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DIR Return to: The Food Court
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#Post#: 5718--------------------------------------------------
Today’s repast
By: AJ Date: August 30, 2020, 4:12 pm
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Red beans and rice.
Soaked a pound of light red kidney beans overnight.
Drained, rinsed ‘em this morning. Put those in the pot I use for
beans, chili, spaghetti sauce with about an inch and a half of
water over them. Then some minced garlic, onion powder, cumin,
red pepper flakes, kosher salt, paprika, a ham hock, and cut up
a link of pork sausage. Brought to a boil then reduced the heat
to a simmer. Been simmering away for close to 4 hours now. Gonna
cook some rice and eat like a farm boy here in a little while.
There may be toxic vapors later on.🔥🤠🤢
#Post#: 5720--------------------------------------------------
Re: Today’s repast
By: guest13 Date: August 31, 2020, 1:16 am
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Good simple fare. And you get to enjoy it later, too!
#Post#: 5721--------------------------------------------------
Re: Today’s repast
By: The Dudely Lama Date: August 31, 2020, 4:53 am
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last night i went to my friends off grid permaculture homestead,
camp wildcat... we did a foraging/gathering dinner and had
woods ear mushrooms we found on some logs near the creek,
reishi/turkey tail or lemongrass and hibiscus teas, green
papayas made into a dish similar to kimchi, shredded and
pickled... snow peas, greens, carrots, and squash from the
garden. the wild grapes are outstanding this year! we have
wild scuppernogs and since the trees are gone, the graoes and
flowering woodlands have gone nuts! bunches upon bunches of
regular sized grapes... the figs were so juicy i had to wash my
beard after eating them... in the creek! did i forget to
mention our fearless leader on todays foray was one of the yoga
instructors that had helped me another time in setting up my
gong dome... 26 year old practicing nudist with a body thats
tight as a fiddle! stretching and bending over those logs to
get those woods ears was the best part of dinner... yes, i
showed my appreciation by floating her in the creek for my
signature himalayan sonic bowl baptism... how could i refuse
such a request?
#Post#: 5722--------------------------------------------------
Re: Today’s repast
By: AJ Date: August 31, 2020, 7:29 am
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Wow
#Post#: 5903--------------------------------------------------
Re: Today’s repast
By: AJ Date: October 3, 2020, 5:49 pm
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Tonight, I’m doing simple. A simple recipe from my MaMaw, passed
down to my Mom.
Potatoes and cheese. Square glass casserole dish, sprayed with
Pam. Slice up some good, honest russet potatoes. Lay down a
layer, fresh ground salt and black pepper, then a layer of fresh
sliced medium cheddar.
Repeat until the dish is nearly full. Then pour whole milk about
3/4 of the way up.
Put in a 450 degree oven for around an hour, or until all the
cheese had melted and the top layer is crispy and somewhat
burned. Guaranteed to clog your arteries but you’ll die with a
smile.
Too hot to eat when it first comes out, so I will throw a pork
steak on the grill right after I pull the casserole out. Just
salt and pepper on the steak. About an inch thick.
I will be eating on the taters and cheese for days.
#Post#: 5912--------------------------------------------------
Re: Today’s repast
By: guest13 Date: October 4, 2020, 8:18 am
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[quote author=AJ link=topic=642.msg5903#msg5903 date=1601765370]
Tonight, I’m doing simple. A simple recipe from my MaMaw, passed
down to my Mom.
Potatoes and cheese. Square glass casserole dish, sprayed with
Pam. Slice up some good, honest russet potatoes. Lay down a
layer, fresh ground salt and black pepper, then a layer of fresh
sliced medium cheddar.
Repeat until the dish is nearly full. Then pour whole milk about
3/4 of the way up.
Put in a 450 degree oven for around an hour, or until all the
cheese had melted and the top layer is crispy and somewhat
burned. Guaranteed to clog your arteries but you’ll die with a
smile.
Too hot to eat when it first comes out, so I will throw a pork
steak on the grill right after I pull the casserole out. Just
salt and pepper on the steak. About an inch thick.
I will be eating on the taters and cheese for days.
[/quote]
Sounds pretty good to me.
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