Here’s a tip for any would-be bloggers out there: never say you’re going to blog about something "coming up next." You’re just setting yourself up for serious trouble when Murphy strikes you with a serious case of writer’s block.
It’s been a month since I put in that darn scrolling marquee, proclaiming the soon-to-be posted memoir of our visit to Scott’s Seafood. I thought it would motivate me to keep up with the regular posting. Instead it has been mocking me the whole time.
"C’mon already! What, can’t even put two sentences together? Neener neener neener!"
Bleah. I’ve gotta get over this funk. And the only way to do it is just get posting again. So, I’m going to put the Scott’s Seafood post on the back burner and pull something up to the front burner. A post that has been waiting just as long as the Scott’s Seafood post to see the light of day, but at least hasn’t been thumbing its nose and blowing raspberries at me.
Annie had such a delicious success with the Roasted Leg of Lamb recipe from “Cooking In Style the Costco Way” that she picked up another Costco cookbook, “Easy Cooking the Costco Way”. In it, she found a recipe for polenta pie that she really wanted to try.
Normally, we buy polenta in a thick, sausage-like tube from Trader Joe’s. We cut the tube up into rounds and then pan fry or grill them. The polenta cakes then serve as the base for any number of different main dishes. Continue reading Polenta Pie→
Pork Spareribs on the Weber Smokey Mountain smoker
I’ve been barbecuing on my Weber Smokey Mountain for a few years now. It’s a very easy smoker to use, and turns out some excellent barbecue. Over the years, I’ve developed a system that allows me to consistently produce mouth-watering ribs on the WSM. Continue reading Ribs on the Weber Smokey Mountain→
When you’re drowning in a crimson tide of homegrown, heirloom tomatoes like this:
One of the myriad things you can do with them is make sauce. The good thing about sauce is, you can freeze it for later. We usually keep them in quart-sized freezer bags and pull them out as needed.
To make the sauce, we boiled down 15 lbs of heirloom tomatoes plus chunks of bell peppers, diced onions, sugar and salt until the sauce was reduced by half. I buzzed it with the hand blender until smooth. This was the most amazing tomato sauce ever – so sweet and savory at the same time!
