Journal

2020 - Week 22 Cooking Results

All Pork Hot Dogs

Good as always.

Bison Burgers

I used a bit of the momofuku spicy seasoned salt. I made three patties out of the pound (one I saved for the next day for lunch) and called it done. Good things.

Sausage, Peppers, Potatoes, and Onions

This was supposed to be me using one of the Lucky George sausages. But when I searched the freezer I couldn’t find them, so I ended up using some non-linked Italian sausage, so I made little sausages, and called it good. I do like how this came together, adding a bit more then the sausage and potatoes I usually do. A better way. The potatoes were a bit nicer and all that.

Spicy Chicken Stir-Fry With Celery and Peanuts

This took a bit of time to put tougher. I should have started before I rand to the cheese bar to pick up Sunday dinner. The use of dates, the spicy profile and the attention to crunch. I may have overcooked the peanuts a little, but the rest came together very well. I should have started the rice earlier and made a bit more, but over all, good things.

Scrambled Eggs with Pinto Beans and Cotija Cheese

Dramatically simple. Tasty, and quick.

2020 - Week 21 Cooking Results

Smoked Chicken (in the brine today, smoking tomorrow)

For a first attempt it was pretty good. I think it could’ve gone a bit longer, perhaps, but overall pretty good. I used the chicken with some dinner rolls and some of the bbq sauces / other sauces that we’ve had as leftovers from the cheese bar meals. It worked out as a good memorial day dinner.

Salad with Chicken

I baked the chicken with oil and savory seasoned salt. Then Yep.

All Pork Hot Dogs

Yay! I specifically asked for these and got them.

Fish of some sort

Cancelled. Two of my work days this week just took over pretty much everything that day, so one day I had Shannon get something on her way home, the other we had Fong’s on Forest deliver.

Chicken and Kale Casserole

I used the smoked chicken to add to the flavor. That being said, this was, maybe a good decision? So the casserole was far more lemony then I thought it might be, and because of that it was creamy, lemony and a bit smoky. I also added the savory seasoned salt from momofuku. So..an interesting flavor.

I finished the Rhubarb Bitters, I’m letting them settle a bit before giving them a try.

2020 - Week 20 Cooking Results

Kale and Black Bean Breakfast Burritos

A big bundle of kale, reduced down with beans and eggs, wrapped in a tortilla. Good to go.

Ricotta Scrambled Eggs And Buttered Ramps On Toast

A nice recipe, quick to do. It appears as if this will be the last ramp recipe of the year. I served this over a very mild sourdough.

Ramen Noodles With Spring Onions and Garlic Crisp

So this was surprising. Simple, maybe I added to many noodles (had to swap out for a different kind since fresh ramen were not available), so perhaps the flavor was a bit reduced, but even so, it has both a very nice flavor and a good combination of textures in the dish from the crunch of the fried pieces to the mild chew of the noodles.

Salad with Chicken

Using those greens, this fresh greens. So good.

Sausage egg on an English muffin

Of course this was a nice combination, a pretty good English muffin, certainly better than the standbys that you get in the store. Farm fresh eggs, large black pig sausage. Good things. I bought a bunch more from them (biscuits, etc).

Stage 2 of the rhubarb bitters happened earlier in the week. This is the light rum with the herbs, spices, and bittering agents?

I also made some limeade, using the limes I bought at costco. An interesting process to be sure. Maybe enough of the sugar didn’t make it into the final thing as it had a bitter undertone, but So far so good (I made it for Shannon)

2020 - Week 19 Cooking Results

Sausage and egg on an English muffin

Delayed! I drunkenly ordered Fong’s for delivery.

Salad with Chicken

An abundance of fresh local greens makes me happy. Combined with other fresh and local things and some not so fresh bread crumbs for a good meal. Nice to have those local fresh greens again.

Hamburger

Beef, actual beef. White park beef. Nice to have. I bought a five pound pack from Lucky George, via my local food coop. Good things.

Ramp Pesto Spaghetti

A little less ramps then I needed, a bit more pasta then what was called for (who sub-divides a box of pasta?). I added a bit more cheese and some pepper, it was pretty good.

Fusilli with Sausage, Kale, and Sungold Tomatoes

The combined fat, kale and tomatoes made for a good sauce for the pasta. Flavorful and good, the tomatoes didn’t part like they probably should have, but it was a good use of kale and a good evening meal.

I also started rhubarb bitters. They’re at stage one and resting to stage 2.

2020 - Week 18 Cooking Results

Kale, Onion and Cheddar Frittata Recipe

The frittata did not raise as much up as thought it might, so it was a bit dense. Still a nice combination and a good way to use kale.

Pasta With Beans and Greens Recipe

So the mashed beans with stock created a nice “sauce” that held to the rigatoni quite well. Flavorful, earthy with a nice background of savory flavor (thanks anchovies!).

Ramp and Sausage Risotto

I make this every year as a sign of that transition into spring. It is what I crave the most when the weather starts to turn from cold to warm. Mostly cause you can’t get ramps all the time. Early on in the pandemic (after worrying about family friends, etc etc), I was pretty sure I wouldn’t get ramps this year. Fortunately, opportunity has presented it self and once again, I have a good supply of ramps.

Spaghetti with Green Garlic Recipe

Very simple, It came together pretty well and had a nice flavor to it.

Taco Salad!

Good things.

Working from home does give me the opportunity to use leftovers in such a fashion to make a new thing out of it. I have started enjoying this part of my day as it is something I do just for me. I used the leftover smoked sausages to make sandwiches, with the pickles and bbq sauce from the Cheese Bar.

2020 - Week 18 Cooking

After I dwelled on the thing that I worry about in this time, I started to see pictures of early ramps and then worried that holy crap, I was going to miss a ramp season. Luckily due to the adaptability of the farmers I buy from, I have ramps! Clearly I need to make the things that I almost always start the season off with. I got a bunch of kale and so that’ll have to go into things to. After having bland store bought greens, this is the time, where I get to remind myself what the real thing tastes like.