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Day By Day© by Chris Muir.

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Sunday, November 12, 2017

What to do with leftovers.....

So we had some smoked pulled pork left over. No really, we had leftovers!

One of my favorite things is carnitas tacos. Carnitas....pork. Smoked pulled pork.....pork. hmmmmm.

a big gob of pulled pork in the skillet will let you get a nice krispy bite to the pork. Next, street taco sized tortillas, some shredded cheese, a bit of pico, some avocado and there you have it... Redneck smoked pulled pork street tacos. Damn, they are good.

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Friday, November 10, 2017

fun with craft projects

I probably posted this picture a couple of years ago, but can't remember.

Anyway, the reason I am posting this is to show you don't need a bunch of money to make some pretty handy stuff around the house.

It is no secret that one of my most favorite activities is cooking, and the subsequent eating, of many different types of foods. Right up there is cooking over fire. I saw a very primitive version of this on the television one day, where a trough had been made using a couple of piles of dirt, with coals spread down the middle between the two sides. This was used for cooking kabobs.

Well, a couple of pieces of scrap metal later, after calculating the dimensions based on a chimney starter full of coal.....viola! a Bo-beeque. Works like a champ too! Width based on the size of metal skewers in the drawer in the kitchen, and length based on holding a full chimney of burning charcoal.

kabob grill1
It's good to know someone that knows how to weld!

Breaking from the social media hell and a bonus recipe!

So I've been absent from my blog for a quite a while. I've posted a lot of funny stuff, recipes, observations, etc etc etc on facebook, when I should have been here instead. I've gotten so tired of the unrelenting crap on my feed I just walked away a couple of weeks ago. But...being the gregarious geezer that I am, no outlet for my ramblings makes the old dude grumpy. Grumpy is not a good thing. So......here I am, and I will resume my blathering here, where I can moderate my posts and the comments to them. Hope I find a few interested folks that will keep a lively and rational dialog going So just to get my feet wet, I thought I'd post a picture of something I heard about while driving tractor on the farm this pumpkin season. One of my favorite things to do while out in the fields talking about the farm is to ask folks for new and novel ways of preparing the types of food Doug and Pops grow at J E Perry Farms. One of my favorite foods in the world is Delicata squash. There are so many ways to fix it that I've tried over the years (did I mention it's my favorite?) the thought of a new way to prepare it really surprised me. I mean, really surprised me, because it was so simple and so elegant that I was actually mad at myself for not thinking of it. First, cut off both ends of the squash so it stands up. Take a heavy knife and slice it in half. Do try and not cut off your fingers, eh? Gut the squash as you would normally, removing the seeds and membrane. Next, slice it cross-wise in about 1/2 inch slices, lightly brush a little olive or whatever oil you like and grill or I my case, griddle. No need to peel, just make sure you gave it a good bath before surgery. I made a little butter and brown sugar sauce to glaze them with as they came off the griddle. Zoiks. Somewhat reminiscent of sweet potato fries, but better.
Grilled delicata squash....