Kristofferson ~ Closer To The Bone

Sunday Morning Coming Down

"There ain't nothin' short of dyin'
Half as lonesome as the sound
On the sleepin' city sidewalks

Sunday mornin' comin' down.."

Kristofferson

I Like Cookies

Hot out the oven ~ Oatmeal/Pecan/Butterscotch Chip Cookies

Yeah, That's Right ... I'm Older Than Dirt.

Someone asked me the other day, 'What was your favorite fast food when you were growing up?'

'We didn't have fast food when I was growing up,' I informed him. 'All the food was slow.'

'C'mon, seriously. Where did you eat?'

'It was a place called 'at home,'' I explained! 'Mom cooked every day and when Dad got home from work, we sat down together at the dining room table, and if I didn't like what she put on my plate I was allowed to sit there until I did like it.'

By this time, the kid was laughing so hard I was afraid he was going to suffer serious internal damage, so I didn't tell him the part about how I had to have permission to leave the table.

But here are some other things I would have told him about my childhood if I figured his system could have handled it:

Some parents NEVER owned their own house, never wore Levis, never set foot on a golf course, never traveled out of the country or had a credit card.

In their later years they had something called a revolving charge card. The card was good only at Sears Roebuck. Or maybe it was Sears & Roebuck. Either way, there is no Roebuck anymore. Maybe he died.

My folks never drove me to soccer practice. This was mostly because we never had heard of soccer. I had a bicycle that weighed probably 50 pounds, and only had one speed, (slow)

We didn't have a television in our house until I was 16. It was, of course, black and white, and the station went off the air at midnight, after playing the national anthem and a poem about God; it came back on the air at about 6 a.m. and there was usually a locally produced news and farm show on, featuring local people.

I was 21 before I tasted my first pizza, it was called 'pizza pie.' When I bit into it, I burned the roof of my mouth and the cheese slid off, swung down, plastered itself against my chin and burned that, too. It's still the best pizza I ever had.

I never had a telephone in my room. The only phone in the house was in the living room and it was on a party line. Before you could dial, you had to listen and make sure some people you didn't know weren't already using the line.

Pizzas were not delivered to our home, but milk was.

All newspapers were delivered by boys and all boys delivered newspapers -- my brother delivered a newspaper, six days a week. It cost 7 cents a paper, of which he got to keep 2 cents. He had to get up at 6AM every morning.

On Saturday, he had to collect the 42 cents from his customers. His favorite customers were the ones who gave him 50 cents and told him to keep the change. His least favorite customers were the ones who seemed to never be home on collection day.

Movie stars kissed with their mouths shut. At least, they did in the movies. There were no movie ratings because all movies were responsibly produced for everyone to enjoy viewing, without profanity or violence or most anything offensive.

If you grew up in a generation before there was fast food, you may want to share some of these memories with your children or grandchildren Just don't blame me if they bust a gut laughing.

When Mama's Happy ... Everybody's Happy

Mais ... I hadda haul off and make some veggies to go wit those pork steaks yesterday, on account Olga, mah lil' petite flower, her, insisted that mashed potatoes smothered wit cream gravy was NOT a veggie. So, I tossed these winter root veggies wit a lil' EVOO, salt & cracked black and roasted'em hot & nasty. Now don't go blabbin' this to the boys down at the barber shop ... but they actually tasted pretty good ~ especially wit a lil' gravy on'em, yeh.

Cookin' Old School Today

Four thick, bone-in pork steaks (sliced pork butt), breaded old school with crushed saltine crackers & pan fried golden brown ~ then baked tender in the oven.

Here's what they look like after baking for about 2 hours @ 300* ... so tender they almost fall apart. Ya think I oughtta make some real mashed 'taters & cream gravy to go with???

Myron Goes To Hollywood

Fat Johnny's "Who Dat" Cajun Pizza

Scratch peppercorn pizza dough, Krizman's spicy andouille sausage, Burgers Smokehouse black pepper bacon, homemade mixed peppers, caramelized onions & garlic, Fra Diavolo sauce kicked up with a lil' hot sauce, and some dat good Tillamook cheddar

Layered & ready for the oven

Hot out the oven ... Geaux Saints ~ Let's Eat!

Cowboy Logic

An old, blind cowboy wanders into an all-girl biker bar by mistake. He finds his way to a bar stool and orders some coffee.

After sitting there for a while, he yells to the waiter, 'Hey, you wanna hear a blonde joke?

The bar immediately falls absolutely silent. In a very deep, husky voice, the woman next to him says, 'Before you tell that joke, Cowboy, I think it is only fair, given that you are blind, that you should know five things:

1. The bartender is a blonde girl with a baseball bat.
2. The bouncer is a blonde girl.
3. I'm a 6-ft tall, 175 lb blonde woman with a black belt in karate.
4. The woman next to me is blonde and a professional weightlifter.
5. The lady to your right is blonde and a professional wrestler.

Now, think about it seriously, Mister. Do you still wanna tell that joke?'

The blind cowboy thinks for a second, shakes his head, and mutters: 'No ... not if I'm gonna have to explain it five times.'

Not Your Father's Meatloaf Sandwich

Grilled meatloaf muffaletta? I don't know what to call this sandwich ... it's a grilled cheese on Italian bread, stuffed with a couple slices of meatloaf and creole olive salad. It disappeared off my plate so fast, I didn't have a chance to name it. Ah, such is life in the coonass cucina, yeh.

It was much more better than good, ah garrontee!

