I probably spend more time on YouTube and Facebook than I should. Of course the algorithms keep showing me stuff that I like (usually) and some of that content is cooking videos. I click on a lot – even though I don’t always make it to the end.
So last week I found an interesting food site and the very first recipe I clicked on was Spaghetti Pie. Sounded right up my alley so I made it full-screen and after watching the entire video, I went to this guy’s website for the recipe. I didn’t follow it exactly (although I came pretty close) but it was very easy, very quick and very tasty! Heated up is good too.
Here is how I made it:
1 lb whole wheat spaghetti
8 eggs (I used the yummy ones from Ben)
2 cups shredded fontina cheese
1 cup shredded romano peccorino cheese
½ cup half `n half
Lots of pepper
Dash of salt
Shred the cheese and set aside
Cook the pasta but not all the way to al dente
Whip the eggs together with the half `n half, dash of salt and as much pepper as you might like (I love black pepper so I cranked away!)
Add most of the two cheeses (saving some for the topping) and mix up.
Add the almost al dente pasta to the egg/cheese and mix well again.
Heat up a tablespoon of butter along with some olive oil in an oven-proof pan (I used my cast iron) and then put pasta/egg/cheese in, distributing well.
I’ve discovered a new bakery. Well, technically PJ discovered it for me. And you all know how I love a good bakery.
On Saturday I dropped off some Ben eggs for PJ (Ben to tim to me to PJ… roundabout) as well as an immersion blender from Bill. I love how we built a little community on the trail – that’s a blog for another day.
Anyway, PJ and I talked about the great Mexican food that I had in Tucson and she mentioned that there is a great Mexican panaderia close to her. As I was leaving, she gave me directions and I headed toward it; I found it easily – Don Panchos Bakery on Cesar Chavez. The customer area wasn’t too big but had huge displays on each side filled with an amazing array of goodies. Donuts, cookies, cakes, breads and lots and lots of pastries. Even flan.
I picked out a couple of conchas, which I adore and then when I turned around to the other case, I saw “besos”. It’s two cakes held together by sweet custard and I’ve only encountered them a couple of times during my travels. I quickly added a couple of those to my tub. Pricing was much lower than I expected. In fact, when she gave me the total, I asked her if she had gotten everything. It was all I could do to get out of there without enough pastries to open up my own shop!
It was also all I could do to not eat all the pastries on Saturday afternoon!
Which direction do you head if you want to find a bakery?
As you all know I love cookbooks. And you all also know that I have too many – neither my wallet nor my shelves can handle my just willy-nilly buying of any and all cookbook that look interesting. But a quick perusal doesn’t cut the mustard either – you need to go though a cookbook thoroughly to know if it earns the right to displace another cookbook on my shelves.
The way I deal with this is to check out prospective cookbooks from the library. Then I can leisurely go through them, look at the recipes, ingredients, level of difficulty, etc. If a lot of recipes look interesting and I can envision cooking from the book, then I have to decide if it’s enough to replace an existing cookbook on my shelves. If there are only a couple of recipes, I copy them and add them to my big binder.
When I was in Tucson, we visited a few places that had cookbooks on display. One was an amazing cooking shop in the arts colony of Tubac. We spent quite a bit of time there as Susan was texting photos of various tea towels to a friend who was in the market. This shop had A LOT of tea towels; it would have been very easy to over-indulge. Wandering through a cooking shop is not a punishment for me and I came across a handful of cookbooks that looked interesting. I took photos and then when I got home I requested them from the library. Three are in transit, so hopefully in the next few days I can relax with some hot tea or cocoa and go through them to my hearts’ content.
How do you decide which books to buy and which to not buy (or borrow)?
We talked last week about traveling companions that are suited to our own style. But we didn’t venture into the dynamics of visiting other folks. Having spent several days with a good friend at her Tucson (technically Green Valley) home in February, I have been thinking about this dynamic quite a bit.
This is the first visit we’ve had together since her husband passed last summer and my first time to their winter home. When he was alive we had a lot of our meals at home. He and I had loving to cook in common so it was an easy part of the visiting routine. My friend doesn’t love cooking so on this trip we ended up eating out most of the time. In fact, prior to my arriving we had talked about having Mexican food every meal.
