I can’t seem to leave recipes alone. I’ve got to tweak and add and change and . . .
I’m fairly sure it’s a chronic thing. A perfectly fine pork stir fry morphs into something else. The seed is never lost as I do my best to document changes. It’s got to be excess creativity or boredom or something else.
I’ve changed my pork rub recipe. I’ve added ground cardamom and . . . and here’s why it’s so important to document. I cannot remember what the second thing I added is. I’ll have to make a trip to the kitchen and go through the spices to refresh my memory.
With food intolerances, it’s difficult to find processed meats that are worthy. Hempler’s meat products are definitely worthy. We eat their bacon, hotdogs, ground pork and more. Nothing they make (that we’ve tried) rates as high FODMAP. Everything we’ve tried has been gluten MSG and GMO free . . . all in all a truly awesome product line.
I love one dish meals. We don’t sit down together to eat unless we have company. We eat on totally different schedules. If Wadly’s eating fried chicken I’m usually having something totally different. Stir fried pork, tuna or egg salad . . . something that’s not fried chicken. When he has two hotdogs heated in the microwave (yeah, me too) I’ll cut up a hotdog and have it with broccoli, bacon, green onion, bone broth, red and green pepper . . . and it’s awesome. I’ve done the same thing with a can of green beans. Hotdog for the win.
I’m test driving a peanut butter custard recipe and it came out quite good. The recipe produces three servings.
3 eggs, separated
3 tbsp light brown sugar
1/3 cup creamy peanut butter
1/4 tsp nutmeg
1 tsp cinnamon
1/4 cup organic plain yogurt
3/4 cup whole milk
Beat the egg whites to aerate them just a bit. Don’t beat them into a meringue, just give them a decent number of bubbles to lighten them a bit.
In a separate bowl mix egg yoke, peanut butter, brown sugar, nutmeg, cinnamon and yogurt. Mix thoroughly. Add milk a little bit at a time mixing it in thoroughly.
Add egg whites to the egg yoke mixture and mix in without beating heavily.
Distribute equally to three buttered ½ pint canning jars or 1 cup ramekins. Sprinkle mini chocolate chips on the top if desired. Butterscotch chips would also be excellent!
Place on trivet in the Instant Pot with 1½ cups of water beneath. Pressure cook on high for 7 minutes. Immediately release pressure, undo and offset the lid to allow the jars to cool in place. Once the jars can be handled by a bare hand, remove them. Serve warm or cold, top with a drizzle of caramel, chocolate ganache or serve with an ice cream topper.
I am prefacing this by saying yes, I know I’m not normal. Why would I want to be normal? So boring . . . but I digress.
Over the years I’ve accumulated a fair number of audiobooks, everything some authors have produced, samplings from others, selected series’ from yet more. Some books I listen to over and over, some series a couple times a year, others more or less often, some in preparation of an author’s new release.
I’ve run into a most annoying thing. I’ve got audiobooks from three different services requiring three different apps on my mobile device. This is so annoying! I have to switch from one to another to work my way through a series.
Somebody, please program an audiobook subscription service manager with an Android app so I can have one app with everything I’ve ever purchased or downloaded including the pre-DRM audiobooks stored on my computer. Charge a monthly nominal fee to consolidate all subscriptions (Amazon, Scribd, Audiobooks, etc.) into one point of access and I’ll be your first subscriber.
I’ve been making breakfast hoagies for Wadly and he raves over them. They’re simple to make but a bit fussy as it takes three pans. I like to cook so I don’t see it as a burden.
sourdough hotdog bun or hoagie roll (hotdog bun is small, hoagie is big – adjust for your hunger level)
fresh ground pork (I usually buy a 1 or 1½ pound package, mix in the appropriate amount of seasoning, separate it into serving sizes into zippered snack bags and stick it in a larger labeled bag into the freezer.)
sausage seasoning (1½ tbsp/lb) (seasoning mix recipe is here)
1½ tbsp sour cream
Mix the egg and sour cream.
Dice the green onion, add to egg mix.
Butter a HOT 5″ frying pan and dump the egg mix in. Reduce the heat and turn over when needed. Don’t overcook.
