@pepperhead212
You need to do a YouTube channel or do a recipe book on all the stuff you cook.

I'm making mashed potatoes with 50/50 Yukon Gold and small russet potatoes.
Other ingredients will be...
Garlic paste.
Sweet butter.
Knorr shrimp bullion powder.
Freshly ground black pepper.
Fried sweet onions from the Netherlands.
Cumin powder.

Tacos. Browne, drained and seasoned, cumin, garlic powder, and chili powder, 80/20 grass fed beef. HEB store made today (still warm when purchased) fresh mixta tortillas. Homemade pico de gallo. One turning green to brown Jalapeño M from garden. Perfect level of heat. Garden Brandywine cowlick’s tomato. Garden Texas Legend Onion. Fresh cilantro. Fresh lime juice. Sour cream. Shredded Monterey Jack and cheddar cheese. Easy peasy and really good.

With all this cinnamon stuff going on I decided to doctor up my leftover mashed potatoes.
I added 2 tablespoons of freshly ground real Ceylon cinnamon to the mix
About a half cup of my homemade rice flour.
Big helping of the fried onions from the Netherlands.
A pinch of salt.
Cup of water to get things going.
It's actually pretty darn good.

Yet another poor man's steak.
This time I mixed in a goodly portion of Crystal brand Louisiana hot pepper sauce, some freshly ground black pepper and fried sweet onions from the Netherlands.
I'll top it with some harissa pepper paste sauce like stuff.

To go with the leftovers I was eating today I made another batch of guacamole, this time, the first batch with tomatoes of the season! Had to cut up a bunch of cherry tomatoes, and the saladette type, like Juliet and Bronze Torch Hybrid. The Bronze Torch I sampled for the first time - cut two slices from one of the three that looked ripe, and it was delicious, much like that Green Tiger I compared it to. But the slices had some red in them, sort of like the Lucky Tiger I grew once, but not quite the same. 3 of those, 2 Juliets, and a bunch of others, cut into small pieces. These, some chives, some cilantro, and some Hanoi Markets I had frozen, were all added to the mashed avocados.
The first Bronze Torch Hybrid cut open. looks more like a Lucky Tiger now, with the red tint inside. Tastes much like the Green Tiger. I ate the two slices, the rest of the 3 fruits went in the guac. by pepperhead212, on Flickr

All of the ingredients for the guacamole, on top of the avocado, before mixing in. by pepperhead212, on Flickr

Finished guacamole, one of 3 dishes of it. by pepperhead212, on Flickr

Thinly sliced and salted 2 Suyo Long Cucumbers and one of the other varieties tossed with an Asian style dressing. I Micro planned fresh garlic and ginger root and that went into rice vinegar, toasted sesame oil, sugar, red pepper flakes, salt and pepper. Pan toasted sesame seeds and sprinkled those over the dressed cucumbers.

One non-suyo long cucumber I had just sliced looked a bit darker green inside than what I’m accustomed to seeing so I was motivated to taste it. Wow, it was very bitter and that one I rejected. I brought out a very similar looking cucumber from the fridge, almost certainly the same variety off the same plant and it was fine, not bitter at all.

The Suyo Long never seem bitter in the slightest. Straight Eight weren’t exactly bitter when I grew them, but there was something about the flavor I didn’t care for, sort of reminded me of ordinary store bulk bin cucumbers and those are sort of bland.

I wonder why that one cucumber tasted so bitter? There wasn’t anything obvious that I saw from the outside and the only difference was how much more green it was inside. Glad I tasted it atany rate as my cucumber salad would have been ruined if I hadn’t.

I’ll have to always grow Suyo Long as it does well and the flavor is so good.

Straight 8 and market more 76 are slicing cucumbers not really great for pickles but people do use them for that.
The dark green cucumbers you see in the store we first heard about in the 70s.
Burpless cucumbers they called them.
I've never been a fan of the things.
I think some times a cucumber is bitter due to a genetic trait it might have taken on from the past.
Not for sure.