So I was surprised when she suggested pizza for dinner the first night. Then I found out that she meant a food truck/pizza oven run by two brothers that was almost always parked a few miles from her place – the Family Joint Pizzeria – apparently they have quite a following. You order your pizza then wait in your car (or at some adjoining picnic tables) and they bring it to you when it’s finished. They offer a few bakery items as well and we ate this huge (and delicious) concha while we waited.
I couldn’t pass up the Elote pizza, made with corn and cheese (the top one in the photo)
The other was a more traditional margarita. Both were unbelievably yummy.
Except for two breakfasts that we whipped up at home, we did indeed eat Mexican food for every other meal – and all at smaller, out of the way places that many of my friends might pass up. Lunch south of Tucson near the Tabac community (about 15 miles from the border) that served baby margaritas in jelly jars. We ate hot fry bread from a stand outside the San Xavier de Bac mission, unbelievably scrumptious cauliflower enchiladas at a place called Guadalajara’s and even breakfast at The Little One. We both had Huevos Divorciados – one egg with red sauce, one egg with green sauce (on tortillas) but separated on the plate by rice and beans. It was delightful but the most fun was having chips and salsa for breakfast!
It was a delightful surprise to have all these culinary adventures when previous visits hadn’t been as… exotic shall we say.
Tell me about a hole-in-the-wall place you’ve enjoyed>
I am taking quite a bit of time off this week looking after our grandson. He is quite amiable and happy, and it has been quite fun. He is quite good at entertaining himself, so I have had some time to sit and rest. Yesterday I decided to have Ostfriesentee in the afternoon.
I started drinking tea when I lived in Canada. My mother’s family didn’t drink much tea, but my dad’s parents did. I wasn’t surprised when I ran across an article about the importance of tea in Ostfriesland, as that is where my father’s family came from. Ostfriesland is in northwest Germany right across the Ems River from the Netherlands. People there drink 300 liters of tea per person each year.
The favorite tea in Ostfriesland is Assam tea, strong and malty. There is a very precise way to drink it. First, you put sugar lumps called kluntjes in the cup, then pour in the hot tea and try to hear the sugar make a cracking noise. Next, you pour a teaspoon of heavy cream against the inside rim of the cup so the cream makes neat designs in the tea. You don’t stir the tea, but drink it in layers, so that the last drops are sweetened by the rock sugar. I typically don’t have time in the week for such ceremony, and this was fun.
What are some ceremonies you like? How do you take your tea?
Ever since we defrosted our freezers several weeks ago and were able to see what frozen leftovers we had, Husband and I have been making a point of eating those leftovers and trying not to put any leftovers from new dishes in the freezers. Every night during the week we say to each other “we’re not cooking or baking this weekend, are we.”
Then Saturday rolls around, and our resolve crumbles. This weekend, “not cooking” resulted in an Italian Pie of Greens and two loaves of Leinsamen Mischbrot, a German sourdough bread made of several kinds of flours and flaxseed. The previous weekend, “not cooking” resulted in a cod and mussel stew with harissa, chicken tortellini soup, and four loaves of French bread. We tell ourselves that since the Swiss chard for the pie and the makings for the stew and the soup were already in the freezers, that it is good to have homemade bread on hand, and that none of the newly prepared main dishes went in the freezer as leftovers, we are kind of, sort of, sticking to our plan. There are noticeably fewer containers now in the Lutheran freezer where all the leftovers go.
Husband informs me that we are now eating the last loaf of rye bread from the freezer. Beatrice Ojakangas, the Duluth cookbook author, said that her father would complain to her mother that “there isn’t anything to eat in this house” if he couldn’t find any rye bread in the kitchen. Husband loves rye bread, but insists that he isn’t going to bake for a while. I notice, though, that there is rye sourdough starter in the fridge, and we just got some rye chops we had ordered, so I can guess what we are “not baking” next weekend.
When is your resolve the weakest? What is your favorite bread to make or eat? How do you deal with leftovers?
The cold weather this week has thrown off my groove. It was 40’s and sunny last week and I was without a jacket. It’s hard to readjust to temps in the teens isn’t it.
Still got two ducks! And some wild ones. It rained all day Tuesday, and Wednesday morning there was 10 or 12 squirrels running around together. Up and down the trees, across the yard, digging up acorns, back up the trees, it was fun to watch them playing. I didn’t even know we had that many squirrels. Bailey would have been having conniptions if she’d seen them.
