Now that's a yummy looking Summer meal [mention]GoDawgs[/mention] .


I made tacos with a fresh garden tomato and store bought coleslaw.


Tacos by Brownrexx, on Flickr

We're in a similar mode today, [mention]brownrexx[/mention]. Taco salad! Hadn't made it in ages because it's always best with fresh tomatoes, not those cardboard things from the grocery.

Just took these out of the oven. Good old homemade white bread. It's tomato sandwich time and I just have to have fresh homemade bread to make them with. Heaven forbid, we were almost out! AND.... the house now smells wonderful!

Soon, I will be baking more bread...outside! Too hot to turn an oven on.

I just made another batch of lentil salad, with 5 c of halved cherry and grape tomatoes. I used that trick of putting the tomatoes between two lids of Chinese soup containers, and slicing between them - works great, and fast! I made a little more than last time - I had to eat a small amount of it, to fit it into the 4 qt bowl. Should last me a couple of days.
4 qts of lentil salad. by pepperhead212, on Flickr

This is another one of those things I make in the Instant Pot all the time, since it saves putting all that heat into the AC. I use the slow cooker mode - set the channa dal for 70 min., then add the freekah, and cook another 40 min, then drain, rinse briefly, and drain completely, before adding remaining ingredients. I've used other grains (the recipe I based this on had leftover wild rice - also good), but the freekeh is my favorite.

It's amazing how much heat habaneros loose in the freezer, when frozen. Usually, one fresh habanero is too hot, for most people, but I have to put two frozen ones in, to get it hot enough for me - next batch should have fresh chocolate habs! Most other peppers lose some heat, but not nearly as much.

Got two bratwurst links cooking at 140 to 145 F for one hour in water.
After one hour or so I will let it cool a wee bit and then fast cook it in hot fat to just crisp the skin.
Then they will be turned into a super deluxe hotdog with the trimmings.
Trimmings of which will be one or two kartoffelpuffers with my fermented onion added to the potatoes.
The method above is a very good way to cook sausage AKA wurst and not loose all the juices.
Nothing in this world ticks me off worse than dried out wurst AKA sausage from over cooking.
I monitor the hot water with a thermometer at all times.

I decided to do without the bread, no white at night.
No hotdog.
Just gonna have some bratwurst the potato pancakes and few odds and ends like pickled beets and sauerkraut.
All homemade naturally.

yesterday, it was a big pot of good hamburger soup.
my son says this is his favorite soup that i make, so might as well make a bunch,
and have left overs for a few days......maybe. ever seen a 16 yr old eat?

today, it was a smaller pot of chicken soup made with left overs from the last
of our meat chickens from last year. we need the freezer space for this years birds.
they will be going to freezer camp in a couple weeks.

i have a couple loaves of english muffin bread with sourdough starter on the counter
doing a slow rise over night. they will go in the oven in the am.


keith

This is what you get when you cook a sausage like fresh bratwurst in 145 F water for an hour and a half.
Then flash fry it in hot oil after it has cooled a bit.
No fat comes out crispy crunchy skin and popping with flavor.
This works great on a hot grill too.
This IS the correct method of cooking this stuff from what I have read.
Right click hit view image and the pictuer will flip to right direction.

That's a beautiful meal [mention]worth1[/mention]


We had burgers on the grill tonight with a Brandy Boy tomato, grilled squash and home made pear chutney from the freezer. Squash looks a little dark but hubby likes it that way.


Burgers and Squash by Brownrexx, on Flickr

brownrexx wrote: ↑Wed Jul 22, 2020 4:49 pm That's a beautiful meal @worth1


We had burgers on the grill tonight with a Brandy Boy tomato, grilled squash and home made pear chutney from the freezer. Squash looks a little dark but hubby likes it that way.


Burgers and Squash by Brownrexx, on Flickr

Thank you, it really is a very good way to cook any type of sausage.
Try it you have nothing to lose.
I like my squash fried to a crisp.

Having bratwurst cooked the same way with bratkartoffeln.
Nothing special.

Giant taco salad. Gotta remember to get sour cream before the next one. The date on the ones I had was 3 weeks ago. Doesn't say if it is an expiration date, best by date, sell by date or what. They should give some clue as what a date means if they are going to use one. Should have cleaned up before taking the picture.

Untitled by Susan Albetski, on Flickr

We had summer squash with a light flouring cooked in the air fryer at breakfast served with eggs. Tonight, a homemade salsa ( made 3 fresh quarts,that won’t last through the weekend),tostadas made from baked corn tortillas and a quart of home canned pinto beans made into a faux-refried bean.
I had a huge serving of collard “chips” for a salty snack earlier.

Last night was fish fry day.
Along with it I I fried some big mushrooms the way I like them.
No breading.
Also some sweet peppers.

I made some zucchini bread today, but used that tinda gourd, shredded, in place of zucchini, and it was the same, basically - very wet, but no water running out of it. Delicious, but will be better tomorrow, like most spice breads.
Zucchini bread, made with shredded Tinda gourd. by pepperhead212, on Flickr

Today it was pork fingers done in the crockpot with a bbq style sauce, a new scalloped tomato and zucchini casserole that Pickles made, fried okra, slaw made with the last cabbage and a few cherry tomatoes (Rosellas and Whippersnappers). I like these divided plates. We use them for lunch all the time.



This is the scalloped tomato/zucchini thing only Pickles subbed in yellow squash because that's what we had. Also mushrooms added in the dish not just on top. And, of course, extra cheese. It was excellent! Those German Johnson tomatoes did themselves proud in this dish.



The first fried okra of the season.

Took me years to figure out how to make meat loaf I liked., too many if you asked me.
But here it is.
The ingredients I was missing was ketchup, ground cloves and a few other odds and ends.
Like sweet peppers, onions corn starch and most importantly cracker powder and old eggs.
Yes old eggs.
Not rotten eggs but old eggs.
If you can get everything right to your taste you will like it.
I on the other hand I have been victim to all manner of horrible meat loaf recipes.
Runny ones, dry ones, soupy ones you name it.
To my amazement one of the best meat loaves I have ever eaten was made by a gal that was a total hippie pot head.
Couldn't remember an hour ago much less yesterday.
But she was one killer cook to say the least.

My secret meatloaf ingredient is Worcestershire sauce.

We're just having scrambled eggs and toast, tonight, but we're dehydrating lots of apricots!

I made another batch of that raw tomato sauce late Monday night, so that I could have it last night, with some extras added to it.
Latest raw tomato sauce for pasta, with chopped garlic, olives, capers, anchovies, and basil. by pepperhead212, on Flickr

Raw tomato pasta sauce, mixed up, to marinate until tomorrow. by pepperhead212, on Flickr

Raw tomato sauce, with pasta, red kidney beans, and kamut added. by pepperhead212, on Flickr