Making Homemade Sausage With Free Recipe

Meat Grinder

Well......

 

The Hubby, Nathan and I  were at Gander MTN recently looking at "stuff"

when I spotted this meat grinder.

Hubby wanted one last year and I said NO, they're too expensive!

I had been looking online and they were about $200.00.

 

I don't think so.

 

Imagine my suprise when I ran across this similar model on sale for 129.99

regular price $199.99.

It has three sizes of grinding options, and, I think,

three sizes of sausage stuffing thingies.

Still being unemployed, I had to think about it,

even on sale it was still quite a chunk of change.

But, God has been good to me thus far so I took a leap of faith

and bought it for him.

(Early and only Christmas present).

 

Tuesday we had an opportunity to test drive it, so to speak.

 

The thought was, can we make breakfast sausage, chorizo, andouille etc

cheaper than we can purchase it at the market?

 

Lets start small with breakfast sausage currently @ $3.00 pre pound.

 

We mixed rough chopped, raw chicken,  pork bacon, (ends and pieces) with onions and apples.

 



Grinding Apples And Onions



After we ground up the apples I drained/pressed them in a colander, then

 bottled, to make juice for the great- grandbaby.

I drained the onions the same way for future use in soups/stews etc.

 



Chicken, pre cut up and ground bacon, ends and pieces

While hubby was coarse grinding the pork I skinned and de-boned the chickens.

 



Adding spices and testing for flavor



Second grinding

 After we taste-tested (yummo) we ground it a second time with a smaller bit?

(Not sure what the correct terminology is for the grinding thingies).

 

Packaging

The packaging was pretty straightforward.

I anchored the plastic baggies in this coffee can

so hubby could fill said baggies without me having to hold them..

I was else wise occupied with rolling, pressing out the air,

freezer paper wrapping and labeling.
(When you're working with raw meat it has to be very cold,
and you need to work very fast).

 

Cost/Recipe?

 

2 chickens, @  .88 per # = $9.68 (about 11#)

1- 3# package bacon, ends and pieces @ $5.97
(Took out about 4 oz for beans, so lets subtract .4975).

2 medium onions, @ . 49 # =  .49
½# red apples, @  .98 per # =  .49

(put a little lemon juice on apples to prevent browning).

Sage, ¼ cup @ $1.14

Salt, 1 tbsp. Cost?

Pepper, 1 tbsp. Cost?

hot pepper flakes, 1 tbsp. Cost?

Sugar,  ¼ cup @ $1.79 for 4 # =  .0497222

 

Total

 

$17.3322222 for 8# finished product.

(Not counting the stock I got from simmering the chicken bones,

 the apple juice for baby and the onion juice for soup/stews)

Total for finished sausage product, more or less? 

$2.1652777 per #

This is not counting the price for packaging, time, electricity, water etc..

 

Would I do it again?

 

YEP....

 

The final product cooked up lean and very tasty, not too much

of any one flavor being predominent.

I do have a turkey in the freezer......
 

Give it a try.

 

Have fun and enjoy.

Till next time,

Bonjour





Grill Up Bonanza



Market goodies

So...

This is the some of the produce I bought

yesterday at the market.

We did a grill up today with a sirloin steak, ribs, a small pork loin,

dogs, (no, not the pet kind) those beauties, Ý cantaloupe and bananas.

Here's the run down/method.

Hubby marinated the steak and pork loin in olive oil.

He also pre-cooked the ribs in the slow cooker with French's
Worcestershire sauce, (try to spell that without the bottle in front of you)

soy sauce, Louisiana hot sauce and some water.

When they were ready to grill he took them out of the cooking liquid
and put hickory smoked b-b-q sauce on them.

(I saved the cooking liquid in freezer containers for later use

in soups and stews this winter).

 

Dogs and cantaloupe

He cut and peeled the cantaloupe, cut into crescents and marinated 

one half (about 6 slices) in some juice from our canned jalapeños.
The other half of the melon, (also about 6 slices) 

were sprinkled with lemon pepper and chili powder.

