Slomgolian, or Slothgomilan or smothloganfarm??

ok, I swear I have heard my mom use that term for getting rid of odds and ends that you have in the fridge.  If memory serves, I believe she said you take everything leftover in your fridge that might go together, mix it up, add a couple of eggs and cook it!  seriously????  sounds more like a dare than a dish.  It reminds me of the weird kid at summer camp who would mix every soft drink and swirl jello into his mashed potatoes.  sick, weird kid.  

anywhosies, I kind of did that with this soup.  I had a lot of extra veg just kickin it around the ol' icebox, so I made a sort of loaded baked potato soup.  tates, broccoli, shallots,leeks, bacon, corn, etc.  some chicken stock and heavy cream.  tasty, and a lot more appetizing than smothloganfarm.

Where would be be without the "G-W-C"

George Washington Carver that is.  I'll tell you where--nowhere!  The man was a genius, no comments from the peanut gallery (also his invention)  I got the idea for this from martha (my workpal) who makes peanut sauce with noodles frequently.  Thought I would add some beef/green beans and have it over rice.  Pretty tasty.  Mixed the peanut butter with a little stock (in its own jar) and the rest of my ingredients for the sauce and swooshed it around.  When it came time to add the sauce I just emptied the jar.  Innovative, and conserving dishes, all about that business!  so, yeah, make something savory with peanut butter...not just kids stuff, friends.  Make George proud.

...then my kitchen is in most definite peril.

I was staring at this picture for a long time trying to figure out what it was that I had made.  I finally realized it was sausages and tomato sauce.  Martha had given me a crap ton of basil (which I, regretfully, let most of go to waste :( ) so I wanted to do some tomato sauce.  Really easy, easy stuff.  Here's how I do the sauce:

chop 1 small onion, a handful of basil stems, a clove of garlic, 1 carrot and 1 rib celery, very fine.  saute in oo until fragrant.  add some kosh, and peps, a dash of cinnamon, and cook a couple of minutes more. Take a can of plum tomatoes (if you can spring for the pricey ones it's obviously better, san marzetti?, {sp}) and pour them, juice and all, into the saute, smashing the tomatoes with the back of a wooden spoon.  crank up the heat and let reduce for about 5-8 minutes.  when the carrots are soft, throw it all in a blender, or use a stick blender, and return to simmer.  At this point you add some basil chiffonade (thinly sliced basil leaves, if you want them to be visible, if not then put them in before you blend.) or a sploosh of wine or vodka or whatever.  You can use any type of meat you want and any type of pasta.  i just prefer sausages, don't act surprised.

If variety is the spice of life, and curiosity killed the cat...

ok, I know that I have posted these before, but I just wanted to kind of remind people that you can get a lot of use out of your leftovers.  the meat in here is the thigh/leg/wing meat from my roasted chicken.  makes for a killer tostada.  I try to not waste anything, but I also try to not eat the same thing two days in a row.

ex "Q" says

Well, I have been really busy lately.  Or lazy.  I am still trying to figure out which one it is, maybe a little of both.  It seems as though this market season has worn on, that we have become busier, where historically, we have always become slower.  Oh well, I guess that is a good thing.  My days off have switched again, so I now have saturday nights free.  Once we are back to regular production, I might actually have a night to do stuff with friends.  

I am making some muffins right now.  It had been about a year since I have made them and it sounded pretty good for breakfast.  Banana and toasted almond.  we'll see... Anyway, I roasted a chicken the other night. Never a let down.  I have said it before, but it really is my favorite meat...this week.  I always lay some bacon/prosciutto/pancetta across the breast while it roasts.  It seems to ensure that the meat stays moist and delicious.   The veg is just carrots, tates, and turnips, maybe some garlic and celery, (I can't remember, this was a while ago.)  Ok, more posts to go..