Porter-Cable makes a decent bench grinder that is not too expensive. You can even sharpen drill bits with it and with some learning you can get chisels decently sharp, but they will need a stone and oil to get them really sharp.
Made a huge batch of pesto today starting with 6 cups of leaves. That required one and one half cups of olive oil, one and one half cups of freshly grated reggio parmigiano, six tablespoons of pine nuts and six garlic cloves. I keep my pesto simple. Two thirds of it is in the freezer. My better half will be making asparagus risotto tonight whilst I will be steaming some mussels and making caprese salad.
Now is the time to both clean out our leftovers and brag about our deli we used last night for their Krispy Krunchy Cajun fried chicken. We ordered one of their family platters last night consisting of 6 chicken tenders/6pcs dark meat including an order of potato logs and 4 honey butter biscuits. That runs $23.47 incl tax. When we got home we had the 6 tenders, 18 pcs dark meat, double order of potato logs and 10 honey butter biscuits. This morning I called them to let them know what happened and I would bring them whatever I owed them. (Now, yes—I do know these folks) They laughed and said don’t worry about it—it was chicken they laid out during the business day expecting to sell and they wouldn’t refreeze it, so it was to throw out until they saw my name on our order and said put the extra in Bill’s order.....Of course we are return customers there. Anyway, we will heat up the leftover chicken in the air fryer and clean the refrigerator out of green beans and new potatoes, bi-color cob corn, and yellow squash and onions. I cut our neighbor’s yard today so ice cold longnecks and chilled wine once again serve us well on the back porch. Life is good in Gator Nation!
Its been BRUTAL here in GA and we have been at the yard all week. Turf fields make it even more unbearable. A kid on my son's team slid head first into 2nd today and burned the skin off his arms to the point where he had to be taken to the hospital. It was a bad deal. We head to Ft Myers Thurs for a week down at PG and I expect it to be even hotter if thats possible. On the foodie front - a guy on our team did a low country boil between games in the parking lot. Thats not that uncommon but he put asparagus and brussel sprouts in it along with the traditional fare. I REALLY liked the asparagus and brussel sprouts. Figured Id throw it out there in case anyone ever wanted to try it. *** On edit - It was really really nice to finally have something that wasnt from the concession stand, a sandwich out of a cooler, or a meal on the run while at the park. Im also thankful he parked his RV up on the hill and watched the 1st game while he cooked it and I didnt have to stand anywhere near the cooking process. It was hot enough as it was. LOL
Smoked a chicken today that I will shred for chicken tacos with mole. That is 'mo-LAY' and not the lawn critter.
Tonight we’re going to be treated to Ms. Jan’s smothered fried country steak with gravy and onions. Sides will be fresh pink eye peas w/snaps, fresh pod okra, and fresh steamed yellow squash and onions. A pot of white rice will be there to go along with the gravy and onions. We probably had more separation between heat and humidity today than we’ve been having. It was 89* and the humidity had it as feels like 98*. Either way, hot enough to pay attention. Back porch ice cold longnecks and chilled wine again will be our choices of refreshments today. Life is good in Gator Nation!
Left over enchiladas tonight. We have lots of lunches for the next few days. My youngest son drives Door Dash and he picked up an order from Harry's today and it seemed fishy. He called the telephone number and it was from somebody in Indiana that did not place the order. He reported the fraudulent order and got to keep the food: Two grouper steaks, one jambalaya, and a salad. So this poor guy's bank didn't figure out that his card was compromised. And there is an address for where the order was to be delivered. Do they every nail these creeps criminally?
Tonight I’m gonna be grilling boneless country cut ribs over indirect heat with cherry wood smoke. Baked potatoes will also be on the top rack. Inside we’ll have leftover pinkeye peas and pod okra and fresh steamed yellow squash and onions. Also I’ve got fresh cow horn peppers to cut up and go on the vegetables. Our back porch libations hold steady with ice cold longnecks and chilled wine. Life is good in Gator Nation!
Well, our weather is back to hot/humid while maintaining hot/humid... So we are going with Ms. Jan’s more favorite light supper of grilling wings with a cold tray for a side. Ice cold longnecks are a must on a day like this and Ms. Jan will be happy with the chilled wine. Life is good in Gator Nation!
Farfelle pasta with pesto and caprese salad tonight. Tomorrow and Sunday will be a smoked chicken with a tomato and corn scramble or a pork tenderloin marinated in a guajillo sauce and shredded with appropriate toppings for tacos. I still have not decided the order. Still missing the corn for the scramble as my Publix only had expensive pre-packaged corn on the cob. I might have to hit Ward's or a farm stand tomorrow.
Today we will be outside in the yard working taking advantage of some of the cloud cover we have today. We are keeping up with family traditions of grilling cheeseburgers and hotdogs with French fries from the air fryer this evening. Our ice cold longnecks and chilled wine will be perfect libations behind our outside day. Life is good in Gator Nation!
Doing the guajillo marinated pork tenderloin tonight for tacos. I had forgotten how long it took to make the guajillo sauce. Roasting the garlic, searing the chilies, re-hydrating the chillies, pureeing the chilies and garlic and spices and then pressing through a sieve, frying the sauce stirring constantly, adding more chicken stock and simmering until thickened. (I did leave out some steps!) And I used some chicken stock that I made from two chickens that I had cooked for other purposes for the stock. I used half of what I made. Over two hours to make it. The Rick Bayless recipe says that it only needs to simmer 30 minutes. I think that his simmer must be a full boil. Mine took much longer. But the sauce is awesome and I have some left over. I also made a tomatillo/avocado salsa as a topping. I will also chop up some radishes and onion, both yellow and red. And some additional cilantro. Of course there will be queso anejo. And lime slices for a squirt.
What kind of mayonnaise do you fellas like? I've always been a Hellman's guy but Dukes is good as well.
You prefer the taste over Hellmans and Dukes, then? Or is it just tradition for you to use it? Thanks for the reply, Bill!
That's the squeezable one, right? That's how I buy my mayo - the Hellmans - in a squeezable container. Growing up in the 60's my Dad always insisted on Heinz. He got a big kick out of the commercials too.