I decided to cut the bananas length wise and douse them with maple syrup.

Maple syrup bananas

A couple packages of the dogs were coated in hickory smoked b-b-q sauce,

the others were left plain.

The tomato and colored bell peppers were sliced and grilled plain.

The critique...

Meat....
The steak, ribs and loin were good,
although,
 if I would have been grilling them,
I would have taken them off sooner.
I'm more of a medium rare to medium person.
Dogs were perfect!

Cantaloupe...
EXCELLENT!!!
I liked the jalapeño ones best!
You'll just have give them a go, they won't disappoint.
Easy to grill in the fish griller with no sticking.

Veggies...
Veggies were perfect, slightly crisp and sweet tasting.
No sticking in the fish griller.

Bananas...
OMG, so good you just can't imagine.
When I do bananas again I'll buy them a little more greener/firmer.
It was tricky getting them out of the fish griller whole.
Maybe oil the fish griller also?

The hubby did most of the work and I was so appreciative.
He's a pretty good cook.
The "pet" dogs were also appreciative for the rib bones :-)

I was otherwise occupied with making jelly.
I'll let you know how that turned out.

Till next time, grill,

it'll keep your house cooler/ save electricity.

Bonjour

P.S.

Twice, during this post when I clicked enter

to go to the next line, blogger posted instead of

moving to the next line.

I've been having nothing but problems

since they updated.

How about you?

Mouse Quest, So Gross

DAMM....

Please excuse my language.

Mice....

You know when you have them, there are signs.

I'll skip the graphic descriptions,

 cause,

it makes me want to,

well, you know.

 Ew, Ew, and again Ew!

I put out the bait last week,

three goners thus far,

Ew again!

Yummy grill stuff!

Today I'm cooking the hubby breakfast taquito's

from the stuff we grilled on Sunday.

Veggies, meats, you know!

Breakfast Taquito's.

Nat6han says, "yum".

And I still smell Ew!

DAMM!

Again, please excuse my language.

Gross, gross!

Since this place is still under construction....

I pulled out every cabinet/drawer I could, looking for said Ew.

Lots of dust and you know what, but no Ew!

Drawers, floors and cabinets are sparkling clean,

even cleaned the oven and fridges.

Not a Ew in sight!

Needless to say,

no sewing/soap-making happened today!

Although,

 I did learn how to make my own flavored jello,

stay tuned if your not too grossed out.

Till next time,

Bonjour

Turkey And Dressing In March? Why Not?

Been mostly puttering around today.

 Finished off a few painting projects, did laundry, housework, read a few blogs,

looked at more decorating ideas at BHG.com

You know...day off stuff.

I've been thinking about making turkey and dressing

 so I decided today is the day.

Now don't misunderstand, I'm not cooking the full blown turkey day meal.

I have some leftover turkey in the freezer,
even found a couple 1/2 pint mason jars of turkey stock,

 so I'm going to improvise.

What I'm going to do is make the dressing and add chopped turkey to it.

Trust me...I've made this before.

The turkey is thawing and the freezer bag of veggie ends

(onion skins, celery ends, garlic peels) are in a pot with water, gently simmering.

Crap.... only found a few slices of bread in the freezer and no cornbread.
Texans need cornbread in their dressing!

OK...

I made some foccacia dough in the bread machine,

whipped up a double batch of cornbread batter and both are in the oven baking.

The extra cornbread will go great with beans and rice

and the extra bread is good all by itself!.

The slightly wilted celery, an onion, a couple of pepperoncini and some garlic

are chopped and waiting to be sautéed.

OK, breads are out of the oven, lets get this done!
(I oiled the foccacia bread and added herbs to the top).

1. Drain the solids off the veggie stock,

add the turkey stock to the veggie stock and set aside.

2. Cube up about 5 cups of the two breads, put in a large bowl and set aside.

(I usually do equal amounts of each bread).

