Mais, the fresh produce is really starting to roll in now ... still about 3-4 days before my tomato man picks his first ripe homegrown tomatoes ~ but I scored a bunch of other locally grown veggies today, and am going to make several salads for the upcoming holiday weekend. Nothing fancy, just simple salads done well. First will be a garden fresh cucumber/vidalia onion/homegrown tomato salad ... then a cabbage cole slaw (for to top my bigassed grilled slawburgers) ... and also a cottage cheese/cuke/onion/green pepper/tomato salad that we always called *farmer's salad* ~ gonna grind some top sirloin tomorrow, for to make the burgers ... and will thaw out a coil of my homemade texas hill country jalapeno sausage. Summertime in the heartland ~ grillin' and chillin' baybee ... gotta love it.
I ran across this great pic yesterday ~ it was taken by Lauren Photography last weekend, when Monica was playing a gig at the Grape Ranch in Oklahoma. If you haven't heard Monica sing, do yourself a favor and go to her web site and buy a couple of her CDs ~ you'll be glad you did.
Testing the new camera (it's a loaner from a friend until I can buy a new one) ~ got skunked at the feeshin' hole today, so I hadda stop @ the Colonel's place & git some chicken strips to go wit some leftover dirty rice & braised cabbage w/andouille and blackeyed peas. Ain't no fancy city vittles. Nice lil' camera, too ... if I can figure out how to work it right. And don't be hatin' either, ya'heah ... I'm old, and my mind ain't the steel trap it used to be!
Just got back from *feeshin* ... no feesh ... din't even git around to wettin' a line. I had plenty of bank bait, but no worms ~ no worries, mon ... 'twas a beautiful day for a cruise thru the Flint Hills. Looks like boloney sandwiches fer supper.
Country ham on fresh baked buttermilk biscuits, smothered with redeye gravy. Not yer typical B&Gs ... but I'm not yer typical hash slinger! This is a pic from my archives ... what I really had for breakfast today was a dirty rice fritatta, andouille sausage links and fried taters. No camera - no pics.
Well I wish I knew what I could say or do That would give me another chance with you Well I was mean as I could be, but I wish that you could see I never meant for you to end up hating me
Yeah I wish I knew, I still had you ... that I wish I knew Hell I wish I knew, that we weren't through, I wish I knew
Well you don't talk to me no more, ever since you left my door And it's killing me each time I hear that ol' train roar Well I know you're not at home and I'm still holding on But every day I'm stuck singing this same old song
Yeah I wish I knew, I still had you ... that I wish I knew Hell I wish I knew, that we weren't through, I wish I knew How I wish I knew, that I still had you How I wish I knew, that we weren't through
How I wish I knew, that I still had you How I wish I knew....
Whoooboy, these Fanestil brats look good ... fired up the grill early this morning, before it got too hot outside ... grilled 8 Fanestil brats and 6 bigassed fresh-ground sirloin burgers ~ baked beans in the oven as we speak. No green stuff for me today, ah garrontee.
Pan-seared slices dat good Burgers Cured Country Ham (dang, it was good), 3 eggs over easy, fried taters & onions, sourdough toast wit homemade blackberry jam & a cuppa dat good Community coffee wit a lil' chicory. Mighty fine grindin, ah garrontee ... sorry no pics, gonna hafta take my word for it!! LOL Happy Father's Day to all you patio-daddios.
This is the last pic taken before my camera died yesterday ~ it's a couple KC strip steaks and some andouille sausage, ground to make stuffed bell peppers. I am now out of the food porn business until further notice.
Most of it locally grown ... the onions and peaches are from Georgia ... and the tomatoes are *hothouse* but still local and pretty tasty.
I love gooseberries ~ when I was a kid I used to go with my Grandma to pick them. Granny made a mean gooseberry pie.
