2018 - Week 6 Cooking Results

Moroccan Lamb Ragu

Took the lamb, made lamb burgers, as time didn't really allow this to move forward as expected.

Sausage, Peppers and Onions Subs

Skipped the peppers and onions parts, as again, I was running late.  It turned out ok, even without that.

Apology Meatloaf

I fell asleep, I intended to start making this around 5:PM on Saturday, but didn't start until closer to six.  I think it was a bit bigger then I intended (I diced bacon up and added it to the meat), but it came together pretty well.  Not overly spicy, just about right.

Spaghetti Squash and Sauce

Nice balance to go off the slightly salted spaghetti squash and a quick sauce with Italian sausage.

Grilled Cheese

I love a good grilled cheese sandwich.  Part of the structure of that involves having good bread.  As I pulled one of the last loaves of bread I have out of the freezer made by my reminds me how good bread can be, if someone is willing to put the effort in.  *sigh*

2018 - Week 5 Cooking Results

Spicy Turkey Meatloaf

So uh... I may have made some adjustments because I ran out of cumin, and the adjustments apparently made this very spicy.  Enough so that I even had a difficult time eating it.  I will have to make apology meatloaf

Spiced Uzbekistani Plov

This was actually really good.  I used ground mutton as opposed to lamb leg,  Good flavor, very filling.

Chicken Noodle Soup

This can also be called emptying the freezer.  Frozen veggies, Duck Stock (yes duck stock).  Also I used rice instead of noodles.  I added turmeric and that worked too.

Brat's Unbound (on buns)

There is something about being able to sear every side and then have that to go.  Good things.

Brat Unbound smooshed into Patties

Also good (Counts as a separate meal, I swear)


White park beef, num num.

2018 - Week 5 Cooking

In the idea that I've once again, able to do things again and not just recover on the couch for a weekend, just to work again (not that work is bad, just cause my brain wasn't working the way it should).  I've finished geotagging the photos taking from the last few trips we've taken with the fancy camera.  On that note I'll be able to take the next step of going though them to figure out what I like vs what I don't (good or bad, I don't think I have the experience to make a judgment there), but I kind of abandoned the process since getting to the Chapel in the Hills, so I'll probably start doing that soon.

I also re-ordered the meats and etc in the freezers.  So now there are separate bags for the various animals: Pork (by far and away the most), beef, sheep (mutton and lamb), goat.  Upstairs has the chicken and the single whole rabbit.  Then a separate bag for the various offal parts (I may be sneaking these into things :-D ).  And one more back for the large parts.  Two whole uncured hams?  JFC... Anyways.  I'm going to know better what I have, meaning I'll know what I need to use and effectively rotate meat in and out.

2018 - Week 4 Cooking Results

Pan Roasted Chicken with Harissa Chickepeas

Monday, I was figuring out what to make, and it came down to, these all have cheese in them, and this one does not.  So that's what it came with.  I still have problems finding Harissa paste, but know where, generally, I can find Harissa sauce.  So I adjust the sauce by guessing.  That being said, it turned out pretty good.  The sauce makes a good cracker topper...

Stovetop Mac & Cheese

3 Types of cheese (not exactly matching the called for types, but generally in a vein of the texture and melt-ability).  It was pretty good, better then the one last week, but a little more complicated.  I've been trying to finish off this salt, and should've used a smaller grained salt to flavor it and added pepper.  Anyways, I think I've got one more recipie to try, then adjust for a stove top mac & cheese.

Beef & Black Bean Chili with Chipotle

I vaguely followed the direction, including processing some of the beans.  I generally liked the taste of it (even though I thought I had cumin, but didn't).  So adjustments.  It was quick, so it had that going for it.

Egg & Guac on Torta

After getting home late, getting one of the last things on the project I've been working on finished, but frankly, it's a really good combination, Eggs, Prairie Breeze, and guacamole on a toasted Torta.  Good stuffs.  So quick

Ground Mutton Burgers on Pretzel Buns

Om nom nom nom.  Look you can have lamb, and that's great, and you can have mutton, and that's also great.  But we should eat more sheep.



2018 - Week 3 Cooking Results

This week was shortened a bit by a trip up north to see The Killers, I learned something in discussions with my long time friend, one of which, we clearly need adult supervision (thanks to both our wives for a. allowing us to be us, and b. keeping us enough in line to not get into to many shenanigans).  Thursday evening, I was still recovering, Shannon brought home dinner.  Thanks to to my friend for taking me along, lets do it again (after our livers have recovered a bit).

Sloppy Sammy's with Gorgonzola

Yeah...this really is good.  You should make it.

Pork Cutlet Cuban Sandwich

I used tortas as the buns, it was pretty good.  I had mine with the orange mustard sauce, Shannon not so much.  Pretty good sandwich.

Bourbon Mac & Cheese

I added a bit of Gorgonzola, reduced the bourbon a bit (knowing that Shannon wouldn't want to have to much of a flavor of bourbon) and swapped out potato starch for corn starch.  Not to bad.  Easy stove top mac and cheese. 

Spicy Black Bean Burgers

I skipped this one, I'll re-judge if I'm going to re-add it.

Taco Salad

This really isn't the same way twice, but I'm starting to see it as an excuse for me to buy jalapeno salsa and eat it.  Which well, a good chunk of my GI track doesn't support.  That being said, I do enjoy it as I eat it.  Later...maybe not so much.

Positives and Negatives

So as my mood slowly faded down, with a correction here and there, but the eventual decline.  My morning routine changed.  After my walk, instead of sitting down and eating breakfast and flipping / reading through my subscribed to cooking magazines, I spent quite a bit of time with cat lap time.  So this me sitting on a chair, flipping through the news on my phone, drinking my cold brew coffee with 2% milk and I'll usually be joined by Moonshadow, sometimes Mani, and occasionally Freya (sometimes two at a time).

Frankly I like this as a start to the day. 

Even after the cloud of misinterpretation has cleared, I realized that most of these magazines don't make sense.  Cook's Illustrated / Country, I subscribe to them online ($), so getting the paper copy doesn't really make sense to me.  Food & Wine turned into the direction of Saveur (more travel, more wine and a bit of food), which is why I let Saveur lapse a while ago (though Lucky Peach's extra time has re-subscribed me to Saveur).  Food & Wine also has an over saturation of ads, making their website obnoxious to use.  Bon Appetit, I'm debating on keeping that, I kept the renewal card from the most recent magazine, but I'm going to call amnesty on the stack of issues and just donate them for re-sale. (hopefully a quarter a piece for Planned Parenthood of the Heartland).

So on the other side of the cloud, I can see that some of the spending was wasteful (we're trying to cut back quite a bit), so it doesn't make a ton of sense to keep paying for them.  Others, I just don't enjoy enough to justify the cost.  Sure I'll pick up the Thanksgiving issues probably, but beyond that...

2018 - Week 3 Cooking

Last month, I had a medication change, which is starting to settle out into a good normalcy.  I have been inspired by the Hilarious World of Depression to be more open and honest about my struggle with my own brain.  The medication change was like taking off a filter of awfulness off the world (which, well is extra awful lately).  One of which is to be more open with Shannon about what is going on in my brain, because frankly, my shutting myself off is one of the first signs that things are starting to go downward.  At some point, I'll probably write about how the last year has gone, and how, looking back on it over the years, it's effected me, but I'm not quite ready for that.

On a separate note, I keep seeing in my Facebook memories about putting Gorgonzola on a sloppy joe, so uh..that's gonna happen.