Tomato season begins! With a little here and there suddenly we'll be in a river of tomatoes. Butcher Crick Farms had their first pickings, meaning it's like for real this time. I've got a few tomatoes and am ready to eat my way through the season.
So this was a bit complicated, but ended up being pretty good. I added chicken to increase the protein. Good stuff.
I forgot to add the tomatoes to this, I was in a bit of a rush.
Fresh Tomatoes, Decent bread and I forgot cheese. Still quite good.
Filling meal. Simple to put together, mostly waiting for things. Easy dinner on a Friday where I was tired.
I vaguely followed the recipe, allow a little more here and a little less there. It could've been used more heat. I added some sambal oelek after to my own dish.
This past week I went to a steak house for the first time in a long while. I do like a big hunk of meat from time to time. Shannon, not so much, so I don't get that very often (especially steak). It was nice to go out and do that (and not have to pay for it, it was a work thank you). We have come to a someone of a disagreement as to what is an acceptable repetitive meal (and by repetitive I mean weekly(ish)). While I agree we may have BLTs frequently during tomato season, I do not think they are to often. But I am willing to compromise to find other way to eat fresh grown in Iowa dirt tomatoes.
While the robiola wasn't as good as Lois', it was pretty good and the combination. I made some with an egg on top and some without.
I'm not sure if I didn't add enough piment or my taste buds were starting to go to hell, but I'm not sure what flavor I was looking for. I may have to try this again.
The Broccoli was less then fresh by the time this came around, and we were both under the weather (and tired), so I made a simple red sauce with Italian sausage, and used the noodles I had on hand. Not necessarily the best use, but it fit the need.
Good as always.
These turned out pretty well. Relatively easy to put together, some fresh mozzarella from Lost Lake. And while I didn't have basil based pesto on hand, I did have a jar of sun dried tomato pesto that I used instead. Other then turning the oven on pretty high on a warmer day, it was a low effort meal.
I really enjoyed these. Nice pepper heat and bit to them. Maybe a little off then what you expect from a brat, but right up my alley as far as a taste profile goes.
Early tomatoes, good bacon, not very local spinach. Still, quite good.
Delayed. Grade A Gardens had fresh corn on the cob, and as I have been generally avoiding corn (hi starch and sugar), it was the opportune time to have some fresh (so good). We had burgers on (mediocre) sourdough buns.
Some wonderful summer squash (Zephyr) from Wabi Sabi farm, combined with some Italian Sausage from Lucky George. Where can you go wrong? Good things.
Gentle IPA flavor with a very good brat mixture. Good Things.
I had the pork brine in the sauce for quite a bit longer then the recipe called for. This was clearly a mistake. But lets be honest here, when starting dinner 2-4 hours before, it's kind of hard when you have work in the way. That being said, it was till pretty good, just a little strong on the fish sauce flavor.
I've made this previously, and this time around it was just as relatively easy. It was far to lemony, though. So to mellow that out a bit I added some Gochujang sauce, which was quite a nice add.
Easy peasy.
I used some older mutton (as in the age at time of slaughter) and this came together well. I used a bunch of fresh mint from the side yard. I was pretty happy with how all this turned out. It has been on my list of things to make, but now that the mint has exploded in growth, it's easy to harvest.
So...This is quite fantastic. It's quite important to remember when building something that the ingredients all matter. My general lunch sandwiches use a... lackluster bread. It's OK, but not what I really like. I couldn't imagine how this would fall down with lesser bread, lesser kimchi or lousy cheese. Yes I'm sure it'd probably be good, but not near as good. I chopped the kimchi into smaller parts. Wonderful.
Timing did not allow this to happen.
ground pork + bacon = good
Trying to drain out Shannon's head as she's had a slow and lingering cold. She added a bit more heat to her's then normal, it may have had a bit of an effect. Though she is still a bit crudded up.
Good thing. Combining bacon and beef to added a bit more fat, but with all local meats.
So I bought way more onions then I needed then combined a couple of types and set them to cook in the oven and cleaned some more. I blitzed them a bit in the food processor and combined everything together. it was pretty good, but quite a bit more then I expected. I swapped out the cayenne pepper with dried jalapeno pepper powder.
I remember why actual pasta is so good. I sauteed the sausage and garlic and squash. Added some canned tomatoes and tossed it with the pasta. Good things
Delayed! My sister Alissa and her family came through, we went out to eat toegheter.