Place one slab of butter in a HOT pan under each side of the bun. Turn the heat down, watch carefully and rotate as needed. You want the hoagie to come out brown and crunchy, not burnt.
Shape the sausage into a size and shape that matches your bun. Cook this in a separate pan. Once it’s turned over, add a slice a cheese to the top. Wadly likes American, your tastes may align with cheddar or mozzarella or . . .
Once everything is done, assemble. While the order of assembly isn’t particularly significant, the taste is.
My awesome brother spun by months ago and gifted me with his breakfast sausage seasoning recipe. I introduced him to white pepper. He doesn’t like anything even remotely hot so white pepper was an awesome addition to his kitchen. I see this as a fairly fair trade.
My sibling’s seasoning recipe got a bit of a tweak to suit my palate (I don’t mind a bit of hot as long as Wadly can handle it) and I’ve been using the adjusted recipe ever since.
Dosing is at 1½ tablespoons per pound of freshly ground pork . . . or more depending on your tastes.
3 tbsp rubbed/ground sage
2 tsp salt (I’m not a huge fan of salt so try this amount and add as needed)
1 tsp white pepper (I agree with my brother on this, black pepper is a bit too bold)
1 tsp marjoram
3 tbsp brown sugar – I make my own, 1 tsp organic molasses to 1 cup organic cane sugar, store in a jar with a moisture proof lid.
I give this mix a whirl or two in my spice grinder to blend it and get the kosher salt reduced and distributed. Then I stick it in a ½ cup jelly jar for later use. The mouth of the jar is big enough for a tablespoon to fit in easily, the lid is nice and flat for writing the name of the spice combination and they stack neatly.
This came out better than expected. I’m down to just the boring bits. I’ve got another ball of yarn to add to the bottom to get the length I want and another ball split between the sleeves to give me the 3/4 length sleeves I like. Getting closer!
This is coming along nicely. The pattern produced some interesting challenges. Intarsia in the round is not a challenge but getting the width of the horizontal red to match the width of the vertical red was. I tried Latvian braid but it was excessively fussy for the desired result. The answer proved to be a sizer larger crochet hook and surface crochet worked in the desired location. The second challenge was getting good corners where the red changed directions.
I’m having to cut the background color’s yarn at the start of each square. It’s not onerous and the result is very good. I’ve been working in ends as I go.
My cod/shrimp chowder thing is continuing to improve. Today’s effort is particularly good. Added . . . mushroom and cooked broccoli. OMGosh. SO good.
Here’s the guide when cooking for one.
All the veges are equal amounts with red and green pepper counting as one veg. I cut all the veges (except cooked broccoli – sliced, zucchini – sticks and mushrooms halved and sliced) into 1/4″ cubes. In total that’s about 1/8 cup each of cooked broccoli, mushrooms, peppers, zucchini, spinach and green onion.
Heat a cast iron skillet (my pan of choice) adding butter, garlic oil and sesame oil (twice as much butter as each oil). Add green onion, peppers, mushroom and saute’ for a bit. Add zucchini, spinach and broccoli and sautee for a bit.
Add seafood. This really can be anything. I used cubed cod (1/4 lb. pacific) and 4 medium shrimp diced into four pieces each.
Add bone broth (about 2/3 cup), sour cream (1/2 cup), clam broth (1 tbsp), fish sauce (1/2 tsp), cilantro (1/2 tsp) and Korean red pepper (gochugaru, 1/2 tsp).
Stir to incorporate everything and let simmer until the fish is done.
I’m still playing with cod/shrimp dishes. My latest is really pretty good!
Toasted sesame oil
Korean red pepper (gochugaru)
Dice up the veges. Saute’ everything but the zucchini in butter, garlic oil, sesame oil. After those veges are al dente add the zucchini. Once the zucchini has started to soften add the seafood. Add everything else. Simmer until the fish is done.
Yup, it really is that simple. There’s lots of stuff but it’s totally uncomplicated.