Wasn't for sure how it would turn out but it was a fantastic sandwich.
Toasted white bread.
Mayonnaise.
Slice of chopped ham.
Sweet pickle relish.
Slice of chopped ham.
Slice of cheese.
Slice of chopped ham.
Harissa pepper paste hot.
Chopped onion.
Slice of chopped ham.
Toasted white bread.
Put spicy harissa on your next sandwich you won't be sorry.

mi goreng, again
i used those bolted romanesco, didn't realized they were hard as rocks

Two BLT sandwiches in eighteen hours. Wife is out of town on a sibling reunion trip on the Ohio River. I get to eat what I want and when I want it. BLT sandwich at 9pm last night and the second one moments ago. Funny, a BLT sandwich sounds good like always.

Last night, it was a Cuostralee BLT, today a Red Barn BLT. Hempler’s uncured applewood smoked bacon, Hellmann’s Mayo, iceberg lettuce and Mrs Baird’s white bread both times. I think today’s sandwich was one of the best ever. Maybe it was that I’ve been working hard out heat and was extra hungry, but that Red Barn tomato was at the peak of perfection. I scooped out a bunch of seeds from the top two pieces of tomato and will ferment to add to the Red Barn saved seed stash.

I also made Tzatziki sauce yesterday and Blender salsa today. Looks like the risk of starvation is low and dropping while the wife is away.

i baked the last two tetsukabuto squash from last years garden.
past their prime, but still good tasting. harvest was early october.
i would say they stored pretty good. saved a few more seeds from
the two. i know next to nothing about squash genetics. tetsukabuto
is a hybrid. i have found they produce very few mature seeds.
there are two hills of the next generation now growing in my garden.


keith

@karstopography
I might have mentioned this before but there was a sandwich shop in Oceanside California that I always got the BLT after a night of running around and going to the movies.
Some guys spent their money on less (savory things) but we always spent ours on double feature movies and food.

We be doing the salmon on the planks,Alaskan, Alaskan stock

Friday night scraps night.
Stale tortilla chips
Leftover chopped onion.
Colby cheese.
Sweet fried onions from the Netherlands.
Crystals hot sauce.
Pickled jalapenos.
Leftover enchilada casserole from last night.
Pasilla salsa.
A little water so the stale fried tortillas could soak in up.
The fried onions stayed a little crunchy.
It really is quite delicious.

The last of my homemade enchilada casserole with my just made homemade fresh harissa paste sauce stuff.
It includes...
Red ripe jalapeno peppers.
The little sweety peppers everyone gets in the bags.
Habanero peppers.
Salt.
Cumin.
Sweet paprika.
Hot smoked Spanish paprika.
Cider vinegar.
Lime juice.
Extra virgin olive oil.
Garlic powder.
Garlic paste.
No tomato products.
It's a little spicy but not too much.
Plus it's not as thick as it could be.
But it was a new to me KitchenAid meat grinder performance experiment.
It passed with flying colors.

If all goes well I'm having a ribeye steak with all the fixings.

Chuck roast in the crockpot. Not the usual summer fare, but pretty handy when you don’t exactly know what time you’re going to be available to eat or cook. I just browned the seasoned meat and quartered three small garden onions and halved two cloves of garden garlic to brown and sweat a bit alongside the meat. All of that went into the crockpot with beef broth and a can of cream of mushroom soup. Sides to be determined, likely potatoes and or asparagus.

I like to make chilli con carne just for the fun of it.

This one will be a horrible mistake or a great new discovery.
It's about a pound and a half of store bought ground beef I need to do something with.
One medium onion.
2 teaspoons of garlic paste.
Two slices of bacon chopped up.
The bacon onion garlic paste and a little olive oil to get things started go in first.
Next I chopped up 7 ounces of chipotle peppers in adobo sauce.
Once onions and bacon have browned the chipotle peppers will go in as well as a freshly chopped Roma tomato.
Two tablespoons of...
Freshly ground cumin and Mexican oregano.

It cooks for a bit and then I'm adding the meat and putting a lid on it
Fluids will come later along with whatever else I decide to put in it.
Added 12 ounces of Bush regular beer.
1/3 cup of your favorite chili powder.
Mine just happened to be the HEB brand because I didn't want to break the seal on my one pound container.
2 chopped habanero peppers maybe.
I already have one in and I'm not feeling the heat.
Put lid on and left to simmer

It's a sweet and sour chili I guess from the adobo sauce.