Outside the dugout: What's cooking?

Tonight we’re going to pick up hoagie sandwiches after a full day of yard work. We don’t have a locally owned/operated sandwich shop here so we’ll pick up from Fire House.

The day was sunny/partly cloudy and a doable high of 83*

The back porch is open and choice of adult beverages is available.

Life is good in Gator Nation!

 

Tonight we’re having PF Chang’s Mongolian Beef and mixed vegetables over stir fried rice.

Typical panhandle weather here today. High was 84*/feels like 92*
No rain today.

The back porch is open and the longnecks are iced down and the wine is chilled.

Life is good in Gator Nation!

 

Tonight I’m going to be frying fresh catfish. Our sides will be cheese grits, coleslaw, and hush puppies.

Another overcast day here today.

The back porch Yeti is restocked and Ms. Jan’s wine is chilled.

Life is good in Gator Nation!

 

IDK Lurk …I feel like classic Chile needs beans in it. As long as you don’t screw up the bean to beef ratio. And I prefer pinto & red beans over kidney myself. The casings on kidneys are just too coarse for me liking.

Now, if we’re talking bowl o’ red I’m with you. Chuck, jalapeño & Poblano peppers and onion …that’s it.

Hope you enjoyed it.

 

Using up the last of the meatballs I made with our Sunday Sauce a few weeks ago. Meatball subs with grilled onions, provolone cheese with a dusting of grated Romano. Potato chips and dill pickle spear with an iced down corona to wash it all down.

 

Have you ever used black beans in your chili? I’m sure you know they have a flavor that’s up a notch from any red beans—we prefer them over reds a lot. We add them along with the Canelli beans to White Chicken Chili, that’s a pot full of flavor. We also do black beans and rice with cut up venison smoked sausage as opposed to the red beans.

 

For the past 30 or so years (not the last few of course) my wife and I have hosted a department and friends chili party and contest. The rule is “if you say it’s chili, then it’s chili.” I couldn’t begin to describe the variations

 

Tonight I’ll be grilling hamburger steaks from a freshly ground boneless chuck roast. Baked potatoes will be on the top rack.

Inside we will have a freshly made Romaine salad topped with vine ripe tomatoes.

Another wash/rinse/repeat weather day here today with regards to sunny/cloudy/rain/humidity—just panhandle doings.

The longnecks are ice cold and Ms. Jan’s wine is chilled and the back porch is open.

Life is good in Gator Nation!

 

In an effort to clean out the fridge before vacation we we went with taco salad tonight. And will probably do the same tomorrow to use all the vegetables.

 

I’ve tried black beans. Not my cup of tea. I’ll go with them when making Cuban pulled pork …it partners well with citrus. But otherwise, no.

Love me some white chili though. But that’s an Oct thru March menu in our house.

 

Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades Cactus Dust. Correct, Pat’s Homade on the last two turns.

We will have a big pot of fresh green beans & new potatoes and bi-color cob corn for our sides.

Hope all of y’all that still have the standard M-F week have a good weekend—we operate on a 6 Saturday’s and a Sunday format here. The longnecks are ice cold and Ms. Jan’s wine is chilled.

Life is good in Gator Nation!

 

Lurker, great reference there to "Reinheitsgebot" the German Purity Law of 1516 requiring, as you said, beer to only be made of water, barley, yeast and hops.

Got to salute the Germans for doing this. Classy.

Becks has a note to this effect on their packages.

I like Becks. It has character.

 

Lurk—

I feel like this brand should be available in Gainesville. Check with your grocery stores and see if they carry Springer Mountain chickens-that’s all I buy here. Vacuum packed whole birds that run 3.0-3.5 lbs. They are always tender and not those 5+lb “fryers”.