I know some of you are probably cooking something in a pot. So what’s that in the pot?
Me: Some pork tenderloins, carrots, sliced onion, sliced mushrooms, eighthed potatoes, garlic, kosher salt, pepper, and a bay leaf in a slow cooker.
Me, Ramen. Shudder. Nothing else for me until I find a job.
The neighbor’s weird little daughter that pesters the hell out of me anytime I step foot outside of the house.
Will she taste weird?
Pork confit. Giving the technique a try.
Pound and a half of chicken breasts (diced, and pan-cooked with olive oil, garlic, onion, red and green peppers), can of chicken broth, couple of cubes of bouillion, black pepper, red pepper, cayenne pepper, some rotini, and some “Mongolian Fire Oil,” which, I must confess, I’m really not all that impressed by.
I call it “Nucular Chicken,” and is made to raise a sweat and open sinuses when you have a head cold (as I do now).
This reminds me of this song, which my sister used to sing parts of (about the baby brother) to me when I was little.
Eggs
Just plain hardboiled eggs.
Probably, and despite having been boiled, she’ll probably still find a way to say “umm hi umm Jason umm ummm um…hi” which will lead directly into a ridiculously stupid half-true story about absolutely nothing. :mad: :eek: :smack:
Chili. Some beef, some chilis, some spices, a little tomato, an onion or two, all nestled down in the crockpot.
What kind of chilis? What spices?
In the pot today: hot water & dish soap.
In the pot yesterday: Beef burgundy. A few pounds of chuck steak, a bottle of pinot, some beef stock, pearl onions, mushrooms. Used some carrots/onions/various spices for flavoring but removed them before serving.
Yum yum yum. Leftovers for lunch today.
Anasazi beans, bubbling away. I’ll saute some onion to go in.
Rump roast and water. It turns out they were a BOGO deal for a reason.
Later I’ll shred it and put it back in for a bit with some steak seasoning, honey and bbq sauce.
A smaller pot. And in that - another, smaller pot!
Yesterday, a small batch of impromptu soup - almost a pound of stir fry veggies that were just sitting around, sauteed in olive oil and garlic, a half a can of leftover black eyed peas, a chopped tomato, chicken broth, a sprinkle of thyme, simmer half an hour. Pretty good, though on the bland side.
Serrano and scotch bonnet from the garden, chopped. Dried Anaheims, reconstituted and diced. White onion. Cumin, garlic, Mexican oregano, Gephardt’s, kosher salt, fresh ground pepper, beer, canned tomatoes and a little chicken stock. I’ll add some masa later if it needs tightening up. Also gave it a squeeze of tomato paste and just a dab of brown sugar. Smells great.
Sounds good. I should give the chili powder a try; I’ve never heard of that brand. I’ve never (knowingly) had scotch bonnet peppers. Why dried Anaheims? (I’ve never looked for dried, as fresh ones are common even up here.)
Now I’m wishing I was making chili. I have some tortillas, and if I had some chili colorado I could have a meat burrito.
I had dried Anaheims in stock. The serrano and scotch bonnet are what happened to be harvested this week. 
Gebhardt’s is the only chili powder. It was the original, and still the best.
A human head.
Little chunks of minced beef, garlic, ginger, a generous amount of red wine, a star anice, lots and lots of fresh-ground cumin, tumeric, some cloves, a stick of cinnamon, a bay leaf and some crushed dried chillis.
Served on couscous, red onion and goji berries. Topped with a whole bunch of fresh koriander.
It was delicious. 