Years ago, when I was measuring grain bins for the Agriculture Department, there was a squirrel running around inside a bin. The grain was down about 10 feet and the squirrel couldn’t get out. I wrote a note on my report to tell the farmer there was a squrril, squerrel, squierril, “rodent” in his bin.
There are a few icy spots around the yard yet. It’s kinda funny to see a chicken slip on the ice. And when you think about the ground contact area of a chicken’s foot, they don’t really have much surface area so I guess it’s not really surprising how often they slip.
We had to put our dog Allie down. She was 18 years old we think. We got her as a stray when a sheriff deputy picked her up one cold rainy October night and called me, because I’m on the townboard, and said she had this stray dog that had jumped into her car, and she’s not supposed to have dogs in her car, so I needed to take her. Kelly heard me on the phone talking about a dog and me saying, “Bring it out”. Kelly groaned and rolled her eyes. Just what we need, another dog. Kelly was with me when the deputy got out of the squad car with this little Rat Terrier in her arms. Kelly had a little dog like this when she was growing up, so her heart kinda melted right there. And Allie had a home. We’d never had an indoor dog before. I said she wasn’t staying inside, and she wasn’t sleeping in our bed. Lost on both of those counts, but that was OK. She must have been abused by a man in her first life because she sure didn’t like men at first. And if she did, boy, you were OK. If there was thunder, Allie would climb up on my head. As she got deaf, that became less of a problem. Deaf, and eventually blind, but there was nothing wrong with her nose. And she never lost her spirit or spunk. She ruled the house and the other dogs up until the last day. All attitude. We loved that about her.
I attended a meeting about growing oats for the food market rather than the animal feed market. It was very interesting. It needs to be much higher test weight to make oatmeal, than it does to be animal feed. The diagram is from the article Processing of oat: the impact on oat’s cholesterol lowering effect. by Grundy, M, Fardet, A, Tosh, S, RIch, G, and Wilde, P. Food Funct, 2018, 1328-1343.
Representatives from the Albert Lea Seed House, from Grain Millers Inc, and from soil and water conservation department spoke. There are some grants that have been received by RAA – Regenerative Agriculture Assoc, and the county to support cover crops or small grains. There are some hoops to jump through yet, and there’s a huge carry over of oats from 2022 driving down prices. Canada sets the markets for Oats; they’re the largest producer of oats in the world so what they say, goes. But it was all interesting and I’ll get signed up for some of it and see what happens this year. They provided lunch. Pizza! How about that.
The Bismarck Tribune had a fun story yesterday about a 34 year old oil worker from Minot who went fishing early in January in the open waters in the tailrace below the Garrison Dam Power plant on the Missouri River and caught a State Record setting 20 lb, 42 inch long Burbot on an 8 lb test line. Burbot are freshwater fish in the cod family. It was the only bite he got all night. Burbot are sometimes referred to as “poor man’s lobster. That was a huge fish.
I was really tickled by the fisherman’s plans to have the enormous fish “fully encased in a coffee table or display case ” in his living room. This guy is evidently not married, as he was out fishing at 11:30 at night when he caught the fish, and I don’t know many women who want something like that in the living room. It also made me think about what his heirs plan to do with the fish 50 years from now when he is gone and they have to figure out what do do with Grandpa’s fish coffee table.
What are some “interesting” family heirloomsyou have had to contend with? What do you have that your heirs have will trouble finding a place for? What would you do with a stuffed and mounted 20 lb, 42 inch Burbot?
Should be warming up by the time you’re reading this. My mom’s mother’s birthday is February 8, 1899. (She died on February 8, 1990.) and mom always said, by her mom’s birthday you could tell spring was coming and the days are getting longer.
But boy, the wind on Thursday. Blowing out of the North and it’s COLD, yet the sunshine is so nice.
15° but there’s mud on the south side of the shed, and that’s what’s so cool about the weather. The sun sure is getting powerful as we move toward spring and April showers and it will be here before you know it.
