Sunday, November 17, 2013
Sunday, September 15, 2013
Fall Planting
Is mostly done. The broccoli and cabbage seeds are out and sprouted, a few lettuce transplants are in, and about a million lettuce seeds have germinated. The peppers are at peak, and the 'maters are just a couple of weeks away. Just in time for Frost no doubt.
The seasonal garden flag is up, saluting our Flock O'Felines. Someday I'll have a real camera and you'll be able to see the Flock O'Hummingbirds.
The seasonal garden flag is up, saluting our Flock O'Felines. Someday I'll have a real camera and you'll be able to see the Flock O'Hummingbirds.
Sunday, September 8, 2013
Paella
This is a really good, easy dinner that mostly has a huge fun factor. Don't be overwhelmed, it's very simple. We make it on the grill, though I've done it over a campfire, which is more traditional anyway. The ingredients are simply suggestions; use whatever is on hand. Choose rope raised mussels. Canned tomatoes and frozen peas work best. Be sure to get Spanish chorizo, not the mexican kind. Squids and stuff are supposed to be good, and would really be fun.
Paella pans are nice, but not necessary, a big skillet works fine. The goal is to develop a crust on the bottom. The crust has a name, which i can't recall; if its actually works, its the best part; if the crust doesn't develop the it'll taste great anyway. We use Mahatma yellow rice; if you are rich enough, go for real saffron; two or three threads will do the job and should run about $20.
Serve with salad, tons of tomatoes in basalmic, and baguettes with dipping oil (as Granny calls it, Grease and Weeds).
Serves About a Dozen
1 package of Mahatma Rice
1 yellow onion, diced
1 boneless skinless chicken breast, diced
1 dozen mussels
1 spanish chorizo, sliced
1LB shrimps
1LB fish, in chunks, whatever got caught recently, do stick to pelagic fish though
1 jar marinated artichokes
1 jar roasted red peppers
1 LB chopped asparagus
1 can diced tomatoes
Salt and back pepper
Red pepper flakes
1 head of crushed garlic
Cumin
Zest and juice of one or two lemons
1 box of chicken stock
Garnishes:
Kalamata olives, sliced
Peas
Minced fresh parsley, basil, and oregano
Chopped green onions
1). Fire up the grill and open up yer beer;
2). Grease up the pan with some olive oil;
3). Sauté the onions till soft; remove to big bowl;
4) Toss in the sliced chorizo; drink beer while it browns then remove into the onion bowl;
5). Open another beer and sauté the chicken; remove to the onion bowl; repeat with fish;
6). Pour about six TBS of olive oil in the pan and let it get hot; it does take a bit of oil, trust me on this;
7). Dump in the bag of rice, the garlic, cumin, and the red pepper flakes; sauté till the garlic is translucent, not browned though;
8). Pour in about half the stock, and a bit of sherry if there's any on hand; add the lemon juice and zest; stir and bring to a boil;
9). Sit down with a beer for about 15 - 20 minutes, till the rice softens;
10). Have yer sous chef jump up and put the jars of veggies in the pan; it's a judgement call as to whether to add the liquids from the jars. This is why you have the sous chef be the responsible party.
11). Tell the sous chef to stir lightly, without scraping the bottom of the pan; the goal is to make a crust. This is challenging (not stirring) and generally leads to everyone jumping up and arguing. It's fun though, drink yer beer and offer lots of advice.
12). Trust me, you can have another beer, it'll come out fine regardless; this is a group participation meal.
13). By now the sous chef is vexed and needs a beer, and the pan should be hot again;
14). Have one of the hangers on toss on the stuff in the onion bowl, and the asparagus; don't let them stir though;
15). In a minute, have them put the mussels and shrimps on; encourage artful placement;
16). Go over there and sprinkle with the peas, lots;
17) Cover with foil, turn off the grill and close the lid;
18). Get the sous chef a beer and holler at someone to open the wine and bring out the leaves and bread;
19). In about 10 - 15 minutes remove from the grill; the mussels should be open and the shrimps pink; garnish with the olives, green onions, and herbs;
20). Get out of the way!
Paella pans are nice, but not necessary, a big skillet works fine. The goal is to develop a crust on the bottom. The crust has a name, which i can't recall; if its actually works, its the best part; if the crust doesn't develop the it'll taste great anyway. We use Mahatma yellow rice; if you are rich enough, go for real saffron; two or three threads will do the job and should run about $20.