On the docket at the coonass cucina tomorrow: gooseberry/rhubarb cobbler. ~~~**~~~**~~~ Neil Young ~ Field Of Opportunity
I've been wrong before And I'll be there again I don't have any answers my friend Just this pile of old questions My memory left me here In the field of opportunity It's plowin' time again
I'm going back to my house But I'm not goin' now It's too early to be leaving here, somehow Let me bore you with this story "How my lover let me down" While I borrow seeds of sadness From the ground
CHORUS In the field of opportunity It's plowin' time again There ain't no way of telling Where these seeds will rise or when I'll just wait around 'til springtime And then I'll find a friend In the field of opportunity It's plowin' time again
When I'm all done cultivatin' I'll be rockin' on the porch Tryin' to picture you, and where you are And there'll be no hesitatin' When Cupid lights the torch With those headlights comin' down the hill Between the stars
The mother of all gut bombs: fried taters & onions, all beef dinner franks, homemade chili con carne, shredded tillamook cheddar, jalapenos, diced onions & topped off with a healthy jolt of tabasco sauce. Plop plop fizz fizz....
Scratch buttermilk catheads w/sweet butter & homemade blackberry jam
Mais, yesterday one mah friens threw a biscuit ahnvee on me, and another frien threw a fresh blackberry ahnvee on me ... so I hadda haul off this morning & satiate my homemade biscuit/blackberry jones.
Sometimes life gives you cheeseburgers, and sometimes it gives you a salad. Nobody ever said life was fair.
Townes Van Zandt ~ Waitin' For The Day
I no longer can recall All the times you made me crawl All the times you made me hang my head and cry But still the teardrops fall And Lord, what's worst of all I just ain't got the nerve to say goodbye
Chorus I'm waiting for the day When I can hide my love away And stand up like a man, so tall and free Then you'll be the one to say Oh darlin' can't you stay I don't know what I'd do if you should leave me
Oh girl, I don't know why You always have to try To hurt me to make me feel ashamed Oh, but some day by and by You're gonna be the one to cry And walk the floor and sadly call my name
But it looks like until then I'll throw pride to the wind And try to make believe that I don't know That a day is coming when You won't do me wrong again And I will be the one to turn and go
This is ol' Willdog, at a bbq contest last year where we were both judges.
Mais, I was just sittin' there yesterday morning minding my own buisness, when the mailman knocked on my door & handed me a package. I hadn't ordered anything, and was not expecting anything ... so was quite surprised. Turns out it was from my good buddy, Willdog (an onery ol' scoundrel if ever there was one) ... a great t-shirt and thermal mug from Winfield (Walnut Valley Bluegrass Festival). Ol' Willdog and I attended this festival many times over the years, and I have many good memories of my time spent in Pecan Grove.
Cookin' Eye-talian for a client today, making 2 of everything so I won't starve the next few days: antipasta platter, lasagna bolognese, big green salad, homemade croutons, primavera bread & tiramisu. Doing all the prep today, will put everything together tomorrow morning ... here's the big pot of bolognese sauce, after it had simmered for a couple hours.
Celery & celery leaves, sweet pickles, green onions and Vidalia onions, slivered fresh garlic
Tossed with the kidney beans & seasonings ~ awaiting the boiled eggs & mayo
Kidney bean salad ~ prominent at every church supper & pot luck dinner since the invention of canned kidney beans. Seems nobody makes this old time salad anymore ... wonder why? What do the church ladies consider a *sexy* salad these days?? I shudder to think.
Mais ... I hadda couple friens over fer supper the other night & gave them a lesson on how to make jambalaya, kaw-cajun coonass style. They took pics of each step of the process, and here's a couple the ugliest pics of the bunch (well, one pic is real ugly)...
This is the jambalaya right after I added the meat back into the pot (in this case andouille and smoked chicken breast). I like to brown the meat first (in bacon grease) then remove the meat & add all the veggies, then the rice, then the stock, lid on & cook till the rice is about 1/2 done ... then add back all the meat, lid back on and finish cooking. It's better dat way, yeh.
Bonjou All Y'all Welcome To My Lil' Cabin On Da Bayou
Pull up a chair and sit yerself in the shade fer a spell ... take a load off and enjoy the view from the front porch. Me, I just brewed up a batch of sweet tea, and fixin' to fire up the grill lickety-split. We be eatin' high on the hog t'night, cher ~ ah garrontee dat's fer tru, yeh
Today's Tune ~ From Chez's Music Vault
Click The Pic To Spin The Disc
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