The frosting is over the top.
I can't stand regular sweet sugary frosting and never have.
I like the coconut frosting on German chocolate cake and this stuff with way less sugar.
The New Mexico chili powder was for color more than anything.
It might have changed the flavor a bit but it isn't like a chili flavored cake.
If I would have thought about it I might have added orange soda pop to the cake batter instead of water.

Chefs Salad Worth style
Iceberg lettuce.
Fresh jalapeños.
Sweet onion.
Homemade bacon.
Boiled eggs.

Liverwurst pate on top.
Consisting of.......
Liverwurst.
Duke's mayonnaise.
Paprika.
Garlic powder.
Sweet pickle relish.
A few drops of my fermented habanero sauce.
No real expense just stuff I had around the house
In the refrigerator cooling off.

Got some really crazy stuff going on tonight.
Home canned fermented sauerkraut dated 2016 cooking on the stove with added sugar dill and caraway seeds.
Meyers sausage and baked potato to boot.
I may or may not see ya tomorrow.

In all honesty I have zero worries about eating this stuff.
Already tasted it after a long simmer and it's outstanding in everything.
Texture and flavor.
It was a 3 week fermented sauerkraut as marked on the lid.
The canning was according to safe canning guidelines.
5 years ain't bad at all.

I also had some leftover celery onion and jalapeño from yesterday that I tossed in the sauerkraut just before serving.
Not really planned just getting rid of stuff.

And here it is.
Stereotypecle meal of my forefathers.
Sort of.
Added molasses too.

I'm still here.

Since I'm going on beef overload with this weekends brisket I'm having leftover gumbo from last week.
Put two freezer bags back to eat on.

This is definitely a cheap recipe! The veggies, garlic, and shallots are from the garden, and the venison a friend gave me - the ginger and seasonings, plus the oils were the only purchased items! The spelt and the lentils, in place of rice, are more expensive, but definitely more nutritious.

I made my favorite Szechwan eggplant, this time using two eggplants plus that short bottle gourd, plus some ground venison, instead of pork, turkey, or beef, all of which I have used - everything is good in this! Instead of serving it with white rice, or pasta (things I have used countless times with it), I cooked up some spelt, and some channa dal, to make it more nutritious. I cooked 1 1/4 c spelt in the Instant Pot on low pressure for 15 min., then released the pressure. Then I added 1 1/2 c rinsed channa dal, and cooked at 5 min. at regular pressure, then let the pressure release naturally. Then I rinsed all this in cool water, and drained, while I prepared the rest of the ingredients. Then, when the dish is finished in the wok, the spelt and lentils were stirred into it, until totally mixed.
Ingredients for Szechwan eggplant. by pepperhead212, on Flickr

Rest of the ingredients for Szechwan eggplant. by pepperhead212, on Flickr

Finished Szechwan eggplant/bottle gourd. by pepperhead212, on Flickr

Using my leeks, basil and the last tomatoes, dinner cost a package of puff pastry and a bit of butter to cook the leeks in. Fini.

Looks fantastic.
I keep forgetting to get puff pastry at the store.

Scalloped potatoes or that other fancy French word.
Panko bread crumbs.
Much better than regular bread crumbs for this purpose.

One of my favorites is Mulligan.stew or soup.
Been thinking of it all day.
Had the brisket I cooked earlier and diced up some fat and all.
Other odds and ends i needed to get rid of.
Potato with skin on.
Celery.
Jalapeños.
Cilantro.
Onions.
Tomatoes.
Later the canned stuff.
Carrots.
Green beans.
If room I'll add corn and English peas.
Doesn't take long to prepare and food for all us hobos in camp.
Red Jack found a bottle of wine and some beer along side the tracks too.

Sneak preview.
Also added fresh garlic cloves crushed.
Caraway seeds.
Salt and black pepper of course.
Kitchen bouquet for color.
Pot getting full but hopefully the liquid will reduce.
Already the juices are killer.

Taters done waiting for liquid to simmer off.
Forgot I had a giant red fire roasted bell pepper in the jar I needed to use.
Chopped it up and is waiting for the addition later.
Put juices in the mix for flavor.
Don't want to over cook.
Added two Tablespoons of powdered sweet paprika.
Also added the green beans and canned carrots.
Gotta really add the corn because the lone can of corn made me think of this to begin.
Be a sin to leave it out.

Got everything in but the English peas.
No room.
I'll add after a couple of bowl fulls for the boys and the cook.
Squeezed in three roma tomatoes.
Tomatoes last and the lid is off for evaporation in juices.
Literally about to overflow.

It’s kitchen sink stew!

No room? I'm sure you could fit in one small tiny wafer sir.....

This is somewhat like my moms soup she made.
It was in a giant graniteware preserving kettle for making tomato sauce jams jellied and the likes.
There was always about 1/4 inch of black pepper on the bottom
The meat she used was ground beef from our own beef cattle.
All vegetables came from the garden that were canned during the summer.
I ate on it for breakfast dinner and supper until it was gone.
My variation has more paprika in it in place of the canned tomatoes.
Never could understand why some people refuse to eat soups and stews.
Just added the can of English peas.

I love a good stew, but soup doesn't work for me. It fills me up but then two hours later I'm starving. The thing in your picture, I'm going to have to call stew. Om nom nom.