Category Archives: images of food

The Recipe

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My vegan concoction

The Recipe

It was not in her nature to follow the dictatorial demands of the recipe. She cared not a piffle that it required a precise list of ingredients. She added a can of 7-up for effervescence and a can of plums for their pure aplomb. When she found a blank spot in the space where she usually kept her vinegar, she added sweet pickle juice instead. She mixed and then blended, added the finely chopped vegetables she’d found in her vegetable tray of the refrigerator, stirred as she cooked until the chunky ingredients were medium soft, the way she liked them.  Now and then, she tasted—a vacant look in her eyes as she tried to decide if it was right or not. A bit of cinnamon. A whiff of curry. A handful of almonds, finely minced, white wine salt. And finally, it was perfect! That night when her dinner guests asked for the recipe, it was not in her realm of possibilities to give it. When she cooked, she entered another world and it was impossible to take anyone else there with her. (By jdb)

The words of the day are effervescent, ingredients, piffle and vacant. The above is fiction based on a reality of my personality re/ cooking. My 22-year-old nephew Ryan arrived yesterday. For the past few days, creating vegan dishes he could eat required some special shopping and a lot of chopping, but it was so much fun and I’m so grateful for these nine wonderful days we are going to have to get to know each other. We were up till 4 a.m. last night, sitting in the hot tub talking talking talking.  When I discovered he kept a journal, I gave him today’s prompts for an assignment and he wrote the below little slice of life in about ten minutes. my piece, given above, took a bit longer.  Here is what Ryan has to say to the prompts:

We woke one morning and the house was vacant.  Trotting around, we made our way downstairs and began to talk, act, and be in a state of piffle.  The energy of the night before rang within the home’s core. Any subtle changes in the air and atmosphere of the home could be noticed as fresh ingredients.  Fresh ingredients that gave the surrounding walls, floor, ceilings and doors an auspicious sparkle and solace. The flow of the home exuded an effervescent and illuminated feeling of comfort and mystery. This home was to us unknown, but it never hid, it was always shown. (Judy’s note: This was written by my nephew Ryan Wilcox on the first morning of his Mexican adventure. Perhaps I’ll persuade him to share more of it as we go along. )

 

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Ryan tucks into vegan Indian food at the Ajijic mall after a long flight with only a packet of cookies to sustain him.

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Casa Domeneche’s vegan dish. Kristina and I decided to go vegan as well and this was what I ordered.  It was incredible.  Maybe Ryan will convert me!  Would be good for my diet.

 

https://ragtagcommunity.wordpress.com/2018/08/10/rdp-71-effervescent/

https://fivedotoh.com/2018/08/10/fowc-with-fandango-ingredients/

https://wordofthedaychallenge.wordpress.com/2018/08/10/piffle/

https://dailyaddictions542855004.wordpress.com/Vacant

“Since You Asked” The Recipe for the Best Sandwich in the World

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Okay, since I’m cooking this, I can guarantee four things.

1. It will be as easy as possible.
2. It will be flavorful.
3. It will be cooked in a crock pot.
4. It will feed a party of 8, at the very least.

 

Ingredients:

4 or 5 large stalks celery 
One pork loin or tenderloin
4 or 5 scrubbed potatoes, skin on. (If you wish, you can omit the potatoes.)
4 or 5 whole scrubbed carrots with each end cut off. (If you wish, you can omit the carrots.)

1 medium-sized onion, diced

Garlic powder
Kirkland 21 herb saltless dry seasoning mix
Pepper
KC Masterpiece Kettle Cooked Barbecue Sauce

Shredded cabbage (I buy already shredded.)
Shredded carrots (I buy already shredded)
Balsamic vinaigrette
Sweet Chili Sauce (in oriental seasoning aisle)

Bolillos or other large dense rolls.  Ciabatta would work, or French rolls.

Method:

Wash and cut the ends off the celery. Place in the bottom of the crockpot to form a “rack” to cushion the bottom of the pork loin. Rub the pork loin with the garlic powder. seasoning mix and pepper and place over the celery.  Sprinkle the onions on top, reserving a few.

Place the carrots and potatoes around and on top of the meat and sprinkle the rest of the diced onion over the top.  Sprinkle with the seasoning mix, garlic and pepper.

I use a rectangular crockpot with a removable cooking receptacle.  If you are using a regular round crockpot whose receptacle can’t be put on the stovetop, there is no need to brown the meat and veggies first as is described below.  Just put everything in the crockpot on high, then reduce to medium after it is well heated.

If you have a crockpot with a removable pot that can be placed on the stove top, place lid on crockpot and put on top burner of stove . In a few minutes, when you can hear contents begin to sizzle, turn to medium and allow to cook until well heated, then place on heating unit of crock pot. Turn to medium and allow to cook until potatoes and carrots are tender and meat can be shredded with a fork.

