The Scent of Saffron

Homemade saffron infused rice pilaf, fresh broccoli steamed with chicken stock and butter seasoned on the high side with egg washed and floured sauteed filets. My special sauce- just placed to simmer, of sweet onion and garlic with more than a touch of butter, garlic, and balsamic vinegar and wine, reduced until thick enough to coat the devil's tail.

That, is what's for dinner.

Ya'll come...

Stephen

Afternoon Delight

The truck is clean and shines. The engine oil has been refreshed with an addition of a bottle of Marvel's Mystery Oil - even dumped a bit into the gasoline. (Its that red bottle at the auto shop.) The truck tires are stuffed full of new air and I even cleaned the friggin leaves out of my windscreen vents.

The driveway is leaf free too. I swear six tons of leaves have fallen since last week. I, of course, was careful not to allow any to escape into my neighbors yard....she's so prissy about leaves from her oak, which the winds dump onto my driveway, finding their way back into her yard. Last time we had words I told her I was certain she wanted to mulch them and only wanted to help. So instead I was careful to blow the pile deep into her shrubs. She'll never know the difference.

Earlier as I hosed clean an area of our brick walk I passed by one of my old clay pots where once a beautiful healthy basil grew. I glanced around at all the other now empty pots and felt like old cat poop at a dog show. I believe it's time for me to rebuild my herb garden....such as it was, all in pots.

I haven't a single solitary pepper plant. They've all died. I place all the blame on my six day work schedule and this friggin depression. Anyhow, it's time for change.

So, next weekend, on my day off, I shall make time and visit a local plant nursery. (They, the lovers of northern climate change, giggle. Nursery? Well yes. One of such is located but a few minutes from my front door and guess what, its open.) There I shall pick through their sorry stock and find something, some herb, to plant.

I have an itch to grow food.

It's been a short weekend.

Stephen

Two Good Days

She's in the kitchen, singing. I like that. She's happy and content after a nice meal. I made her favorite, my sauteed fish with an onion and wine sauce served with rice. Fresh asparagus steamed in olive oil, butter, red wine vinegar with just a tab of butter.

Business at the shop has been good for the last two days, too. Me, all smiles. The rain has given us a brief break. With luck our trench foot will heal.

Now for a quiet evening of soft music and a good book.

If the urge hits I might sneak over to Ebay, or some other site, and try to find a piece of old silver.

I face a ton of yard work tomorrow. After this weeks storms I need to climb back onto the roof and blow the pine straw and leaves and broken limbs back to ground - clean the gutters too. The grass needs to be cut and bailed. If you have need for hay, call me.

I feel so good I might accompany my wife to church in the morning. Really, it's possible. I'll call ahead and give warning. It's unsettling when the candles flicker and dim when I enter the sanctuary. I'd hate for some old lady to faint.

Then I wouldn't feel this good. 

Stephen
 

Supper

When I was child the late evening meal was supper. Dinner was what we ate at high noon. Either way, it's time for me to get to work on tonight's meal.

The stove awaits, see 'ya later.

Stephen

Let's Chew the Fat

As I write I'm busy with dinner prep. This laptop is at place in my kitchen so that I may turn and type and turn and flip and turn and salt and turn and make a mess. Flour and keyboards simply don't mix.

Take a guess at my menu.

I knew you guys were sharp...

It's been a busy weekend. We've spent the last two days hanging with the Harley crowd. I felt like a child lost in a cavern. Visited two different Harley dealerships. So many models from which to choose. Big and small and medium and just plain little bikes. All I know for sure is I do not want a monster bike. Think I'll stick with the middle sized monsters.

Yes, I have enrolled in the Basic Riders Course. My first class is Thursday. Then the next weekend will be spent astride a bike. I will not make a purchase until I have my bike endorsement and am legal to ride.

I like what my friend, Duke, said to me last week - motorcycles are the modern day horse.  I agree.

I did buy a new Boss helmet, and gloves. These are items, along with a few other things, I'll need for the class. I goofed and made my purchase at the dealership. I'm telling ya, those folks are awful proud of their merchandise. Expensive. I went with a half-helmet...it's hot enough down here and I'm darn sure not wearing a whole head helmet.