Serve with salad, tons of tomatoes in basalmic, and baguettes with dipping oil (as Granny calls it, Grease and Weeds).
Serves About a Dozen
1 package of Mahatma Rice
1 yellow onion, diced
1 boneless skinless chicken breast, diced
1 dozen mussels
1 spanish chorizo, sliced
1LB shrimps
1LB fish, in chunks, whatever got caught recently, do stick to pelagic fish though
1 jar marinated artichokes
1 jar roasted red peppers
1 LB chopped asparagus
1 can diced tomatoes
Salt and back pepper
Red pepper flakes
1 head of crushed garlic
Cumin
Zest and juice of one or two lemons
1 box of chicken stock
Garnishes:
Kalamata olives, sliced
Peas
Minced fresh parsley, basil, and oregano
Chopped green onions
1). Fire up the grill and open up yer beer;
2). Grease up the pan with some olive oil;
3). Sauté the onions till soft; remove to big bowl;
4) Toss in the sliced chorizo; drink beer while it browns then remove into the onion bowl;
5). Open another beer and sauté the chicken; remove to the onion bowl; repeat with fish;
6). Pour about six TBS of olive oil in the pan and let it get hot; it does take a bit of oil, trust me on this;
7). Dump in the bag of rice, the garlic, cumin, and the red pepper flakes; sauté till the garlic is translucent, not browned though;
8). Pour in about half the stock, and a bit of sherry if there's any on hand; add the lemon juice and zest; stir and bring to a boil;
9). Sit down with a beer for about 15 - 20 minutes, till the rice softens;
10). Have yer sous chef jump up and put the jars of veggies in the pan; it's a judgement call as to whether to add the liquids from the jars. This is why you have the sous chef be the responsible party.
11). Tell the sous chef to stir lightly, without scraping the bottom of the pan; the goal is to make a crust. This is challenging (not stirring) and generally leads to everyone jumping up and arguing. It's fun though, drink yer beer and offer lots of advice.
12). Trust me, you can have another beer, it'll come out fine regardless; this is a group participation meal.
13). By now the sous chef is vexed and needs a beer, and the pan should be hot again;
14). Have one of the hangers on toss on the stuff in the onion bowl, and the asparagus; don't let them stir though;
15). In a minute, have them put the mussels and shrimps on; encourage artful placement;
16). Go over there and sprinkle with the peas, lots;
17) Cover with foil, turn off the grill and close the lid;
18). Get the sous chef a beer and holler at someone to open the wine and bring out the leaves and bread;
19). In about 10 - 15 minutes remove from the grill; the mussels should be open and the shrimps pink; garnish with the olives, green onions, and herbs;
20). Get out of the way!
Monday, September 2, 2013
And Now!
For something totally new and different, it's raining! And thunderin'! And we just went Yerf - Doggin'!
Daddio traded a couple boxes of .380 for the Yerf Dog and two old school desks; the Yerf Dog is uniquely suited to accesorizing with hand controls, Christmas lights, and the Exta Special Feature - when the cooler is properly strapped down one can eject annoying passengers at will:
Daddio traded a couple boxes of .380 for the Yerf Dog and two old school desks; the Yerf Dog is uniquely suited to accesorizing with hand controls, Christmas lights, and the Exta Special Feature - when the cooler is properly strapped down one can eject annoying passengers at will:
Friday, August 30, 2013
What I Did
On summer vacation. Ripped out acres of nasty carpet, rented some giant floor sanding equipment, bought gallons of noxious chemicals, and made a beautiful floor that looks terribly out of place here at Squallour at Higher Ground.
As always, able assistance was provided by Me!, Jet, and Rapunzel, who toiled endlessly despite her broken metatarsal:
As always, able assistance was provided by Me!, Jet, and Rapunzel, who toiled endlessly despite her broken metatarsal:
Sunday, August 25, 2013
'Tis the Season
To troll the garden centers. Today's haul cost the grand sum of $30. The rose standards were $5; they're Knockouts to boot. Left at the nursery were the Beach Lantana standards and the Jatropha; tomorrow is another day, and they'll only get cheaper.
AfterMarket Upgrade
Using available materials - the broomstick was not taken from any of my current means of transportation:
Saturday, August 24, 2013
Twenty Days Ago
The Princesses cut down the Horrible Hackberries. We now have peppers and watermelons. The herbs were doing okay anyway, but have really taken off.
