Whatcha Cooking today?

[karstopography]

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Got home after almost a week away and decided to dig up one of my Red Norland potato plants. Got ten nice potatoes for dinner. First potato harvest of 2025

[worth1]

More pork chops yesterday.

[karstopography]

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Outstanding dinner. The taste of the snap peas encourages me to try again to nail down the timing.

[karstopography]

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The garlic scapes roasted with the peas completed this dish.

[Tormato]

I just finished roasting a 25 pound turkey. No gravy, no stuffing, nothing but the turkey. I see that I need bread, lettuce, tomato and sliced cheese. Maybe a can of cranberry sauce, if I don't find one in the pantry, for a cran/mayo condiment.

Tomorrow, the cats are going to be happy, as they've gone the past two days with only dry food. Both days, they've rushed to their food, stopped, and turned around to look at me, disappointedly.

[karstopography]

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Purple Majesty mashed potatoes. Strange color, but really nice flavor.

Braised short ribs, good with mashed potatoes.

[bower]

Interesting color change on the Purple Majesty. As long as they're tasty, I could get used to the cafe-au-lait palette alright.
It's always a shock to the senses though when you have something antho that loses the color on cooking.
There are a few spuds out there that are said to retain their color. As with peas and beans, mostly they don't I guess.

Edited to add: I checked online, @karstopography , and the suggestion is to steam, roast, or microwave a blue or purple spud instead of boiling, to retain more color. You might want to try that too. But I believe some varieties still keep the color better than others.

[worth1]

I had a pile of bacon and 3 eggs in the middle of the night watching an old movie.

[worth1]

I'm thawing out my BBQ pork ribs from the other weekend.

[worth1]

I made a fast potato salad and it's in the garage cooling off even more.
Potatoes were old russets that needed attention.
Ingredients are.
Potatoes.
Mayonnaise.
Yellow mustard.
Turmeric powder.
Pickle relish sweet and dill.
Lime juice for flavor acidity and extra protection from food poisoning.
Nothing fancy or special or any egg.
I never use egg in potato salad.

[rxkeith]

sorted out the freezer part way yesterday, and rediscovered a few items.
made a cabbage concoction to bring to church tomorrow for meal after
the service. y'all are welcome. usually enough to go around.

so, cabbage, burger from the freezer, onion, chopped peppers from the
garden that were in the freezer, still looked good. rice, crushed tomatoes,
rice, seasoned with salt, pepper, garlic, basil, and oregano, hot pepper flakes.
this is one of those dishes, you can tweak however you like.

also made bone broth with some beef bones that were rediscovered in the freezer
way at the bottom. the broth will be used for good hamburger soup, chili, or something else.
cut all the connective tissue of the bones, and got the marrow out. pampered pooch will get
a special treat. the connective tissue is full of collagen which is good for the joints.

[worth1]

Fried chicken thighs if I can get off my lazy butt to do it.
Lifes been pretty hard lately getting up at 4 am driving 100 miles and getting home at 7 pm after driving 100 miles home.
Got about 2 hours of my personal life then off to bed
That's not living but paying bills.