Tag Archives: menu

Movin’ to the country, gonna eat me a lot of peaches

No!  No peaches!  Dang it, they are soo sweet and good.  I have beautiful glistening jars that I canned this year…must…not….eat…

I REALLY need to do something about my carb-loading these days.  I ssit at work in front of a computer monitor and eat Kettle chips and stress out over all the things I need to get done. Oy, what a mess.

So, I am going to get rid of all the bad snax at work and replace them with “good” snax.  Some of it will come from home, some of it will come from the store;)

On my list of snax that will help me dump some of the darned carbs:

hard boiled eggs (oh, how I love thee)

Kimchee and sauerkraut

good Bubbies Kosher dills

cheese

homemade beef jerky

pickled veg from the garden

berries

more cheese

did I mention cheese?

I might grind some wheat this afternoon soak it, and make crackers with coconut oil.   I have that darned recipe around here somewhere; they are carby but  will be better than store-bought chips and go very well with the cheese.  Oh, cheese.  If only I were Shakespeare to write a sonnet about my love for cheese…

POTUS: Peaches

What’s for dinner this week?

In no particular order:

Lots of pickled veg, fresh from the garden: onion, cukes, peppers, carrots and cabbage (bought those two); sliced marinated tomatoes from the garden, salads with different lettuces and pickled veg (as in lacto fermented).

rib eye steaks with heavy cream and pepper sauce, grilled, with fresh squash and cornmeal fritters (that’s up tonight, I just decided;

a pot of beans that have been sprouted and have a lovely ham hock in ’em, along with hot southern cornbread and cultured butter;

baked chicken drizzled in butter and rosemary from the garden, with the cavity stuffed with onion and sprinkled in sea salt and nice new potatoes and veg again!

pork  chops smothered in a heavy cream/coconut milk based sauce, with mushrooms and onions; mashed potatoes with garlic and cream, more garden veg or salad and “no knead” bread that has soured longer than 24 hours (makes AWESOMe lunch bread with spreads);

“sneaky bastard” meatloaf with hidden organ meats (heart and a touch o’liver) and garlicky mashed potatoes with cream and butter, more veg from the garden;

Sausages galore, grilled with sourdough bread (along with liverwurst and braunschweiger and sauerkraut, yum!);

deep fried squash from the garden with herbs and cornmeal in the batter;

ham and cheese omelets with potato latkes and toast from no-knead bread;

watermelon and cantaloupe by the bowl;

blackberry cobbler, with blackberries straight from the back yard;

a pot roast and veg cooked in the crock pot from the “Full Moon Feast” cookbook recipe, which is one of the best I have ever had;

and finally, copious amounts of beer, which I will review as I go along.

It is going to be a delish week!

Sabbath Traditions

Friday night is our holy night around here and we keep it as such.  Although we have no formal religious tradition here my husband grew up in a household that respected a “special” day of the week and found that it helps to transition into the weekend by leaving work and the secular world behind and opening way to sacred home time. So, I clean up, light the candles and incense, we have a nice meal, and have Sabbath pie 😉

Ahh, Friday.  I just can’t get enough.

This week’s Sabbath pie: I am thinking chocolate crème. Dinner: beef shanks. Note: I get my beef shanks along with other really amazing cuts of meat at Barendregt’s in Jamestown.  The shanks are lovely and thick, very meaty.  My other favorite place to get meat is Angels Food Market for Creekstone Beef.  I have been meaning to purchase some Table Mountain local beef from Hurst Ranch, also in Jamestown.  I heard something about the Hursts taking over Rawhide meats; I will do some investigational work this weekend and report back!

Recipe here from the Weston A Price website.

Braised Beef Shanks

4 pieces center-cut beef shank, about 2 inches thick
1/2 cup beef tallow or lard
2 cups peeled and cut carrots
2 cups peeled and cut onions
1 tablespoon mixed dry peppercorns
2 large bay leaves
2 quarts filtered water
1 small can tomato paste
1 cup balsamic vinegar
several sprigs fresh thyme
1 tablespoon chopped fresh garlic
sea salt to taste

Remove shanks from the refrigerator and allow to come to room temperature. Place the stockpot over high heat, add the tallow or lard and when a drop of water sizzles vigorously in the hot fat, begin searing the meat on both sides until nicely browned. Add the peppercorns while searing, since the heat will bring out a desirable nutty flavor. Place the vegetables in the pan with the meat to coat them with fat, and then pull the meat away from the bottom of the pan so that the vegetables can soften and brown. To the stockpot add the balsamic vinegar and a mixture of the water and the tomato paste. Bring to a gentle boil then immediately reduce to a slow simmer. Using a ladle or spoon, skim any foam from the top of the stock and discard. Add the thyme and bay leaves.

Allow to simmer very slowly, covered, 3-4 hours until the meat is tender and almost ready to fall apart. Remove the meat to a platter or baking dish; then strain the stock through a sieve and return the stock to the pot with the garlic. Let the stock reduce for about 1/2 hour by boiling gently, uncovered. Meanwhile, gently remove unwanted tissue from between the nuggets of meat (but don’t scrape off the beautiful, shiny coating of gelatin that will tend to remain on each piece).

Return the meat and bones to the baking dish, cover and keep warm. Continue to skim any foam from the top of the stock. Once the stock thickens and becomes a sauce, carefully season to taste with sea salt.

Arrange a shank bone on each plate with the nuggets of meat placed around it. The marrow will be present in the center of the bone for those who appreciate this delicacy. Pour the sauce over the meat. Serve with buttery mashed potatoes and oven-roasted carrots and leeks. (You may also wish to serve toasted sourdough bread on the side, to spread the marrow on.) Garnish with a sprig of fresh parsley