Twenty minutes’ time yielded this bounty from the Chocolate Cherry Tomato patch.
A beef brisket, shortly after I put it in the smoker.
Wishing all of my US readers a happy and safe 4th of July.
WordPress have changed the site editing platform. I hope you will bear with me while I figure it out.
Based on what I see I believe our redcurrant bush will be very prolific this year.
Faye came up with this simple yet nutritious main course. Beans on naan bread, topped with cheese. Yum.
Faye and I recently had lunch at Cowbell Brewing Company in Blyth. I ordered the Smokehouse Burger, with Bacon Potato Salad as my side. Neither disappointed, though the side would have been even better if it were served warm.
Look at the bun.
We recently travelled to Toronto for a weekend in the Big City. After delivering the dogs to our boarding kennel we rode VIA (the Canadian passenger train) and chose Business Class for the trip there. That meant we were treated to dinner – for me, cod in a tomato and caper sauce with green beans and potato wedges, an olive roll, skewered cheeses and cherry tomatoes, and strawberry slices with strawberry ‘squish’ topped by a mint leaf. All washed down with a glass of pleasant white wine.
What a civilized way to travel and so much less stressful than a three hour drive in the dark on very busy freeways.
A beef brisket, rubbed with spices and herbs, smoked low and slow. And oh is it good.
Pizza on a home-made crust with a pesto base, chopped bell pepper, fresh mushrooms, smoked chicken, and mozzarella.
. . . instead, a recipe.
1-2 tablespoons olive oil
1 tsp garlic salt
1 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp cardamom powder
1 head cauliflower (2 lbs or so) chopped into bite size florets
- Preheat oven to 350F.
- Combine oil and spices into large bowl and mix well.
- Add cauliflower and stir thoroughly to coat the cauliflower.
- Turn onto large roasting pan and arrange evenly.
- Bake for 20 minutes, stirring or shaking 2 or 3 times.
- Enjoy as a side dish, snack, or appetizer.
Modified from a recipe in the book Serving Up the Harvest by Andrea Chesman.
Made a beef stew today. Browned the meat, added onions and garlic, tomatoes, bouillon, thyme. While it baked in the oven in the Dutch oven, chopped up potatoes and carrots. The purple carrots at the upper edge of the cutting board are courtesy of our local organic farmer and our subscription to the winter [vegetable] box program.
The stew is not too bad.