I love mussels!

Hit some food trucks today for poutine (with local curds) and a chipped beef sandwich with caramelized onions.


Untitled by ColonelJLloyd, on Flickr


Untitled by ColonelJLloyd, on Flickr

^Those look great, but the pig cake and mojito Jello-O shots from the previous page are going to be hard to top.

True that. I may never again see a cake that cool in person.

That chipped beef sandwich looks particularly tasty. Wish we had food trucks like that ...

We have been so busy lately that cooking has fallen by the wayside. I think we are finally settled enough that I can start making food consistently again.

Today I made chicken and black bean tacos. I made the pico de gallo using tomatoes and peppers that we grew. The red cabbage was soaked in red wine vinegar with salt and pepper.

Fantastic!

One of my late summer favorite:

Walk out to the garden and grab a ripe, heirloom beefsteak and slice:
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Toast 2 slices of country style white bread, slather with mayo:
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Arrange with some crisp romaine and serve:
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The tomatoes are so perfect, bacon is not required! This year I grew the cucumbers and made the pickles in the picture as well. We had so much rain that two cucumber plants gave me 12 quart jars of pickles and lots of cucumber salad.

This is a great pickle brine recipe for those (like me) who don't care for sweet pickles. Also these are "refrigerator cured" so no need for boiling/sterilization etc.

https://www.bonappetit.com/recipes/ar...-pickle-recipe

^ that looks tasty!

fender1 I will be trying that pickling technique this year thanks to you. I am growing cucumbers and dill and too am not a fan of sweet pickles. Actually, "half sours" are my fave. Thanks for posting that link.

You are very welcome! I gave the pickles I made away to neighbors and co-workers and was told by many they were really good. That brine recipe was the reason. I made some xtra spicy for a neighbor. He ate the whole jar in a couple of days.

Next up will be the Italian long hot peppers that are finally coming in. You get them all in one shot. I was going to saute them w/ garlic and then pickle them. I will report back how that works.

Nice work, fender1! Neither am I a fan of sweet pickles. I can dig a bread 'n' butter or horseradish pickle every now and then, but generally prefer sour dill.

Tomato sandwiches are fixed on our daily lunch menu these days. I like a little old cheddar and dijion.

Just got 120 of these out of the ground and into a cool, dark dry room.. 20 will be used to reseed next years garlic.



This works out to a couple of cloves per day for the year, very doable. The flavour is rich, the texture is moist and it's more potent than Chinese mondo garlic.

Bike content, that Fisher Montare saddle will be oh so fragrant next year.

Well, went for a 10 mile ride and it was past lunch time.
Actually, it was dinner time.
CV dinner.

Fresh garlic, tipped ends with a serrated knife and minced with a Henckels, chopchopchop, very sharp watch your fingers.
I always try to cook with wine.
Sometimes I even add it to the food.
You want to pour olive oil into a frying pan and heat it slowly.
At the same time, start your rice pilaf water boiling, and pour in the package contents.
Add your green beans and carrots on top of the rice mixture water, cover.
Lay your defrosted wild caught Haddock fillet on top of the lightly browned, minced garlic.
Pour your soy sauce and ginger sauce over top of the fish.
Cover, and steam for 20 minutes- about the same time the rice will require.

Always keep at least one bike near by. Must remember why we are here.

Mmmmmmm haddock, I love it Legal Seafoods style. For grilled salmon I do similar, soy and sesame oil.

Watch the sodium between the pilaf and the soy sauce, you have 70% of your daily requirement. Better to use low sodium chicken stock for the rice.


Last photo: Is that wine with a beer chaser, or is it beer with a wine chaser?

I spend 2 weeks holiday in England. While I like the UK, the food is not that good. So I was happy that my wife made diner again.Here is what she made the first day I was back, fried fish, miso soup, rice and mushrooms:

Who would win in a cage match fight-to-the-death when burger meets sloppy Joe?


Untitled by ColonelJLloyd, on Flickr


Untitled by ColonelJLloyd, on Flickr

That's almost cruel, posting pictures like that.

Sloppy Joe, no bacon burger and cheese, no sloppy joe...a draw

Burgers with broccoli? That's stretching it.

When I'm at HQ, I usually get something to eat from a nearby school cafeteria:



When I don't have time for that I grab some stuff from a supermarket between the parking garage and the office:

Last Saturday we went to market in Gouda and I bought a piece of Cheese. It is 7 or 8 years old, the oldest Dutch cheese I've ever seen. It does taste good, very strong.
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Spammer?

WANT

I can't seem to find anyone that makes poutine in my area the search continues...

speaking of..check out the cream cheese & spam stuffed jalepenios I grilled up the other day:


this bacon wrapped venison back strap came out awesome too:

Or you could make it.

I would think gravy, cheese curds and french fries have got to be easier than bacon-wrapped venison strap.