Tonight we’re treated to Ms. Jan’s smothered-fried cubed steak, gravy&onions. We will have sides of white rice and Rotel tomatoes and a pot of fresh zipper peas. There will be fried cornbread on the side. Boy have we had the heavy thunderstorms here today. A full 8” poured out of the rain gauge just a bit ago. Back porch ice cold longnecks and chilled wine tonight but no sunset on tap. Pure cloud cover. Life is good in Gator Nation!
Jumping into our brunch spot for the pre-game ..... I fixed grilled ham’n cheese w/ fried eggs laid between the ham and cheese. Black coffee with refills. Life is good in Gator Nation!
Tonight I’ll be grilling filet mignons with baked potatoes on the top rack. A fresh Caesar salad for our other side. Hopefully this will be a series win celebration meal. Ice cold longnecks and chilled wine will be available to do their part. Life is good in Gator Nation!
Tonight I’m grilling the bone-in country cut ribs indirect over cherrywood smoke and yes, Pat’s Homade on the last two turns. Inside we’re having roasted broccoli topped with cheese and white rice with Rotel tomatoes. Beautiful day with accompanying sunset tonight. Ice cold longnecks and chilled wine are on the back porch. Life is good in Gator Nation!
Yogurt and a banana for breaky, grilled cheese for lunch, broccoli for supper, and Mrs. T's Feta and Spinach Feta pierogies for dinner....yum!!!
I’ve got a pot of hamburger vegetable soup simmering on the stove. Fresh vidalia onions, green beans, white and yellow corn, baby carrots, cut up okra, and celery make up the pot. We will have grilled cheese sandwiches out of the cast iron frying pan for our side. Another beautiful day, yard work, and cooling down for the sunset with our ice cold longnecks and chilled wine on the back porch are ahead of us. Life is good in Gator Nation!
Asking for opinions/input, please. I have a mini-fridge in my garage. Bought it second hand and it's worked fine now for quite a few years but the freezer keeps icing up and after a while the door doesn't close so I have to knock some of the ice off, which of course is messy and a bit of a PITA. I've never used the freezer. Even if it didn't ice up I don't know that I would. So the time has come for me to resolve this minor issue and replace it. I'm strongly considering a mini-fridge without a freezer. They are generally smaller which isn't a bad thing in a garage already jammed with other stuff. I mainly use this fridge for bottles of water and Gatorade for the service people who frequent the premises. G-men for sure but also any delivery couriers (Amazon, USPS, UPS, Fed-Ex, etc.) - I always offer a cold bottle of water or G-ade. I also use it periodically but typically have my beverage in a large jug so no need to raid my mini-fridge. Looking at my local HD and they are stocking a 1.7 CF freezerless Magic Chef for $90. Good reviews too. Seems like a no-brainer to me. What do you guys think? BTW, it's just me and my 2 furballs here so no need to store a lot of food....
Sure doesn’t sound like you need a freezer unit. If you are storing and serving a lot of bottles you’ll need something to cool off the bottles quickly
Last Sunday, Prime rib. Now I ask, in advance, for some mercy and grace from you all because this is not my original recipe. It came from none other than former Uga QB, Aaron Murray's mom. Heat oven to 500 degrees. Take prime rib to room temp and cover it lightly with olive oil, just so the herbs et al stick. I put salt, pepper, Italian seasoning, crushed rosemary, garlic powder, and dry thyme all over the meat. You can add or subtract herbs and spices per your preference. When oven hits 500 put prime rib in uncovered, on a oven pan that will catch fat drips. Keep it in for 20 minutes. No matter the weight, 20 minutes. Then turn off the oven. Under NO circumstances do you open it until done. Done = 20 minutes per lb. So 1 hour for 3 lb etc. As for me, my oven will really keep the heat in, so I run mine at 18 min per lb. Take out, let it sit for 5-8 minutes, cut string and slice and enjoy.
Need clarification on time. "Done = 20 minutes per lb. So 1 hour for 3 lb etc" Does this time INCLUDE the first 20 minutes with the oven ON? Or......AFTER the oven power is cut? Thanks!
Thai take-out tonight. It has been awhile and we want this restaurant to survive the pandemic. Speaking of Thai cuisine I was recently gifted a kaffir lime tree. The leaves are really important in Thai and Indonesian cooking. It is about two feet tall and clearly grafted onto some other citrus rootstock. I have asked what root stock was used (my guess is osage orange as that is the classic) because some time in the future I want to pay this forward. Waiting to hear back.
Depends on how rare you want it. The funny thing about the recipe is that it does not take into account how well insulated your oven is. They are not all the same. You will have to learn the secrets of your own oven with rather expensive experiments. Invest in a thermal probe so you can know exactly when it it done to your desired amount of doneness. I would pull at 130 F for medium rare.
The hamburger vegetable soup last night was two things. 1) Very good and 2) A large pot. So, tonight we’re gonna have a do-over. No one is complaining. Another beautiful day here and we’re busy inside and out. Always some kind of yard project going on and house cleaning and laundry going on inside. Kayla, Tim, and Magnolia Grace will come through tomorrow on their way to Pensacola for the start of the AA Milb season. Tim is the pitching coach for the Miami Marlins “Blue Wahoos” in Pensacola this season. Ice cold longnecks and chilled wine are ready to go on the back porch. Life is good in Gator Nation!
Check that you are making good seals. If things are icing up it probably means that the refrigeration unit is working fine.
