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I had a few slices of old bread, and a lazy day off. Therefore, French toast!

Bettie and I are both averse to dairy, so if there’s milk in the fridge, it means we have company.

French toast batter is mostly eggs, a bit of water, some milk, and sugar for caramelization (pass), plus vanilla for flavor (forgot).

The missing part was milk – but we did have some leftover ricotta cheese only a month past due.

Mix it up, baptize the bread, cast iron skillet, room temperature butter, and a teaspoon of maple syrup. Mmmmm!

Yes, I licked the plate.

Not really carpet. We’re making BLTs, and baking the bacon in the oven. 14 slices of Jimmy Dean bacon just fills the jelly roll pan.

Mmmmm. Bacon.

If you are using sharp kitchen tools – a mandolin, for instance – keep your fingers away from the sharp parts. Otherwise you can end up with a bandaid on your index finger.

Or so I’ve heard.

My other revelation from the evening is Lip Blam, useful for when you’re shooting your mouth off.

When trying out new things – even breakfast cereal like Raisin Bran – buy it from Kroger in a normal size, instead of from Costco.

. . . frying pan?

Yes.  Despite rumors of my best Christmas present being a rubber band (it was fun, but it came in second), I am currently elated with my non-stick Food Network frying pan from Kohl’s.


It’s really more of a cream than white, but let’s go with a good title.


To break it in, I made an omelette with these ingredients (although a late adjustment dropped in crumbled bacon bits instead of the pepperoni).  I used some egg nog instead of milk.  Note to participants in the great 2016 eggnog-off: this one doesn’t rank highly.


It warmed up nicely on low heat – you can see the cheese (white, of course) starting to sweat and melt.


I finished topping it off with the salsa and bacon bits – the egg is firming up nicely.  The salsa spattered on the inside of the pan.  That was OK.


The omelette slid off the pan smoothly. The butter (and the pan) did its job!


And the cleanup was, as they say, a doddle.

Thank you, Mom and Dad, for another fun piece of culinary gear.

Friday morning.  Working at home, starting late.  Great morning for some French toast in a cast-iron skillet.

And what better to top it off than real New York maple syrup?  Thanks, Dick Atwood!


(and also thanks to Mom and Dad for providing the light amber goodness)

The downside is that I’m going to have to plan my meals waaaay ahead of time.

Domino’s brought out the EdiBox, an edible pizza box.  That solves the problem of what to do with the cardboard at the end of the meal, and gives some really cool crusts for dipping.


Unfortunately, for now it seems to be available over in England.

I’ll wait.

This is the recipe for a double-batch of chocolate mousse.  I got the single-serving recipe from a co-worker after I tasted this at the department Christmas party (no, that isn’t what they called it, but that’s what it was).

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We went by a big wind farm in Indiana, on the way back from Wisconsin in November.  Bettie was driving, so I got to take the cool pictures.

I’m in favor of renewable energy, and sometimes it makes sense financially.  I understand that windmills like this take about thirty years to offset the costs of manufacturing and installation – and that their effective life is thirty years.  So it’s a break-even proposal, with no compelling reason to do it (I’m not big into anthropogenic global warming – green is a preference, not a religion).

Still, I like the spare elegance of these things.

Wind farm

My eating habits are best described as “eclectic”.  That sounds so much better than random.

At the store where I shop, they occasionally have excess produce that they sell for a lower price.  Occasionally it’s stuff that is nearing the end of its shelf life, but sometimes they just have more inventory than space.

That’s how I bought five green peppers for about a buck and a half, and here’s how I used two of them.  The sauce for the meat is equal parts honey, soy sauce, and red wine vinegar.

Peppers and onions2012-12-19 IMG_67612012-12-19 IMG_67572012-12-19 IMG_67602012-12-19 IMG_67622012-12-19 IMG_6763