Yesterday the tomatoes went in - don't judge - just a few transplants from the feed store. Two Celebrities and a Sweet One Hundred for reliability, and a Sun Sugar in the spirit of adventure.
I think it'll be a cool late summer and fall, so the broccoli and lettuce will go out soon the seeds turn up. Big broccoli heads are really spiffy, but this year we're trying sprouting broccoli (adventure!), after all, how many batches of broccoli and cheese have you made lately? Cut up in salad, spuds, and pasta is more likely; the sprouts lend themselves to that and will prevent that 'waiting for the right meal until finally the heads bloom' syndrome.
This year the new area will be used for onions and maybe some potatoes. Next year it'll hopefully be suitable for a significant number of 'maters; we didn't can any at all this year so the canning pantry shelves are pretty bare.
Yesterday the tomatoes went in - don't judge - just a few transplants from the feed store. Two Celebrities and a Sweet One Hundred for reliability, and a Sun Sugar in the spirit of adventure.
I think it'll be a cool late summer and fall, so the broccoli and lettuce will go out soon the seeds turn up. Big broccoli heads are really spiffy, but this year we're trying sprouting broccoli (adventure!), after all, how many batches of broccoli and cheese have you made lately? Cut up in salad, spuds, and pasta is more likely; the sprouts lend themselves to that and will prevent that 'waiting for the right meal until finally the heads bloom' syndrome.
This year the new area will be used for onions and maybe some potatoes. Next year it'll hopefully be suitable for a significant number of 'maters; we didn't can any at all this year so the canning pantry shelves are pretty bare.
Friday, August 16, 2013
Oddly
I 'm on vacation; in south Texas where it should be hotter than Hades in August, but it's cool such that we're sending an expedition off to get some sweatshirts.
Later in the day it got Hot:
Later in the day it got Hot:
Sunday, August 11, 2013
Got Bananas?
We do! Our first here at SHG, we had them regularly at Squallour by the Sea. Just a small little bunch this time. Bananas are like 'maters, once you've had homegrown, the things from the store can just...stay in the store.
It's also another cool day, we may break 80F later in the afternoon.
It's also another cool day, we may break 80F later in the afternoon.
Saturday, August 10, 2013
Big Social Event
Make sure you're sitting down; we got dressed up and went to a social event last night. Our good friend and gunsmith (builder of The Baconater), Mr Perfect, married his longtime girlfriend, Ms Always Right. The ceremony was outdoors (in the shade, thank goodness) in a beautiful wooded garden with rustic stone buildings and paths, pretty little bridges over a clear, babbling brook, and new but lovely landscaping. It was all done up in sunflowers and blue ribbons, and of course there were tiny, yellow topped Meant-to-Bee honey bears on the tables.
Mr Perfect danced his way in, as did all the groomsmen, including no less of a celebrity than Mr Colion Noir of NRA fame (whom you would never recognize without his now iconic cap). The bridesmaids were only a little more dignified, but the Flower Girls and Ring Boys stole the show. The BBQ was a disappointment; it's not clear why we didn't do the cooking as this is probably the first wedding for which we didn't. iPhone pictures just really don't do justice sadly.
You can see Mr Perfect and Ms Always Right, The Boys, and The Flower Girls. and a shot of Mr Perfect the way we usually see him:
Mr Perfect danced his way in, as did all the groomsmen, including no less of a celebrity than Mr Colion Noir of NRA fame (whom you would never recognize without his now iconic cap). The bridesmaids were only a little more dignified, but the Flower Girls and Ring Boys stole the show. The BBQ was a disappointment; it's not clear why we didn't do the cooking as this is probably the first wedding for which we didn't. iPhone pictures just really don't do justice sadly.
You can see Mr Perfect and Ms Always Right, The Boys, and The Flower Girls. and a shot of Mr Perfect the way we usually see him:
Sunday, August 4, 2013
Princesses at Work
You can also see some of the piles of stuff from cutting down trees last weekend, the monsoonal rain, and if you look closely, how much more sun is now on the Miniaturized Garden. I'm thinking it should be called The Fairy Garden due to its diminutive size. Before the Horrible Hackberries leafed out it was rather productive though..
It's pouring rain again so the last bits will likely have to wait a few days to get moved to the burn pile. Alrighty, gotta get back to work on The Ark!
It's pouring rain again so the last bits will likely have to wait a few days to get moved to the burn pile. Alrighty, gotta get back to work on The Ark!
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