Remove potatoes, onions and celery and place pork on a cutting board.  Shred and then cut shredded pork into into 1 to  2 inch portions. Or, slice into 1 to 2 inch slices and then shred.  Place back in crock pot covered with bottled barbecue sauce to taste.  I use KC Masterpiece Kettle Cooked Barbecue Sauce and use quite a bit as I like my barbecue zesty.

Put carrots and potatoes in the fridge to be reheated as a side dish. I add them to give moisture to the meat and because they pick up the flavor of the pork and can be used on their own as part of a different meal or to accompany the heated up pork that isn’t made into sandwiches.  Cook the meat for another hour or two until well blended, then store in refrigerator.

I think barbecue has a better flavor cold or at room temperature, so I cool it off in the fridge, but if you prefer it hot, you could make the sandwiches immediately or reheat the meat before making sandwiches.

Cut the shredded cabbage and carrots into 1 to 1 1/2 inch pieces and mix.  Combine balsamic vinaigrette and sweet chili sauce to taste.  I use 1/3 portion of chili sauce to 1 portion of vinaigrette.  Pour over slaw mixture and blend well so the cabbage and carrots are well-coated but not soggy.  

To make sandwiches, cut bolillos or long buns in half lengthwise and remove some of the soft interior of the top part of the bun.  Butter the inside sides of the bun and place on a warm griddle or frying pan.  Press down with something weighted to insure all surfaces touch the griddle and allow to brown.

Spread a generous portion of the barbecue pork over the bottom of the bun, top with the oriental coleslaw mixture, Put top of bun on top and enjoy.  The mixture of hot and cold, soft and crisp, sweet and vinegar is to die for.  Hope you agree.  Let me know what you think. 

 

 

Midnight Supper

 

 

 

The thing about a midnight supper is that it’s gotta be good but it’s also gotta be fast. This means raiding the fridge to see what can be easily and quickly thrown together. Tonight it was a bowl of Mama Memorial Goulash and a Rootie Tootie Margarootie. As good as they are pretty. Lovely glass is courtesy of friend Patty who won a set along with a basket and bottle of tequila in a silent auction to benefit Operation Feed, a local charity that provides food, clothing and scholarships for about 500 people in our village.

If you want my slapdash recipes for the goulash and margarootie, you’ll have to beg. If I get 7 requests for them, I will comply. (A shameless bid for comments.)

Sweets for the Sweet

Want a closer look?  Click on any photo to enlarge all.

For the Daily Post Weekly Photo Challenge: Sweet.

Debatable Edibles at the Pot Luck Dinner

 

click on photos to enlarge. jdb photos


Debatable Edibles at the Pot Luck Dinner

That dip indeed looks most delicious—
one of many lovely dishes
spread out here upon the table.
I’d eat them all if I were able,
yet, I admit I am suspicious
of this and several other dishes.

I fear that they may harbor fishes—
foodstuffs far outside my wishes
of consumable provender;
for fish of any size or gender,
no matter how incredible,
I’ve always found inedible.

Tuna, marlin, salmon, cod
are flavors that I find most odd.
Clams and lobster, oysters, shrimp—
brand me as a seafood wimp.
Anything with gill or fin
I do not choose to put within.

No horseradish or mayonnaise
can shield me from the pure malaise
that befalls me when I bite into
a canape I’ll later rue.
You cannot hide that fishy flavor
to turn it to a taste I’ll savor.

Many others  have met defeat
when trying to get me to eat
anything from sea or lake.
It’s a mistake I just won’t make.
So keep your ceviche and dips.
I’ll make do with potato chips.

The prompt today is suspicious.

It is also appropriate for Smorgasbord, which is the June 13, 2018, prompt for Ragtag Daily Prompt today.

Late Night Hunger: Nothing in the House to Eat

Nothing in the House to Eat

I pined, I whined, I opined I’d nothing here to eat.
No soup or chips or waffles. No ham or other meat.
I’d used up all my popcorn. I never buy baloney.
But looking in the freezer, I found some pepperoni!
When I went searching through the fridge, hidden back so far
that I could barely see it, I found a little jar.
Hidden behind the pickles, some pizza sauce that I
surmised was just enough to make a little pizza pie!
Some frozen cheese to top it, and some pita for the crust.
It seems that it was fated that a pizza was a must.
The toaster oven was just right for melding it together.
I dived once more into the fridge, intent on seeing whether
I had stuff for a salad, and I found some veggies shredded.
Fresh carrots and fresh cabbage—which were most swiftly wedded.
Balsamic and some blue cheese and olives from a jar
made a so-so salad only slightly below par.
The pizza cooked so quickly that I was quickly fed.
And now that I am sated, I think I’ll go to bed!

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Forgottenman made me post this! I need to learn not to tell him anything this late at night. He always decides it would make a good blog post!!!

Less Spice is Nice

 

Once I liked my dishes spicy,
but lately it is getting dicey.
As time progresses, I find it’s not
advisable to dine on “hot.”

Somehow, my tastes have seemed to tame.
It’s all those extra years I blame,
that turn me once more into child.
Please, make my taco extra mild!

 

Rerun. Lots to do today!The prompt today is mild