Or at least some files. Being able to take a bazillion shots with a digital camera means there are a bazillion images to sort through “later”. And by “later”, I mean “at some point, probably, when you’re bored out of your mind, taking a break from answering tickets and doing server/network maintenance, and have turned off the tv and disabled the news crawl on the computer screen because it’s all about Heath Ledger dying”. That kind of later.
Awhile back, I had posted a picture of our spidery neighbor, who hung around the front of the place all season. That spider put up a couple of egg sacs and then promptly did what spiders do a few days later. Died.
The eggs are still up there for now, although we’re probably going to have to get rid of them.
Newton likes the organic veggie juice that, coincidentally, my mom also likes.
I’ll add that while I will eat after the dogs when they have had something off my fork, mom refused to drink after Newton. Sissy.
And finally, say hello to my nephew, due in a couple of months. Yours truly will be cooking for the gaggle of girls appearing on the doorstep here for the baby shower.
Today has been all about food. Well, that and getting the dogs shaved and bathed. That, and getting the Princess wiped down and brushed. And watching football. But it has been a day full of cooking for me, although I was a bit behind schedule due to the dog-bathing part.
We begin our tour with a hunka hunka nice looking buffalo.
Salt, pepper, garlic, and in it went to a pan to sear. After nicely browning on all sides, it went into the oven in a bath of beef broth with some onion and garlic as companions.
After that, it was time to start the soup. I had roasted a couple of butternut squash, and started some onion, garlic, and carrot in a pot. Some chicken broth, a couple of diced potatoes, the innards of the squash, and some spices, and it turned into something like this.
All of that was stirred together and then allowed to simmer while I began the next item on my culinary agenda: guacamole. Here, our model Aubrey demonstrates the functionality of that fabulous green appetizer.
Meanwhile, those of us still suffering from a root canal went on to the creation of another yummy item.
The soup was coming along nicely, and was almost ready for the immersion blender.
Two other parties chimed in with their own orders.
Often, they don’t know exactly what they want, but they know you might have it.
The soup was ready, so I blended it and Mom kindly jarred it for me.
I asked that she do that because I was moving along on the bread front.
I also threw together some tarragon-pickled mushrooms and onions for Aubrey, who was starving because she insists on doing this “total carb” thing instead of net carbs since she wants to drop some weight, but hey, who am I to say anything about peoples’ strange ideas? I moved along to the roast, pulling it out of the bath it had been in for about three hours.
The braising liquid, to which carrots, onions, and potatoes had been added, was thickened a bit to give us a hearty backdrop for the roast.
We also had some roasted zucchini with parm-reg.
And we added the final touch of our lovely focaccia.
Besides the Packers losing a game the Giants seemed better prepared to play, a very enjoyable day. Just to prove I am certifiably insane, I also ordered more seed today, because the very best thing to do when you think maybe you’re getting too close to that gardening mania line is to just boldly step right over it.
Tonight’s dinner plan was to roast a chicken (salt, pepper, ginger, fresh orange, onion) for dinner. When I started peeling it out of its wrapper, it smelled like a three week old chicken left in hundred degree heat after a skunk had sprayed it. In other words: no chicken tonight. Fortunately, there was cheesy potato vegetable chowder to be had on this gloomy, rainy evening.
My seed packets are spread out on the table, with the exception of the packets of the sungold tomato seed, which I can’t lay my hands on this instant. I need to get some flats started in the garage under the heat and grow lights, in an area which will also house some special guests for several weeks: chicks. Yes, we will have a few chickens when all is said and done, and they’ll be here in mid February to take up residence with the rest of the zoo.
It’s going to be an interesting spring around the homestead…
I had big, big plans for the two acorn squash I had picked up at the store: Baked, stuffed with a wild rice mix, and served as a side to a couple of seared balsamic-glazed, bone-in pork chops.
Sometimes things just don’t work out that way. The menu I’m saving for another day. The squash, though, had to be dealt with before they melted into goo on the countertop. That would have taken awhile, but better to address that sooner (when the squash would still be tasty) rather than later (when there would be a rather icky cleanup duty involved).
First things first: gather the ingredients. I decided a honey-soy glaze would work.
Cut into rings and remove the seeds. Since we are the composting types, the innards were saved for that.
Off they go to a baking sheet, awaiting their fate. Since they look like gears, it was amusing to play with the rings on the sheet, interlocking them.
Sprinkle with salt and pepper.
Into the oven they go. Every so often, I brushed them with a mixture of honey, soy, ginger, salt, pepper, and lime juice. I also stepped outside to watch the approach of the first cold front that was to bring the deeper cold front a day or so later.
What a good dog, staying in the doorway as he was told! He’s a handsome devil, too.
The squash is tender and ready for anyone who wants it. I did. Delicious.