I’m fighting an antibiotic resistant infection . . . and winning. One of the protocols is to avoid red meat. Anyone who follows my blog knows I adore red meat. Beef is my favorite meat, hands down, but as the daughter of a fisherman I also love seafood. I love fresh salmon, canned tuna, shellfish and . . . Pacific cod. If you’ve had cod and have been singularly unimpressed, I don’t blame you. Not all cod is created equal. My absolute favorite cod is a little recognized fish – orange roughy, a truly fabulously tasty fish. Sadly, orange roughy isn’t widely available outside of fishing port towns.
A close second to my taste buds is Pacific cod. Not Alaskan cod (relatively tasteless but widely available) or any variation thereof. Pacific cod is it’s own class of cod. It’s flavorful in a way that makes it delightful to cook with. Tonight I had cod and shrimp in a white sauce and it was heavenly. Here’s what I did.
Saute sliced mushroom (I used shiitake), grated zucchini and diced green onion in garlic oil and butter. Sprinkle thyme, gochugaru and salt over the sauteing vegetables. Once the veges are al dente, lift them out with a slotted spoon. Add thawed cod and shrimp (and more butter) to the pan. Turn the seafood, cooking on both sides. Spoon the seafood out. Add milk. As the milk is coming up to temperature mix a bit of milk with a bit of corn starch and a bit of the warmed milk from the pan. Stir that into the pan. Continue to stir as it thickens. Once it’s thickened add the seafood and vegetables back to the pan and let it simmer just a little bit longer.
I’ve done a lot of sweaters with something diagonal. Apparently I like that. Who knew? Yeah yeah, I’m rolling eyes at me too.
I had a thought . . . and it’s turning into something I think will be lovely and not boring to knit. I did the drawing and it pondered over enough times for it to get smudged with something. That’s always a good sign, interest captured. If I note down an idea and it’s pristine a week later, that’s a bad sign. It’s too boring to warrant much effort.
I have six balls of Bamboo Pop Midnight. It’s a lovely rich dark blue, definitely a “me” color. Finding a project for it has been the issue. I think this just might be the one.
So, test knit! A couple frogs later and this is what I’ve got. I tried just knitting the horizontal stripe but that was a big fail. I tried conventional Latvian Braid and it gave the right effect but was just too fussy. The answer is the Latvian Braid effect worked with a crochet hook after the row has been knit. I tried using a hook the same size as my needles and it caused a tiny bit of puckering in the work. I moved up one size and it seems to be as close to perfect as I think I can get.
So I’m off working on the sweater. The first attempt at Plaid! is a fail. So, the question is . . . switch the stripes to black? And the question is . . . don’t include any variegateds with a color similar to the base of the sweater? And the question is . . . start the first square above the fading saddle line?
I ran into a sale of Bamboo Pop and got some colors I wouldn’t normally work with to use as accents. I am firmly of the motto there is no such thing as too many colors and I adore Bamboo Pop. Win win! You never know when odd colors are going to develop into interesting projects.
A while back I made a top down seamless tank for myself with no picked up stitches and I love the fit. Mindy tried it on and wanted it (NOT her colors) so over the last couple weeks I did a repeat of my tank pattern for Mindy in colors that highlight her particular beauty.
I didn’t have quite enough yarn in the necessary colors for the length Mindy likes so I added the dregs of Clover from Amanda’s latest tank and Hot Pink from something I was working on for me, both colors that are in the Happy Birdie variegated.
I’m really pleased with how it came out. I worked the top in Turquoise, started helix knitting adding the Happy Birdie. When the Turquoise ran out I switched to the little bit of clover I had left. When the Clover was done I switched to Hot Pink. I really wish I’d had enough to finish out the tank in Hot Pink. I was out and Mindy was fine with Turquoise. ‘Nough said. I think it gives the tank a layered look which isn’t a bad thing.
It’s 97 in the shade. Let me tell you firsthand, when our normal high is 80, 97 truly sucks. Wadly, in his grocery foray yesterday, got a two-pack of rib steak, my absolute favorite cut of beef. Last night was a really plain undecorated fry in butter and garlic oil. It was good but nothing compared to the innovation of tonight.
Usually the rib steaks we get are thicker than 1″. I put them in the toaster over for 30 minutes at 200 degrees, then sear them in butter/garlic oil. Good. Plenty good. Up until tonight this has been our standard.