3. Cube the turkey and set aside.

4. Sautee the chopped veggies.

This is where it all comes together.

5. Throw a handful of dried herbs into the bread bowl, your choice.

Add the sautéed veggies and mix.
Add the cubed turkey and mix.
Add the stock to your desired wetness, I like mine on the wet side.
Pour into an oiled 9 x 13 baking dish.
Bake uncovered at 325° for 1 hour.
You could even sprinkle on some grated cheese
in the last 15 minutes of baking, but
I think I'm going to make gravy with the leftover stock.

There you have it, turkey and dressing with very little fuss!

I'm off to Canton Trade Days tomorrow,
I don't need anything but you never know....

Till next time,
Bonjour

MOO, First attempt!

Well….

Today I needed to make soap and other products for our upcoming shows,

but I really wanted to cook some of that cow….

What to do, what to do?

Both of course!

I started by getting some of the said cow ready for the slow cooker.

I had the pikes peak roast defrosting in the fridge,

along with some Chicken thighs.

I had googled recipes for this cut, aka heel of round,

and they were all pretty much the same.

Steve and I aren’t big beef eaters because of the cost,

so I’m counting on google and you guys to help me on my way

through cooking this cow.

With help from The Texas Beef Council and

Recipes from a Kansas City Cook

I was ready to go.

Picture from Culinary Arts

I deviated from the original recipe due to not having the proper ingredients.

Here’s what I did and it turned out super tender and flavorful.

Ingredients:
4 lbs. Pikes Peak Roast

Liquid:
1 cup canned tomato juice
1 cup canned tomato sauce
1 cup cider vinegar
2 tbsp. lemon juice
1 tbsp. prepared brown mustard

Dry:
2 tsp. dry mustard (I didn’t have dried mustard, so I used mustard seeds. I ground the seeds with the salt and sage with my mortar and pestle)
2 tsp. dried sage
1 tbsp. salt
1 tsp. lemon pepper
1 tsp. Super Nate spice (I think this batch was rosemary, lemon balm, thyme & oregano)

Small hand full of dried ground garlic
Small hand full of dried ground onion
2 beef bullion cubes

Olive oil for browning roast

Method:
Preheat slow cooker on high.
In a large skillet, heat three turns of the pan of olive oil on medium heat.
Add first five dry ingredients. Using tongs, brown roast on all sides in olive oil/herb mixture.
Transfer roast to slow cooker and cover.

Add last three dry ingredients along with all the liquid ingredients to the skillet.
Bring to a simmer stirring constantly.
Transfer liquid to the slow cooker.
Cover the slow cooker, reduce temperature to low and cook for about 6 or 7 hours.

YUMMO!!!

I cooked the chicken thighs in my electric roaster with

lemon balm, lemon pepper, canned bean sprouts and a little water.

Also
YUMMO!!!

I wanted some cookies too so
I made up some brown sugar drop cookie dough.

I split the dough,

half a batch with grated white chocolate and dried coconut,

the other half with raisins and dried cranberries.

Between making the roast, chicken,
soap and the other Blue Moon products

I ran out of time on the cookies.

(It’s still too hot during the day to turn on the oven).
I just saran wrapped the cookie dough bowls, refridgerated and I will

bake them in the morning when it's cooler.

I just love cookies for breakfast!!!

You' all probably have way more experience cooking beef than I have

so feel fee to Email me with any recipes/suggestions or posts.

Can't wait for the burn ban to be lifted

so I can try my hand at grilling a steak!

(We don't have a normal bbq grill).

Don't even ask!

Till next time,

Beef, it's "what's for dinner"!
Bonjour

The Lion , The Witch and The Wardrobe

OK...

So I lied, there is no Lion or Witch, just "The Wardrobe"!

*** :) ***

I found this lovely piece in an antique store about five years ago.

$1oo.oo

We had "house guests" at the time and needed more closet space.