We were at supper with friends the other night and comfort food came up. I hadn’t thought of an actual food to call comfort food and I was kinda stumped. Popcorn was a big one though. Lately I’ve been making coleslaw at home. Met a friend at the grocery store one day and he had a bag of cabbage mix in his cart, and I thought that sounded good. A little vinegar, sour cream, mayo, pinch of sugar, some salt and pepper, garlic and onion, and Kelly and I are really enjoying it. I can’t figure out why. I think it’s such a good mix of crunchy, creamy, with just a little ‘zing’ too it. Some of you that know your way around the kitchen better than us; should we replace the bay leave that’s been in our flour container since 1997??
Egg production is down a bit with these temps, but everyone is surviving. I’ve got my new hooded jacket, zak-traks for my new insulated boots, and wearing nitrile gloves under my regular gloves and were doing fine.
This cold weather has me thinking of watering calves when I was growing up. Baby calves were kept in the barn with the cows. (Which is frowned upon but now; too many germs spread from cows to the calves that the calves are not old enough to handle yet.) They were warm and I had a simple float on a bucket for their water. When they were about 3 months old, I moved them up to the other barn. They’d be about 300 pounds and boy, that was a rodeo. It’s only 50 feet from here to there, but they didn’t know where they were going, and after burning the horn buds off they were all riled up and it was all I could do to get them up there. It was uphill. Both ways. I just hung on for the ride and tried to head them in that direction. Course once in that barn, I still had to get the rope halter off them. I was younger then thank goodness.
And in this barn was an old metal water tank. 400 gallons or something. One of those galvanized oval metal tanks you’ve all seen. In the summer it was outside with a hose and a float to keep it full of water. In the winter, it was inside. Dad didn’t believe in electric waterers nor was there an outlet in the barn and the calves would have gotten into it and that would be a whole big thing.
Sometimes I would use a hose to fill the tank. And then drain the hose and it hang inside the feed room door, so it was on the warm barn side. But if I didn’t want to use the hose, I used 5 gallon buckets. Carrying those buckets of water built muscle and character. Carrying 2 did it even faster. Remember it was uphill. Depending on the weather, it might take 4 or 6 buckets to fill it. When it was this cold it all froze solid except maybe a depression in the middle so it would only hold 5 gallons. Eventually I’d have to knock out the ice to make more room. The calves, like any outdoor animal, is fine in the cold as long as they can get out of the wind, and they have enough food and water to keep their energy up. When it got to the point they couldn’t drink I could bang on the outside using the backside of an old axe, then chop out a bunch inside, then pound some more on the outside. Mind you, eventually I’d cut a hole in the metal. Sooner if I forgot to turn the axe around. Then it held less water…
As the weather got warmer, eventually Id be able to get the water tank out of the frozen manure, and flipped over all ALL the ice knocked out of it and those ice chunks would last a long time.
So now in winter I haul water in 8 quart buckets to the chickens. It’s downhill all the way to their pen. And a longer walk of 150 feet. (summer we use a hose and multiple buckets) I can carry two buckets in one hand, and corn and water in the other. I have strong fingers. Maybe from all those 5 gallon buckets?
Chickens don’t like bread crust either. But they didn’t eat the cantaloupe, which is weird. We’ve always said we have fussy chickens.
I’ve mentioned we have electric heat. When its below zero, it might cost us $12 / day and I have to think, how much is heat worth to me? Do I want to be cold or do I want to pay the $12.
Good thing this cold spell didn’t last too long.
What Is your favorite cabbage recipe? What is the longest cold spell you remember?What is your ice removal strategy? What do you do with old spices?
Our children grew up eating a lot of rice, especially Basmati rice since we made curry pretty often. I made risotto occasionally, but not often since it was such a boring pain to make, standing at the stove and stirring and adding the broth for what seemed like an eternity.
The advent of the Instant Pot has revolutionized risotto making, and you can get a really decent risotto in no time with very little effort. I splurged and got a large bag of Carnaroli rice from a fancy, mail order Italian grocery store. It is heavenly. It is said to be far superior to Arborio rice. I haven’t decided yet.
I was tickled the other day when our daughter told me that she and a friend are determined to sample every risotto in Seattle. Their most recent foray into risotto was at a very fancy Italian restaurant where the risotto was green (presumably from pesto) and had Wagyu beef on the top. Daughter said it was wonderful.
I think she and her friend are on a lovely quest, and I wondered where I would want to go to sample a delicacy. All the minestrone in Tuscany? All the baguettes in Paris?
Where would you like to travel to sample the food? What is your favorite rice dish?
Trail Baboon 