Beware Of The Phog

Wave dat wheat, baybee!!!!!!!!!!!
All KU opponents have now been warned: If you gonna come play in The Phog ... you is gonna hafta pay the "Cole Toll"

Spicy Sausage/Cheese Pistolettes

Well, I hadda lil' leftover scratch pie dough (made quiche)...so i fried up a lil' homemade sausage & made these pistolettes for gameday snackins. While I was at it, i whooped up a lil' sausage gravy & smothered a couple them thangs fer breakfast. When you think about it, ain't but a fine line between pie dough & biscuits?

Sunday breakfast on da nort side of the bayou, yeh.

King Crab Dip - for gameday snackins

Alaskan King Crab (clawmeat), cream cheese, sour cream, lil' horseradish, garlic, lemon juice, salt & white pepper and a couple other *secret* ingredients ... for to make a crab dip /cracker spread ... gameday snackins. Rock Chalk Jayhawks!

Spicy Schezwan Beef & Broccoli

Tender marinated beef strip loin ~ stir fried in homemade chili oil with broccoli, green onions, mushrooms & garlic ... in a spicy oyster sauce ... atop a bed of fluffy rice.

Smoked Sausage W/Kraut & Onions

Kraut drained ... then added a lil' melted butter, dijon mustard, onions, lil' brown sugar & cracked black. Will bake covered for about an hour in moderate oven 300-325*

Banana/Ghiradelli Chocolate Pecan Cake

Country Side Dishes

Scalloped taters au gratin w/onions...and a crunchy, buttery topping made with saltines, parmesan and butter

Country style green beans w/bacon (Burger's Smokehouse) and onions ... and lotsa cracked black pepper

Billy Joe Shaver ~ When The Fallen Angels Fly

When The Fallen Angels Fly

I have climbed so many mountains
Just to reach the other side
I near drowned myself in freedom
Just to feed my foolish pride
On my journey through the darkness
I have finally seen the light
I know no one's ever loved me
Like you're loving me tonight

There is something you must tell me
You think I won't understand
How you found such worldly pleasures
In the arms of other men
I would never try to judge you
We have both been wrong and right
But I know no one's ever loved you
Like I'm loving you tonight

God will save His fallen angels
And their broken wings He'll mend
When He draws their hearts together
And they learn to love again
All their sins will be forgiven
In the twinkle of an eye
All the saints rejoice in heaven
When the fallen angels fly

There's a story in the bible
About the eagle growing old
How it grows new sets of feathers

Then becomes both young and strong
Then it spreads it's mightly wing span

Out across the open sky
We will have the wings of eagles

When the fallen angels fly

When the fallen angels fly
When the fallen angels fly
We will have the wings of eagles
When the fallen angels fly

Stuffed 'Tater Overload

Big ol' fluffy 60 ct. Idaho Russet, scrubbed & rubbed with bacon fat ... then seasoned with fresh cracked black pepper & kosher salt ~ baked hot & nasty to the precise point of explosion. Yes Virginia, there is a right way to bake a potato.

Loaded with a knob of butter, fresh steamed broccoli and lotsa dat good Fanestil Party Time ham.

Smothered with homemade cheese sauce (beer reduction, cream, whole grain dijon, cheddar & parmesan) and topped with a lil' more Tillamook cheddar.

Us ol' country boys, we like our taters, yeh. Sure do.

Christine Ohlman ~ Like Honey

Find more Americana and roots music videos on Americana and roots music - No Depression

Surf & Turf ~ My Way

Alaskan King Crablegs And A Porterhouse T-Bone

Patty Griffin ~ Up To The Mountain

Scalloped Corn Maque Choux

Made this side dish to go with some bbq brisket ~ it's my spin on an old technique my granny used to make scalloped corn ... using saltine crackers. I kicked it up a couple notches by adding some cajun ingredients like andouille sausage, peppers & onions, garlic, cheese .... Kaw-Cajunized.

Fat Johnny's Kaw-Cajun Scalloped Corn Maque Choux

BBQ Brisket/Smoked Sausage Combo

Hickory smoked brisket - andouille sausage ... sliced thin

Arthur Bryants Original bbq sauce - the real deal

Sided up with scratch baked beans, scalloped corn maque choux, Porubsky's x-hot pickles and a frosty mug of beer. It's don't git no better than this.

BBQ Brisket

Well, I hauled off and smoked a brisket yesterday ~ cut the point into burnt ends & thick sliced some of the flat for dinner last night. My dry rub was DP Redeye Express (it's got ground coffee in it) that I kicked up with additional fresh cracked black pepper. Smoked with hickory wood, and when I separated the point/flat at the plateau ... I crutched the flat with a lil' strong black coffee, and took it on up to about 190* internal.

This finishing sauce was exceptional ~ it's the liquid that was in the foil (about 1/2 cup) added to an equal amount of Arthur Bryants Original bbq sauce ... and then I whisked in 3-4 TBSP melted butter. Just fantastic. Sided up with some scratch bbq/baked beans, and a few X-hot pickles from Porubskys.

BBQ/Baked Beans ~ From Scratch

Goodies that went into the beans: smoked andouille sausage, bacon, onion, garlic, chiles...

Beans: pintos soaked overnight, simmered tender in ham stock, swamp sauce & tomato sauce ~ then goodies added along with molasses, brown sugar, etc

Turned out into casserole & baked

Lookin' good ... and taste good, too ... ah garrontee

Lazy Lester ~ Raining In My Heart