It still has the original hanging rod, 

with weird hook things that slide across the rod,

 kind of like bathroom robe hooks.

(wasn't sure how to use those) 

We just slid them to the side and used wire hangers.

There wasn't enough clearance between the rod

and upper shelf for plastic hangers.

Anyway...

"House guests" are gone, so now it's a pantry.

I didn't want to alter the piece so we just put a shelving unit inside.

When things are on sale at the market I buy extra and store in  "The Wardrobe".

Those cans of tomatoes, tuna, and such were really a good price!



I've had these forever, cheap, Wally World bookshelves.

There's one on either side of the kitchen island.
I don't know if you can see but,

 I had to put a piece of wood between each shelf for support.

Still room for a few more jars!

(Ignore the 5 gal. buckets in the background, that's just my soap oils).


This is the only closet in the house, although it is pretty big.
No, we don't have that much coffee,
I save coffee cans for food storage silly:)
More on sale food items in here also.
Bulk purchases are divided up into smaller containers.
Beans, rice, sugar, flour.....
I scored a large, laundry basket full of jars, canisters
and popcorn tins for $5.00 at the thrift store a few months back.
Plastic shoe boxes also come in handy.
YES!!!

Weird...
Something I have noticed at the market as of late.
Staple food items?
Not really being put on sale.
 It's mostly, what I like to call, "the garbage food".
Pre-seasoned, pre-cooked fast food, just heat and eat.
Then there's the plastic packages of meat swimming in marinades,
and the plastic tubs of pre-sliced veggies and fruits.

I don't know, I guess if you work, have three kids with after school activities,
get home late, ETC, ETC, ETC,
maybe this is your only option besides Mickey Dees?
But...
Seems to me, for the price of the fast food stuff,
you could probably hire a sweet, grandma type, retired person
to come over and cook wholesome food for your family.
I'm just saying....

Please, don't tell "The People Eater" or "The Food Police"
about my food stash!!

Oh yeah, weird again,
have the check- out clerks at your market been
commenting/asking about your bulk purchases?
They have at mine!

Need to go make soap, shows start in October.

Till next time, happy hoarding,
Bonjour

More Canning? More Cooking? Why Yes, I Beleive So!



skins be gone - pizza, pasta, stew starter - turkey roaster waiting station





OK....

Remember those tomatoes from last week?

The ones I had to put in the freezer?
The ones from the farmers market? ($7.00 for about 20 lbs).

 Well yesterday we had  time.

 Let's get them canned up, I said!

We left them whole, more or less, and used the pressure canner.

I was running short on jars so we used a combo of quarts and pints.

Would have preferred to use all wide mouth, but....

We used the hot pack method,

keeping them between warm and hot in the turkey roaster.

Everything went well and we ended up with,

3 quarts, 8 pints and 3 juice.

The juice was the left over liquid in the roaster.

I'd say, we have quite enough tomatoes now!
(Remember, I canned some in January)...

 Anyone needing some of the "said tomatoes"

is welcome to come over and help themselves!

Let me back up!
Before we started on the tomatoes, I put a brisket in the electric roaster,
(about 10 1/2  lbs. for $1.49 a lb.)
and some dry (soaked overnight),  beans in the slow cooker.

OK, moving on....



Brisket waiting to be trimmed - all packaged up - meal size

 The Brisket
Typically, we don't do meat as a main course,
 use it for soups, stews, casseroles, tacos ETC.
I guess I get that trait from my mom, she was
trying to feed 9 people on a limited budget!
She did some wonderful recipes with very little to work with.
(Wish I would have told her, I love you, more often).

So, we packaged the brisket into meal size portions and popped them into the freezer.
(When I say meal size, I mean, big meal, several servings).
I would have rather canned it but I was low on jars, and by this time it was 5pm.

The Beans
My grand-daughter Lauren was over last weekend and
she was watching Nate and I make the crispy breakfast tacos.
(Not that Nathan was really helping, more like,
in and out of the kitchen while playing video games and watching a movie.
I guess he gets his multi tasking from me).