Excuse me. I need to flip the fish.

At the first Harley dealership we visited, Sweet Wife said she wanted a tee shirt. Said fine, grab one. She walks away and moves over to check out the helmets. A wee bit later she returns and whispers, "No way." I asked why and she takes me by the arm and walks over to the chick section and hands me a shirt. Its thin, wimpy even, and priced at forty-one dollars. The shirt is about what you'd expect to find at your local wally-world. A cheap and very poorly made Chinese garment priced as if it were holding space at Macy's New York birthplace.

I thought about it a moment and told her if she really wanted the shirt to ignore the price. Later, she walked back over and chose another shirt with the wings and logo of Harley. With my discount and registration in their class they gave her a coupon and she 'stole' the shirt for thirty bucks.

At least they were kind enough to grease their poles....

Excuse me. I need to again flip my fish. I see smoke.

Stephen

What's For Dinner

Recently I had two requests. The first was from a reader asking if I'd give her my chili recipe, and the second was from my lovely wife, upon notification of the first request, to cook said chili on the next rainy day here in North Florida. Guess what, today I shall kill two birds with one stone.

Dear reader, my chili is very simple to build. First you'll need two pounds, no less, of the leanest ground beef, or lean beef stew meat. I like a bit more than two pounds so don't sweat the small stuff.

Brown it.


Now, as the meat is fired take two large onions and chop. I like sweet Vidalia onions, but any white onion will suffice. You will also need three standard sized cans of pinto beans, drained of that awful liquid, any brand, and two cans of tomatoes.  Hey, I like tomatoes in my chili and I'm not from Texas so live with it. The ratio of three beans to two tomato I've found perfect. Adjust to your taste.

About the pinto beans...many like kidney beans, fine. I just don't like the flavor of kidney beans, and for some odd reason, even after of hours of slow cooking, they always seem to 'crunch' to me. You be the judge, but I've found pintos best for my taste.

 My spice list is as follows. (If you prefer the easy way out just grab a box of your local store brand chili mix. It is, after all, your chili.)



Ground chili peppers, oregano, cumin, paprika, cayenne pepper - these are the basics. I don't follow teaspoon or tablespoon measurements. I'm one of those, 'a pinch of this and a pinch of that' kind of fella. I season by taste. Of course you'll also need a dash of salt and pepper.

 Above, the onions ready for the pot. I know. I use BIG onions.



After the ground beef has browned add the onions and allow them to cook until translucent.

 Above, almost there.


 
When the onions are ready, add beef stock. Never, ever, use plain tap water.

If stock isn't available, try 'Better Than Bouillon' beef base. Please, follow the directions carefully as this is a very concentrated product. Just a teaspoon added to water will give your chili a far better taste than plain water. I seldom if ever use water when I cook. I keep several boxes of both chicken and beef stock in my pantries. If all else fails it's perfectly fine to use chicken stock in your chili.

After you've introduced the stock, stir and begin to add the beans, tomatoes, and spices. Take a few good finger pinches of kosher salt and throw it in the pot. Add black pepper to taste. Stir well and reduce the flame. Since I use gas I place my pot on a simmer plate.

 Today, just for slaps and tickles, I tried 'Slap Ya Mama' Cajun seasoning along with my usual red pepper flakes. I like my chili hot. Otherwise you might as well attend a girl scout meeting...

 Above, ready for the lid and many hours on simmer. This batch will cook for six to eight hours.



I hope this helps and I haven't forgotten a few steps. I think I've covered the bases. Chili, like many things in life, is built to an individuals personal taste. Don't be afraid to make adjustments.

Enjoy.

Stephen 

What's for Dinner

In a couple of hours I'm closing the shop and will drive home and make tacos. Maybe, if Sweet Wife is lucky, I'll also whip up a mess of refried beans.

Ya'll come on over and join us.

Stephen

What's for Dinner

I bet you wish you were me about now....sorry. Just wanted to share.

Gunny food.

Stephen