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.
We try to keep our pantry and freezer reasonably stocked.
Having a stocked larder makes it easier to come up with tasty and nutritious meals that we like. A well stocked larder simplifies the task of preparing one of our go-to recipes or trying something new.
Extras and leftovers go into freezer bags or yogurt containers so we can either have a quick dinner or whip up a lunch to take to work. We do not regularly buy lunch at work. While Fayes’ workplace has a good cafeteria the cost adds up. I work in the boonies so spewing pollutants to go out and spend money on food it make less sense than taking what we make.
Having a fair amount of food on hand also serves as insurance. A price spike or sudden unavailability is not impossible. Same with a layoff or other loss of income, foul weather delaying or preventing altogether food deliveries, or other calamities.
We take the same approach with the dogs. In addition to this 20-odd pounds of kibble in the vittles vault there is another unopened bag on hand.
We have several weeks of food on hand for two-and four-footeds, which is more than some people have and less than others. It’s enough to cushion the impact of the likeliest calamities, which is the goal we aim for.
A recent harvest. Ham hocks and beef brisket home smoked; grilled jalapeno popper; and a poblano, jalapeno, tomatillo, and tomato from the garden. Simple yet wholesome fare.