This time there were two steaks that were about 3/4″ thick, not the norm for us. Simply frying was good but . . . OMGosh, the innovation tonight is really better..
I put the steak in the toaster oven (200deg for 20 min) and while it was preparing for a reverse sear, I put a couple tablespoons of red wine, a tablespoon of garlic oil, a tablespoon of Worcestershire Sauce and a dash of salt in a flat dish. To prepare the pan I ground a 1/4 teaspoon of hing (asofoetida) and added that, butter and garlic oil in the (hot) pan, sloshing it around to ensure the flavor is well distributed. Quickly, so the butter wouldn’t burn (HOT pan) I gave the wine/Worcestershire/salt/garlic oil a quick stir, drop the steak on it and flip it over to coat both sides and then dumped the steak into the frying pan to sear on both sides . . . OMGosh! I’m thinking this is a new favorite.
I can’t eat commercially canned tuna and I can’t rely on family to can it for me. They simply cannot can enough. I have a solution that works for me. Wadly buys frozen tuna steaks. As I need canned tuna I use my Instant Pot to “can” it. It’s not processed in a way that gives it a long term shelf life. I don’t need that. I need tuna I can make sandwiches out of now, today.
Because I like my salads with everything but the kitchen sink (exaggeration but you get my point), I add all sorts of things. Today’s favorite is green onion, radish, cucumber, olive slices, pimento and Sir Kensington Classic Mayo. SO good! I would have added grated carrot but . . . no carrots.
When I can tuna I pack the tuna in a half-pint wide mouthed jar, add a little salt to the top, add the lid and process it in my Instant Pot (9 minutes on high pressure, natural release, leave until cool) I usually start it in the afternoon or evening and leave it until morning.
Once the jar is empty of tuna I give it to our pug. She adores cleaning out the jar, picking it up and carrying it around to whichever spot suits her. Because her muzzle is so short it takes her quite a while and quite a bit of effort to get all the goodies out.
I’ve got a lot of different projects in the air. I’m making a cowl necked sweater for MIndy with slip pockets, a summer tunic for me (years long project), a summer tank for the young lady who cleans my house, a gradient sweater (still not sure where this one’s going) and a new project, a long sleeved duster using Louisa Harding’s Girandola (discontinued yarn).
The duster I’m envisioning is a complete “knit from the hip” effort on US7 needles. I’m making the collar and decorative facings/hems in Bamboo Pop Denim, a yarn I normally knit on US4. Denim is a colorway that almost exactly matches the blue in the Louisa Harding. The Bamboo Pop yarn knits up into is a bit heavier/thicker but a test knit resulted in a relatively compatible gauge with the Girandola on the selected needle size. The resulting fabric is very relaxed and flowy, perfect for a long duster.
I have the collar well started. I looked at the size and though it would be just too big . . . but a test fit shows it’s very close to, if not perfectly right on for fit.
I’ve got a new breakfast food love, a frittata with a hash brown hat. It’s so good!
This requires breakfast sausage. I make my own with fresh ground pork (store bought, Hempler and Smithfield both rock) with a seasoning mix my brother gave me. The rest is eggs and fresh veges and it’s very good!
We have farm grown eggs. Some of our hens are banty cross descendents which gives us big eggs from our new girls and bitty little eggs from our banty cross hens. I can do this frittata with one big egg or two little eggs. Much of my baking calls for big eggs so I’m perfectly happy to use the small eggs for my breakfast.
Dice green onion, mushrooms (I use shittake) and red and green pepper. Grate half a baked russet. I always have baked russet on hand. I use them for hash browns, fries and as a meal with chili, sour cream, butter and chives for a special occasion dinner. Using cold baked potatoes speeds the cooking and improves the flavor.
Cook the grated russet in butter, stirring fairly often. The goal is to lightly dehydrate and brown the individual gratings rather than turn it into one mass of hash browns.
In a separate pan cook the green onion, peppers and mushroom. When they’re close to fully cooked add the sausage. Stir the sausage in thoroughly breaking up any lumps.