We were tossing around ideas for different fillings and she suggested
using re-fried beans as the binder, chorizo as the meat, and adding scrambled eggs.
Sounded good, might be ugly though, I'm not sure how the eggs will look.

And, as soon as I get my butt away from this laptop,
I'm going to smash some beans and give her idea a try.
I'll let you know how they turn out!

OH, and Sue,
I did at least manage to get the laundry done.
I might even get the dog hair swept up!!!

Yes, my grass is indeed that brown!

What are you guys going to do with your long weekend?

Till next time,
Bonjour

Pancake Zingers

Pancake Zingers

?????

You might be asking,

what are Pancake Zingers?

Well, I'll be glad to tell you!

They're a full meal deal.
 Meat, veggies and sometimes cheese,

all combined to make a yummy disk shaped treat!

No syrup needed!

I'm always searching for food to go.

I have to leave for work early in the AM

so on the road food is my only choice.

I try not to do the fast food places,

not good for my health or my pocketbook.

So here goes.

These are delicious.

Pancake Zingers

Ingridents for the filling:

1 small onion, minced

2 ribs celery plus some leaves, minced

1 small bell pepper, minced (any color)

1 small roma tomato, minced
1 large clove garlic, minced
1/2 cup cooked ham, minced

oil for sautéing

Ingredients for the batter:
1 cup flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 cup milk
2 tbsp. cooking oil

Directions for the filling:

Heat oil in a sauté pan, (about two turns of the pan)

add onion, celery, bell pepper and tomato.
Sauté  till limp, then add the garlic clove and ham.
Warm through.
Remove from the heat.

Directions for the batter:
Combine flour, sugar, baking powder and salt in a mixing bowl. Mix well.
In a large measuring cup, measure milk first, then add the egg, then the oil. Blend.

Add the liquid to the dry, lightly mixing. Now add your sautéed veggie/meat mixture.
At this point you can add any grated cheese of your choice, about 1/4 cup.
Use a light hand to incorporate.
Let the mixture sit a few while you're heating your griddle.

When a few drops of water dance on the griddle you're ready to go.
I use a small gravy ladle to spoon out my batter, and I can fit three cakes on my griddle.
(I have a seasoned cast iron griddle so there's really no need to grease the pan).
When bubbles form on the top of the cakes, flip and cook for another a minute or so.
Remove to a platter and continue on.
Makes about fifteen cakes.

You could sub cooked ground pork, diced cooked chicken or any meat of your choice.

I package these up three to a baggie and eat them cold.

Sweet and savory!

If you have any suggestions for one handed, on the road food, let me know.

I'm always looking for something different!

I mean it!!!

Till next time,

Bonjour

A little Of This, A Little Of That!!!

OK,

I got up early, 5:30ish.

We had plans to can up the tomatoes today.

Plans change, weather you want them to or not!

Nathan was in town and needed a ride back to East Texas.

A five hour ride,   

 sure....

I put the tomatoes in the freezer,

maybe next weekend?

  So off we went!

Nathan likes me to read to him, he says I have "the voice",

so I took along our current book in progress,

Aragon. 

A story about a dragon rider, evil kings, magic and such.

Steve drove over so I could read.



Nathan



I do love to read to him,
making the story come alive with the emotions of the characters!

Loud voice here, whispered voice there,

trying to read the story like it was a movie.

He says I should read to the kids at the library.

I think I might scare them.

Anyway....
 We did manage to get the green bean/new potato
mix canned before we left.
I made the fried okra when we got back,
and also put some chicken breasts in the electric roaster.
(still not using the oven)
By this time I'm about tuckered out.
I fell asleep at the computer trying to write this post.
So you're getting yesterday's post today.

It's time to clock in so....

Till next time,
Bonjour

Crispy Breakfast Tacos To Go

Have some leftovers?

Need a good breakfast meal?

Good, because I have one!

