Thursdays are for Cooking…
How about that? It’s Thursday again, summer’s coming to an end, and the local Strawberry Festival drew huge crowds last weekend, lasted 2 1/2 days, and included a book fair, art fair, and a band.
Everyone had a good time, and took home lots of strawberries.
It won’t be long before apples are ready for the cider press.
When Peter Mayle was busy writing his books about his retirement and food adventures in Provence, in the south of France, he described a particular pig belonging to one farmer, as a gourmand of apples left to ferment into hard cider on the trees. If this particular pig judged the apples to be not quite ready, he would wait a week or so, then start headbutting the apple trees to get his fix of hard cider, and spent most of his time in maudlin grunting and squealing, coming in late in the day, staggering drunk on hard apple cider.
Did the farmer object to it? Not at all. Pigs are used in France to sniff out truffles embedded at the roots of oak trees. A pig with a very sensitive snout is highly prized. This particular pig was less likely to become a matured ham than to have a prolonged life hunting truffles in the forests of Provence, and getting tanked on hard apple cider.
That’s a pig I can respect.
Category: "The Floggings Will Continue Until Morale Improves", Who knows
Damn it Ex-PH2,
This is me now it’s lunchtime and I haven’t had the chance to go out and get any food cause I’m swamped…..
My wife grabbed some strawberries from a local store. I need to slice them up and make some drop biscuits for strawberry shortcake tonight.
Got me a two pound box at the K Roger Tues. $3.99 a box, fat, fresh & sweet. Carved them up on some fresh pound cake, topped with some vanilla bean ice cream. Repeated as needed.
Sometimes I mix the strawberries in my oatmeal and they are Berry Berry good.
Get that plastic tube of overpriced breakfast sausage at the mega-mart? That Jimmy dude, who reduced fat in his product by 25% by putting 25% less sausage in the tube? Well, stop it. This is stupid easy, tastes way better, and won’t break the bank.
Breakfast Sausage
• 1 lb ground pork
• 2 teaspoons dried sage
• 1 teaspoon dried marjoram
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt (yes, I know)
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon granulated garlic
• ¼ teaspoon dried thyme
• pinch cayenne
• 2 tablespoons cold water
In a bowl, combine all ingredients and mix well.
Cook the patties
Form the sausage mixture into small balls. Heat a nonstick pan over medium heat and lightly coat the pan with oil. Place one of the balls of the sausage mixture in the pan and press with a spatula to flatten. Cook until well browned on one side, flip and brown on the second side until cooked through.
Done!
When you taste this Jimmy will be a very sad man, ’cause you won’t be buying his stuff any more.
Know who else liked strawberries?
Mmmmmmm … strawberries! 🙂
We canned 48 qts of strawberry jam, froze 24 bags of sliced strawberries. Raspberry, Blueberry, BlackBerry jam all done and we’re finished until its Apple butter canning in October with Apple’s we pick off the trees in Julian. So glad we invested in a maple tree…
Core and slice a bunch of strawberries in a bowl. Toss a couple tablespoons of sugar on top, stir. Cover with plastic wrap of choice and toss into the reefer for a couple hours.
Unwrap and stir, now you have strawberry topping for a brazillion things, or just eat ’em right out of the bowl.