2021 January ~ A New Year ~ A New Day ~

Jimmy, do you have a favorite brand of liverwurst?

Bugster2 wrote:Jimmy, do you have a favorite brand of liverwurst?

Actually, I like Jones' Braunswager in the plastic tube.
It's nice and creamy, and easily spreadable.
I love it with sliced thin onions and a light splash of mayonnaise.
If I have rye bread, then I will use mustard only.

I was using Oscar Mayer but it disappeared a few years ago. I then tried John Morrell but hated it. I like Farmer John but it has also disappeared. I have seen Jones in the slices but not sure if I have seen it in a tube. I will look and I will try the slices if I can't find it. Thanks Jimmy!

New York Strip steak is going on my grill for tonight, a salad and think I'll just microwave a sweet potato. I'm not very ambitious today!

Lore, my sister uses a rug in front of her sink and stove. They are machine washable. The website is Ruggable.com. Maybe that would solve your problem with grease splatters.

I picked up a spaghetti squash the other day ~ always a hope it's ripe and not nasty & watery when baked. This one had pretty good flavor and wasn't overly moist.

As usual, I had half of mine with some marinara (always have some in the freezer to use for different meals like spaghetti squash or chicken parmesan). I also picked up some bakery rolls, nice to have a nice hot, crispy yeast roll with your spaghetti!

Bugster2 wrote:Lore, my sister uses a rug in front of her sink and stove. They are machine washable. The website is Ruggable.com. Maybe that would solve your problem with grease splatters.

I've thought about that, and may get something like that.

But, I have a question. What's with the timing on this site? I posted that I was going to grill a NY strip steak tonight, and only bought it this afternoon. According to the times registered here, I posted that message yesterday? Is there time travel involved here? LOL

My time has always been wacky.

I wish I had a cast iron gut. I just saw a recipe for Jamaican jerk potatoes that I would love to try. It was baby potatoes tossed in a mix of onion, garlic, chili powders with nutmeg, all-purpose seasoning, smoked paprika, red chili flakes, oregano, rosemary. A real scorcher but flavorful.

I seem to have that cast iron gut! LOL

Cookin Lore wrote:I seem to have that cast iron gut!  LOL

It is a gift from heaven.


I splurged and ordered a bottle of Durkee sauce for my husband. Had to pay almost 3 times what they sell for but the closest store that has it is over an hour away. One sniff of that stuff sent me back in time 40 years. My husband is looking forward to making a sandwich with it.

I am making pineapple glazed chicken for dinner along with Ina Garten's corn salad. It really is a summer meal but I felt like making it. I hope Joe has some rum because I need it for the sauce. If we don't have it I will send him out to the store.

We just upgraded our cable so we get HBO and Showtime. I had to do it to keep TCM. I was trolling through the channels las night and got quite a shock: soft porn on Showtime. I didn't know they showed that kind of stuff. Both the man and woman were tatted up one side and down the other. Why do people do that to themselves? I watch "Say Yes To The Dress" and nothing looks worse than a tatted up bride in a gown. I am sure that if I had any daughters that I would tell them I would disown them if they got any visible tats or body piercings. My sister's son got a piercing somewhere. He likes to get a rise out of her. She knows not to react because that is what he wants and he will go out and get more. A day after he got it she told him that where he got the piercing was an indication that he would prefer boys. He removed the ring immediately and let the hole close. LOL. She handled that one just right. LOL

Years ago when we were in Germany, flipping through the channels after MIL had gone to bed we saw a program about "intimate piercings". I had no idea what people do to "enhance their sex life". At least that's what they called it. I couldn't imagine a ring through a foreskin with a chain attached improving anything. I was and still am so naive! LOL

But, back to cooking, going to make some Butter chicken today from my new Indian cookbook.

Haven't made butter chicken yet but the name sounds yummy.

I pulled some fish out of the freezer this morning......grouper for me, salmon for HIM. I had two baby potatoes that I just boiled, mixed some cauliflower & broccoli for a quick go in the convection oven and heated up a couple of the bakery rolls ~ just because they were on the counter.

There was an article that I read which had 5 or 6 famous chef's recipe for Meatballs and Anne Burrell's recipe was rated best. I tried it with her Marinara sauce for dinner today. It was very good.

Butter chicken turned out fabulous!  All in one pan too.  I bought a new pan yesterday, one similar to a wok, quite deep, and I think it helps to keep the stovetop a little cleaner.  sooooo much to learn about Indian cooking.  I thought garam masala was one particular spice, I have now learned that just like curry, regions, families all have their own specialties.  I am going to have to find one that I make  "my own".

PS. I looked at the website of Ruggable.com, and now am getting ads for them. There is no privacy any more!

My son works for Alliance Data which is a credit card bank. It is not a bank that has tellers and takes deposits, instead they manage credit cards. For example if you use a Victoria Secret or some other store credit card, you make payments to them and when you call or write to that store's credit card for questions, someone that works at Alliance answers. He said that they were the ones who created the software that sends you an ad when you look up something on the internet. If you don't want to hear from that place, you can either unsubscribe or have your computer recognize it as span and not send it to your mailbox.

Thanks, Norm. It doesn't bother me yet!

Funny, I am not getting it but I get everything else. Spies! They are everywhere!

Neighbor Jim called to ask if we wanted to go out for Chinese. I had just started mixing up some pizza dough.

So he's coming for pizza tonight.

Our restaurants are "takeout only" No indoor dining because of COVID. Pizza sounds really good, I have not made any for a very long time. FUN......................Do anchovies go on your pizza? Or pineapple and ham???

Tonight's toppings: Bacon, Onion, Green Olives, Sliced Tomato & Mozzarella Cheese

Just what I had in the refrigerator or pantry.

I've got a tossed salad to go along with the pizza.

It is what it is......

HE thought the crust was a little thicker than he cared for......but HE ate more than HIS fair share!  (so it couldn't have been all that terrible).

Neighbor Jim didn't have ANY complaints.........

Bacon, tomato & olive:




Bacon, onion & olive:




More than I needed......

Charlie's request for dinner tonight was pretty easy: Steak, asparagus and mac n cheese. The mac n cheese box said to use two tablespoons of milk and 3 tablespoons of butter. I thought that was wrong and checked another box. The other box said 4T. butter and 1/4C milk. I made it like it said and it didn't taste any different but checking the other box the differences were 350 cal. for the one we had and 360 cal. for the other one and the one we had was gluten free so it was not made with wheat flour. They tasted the same or near enough to not notice a difference in this batch.

bethk wrote:HE thought the crust was a little thicker than he cared for......but HE ate more than HIS fair share!  (so it couldn't have been all that terrible).

Neighbor Jim didn't have ANY complaints.........

Bacon, tomato & olive:




Bacon, onion & olive:




More than I needed......

I surely wouldn't be complaining either. it looks great to me! I know that thin crust pizza is very in, but I like a nice crust.