Bad Manners and Brimstone

When I make it with water I quite often bring water to boiling in the electric kettle, then pour it over the oats, let it cool and put it in the fridge overnight

Homemade scratch chili, using beans and other ingredients from the pantry and assorted onions, garlic and peppers from the garden

One Thanksgiving a bunch of friend were not going home so we did potluck. One bought a delicious baked sweet potatoes, apple, orange juice, and maple syrup dish. Yum! I should make that this season as I actually have maple syrup in the house.

That sounds interesting. Is it slices of apple or apple juice? Or is there an actual recipe for it?

Apparently I cook with the non-logical right side of my brain, so this was pretty hard to document.  I apologize in advance but quantities are not precise both because of cooking technique and because we just grab stuff that needs harvesting in the garden. Basically you can just pick whatever is in the vegetable drawer and go with it, making sure to keep pieces approximately the same size so they cook at the same rate.


Roast vegetables
Bunches of kale and/or spinach, washed, patted dry, destemmed and torn into pieces
Head of broccoli cut into small pieces
5-6 carrots, quartered and split lengthwise
2 bunches of radishes
1 onion diced
15-20 grape tomatoes, cut in half

Garlic powder
Pinch of Kosher salt
Pinch of Pepper
Pinch of sugar (if kale is in the green mix of veggies)

3 Tbsp olive oil

Preheat the oven to 445 degrees F.

Wash the kale leaves and pat them dry.  Cut out the spines

Whisk garlic, salt, pepper and sugar into olive oil.

Put a sheet of parchment paper on a sheet pan and spread the broccoli, carrots, radishes and onion on the sheet and drizzle half the oil over the vegetables.

Roast for about 8-10 minutes, then stir the vegetables on the sheet and add the kale/spinach and tomatoes to the pan and drizzle the last of the oil over the mixture and put it back in the oven for another 6-8 minutes. Roast until the leaves are softened and wilted/browned around the edges.

I made blue cheese Gougeres a few weeks ago and served them room temp with jalapeno jelly. They were a big hit with the blue cheese fans.

This is a good recipe for gougeres. I just replace with gruyere in this recipe with a 1/2 cup of finely crumbled blue cheese.



I must have missed a link to the gougeres. Can someone point me to it? Thanks (I screwed up the nested quotes somehow while trying to trim it. No good deed goes unpunished 😺)

Quote from: pierrotlunaire0 on April 10, 2021, 01:43:31 pm

When you cut open a hot pepper and go to remove the seeds and ribs (the hottest part), do NOT scrape them out with your thumbnail. I felt as if I had a lit match under there. (On the other hand, a grapefruit spoon is perfect for this).

And for the love of all that's holy, don't rub your eye with that finger!!

Yeah, been there done that WHILE I WAS DRIVING.   It was really really bad.

When my son was about 6 he was next door at his best friends while his mom was preparing jalapeño for tacos. Son had a bad habit of snitching bits from the chopping board and saw an opportunity. Next thing he was running for home.

First I knew of it was hearing screams, closely followed by a small boy coming through the backdoor, eyes streaming. I thought he’d cut his fingers off. Once I calmed him down a little and we flushed his eyes out, I found out he was suffering from the effects of rubbing pepper oil into his eyes from touching the cutting board.

Roasted asparagus (from the garden, we live in one of the main regions in the US where it grows easily) and pasta with diced fresh tomatoes and fresh grated Parmesan cheese.