I added a goodly amount of port wine to the mushroom liquor.
Probably about a quarter cup or a wee bit more.

It'll get added and reduced in the mushrooms habanero and onion later.

While all this was going on I grated about 8 ounces of Jack cheese.
Plus diced up some hot link from the Czech place up the road.
It was heated and seared in the hot skillet.

Worth, hey APRIL 28th cool. That means we're both still here.

I forgot to mention I made a quesadilla with the mushrooms and Jack cheese.

I had the leftover pink rice i made earlier this week.
What to do?
Hot curry fried rice made with my homemade curry powder.
Fresh onion.
Garlic powder.
Cut up hotdog.
Frozen sweet peas.
An egg.
Chipotle powder.
Dash of soy sauce.
Toasted sesame oil.
Prepare as you normally would.

I see your last post was April 30th Worth. I was going to ask you about pressure cooking Drum and Gar. It's the only fish my son and grandchildren have caught the past two weekends.

AlittleSalt wrote: ↑Wed Jun 01, 2022 1:58 am I see your last post was April 30th Worth. I was going to ask you about pressure cooking Drum and Gar. It's the only fish my son and grandchildren have caught the past two weekends.

My mom did it.
I suppose she followed the canning fish instructions in the Ball canning book.
We never pressure cooked it to eat directly without canning first.

Well I bought a bulk pack of 8 chicken thighs today for 8 bucks and change. Also got parsnips and a bulk bag of peppers, so I chopped those up and tossed with evoo garlic coriander savory basil salt and pepper. Basted the chicken with a mix of evoo garlic salt pepper mustard basil and balsamic vinegar, then spread the vegs in between and roasted.
Those chicken thighs were not all the same size and after cooking I was surprised how tiny some of them were - well I ate one of those for supper and guess what? One tiny bone. It was not even a full thigh. More on the theme of disguising price increases I guess. So it goes...

Doing a couple of trays for pasta or couscous with the tomatoes developing soft spots.
Just smashed garlic, pepper and flaky salt.
The fresh basil will go on when they come out.

Not bad. Had to wait for a thunderstorm to roll through to pick the basil.
Roasted tomatoes, garlic, pine nuts and unsalted pistachios over Israeli couscous.

Can't get much cheaper than this, with everything from the garden, except salt, vinegar, and olive oil. And the croutons.
My first gazpacho of the season! As soon as I get around 3 lbs of ripe tomatoes (there have been more, but mostly cherries, and not all at once), I do this. The sweet peppers were from a friend's garden (no sweet peppers here!). The garlic was the smallest head this season, equal to a medium clove.
Just over 3 lbs of tomatoes, for the gazpacho. by pepperhead212, on Flickr

Tomatoes pureed, about 3 lbs, with 3 tb chia seeds, to thicken. by pepperhead212, on Flickr


Remaining veggies for the gazpacho. by pepperhead212, on Flickr

A little bit of the tomatoes, pureed with the veggies, sherry vinegar, and some olive oil, emulsified with it at the end. by pepperhead212, on Flickr

About 3 quarts of gazpacho, to have for a few meals! by pepperhead212, on Flickr

A friend came over and helped me eat some of it, along with some diced tomatoes and cukes (was out of peppers), some chopped garlic chives, and some croutons.

Talk about cheap eaten.
How about some prime cuts of beef flavor for 99 cents a pound.
That's what I did with some of the best cuts of beef suet with meat left on it.
Talk about a flavor bomb.
Dipped in a mix of blue cheese dressing and Valentina hot sauce.

The only cooking I did today was about 5 days worth of okra (I'm getting more each day now, when I go out and pick the pods that are large enough). I come in and put them in a qt bag in the fridge, and yesterday, I had to either start a new bag, or cook what I had, so I made a simple snack with it. It's a dry curry, por sabzi, to which I added some nam prik pao, which is just some garlic, shallots, and hot peppers, caramelized in oil. This version is compatible with many cuisines. The original recipe has chopped cilantro, which is also good.

Okra Sabzi

3 c cleaned okra, cut into 3/4" pieces
2 tb oil
1 tsp whole cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp Kashmiri or mild Numex chili powder
1 1/2 tsp coriander/cumin powder
2 tb chopped cilantro
salt to taste

Heat oil in large NS skillet on medium heat, and add cumin and asafoetida. Add until sizzling, and add okra, and cook about 8 min, stirring frequently. When browned some, add the remaining spices and cilantro (or nam prik pao, noted above), and cook another 2 minutes, stirring most of the time. Serve hot, with salt sprinkled on - needs less salt on surface, like this.
3 c okra, cooked 8 min in oil, cumin seeds and asafoetida. by pepperhead212, on Flickr

Okra cooked for 2 more minutes, with spice powders added, stirring frequently. by pepperhead212, on Flickr

Finished okra sabzi, after stirring in 2 tb nam prik pao. by pepperhead212, on Flickr

Liver and onions.
A classic dish if done right you won't know you eating liver and onions.
First ya gotta cook some onions and set aside.
Then you make the dredge for the liver like chicken fried steak.
After the liver is cooked you take the leftover four and make a roux.
Never mind the coarseness of the leftover flour.
Add cooked onions and water.
After it is cooked add yet another onion and let it cook.
Then add the chicken fried liver.
Cover and simmer.

I would know, LOL, I hate liver.

Me too, lol! I can't even stand to be around when it is cooking!

Love the stuff! I like mine fried without the gravy but with a pile of fried onions to go with it. When Mom made liver and onions she always made mashed potatoes to go with it. Just plain butter on the mashed.

I have a very special meal coming up for you liver lovers and haters alike.
I'll do it sans gravy.
In addition to the onions it's going to have baby Bella mushrooms and peppers too.
What could possibly be better than an addition of mushrooms and pepperocini peppers.

Many years ago at the cafeteria in Prudhoe Bay Alaska they would have different food nights on rotation.
One night it was pizza night.
For the most part I hate pizza.
It has to be right and fresh out of the oven to even consider eating it out of choice and not starvation.
Back then the other choice was liver and onions of all things.
My choice was liver and onions over pizza.
Not great liver and onions but way better than slices of pizza served under warming lights.

I think you are the first person I have ever come across who actually hates Pizza.