In a separate bowl whisk the egg with a tablespoon of cream cheese, sour cream or yogurt. Add the cooked veges/sausage. Pour into a hot buttered pan (I use a small 6″ skillet). Arrange the hash browns over the top. Cover and turn the heat down to low. Once the egg sets it’s done. Serve with diced tomato.
I had a craving for chili. It needed to be flavorful without being hot and totally low FODMAP. And like just about everything I make, it had to use up stuff I had on hand. I’m out of red and green peppers or you know I would have added them as well.
1 pound hamburger
1/2 pound ground sausage (home made, really super mild)
tomatillos (small, about a dozen) – watch the big ones, they can be bitter.
tomato (1/4 large tomato)
green onion (3-5 depending on size)
1.5 cups nacho beans (instant pot cooked beans with gorugachu chili flakes, bacon and salt) – soak/rinse/soak/rinse the beans before cooking to make them low FODMAP
lactose free sour cream
Add a couple tablespoons of butter to a frying pan. Add a bit of garlic oil. Add chopped green onion. Once the green onion softens add the meat. Once the meat is browned add diced tomatoes and tomatillos. Add seasoning (1/2 tsp cumin, 1 tsp each of coriander, paprika, cilantro, chili powder (cayenne), dry mustard, salt, 1+ cup bone broth and a dash of red wine and a sprinkle or Worcestershire sauce.
Simmer until the tomatillos break down. Serve with a dollop of sour cream and tortilla chips.
It’s really good! It’s flavorful and super mild. AND it’s low FODMAP.
I’m working on a . . . heck, I don’t even know what to call it . . . for my sister (the near one, not the far one). I saw a something I thought would be an interesting base (Sheltered), a kind of poncho thing with a hood. Rather than knit it up in pieces and sew it together (you KNOW I hate that) I thought I’d knit it top down and make the changes I wanted made. So that’s what I’m working on. It’s turning out to be a very interesting project. The big sloppy fit is intentional, I just need Mindy to test fit it to see if it’s going to work. My icord end grafting is getting better!
I got wild and spent $180 on hand dyed bamboo cotton yarn. It came and the colors were truly glorious . . . and the weight was WAY too heavy for me to wear, a dk weight closer to worsted than to sport. Picture me crying. So, I knit a shrug and sent it to my sister. She loves the idea, loves the colors but has trouble with the fit. <sigh>
This project has the distinction of being the most frogged completed project. I’ve made things and gotten right to the end and frogged them (one big frog). Not this project. OMGosh. Frog, knit, frog, knit, frog, knit. I was so glad to get done! It came out fabulous but . . . OMGosh.
I’m going to remake this in Bamboo Pop. Without the cardi bit. I don’t know why I thought doing this as a cardigan/shrug was going to work for me. I *hate* flappy clothing. The idea though . . . that was pretty stupendous. Definitely worthy.
I’m still playing with the “just guessing” design. I like it a lot and there’s lots to play with.
This is my latest effort along those lines. I frogged it a couple times to get the mosaic and armhole/sleeve increases to play nicely together.
The yarn is Bamboo Pop (my favorite for sweaters) in Royal (the solid), Orchid Smash for the wide divider stripe, black and On Parade (discontinued . . . I’m crying over this one) for the mosaic.
I’ve finished playing with my conti-something shoulder. I know, I know, famous last words. This summer I’m going to try to produce a series of videos on how I build the sweater top down to the armholes, all the math, all the sneaky bits, what makes it fit so well . . . all that stuff. We’ll see how I do.
I’ve been making day dresses to wear around the house, loose, sleeveless knitted tops with commercially knitted jersey skirts. On cool mornings I can add a sweater and I’m comfy. To get the skirt for these dresses I’ve been diving into a bin of clothing I couldn’t part with . . . dresses I loved but no longer wear because the tops don’t fit quite right or have sleeves or the wrong cut neck opening or not big enough through the bust . . . ugh. So I cut the top off the dress, add a knitted yoke paired the skirt with a top that’s comfortable. Win win!
I had a crepe dress with glorious colors, pink, orange and blue on a light cream background, really pretty. So I made a day dress and it came out perfect . . . except the skirt was a bit tight over my bottom. Being crepe, I knew that wasn’t going to work. My sister’s a size smaller and she loves flowers and blue and it was a perfect match.
