla)

5 ounces whole dried California Chile

3 ounces whole dried New Mexico Hot Chile

5 small bay leaves

3 teaspoons ground cinnamon

1/4 teaspoon ground cloves

2 teaspoons Mexican oregano

2 teaspoons dried thyme

2 teaspoons ground marjoram

3 teaspoons salt

1/2 cup vinegar

Place cubed meat and pork fat into the freezer to harden slightly while you prepare the seasonings. Makes for easier grinding.

Remove seeds and stems and tear chiles into flat pieces. Heat in a dry cast iron skillet over medium heat about 10 seconds a side (until they start to pop and smell wonderful) and move to a large glass bowl. Cover chiles with hot water and allow to sit for 20 minutes until soft. (Keep submerged using a plate). Drain and transfer to a food processor. Meanwhile pulverize bay leaves in a spice grinder and add to food processor along with cinnamon, cloves, oregano, thyme and marjoram. Add the salt. Measure in vinegar and add water as necessary to keep everything moving through the blades. Press mixture through a mesh sieve into a large bowl. Add meat and mix with hands to combine well.  Put through meat grinder twice. Cover mixture and refrigerate overnight to blend seasonings and/or package into portions and freeze. Download Peccary Pork Chorizo

 

Sushi, Saturday and other sundry things

The winds of change are blowin' hard and strong this morning - change being I've nothing to report re last night's dinner. You see we went and had our taxes done (ya, told ya' we're Type A), then hit the sushi trail so there t'wasn't anything cookin' in JBug's Kitchen.

As for the winds, well nature's kind of taking care of what was going to be our Saturday task at hand. The big freeze we enjoyed a few weeks ago has resulted in a ton of dead leaves, fronds and major back yard cleanup that will all hopefully end up in our immediate neighbor to the north's back yard at some point over the next 24 hours.

That being the case and with all this spare time, we'll be making several different kinds of small batch jellies, marmalades and possibly pickles today that I'll be sharing with you all PDQ so stay tuned for further developments.

Happy Saturday everyone!

Common Ground

If a once wild untrusting feral cat named Georgie and a little mini schnauzer named Max...

can teach each other love, tolerance, acceptance and forgiveness

 and find common ground, then why can't we?

politics, religion or ethnicity matter not...to them.

 

Merry Christmas!

All hearts are home for Christmas...here's hoping yours is filled with love, warmed by laughter and comforted by great memories. Happy Holidays everyone.

A Passion for Pomegranates

We're cooking up a storm these days and unfortunately none of it is last night's dinner. I promise we'll get back to normal as far as the "every night food for every day people" theme goes but for right now as you can see it's full speed ahead on party preparations.

Other than being in the possession of some massive big pots of mysterious ingredients, we're in love with pomegranates in this house no doubt due to the fact that we have a tree espaliered along the wall in our back yard. As you can see it produces giant "garnet apples", about as exotic as you can get to this farm raised Canadian. They bring back memories of the holiday season when I was growing up when along with our annual box of bright orange juicy tangerines, pomegranates were something we only had at Christmas time and cherished as an absolute luxury.

So what does one do with such a bountiful harvest of the beauties other than using them as festive holiday decorations?  Well, you can make a mean margarita, glaze a duck, poach a pear or garnish a salad with the lovely little arils.

 
 
Oh, and if in doubt you can always drink a ton of juice and then spend time in front of the mirror waiting for its anti aging properties to kick in! I'm going to do that as soon as the party's over. TTFN.