I was watching PBS a few weeks ago

and they were featuring Pati's Mexican Table.

If it's Mexican, I'm in!!!

This is the original recipe,

POTATO, SCALLION, & CHORIZO CRISPY TACOS

Naturally, I only had a few of the ingredients,

 but hey, I can improvise!

OK, here goes...

Filling Ingredients:

3 medium potatoes, boiled. Cool, and cut into cubes (skins on or off, your choice)

about 1/2 pound cooked pork roast, minced

1 small onion, minced

3 or 4 ribs of celery, minced (use some leaves too)

2  roma tomatoes, seeds removed and minced

(after mincing I put them into a strainer to drain off the liquid)

oil for sautéing  (3 turns of the pan)

oil for frying ( about 1")

about 12 corn tortillas

Seasonings, I used salt, lemon pepper, mexican oregano and cumin

Directions:

Sautee onions, celery  and tomatoes in oil about 5 minutes.

Add pork roast.

Heat roast/veggie mixture about 4 minutes.

Add potatoes.

Mash everything together with your potato masher or a large spoon.

You now have something that resembles hash.

Remove from heat.

Fan your tortillas on a plate, dome with another plate and warm in microwave for about 4 minutes.

Now we're ready to roll!!!

Spread a few tablespoons of the potato, veggie, meat mixture on the tortilla and roll up cigar style.

Secure end with a toothpick.

Securing, safety pin style

Patti suggested picking 2 together. I tried that the first time.

Second time I ran a tooth pick through them each individually.

This time I used the toothpick like a safety pin, worked much better!

Frying, cast iron style



Fry them up in about 1' of hot oil, (about 350 degrees), turning once, until they're lightly browned.

Use tongs to remove from pan.

When you're removing them from the pan, tilt slightly to drain off  the excess oil.

Place on a paper towel lined platter.

Draining on vintage platter

You can also bake these.
Temps here are still in the 100's plus, so baking is not an option right now.

These are yummy hot or cold.

I package them up 3 to a zip baggie, makes 4 breakfast meals.

If you are eating these at home, try dipping in some sour cream and salsa, even better!

Tomorrow I'm off to get this hair cut.

17" of ponytail is more than enough for Locks of Love!

New do in the works!!!

 

Nathan says "hi" to everyone, he's missing our cooking together!

 

The next Iron Chef?

Till next time,
Bonjour

Grinding Pork, Making Breakfast Sausage

Well....

Ground Pork

I'm experimenting again.

I haven't used my meat grinder in quite some time

but a great deal on some "pork roast" 

 made me pull it out again.

This meat was labeled  "for Carnitas", (a Mexican dish).

Heavily marbled, it seemed the right type of meat for breakfast sausage.

I ground it up, sort of,

the fat keep clogging the grinder,

added herbs and seasonings, then fried it.

It was ok, not great, dry tasting,

I guess I need to experiment some more.

Round Two!

I decided to grind some more to use as taco meat.

I trimmed away some of the fat this time and that helped getting it through the grinder.

I sautéed  the meat with some onion,

garlic and jalapeno peppers,

then added chili powder, cumin, diced

 tomatoes and tomato sauce.

I cooked until the liquid had reduced a bit,

then served in taco shells with grated cheese on top.

That turned out really good.

So the first batch, with the fat, turned out dry,

and the second batch with the reduced fat turned out great.

Maybe I cooked the first batch too long?

Maybe the acidity of the tomatoes in the second batch helped to tenderize it?

 Anyone have any opinions/suggestions?

Till next time,

Bonjour

Hacking, Canning & Fun

OK...



So we finally had the time to can up

all those wild blackberries we picked in the spring.

We also pulled out the flat of strawberries from first monday,

and the surplus tomatoes from the garden.

They've all been patiently waiting in the freezer,

 anticipating being turned into yummy pantry shelf goodies.

Also pulled a couple packages of

cooked pork roast to defrost.

Later I'll be making it into something for our work lunches.

