Continuing thunderstorms are running through the Panhandle today and as normal SW to NE..... So tonight seems to be a good night for a big pot of chili. We like to serve it over rice topped with Sargento shredded sharp cheddar. We will also have jalapeño cornbread muffins on the side. The back porch Yeti is restocked and re-iced with longnecks and chilled wine. Life is good in Gator Nation!
Continued raw weather here is making for another inside supper this evening. Since our grocery store meat markets no longer receive cuts of pork backbone anymore when we want a pot of what used to known as backbone and rice, we have to improvise. We will use some of both neckbone and our bone-in country cut ribs. We pressure cook our meat in water with salt, black pepper and Better Than Bullion (pork flavor). After the meat is deboned and shredded just cook it the same as cooking a pot of chIcken’n’rice. Cast iron frying pan grilled cheese sandwiches to go with. TailGatoring this afternoon and evening is sponsored by ice cold longnecks and chilled wine. Life is good in Gator Nation! And Go Gators! Put it on the Canes!!!
I find that product way too salty for my taste. But I am not a big fan of salt. Just enough to bring out flavor for me.
Tonight is enchiladas made with the remnants of the 9 pound pork shoulder that has already been the foundation for two nights of pulled pork sandwiches and the assault of my 25 year old son that still lives at home grazing. Probably two nights of enchiladas will result. And my margaritas.
I agree it is salty—we just cut back on the amount it takes because of the salt but it is full flavored.
Take out Haddock lunch today from Boston Fish House. Sides were onion rings and broc. salad. Brought it over to Mom's for an early birthday lunch. Her birthday is tomorrow but I wanted to do this today since I have a project tomorrow. She's 98 tomorrow and still living on her own.
Alas the demise of the local butcher shop. I live in the house that was once owned by a legendary owner of a Gainesville butcher shop: George Linzmeyer the owner of George's Meats. He also owned the house next door and the outbuilding was built as a cold storage facility. Got to talk with his son Boo once. He was a trip. He famously rode a horse into Trader's, a local topless bar on south 13th. Boo told me that when Johnny Weissmuller was stationed down here during WWII he lived in my house. Maybe. Boo was not the most reliable witness.
Today was seafood day at Bazzaland...... Leftover Haddock for Bazza for breakfast....sardines for Winkipop for lunch....and Tilapia for both of us for dinner. Triple play!
I’ve got rack ribs on the Egg, Ms Jan’s fixing her homemade tater salad and her deviled eggs—we’re having BBQ baked beans and freshly made yeast rolls to go with. Beautiful afternoon here on the back porch (even though the game didn’t go our way—) we can still win the series tomorrow. Ice cold longnecks and chilled wine for those that want it. Pretty sunset on tap before long. Life is good in Gator Nation!
Jerked chicken thighs first cooked hot on my old Ducane gas grill and then transferred to my KJ for a much slower indirect finish.
The jerk chicken was so good. Much of the leftovers disappeared over night. All evidence points to my 25 year old son. I made it milder than I like and my wife said that I can make it spicier next time. Tonight is asparagus risotto with a caprese salad. My wife is the risotto expert in this house. I will give a hand when required and make the salad. Tomorrow I am trying my hand at beef involtini. For some reason it is more often called beef braciole in the US. There is no one way to make it and no one way to even cook it. I am going to use top round (London broil) as the meat that I will slice and pound to be the wrap. The filling will be prosciutto, parmigiano reggiano, breadcrumbs, and sautéed mushrooms. Wrap the filling up in the thinned meat, secure with a toothpick, and sear and then braise in a tomato sauce. I will use San Marzano tomatoes, cheap red wine (an Australian Cab), yellow onion, a carrot, and garlic as a simple braising liquid. The reduced braising liquid will be the sauce for a rigatoni first course followed by the involtini and a salad as the secundo.
We are going to be working on the leftovers tonight. It’ll be rack ribs, homemade tater salad, deviled eggs, and a fresh pot of steamed green cabbage. Yeast rolls will also be on the table. We have had both sunshine and scattered rain showers throughout the day. 49* for a low this morning and our high was 66*. Quite pleasant except for the bumper crop of skeeters all the rain has created. Do any of y’all remember “Skeeter’s Big Biscuits” breakfast place in Gainesville that was so popular around 1979-1986 or so? Ice cold longnecks and chilled wine are available on the back porch. Life is good in Gator Nation!
Now that I think about it, probably not. It is primarily spread by droplets breathed in. Same kind of thing with HIV. Not transmitted by mosquitoes. Encephalitis is a totally different thing.
24 hour per day really bad live country music. With food to match. Yeah, I remember that place. I heard about it before I moved to Gainesville from the moving van driver that picked up my stuff just outside Champaign, Illinois. He thought it was the bee's knees.
Trying to remember if Dixie Cream overlapped with Skeeter's. Dixie Cream was WAY better. And 43rd Street was really good for breakfast.
I just remember the big billboard sign out along I-75 that had the country overalls dressed Hobo with the broom straw in his mouth and the sign said “Skeeter’s Big Biscuits”.....
Asher Sullivan lived in my first apartment before I moved to Gainesville. I got lots of letters from the IRS addressed to him. IIRC there were two Skeeter's in Gainesville, but the one on 13th Street was the one that lasted the longest. IIRC the second one was on Hawthorne Road. Asher also instituted Cafe Risque in Micanopy. I think that he had a car rental company called Asher's Rent A Wreck.
