7/23/2017 – Followed the recipe below that was inspired by the DL’ed copy of The Ferment Cookbook by Nourished Essentials. Our changes are in after the dash in the ingredient list. Carrot Sticks With Southern Twist 1 to 1-1/2 pounds … Continue reading
Tag Archives: Journal
7/8/2017 – At the farm – Bought 3 lbs, of 20-30 count, head-on, frozen, Royal Reds at Bayou Produce and Seafood for $6.50/lb. Owner said they were authentic from 1000 feet deep in a trench in Florida. We told him … Continue reading
Inspired by Bea Lazzaro in her cookbook we own titled Italian Provincial Cookery on page 44. Bought the book in the 1990s and Mary and I have always made pesto this way. Add enough basil leaves, somewhat compacted, to fill the large … Continue reading
This cook was good and ideas here would make it better. Also, see ideas at the end of the earlier cook here. Made 1/3 recipe of the seasoning below as only had about a 2 lb. piece of pork that … Continue reading
May 21, 2017 – This was a great dish. Used one pound of the very small navy beans cooked all day in a creole vegetable base inspired by the one at their site here. Ingredients: 2 tbsp mild olive oil … Continue reading
May 21, 2017 – This was an easy success. Large bone-in breasts were sliced to the bone about 1″ apart. Smeared fresh basil pesto we made with our basil into each slice. Draped with store-bought applewood smoked bacon. Sprinkled Creole Seasoning … Continue reading
May 16, 2017 – Mary made this for the first time and it was great. The sriracha was not hot once it had baked then seared.
First made on May 6, 2017, to have with fried catfish. Very flavorful and more zing (not hot) than store bought.
Good breading. Seemed a lot like what the real fried fish restaurants serve. Should try this again. … Continue reading
May 6, 2017 – T-Bones steaks (large, 3/4″ thick) reverse seared on the Weber with SnS with Jack Daniels Barrel wood chips and fresh corn on the cob turned out good but note medium-rare like Mary likes.