Not too much sorghum up here, some on public land for wildlife food plots. I've never been positive about the differences between sorghum and millet. I seem to call it sorghum if it is planted in rows and for production, millet if it is broadcast for wildlife...no idea where I picked that up. Usually it is "millet" in the wildlife seed catalogs.

And yeah I have heard people that look but don't see mistake it for short "corn".

NOW organizing that thought just messed up lunch. The dog's are sitting in the kitchen smelling the scrapple burn and didn't do a thing about it except wag their tails after I finally smelled it and hurried to the stove. Bad dogs, they know they'll get more this way...

People in the US really don't consume that much of the sorghum, despite producing more than double the amount of India, the next highest producer. Almost all goes to the animals, though we are starting to learn more about cooking with it, both the whole grain, and the flour. Some regions in India use the flour (jowar) to make a lot of flatbreads, as well as dosas, muthias, and even loaf breads, some non-gluten - something that is getting it more attention in this country. Their other name for it is "white millet". Up to 5 different kinds of millet I've seen listed in Indian references.

Millet is another interesting grain that is a little bit heat loving or frost tender, for us here.
When I gave up butter years ago and baking with oil, I played around with different grains and you can use a small amount of millet flour to add buttery flavor to baked goods. The proportion has to be just right for optimal flavor.
Just checked my old muffin recipe, it says 1.5 cups of flour to 1/3 cup of millet flour for the buttery taste, but I think that might've been 1/4 cup by the time I was done with it.

All this talk about molasses and sorghum made me start to make some cornbread to go with my fried fish tonight.
I'm using my lodge cornbread skillet with wedges cast into it.
While measuring I remembered what chef Jean Pierre said about measuring cups.
I thought it was BS then and I proved it is BS now.
In one of his videos he said there was a difference between the glass measuring cup and the metal one.
The glass was for liquid cups and the metal or plastic ones were for dry cups.
He said they weren't the same measurement.
Seriously?
I just tested them and they are exactly the same measurement.

Cornbread.

Sometimes I get a hankering for chocolate milk and I just make my own.
This time with powdered milk sugar and Cocoa powder.
The other night it was just water sugar and cocoa powder.
Been doing it since I was in grade school.
Repurposed tea bottle.
Drink and toss.

I picked some broccoli side shoots for a shrimp stir fry.

The Broccoli was amazing, Green Magic and Green Sprouting Broccoli side shoots are better than the main event.

I always thought shrimp and broccoli together was poisonous.

I actually liked the broccoli better than the shrimp. The stems had some firmness and the florets were tender. My wife said this broccoli way beat store bought. I did pick it moments before cooking. There was onion and garlic in the mix along with toasted sesame oil and soy sauce. Served over rice noodles .

Easy enough meal to fix.

I had cornbread, fried fish, 2 potato, potato salad and fried potato skins.
Two potato salad is just that two potatoes diced up and cooked to make a little less than a pint of potato salad.
This way I don't have a ton of potato salad to eat.
It's in a repurposed cottage cheese container for tonight.

Turnips. This will very likely be my one and only turnip meal of 2024.

Making a soup with the greens and bottoms. Yukon gold potatoes, onions, garlic also involved. Cream, thyme.

The whole idea of a hamburger went south.
Ended up making an east meets West concoction.
Lunatics take on hamburger helper.
Ground brisket.
Can of hatch tomatoes and chilies.
Elbow macaroni.
Chili powder.
Beef bullion powder.
Cumin.
6 cloves of crushed garlic
Fried onions from the Netherlands.
Red pepper powder from India.
Black pepper.
Turmeric powder.
Paprika.
Mustard powder.
Easy melt cheese.

Curried Chili Mac with cheese.
Letting it cool off.

That Indian red chili powder has got to be to hottest chili powder I've ever seen in my life.
I put just a wee 1/4 teaspoon in and it lit up the whole thing.
Not bad hot but you certainly could tell it was there.

The turnip soup came out really nice.

https://www.southernliving.com/recipes/ ... oup-recipe

I didn’t have any fresh thyme so I used dried. I didn’t use the slow cooker either. Just a dutch oven and an immersion blender.

I’ve decided to grow more turnips next fall and winter.

We used to go through a giant 100 pound burlap sack of turnips alone and lot of rutabagas a year.
Not to mention all the fresh radishes we ate when in season.
Some of the turnips were sliced and eaten raw with a little salt.
Is was our snack between meals at night instead of junk food.
Also a ton of greens.
Also beets carrots and parsnips.
Maybe that's why I was so healthy.

I've got mayocoba beans soaking in chicken bullion powder water for 24 hours.
Also I have a pound of salt pork soaking in water.
The salt pork has the rind still on and I cut the meat into cubes but not all the way through the rind so it's still intact.
It'll be cooked on top of the beans rind up.

A piece of rind from a pot of beans is one of my favorite guilty pleasures in life. A tender, savory, and gelatinous delicacy that many will never experience.

Made what we called “crispy chicken”, a phrase my daughter coined, which is nothing but chicken thighs skin side up seasoned heavily and baked in the oven in casserole dish with a layer of either cream of celery or cream of mushroom. The chicken skin gets all crispy and delicious. A dinner we do when nobody wants to cook.

But, the side of garden early Jersey Wakefield cabbage cooked in a skillet with just a little bacon was my favorite part. That is one good cabbage, very sweet and less “cabbage-y. Will be growing this cabbage again.

My mayocoba beans, I ate a big bowl with three slices of buttered bread.
The beans had elbow macaroni added after the beans and salt pork was ready.
Spices and herbs.
Knorr chicken bullion powder.
Powdered mustard.
Sage.
Mexican oregano.
Red pepper powder from India.
Black pepper.
They were delicious.
Dessert Blue Bell Dutch chocolate ice cream.