For the berries we decided to

 can them whole instead of making jam or jelly.

This way they can be utilized for

smoothies, cobblers, pancakes, muffins etc.

 I used the instructions in Jackie Clay's canning book.

(A backwoods Home publication).

The process was to pour sugar over the berries,

1/2 cup sugar to each quart of berries, (same amount of sugar for both types of berries) 

gently mix, then cover. Let the strawberries sit for 6 hours and the blackberries for 2 hours.



Free blackberries

While we were waiting for the blackberry two hour window, we moved on to the tomatoes.



Squashing TO-MATERS

We blanched the tomatoes to remove the skins,

then quartered them.

Into the pot they went.

We squashed them with the potato masher,

 simmered for a bit,

then ladled into hot, sterilized jars,

adding 1 tablespoon bottled lemon juice to each pint jar.

Released the air bubbles, wiped the rims, capped, and

processed pint jars for 35 minutes in the water bath canner.

To can the blackberries, 

we heated them up in the turkey roaster,

(I like to use the roaster because

the product has a chance to spread out.

I straddle it between two burners,

making sure the middle gets stirred to the ends).

When it starts to bubble,

ladle into hot, sterilized jars 1/2" from the top.

I use a chopstick to release the air bubbles,

wipe the rims, cap, and boil in the water bath canner.

Strawberries process for 10 minutes,

blackberries for 15 minutes, (same method) 

The process timing was for pints,

we did 1/2 pints but used the pint timing.

After that we were on to making our lunches for the week.

I diced one package of the pork roast and set it aside.

The other went in the fridge for ham salad.

In a large skillet, I heated some olive oil,

added chopped onion and garlic,

 sautéed for a bit,

added 1 cup brown rice,

and sautéed a bit more.

Next I added the diced pork roast,

1 can of cream of potato soup, 1 1/2 cups water,

and some frozen mixed veggies.

I brought the mixture to a boil,

reduced the heat to low and cooked for 20 minutes.

Forgot to add any herbs or seasonings,

but I guess the canned soup had some.

Oh yeah, I did cook the roast with herbs, forgot!

By this time my brain was sort of fried,

(we started at about 9am, finished about 5pm.)

The ham salad will just have to wait till tomorrow.

In the middle of all this, I get an automated call from Citi Bank.

Hello, your credit card has been used for an online purchase,

suspected fraudulent.
Call us at bla, bla, bla number.

Being the wary, suspicious,

know that crooks call and Email

you to get your info, 

person that I am, I don't call the number they leave.

I call the number on my statement!

Sure enough, my info has been hijacked!

Seems Citi Bank has been hacked.

The credit card I haven't used in about 3 years,

the same card I haven't even

activated in that same amount of time,

 has been used to purchase something,

or some service online, at the cost of about $100.00.

They even tried to use it again at Cabala's.

(hope I spelled that right)

Declined!

DUH!!!

Seems to me,

an inactivated card should be

declined the first time!!!

But what do I know?

OK,

one long, excuse me, could you repeat that again,

conversation later, I'm to be sent an Email that I have to E-sign,

stating, I have no knowledge of this.

Never get the email.

(By the way, I'm the one saying, can you repeat that again).

Call again 2 hours later,

same excuse me, could you repeat that again, conversation!

 (I'm thinking, trying to can food here, it's your fault you got hacked, you fix it).

Thankfully my brain didn't let me voice those words.

EXPLAIN EVERYTHING AGAIN!!!

Got the Email this time. Hope my E-sign went through.

GEEZ!

I was assured that I would not be responsible for the charge,

but you know what,

in the end,  the charge has to be covered by someone.

Guess who that is?

Never even got make soap today, oh well!

At least I had fun canning, got to make some bread

and even had time to call Nathan.

Now it's 10:34pm,

 I work tomorrow, goodnight!

Till next time,

Bonjour

Sue's Cabbage Slaw And Thievery!!!

So.....

