Saturday Lovin’

Lovin’ them eggs Benedict, actually.  Oh, the joy of runny dark yellow yolks intertwined with the juicy pale ham slices and the golden buttery heaven of the hollandaise sauce…a stick of butter=Nirvana.  Really.  I could drip the Hollandaise all over my body and li…ummm, maybe that is a post for another blog.  Muki’s Kitchen, perhaps. NSFW website, that one.  Don’t look it up if you are afraid of nudity.  And cannibalism.  No, really.  Don’t look.

I warned ya.  I love Saturday!

  • 1/2 cup butter
  • 2 egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup boiling water
  • dash salt
  • dash ground cayenne pepper
  • 3 tomatoes, ends removed and halved
  • 12 thin slices cooked ham
  • 6 eggs
  • 6 English muffins, split, toasted, and buttered (sourdough is best)

In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.

Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.

While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, and then gently slipping them into the water one at a time.

Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.

On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.

Making Tex-Mex tonight

Oh, how I love thee, Homesick Texan.  You have made my Tex-Mex world complete.  Sigh. And my behind big and round.
So, we are having cheese enchiladas with chili gravy, Mexican rice, and beans.  These will be lovingly garnished with creme fraiche, avocados, and greens; accompanied by tortilla chips and fresh tomato salsa from tomatoes and peppers from our garden, and washed down with bottles of Negro Modelo beer with lime.  Pure bliss!

The recipes for the chili gravy and Mexican rice are in the recipes section; the chili gravy came from Homesick Texan.
I will try to load the recipes for whatever food I am blissing out on each time, to get that sucker loaded up. I will try to get pics up later as well.

The joys of lactofermentation

I had a pretty productive weekend, and took advantage of the extra day and my returning energy to get a bunch of stuff done.
So, this weekend, my childe and I:

watched three movies
made low carb “tortilla”chips from Cleochatra’s recipe at the  Lighter Side of Low Carb

made 1 gallon of pickles using the recipe from “Wild Fermentation”
also did a quart jar of sliced pickles

canned 10 quarts of tomatoes
canned 5 pints of plum jam

sewed 5 jumper-style dresses for work (for me)
added an online store to this site and Amazon book widget (I broke the store tonight; have to get my friend to fix it, lol)
Listed a bunch of books for sale on Amazon
Took pics of my old clothes that are still in good shape and got them ready to list on EBay
blanched, vacuum sealed and froze  5 bags of pattypan squash

made stock from the Big Bone
added more food to the food storage tracker
barbecued (actually… grilled, and the Old Man did that, we just made the sides…well, he made the potato salad)
I am getting closer to the energy level I used to have.  I am thinking about ordering more cod liver oil, maybe another food based supplement.  Definitely more liver

I checked on the pickles tonight and they are fermenting madly!  I can smell the garlic and dill and can’t wait to try them!
I have really enjoyed Wild Fermentation and plan on trying more recipes from it; I will post pics and results as I go along.