I gave two piles of stuff to Wadly, venerable spouse, one to mail off to Beth and one to drop at the local charity shop. Can you see where this is going? Yup, you guessed it. Beth’s day dress is now someone’s lovely comfortable find. Wadly felt very badly but I’m a huge believer in what will be will be. I still need to make Beth a day dress. I’ll get there. Eventually.
I haven’t been posting when I should be posting . . . apologies. That doesn’t mean I’m suddenly going to change my ways, just that I acknowledge the lack.
I’ve done a lot of knitting since I posted last and learned lots of new things . . . which is always a good thing.
This is Amanda’s sweater. It was originally intended for someone else but she moved to the other side of the country so fitting wasn’t an option. The sweater is knit in superwash wool using Poem, Glazz, Paintbox and probably one other. Wool of the Andes? Yeah, maybe that.
The helix knitting was a lot of fun. The Truly jogless stripes technique worked brilliantly. This Helix knitting technique is a fabulous thing and works brilliantly. Paired with the jogless stripe technique for starting and finishing a helix section and it’s even better! The location of changes is truly invisible if you’re mindful of your tension. The easy way to keep it invisible is to knit to within two stitches of the change, bring your working yarn to the front, slip the two stitches and knit off with the new yarn. That keeps the tension right and because the changes are staggered by two stitches it’s truly invisible.
I also made Amanda a tank top. It hasn’t been blocked yet in the picture so doesn’t hang properly but I have a photo! Woot! She loves it, it’s her colors and it fits her perfectly. That’s the best tri-fecta!
I used Kitchener to close the icord into a single loop. I’m not a Kitchener expert. The way Carol Brunette describes it works best for me and that’s the tutorial I used. Even then it took three or four tries to get an acceptable join on the first icord caston (yoke for a day dress for my sister). Good quality yarn and perseverence saved the day!
I use bone broth all the time. If a recipe calls for liquid (assuming we aren’t talking dessert) and it’s not milk, I use bone broth. If I can add nutrition and flavor, you know I’m going to!
The only problem is the time it takes to slow cook bone broth. Enter Instant Pot! Bone broth in 2 hours! Okay, I lied. First I have to roast the bones (an hour), then I have to fill the Instant Pot with bones, drippings, spices, whatever veges I want for flavoring, wine or apple cider vinegar, water . . . so let’s say I’m being efficient and I manage all that in two and a half hours . . . even though we both know it actually takes longer. For me it works best if I can wait on a natural release of the pressure in the cooker (close to an hour). Regardless of whether it’s two and a half or four hours, that’s SO much better than two days. So much better. I can make and use bone broth all in the same day! Plus it gives me an additional fillip! I can tailor a batch of bone broth to me OR us!
Yesterday I made bone broth with leeks (the coarse green bits no one eats), turnip, parsnip and carrot, kosher salt, bay leaf, peppercorns and Korean red pepper! The smell when I popped it open last night was amazing! Three of the five pints are going into the freezer for “just for me” cooking.
I really need to get some good gluten free rice noodles . . .
I love food with a plethora of tastes and textures. Being a celiac and needing to eat low FODMAP hasn’t stopped me for creating some awesome meals. Okay, awesome to me. Wadly isn’t a huge fan of some of the stuff I cook. He’s not into mushrooms or peppers or any cheese except America eaten cold . . . or vegetables or spices or foods with lot of ingredients. And there, in a nutshell, is why we might share one meal a day. For us, it works.
Today’s breakfast, a loaded, stuffed to the max, frittata. Ground sausage (mild), red and green peppers, green onion, shiitake mushrooms, fresh farm egg and milk, extra sharp cheddar, home cooked black beans, tomato. OMGosh SO good! Wadly would eat it and be entirely NOT a fan.
I sauteed the green onion, mushroom, red and green pepper. Then I added the sausage to reheat (cooked earlier) and the black beans (also cooked earlier). I added that mix to the egg/milk, added the cheese, stirred, poured it into a hot/buttered 6″ cast iron frying pan and stuck it in the oven on 350 for 10 minutes. Diced tomato on top and oh so good!