I'm hearing Rambo First Blood in my background,

(Steve)

while I'm thinking about tomorrow's agenda.

My daughter Ginger, her son Nathan and I have plans

to garage- sail tomorrow.

We need to replace his bicycle that was stolen.

Hopefully we can find one that's not to expensive.

 I also need to school him on the proper security of said bike!!!

Where and when I grew up this was not an issue, times have sadly changed.

Anyway...

Sue, here's the recipe.....

Jerry's Ramen Salad

Ingredients:

1 small head cabbage

1 diced bell pepper (any color)

3 stalks diced celery

4 chopped green onions

1 cup toasted nuts (any variety)

2 Tbsp. toasted sesame seeds

2 packages ramen noodles, lightly smashed

4 Tbsp. sugar

6 Tbsp vinegar (any variety)

1 cup oil (any variety)

salt and pepper to taste

2 ramen spice packets

Directions:

Combine all ingredients in a bowl, cover and refrigerate overnight.

Sometimes I add grated carrots, raisins, chopped apricots ETC... Use your imagination.

Till next time,

Bonjour

Mock Fried Meat Pies

Let me tell you....

Texas is starting to warm right on up, which means no turning on the oven.

My husband Steve AKA  the fruit tree guy, has been selling fruit trees like crazy.

Not just your normal ones either,

customers are looking for things like Quince, Mulberry, Persimmon, Pomogranate....

He's been doing a lot of Goggling and phone calling to find these unusual

(at least around here) types of trees.

He's a very busy guy in the spring.

Did I forget to mention he works at a nursery?

What does this have to do with ovens and meat pies you might ask?

There's no time for him to eat....

I'm not kidding, no sitting down with a plate or fork.

He needs portable food, something he can eat on the go.

So on my days off I've been making him big batches of meat pies, fruit pies and fajita rolls.

I package them up into meal size portions and freeze them.

They need to be done now because in a few weeks there will be no turning the oven on.

I can do the fajitas on the grill but not the meat or fruit pies.

Anyway, that's what I've been doing instead of blogging, (oh yeah, I've been making soap too).



FRESH BAKED PIES



 I call them mock fried pies because I bake them instead of frying them.

I lightly oil the cookie sheet, lay down the pies,

brush the tops with oil, bake for 10 minutes,

flip and bake for another 10 minutes.

They come out nicely browned on both sides.

All they consist of is meat mixed with veggies and gravy in a pie crust round.



CUTTING ROUNDS WITH A CEREAL BOWL

 I do a double pie crust recipe times 4, roll it out, cut it into rounds,

then fill, fold in half, seal. and bake.

Basically I'm doing  hand held pot pies.

(I add chopped herbs to my pie dough for added zing)

The fruit ones are made from canned fruit preserves that are heated

and thickened with corn starch.

This last batch of fruit pies was made with papaya/cantaloupe preserves.

The fajita rolls are cheese, sautéed meat and veggies rolled up

in a flour tortilla and packaged the same as the meat pies.

(Forgot to photo those).

About 45 sec. in the microwave and he's good to go.

A lot of work but worth it.

Nathan helped me make these,

he's learning how to stay away from the fast food places.

After we finished our baking,

Nathan and I took a walk down to the creek for a little R&R.

The scenery was nice as was the quiet.

 (As much quiet you can  get with a 12 year old anyway)!





NEIGHBOURS COW





CHECK OUT THE BARBED WIRE REFLECTION ON THIS COW



NATHAN CLEANING HIS FOUND SHELLS



NATHAN EXPLORING

We found shells and some cool rocks at the creek.

Nathan and I are big rock collectors.

We stayed for about an hour or so at the creek then it was back to the Casa

to fry up some fish and hush puppies.

I'm telling you, we are some food cooking fools here.

It was a lovely day spent working and playing with my grandson.

Hopefully he will know something other than fast food and video games!!!

WELL,

It's way past my bed time, so......

Till next time,

Bonjour