BTW, I agree on the deep dish pizza. I worked for Sears for a number of years and was in the Chicago area a half dozen times a year or so. They always told me I had to try it. I couldn’t stand it. It was like an Italian pot-pie. Thin crust is more my game.
I cut the sugar by a factor of four from every recipe I have seen. I agree on it being too sweet. We will agree to disagree on the celery seeds. I love them and usually double it up. Everyone has their taste.
Tonight I’ll be grilling boneless ribeyes for this bunch. A light brush of Bertolli Extra Virgin olive oil and coarse salt with coarse black pepper does the trick. Our sides will be grilled bi-color cob corn and Ms. Jan is making her version of the 7-layer salad. Ingles Grocery up here has their own brand of the oval cut BBQ bread like Sunbeam and Colonial made years ago. We will have a basket of BBQ bread on the side as well. Choice of adult libations will be on hand from ice cold longnecks to chilled wine to bourbon/vodka/ or tequila. Life is good in Gator Nation!
Since I had unused mustard greens I am making a saute of them, mac and cheese and grilled pork chops tonight.
Tonight we’re going to have round 2 on the pot of chili. Everyone will have options for chili over rice topped with Sargento shredded sharp cheddar cheese or chili cheese dogs. We had a little rain the first half of the day here today and now quite pleasant outside. The longnecks are ice cold and the wine is chilled. Life is good in Gator Nation!
My wife wants me to make a recipe she found for stir fried green beans with pork and chilies. From reading the recipe it looks really good.
I have made it and making the rice to use as a base. I have a feeling that it might be too hot for my wife and MIL. But I like it.
Our bunch has requested an orientation supper tonight. We are going with Oriental Chicken Teriyaki Stir Fry with mixed vegetables and fried rice. Kinda humorous listening to the good folks up here worry about what affects Hurricane Ian may have on them. They are expecting for their Sunday to be 3”-4” of rain and 30 mph winds. Of course I guess 30 mph winds in the mountains can present their own kind of problems. The longnecks are ice cold and the wine is chilled. Life is good in Gator Nation!
Looking a bit more dodgy for Gainesville with Ian, but hurricanes have a mind of their own. IIRC hurricane Floyd was expected to come over Gainesville with 100 mph winds and the University shut down. It was a beautiful day, I went for a bike ride and Floyd went to North Carolina where he was horrible. Anyway making chicken tinga for tacos tonight. I made the pickled red onion that I love as a topping yesterday. Watched "Facing Nolan" on Netflix today. Not a great documentary but it was fun to see something about a pitcher that holds so many records (many of them negative like most walks and most wild pitches) and pitched forever and never won a Cy Young award.
Everybody liked the spicy green beans and pork. My wife said that it could have had even more green beans. I will move this into the rotation.
I learned that Nolan Ryan's original MLB contract with the Mets was for $7000. And he was drafted in the 12th round. If you can crow hop anywhere near what he could throw you would be drafted way higher. That is insane.
He’s had a book out for years “Nolan Ryan’s Pitcher’s Bible” that I taught off of for years. It’s filled with a tremendous amount of great stuff from weights for pitching, conditioning, off-season, long toss programs, and preseason to regular season throwing protocols. It even covers diets for pitchers. I got miles out of it.
I used to bike race and there was a great quote from the book "The Rider" about eating off of the other riders plate before eating off of your own. I think that I bought at least three copies of this book and lent them all out and never got one back.
There is so much truth there. How long do you let it sit before grilling? I like it to be a long time (maybe an hour) to draw the outer layer of moisture out and then seal the rest of the moisture in with the seer. Sometimes I add some sugar for a little bit of caramelization.
Lurk— I didn’t mean to not answer your question yesterday—but I’m the same, I brush my steaks lightly with olive oil and sprinkle my salt and pepper on the steaks an hour before going on the grill too and let them sit on the kitchen counter covered.
It took 3 days to finish off the Texas chili. And after gaining 6 pounds since Saturday I decided to go simple last night and just made a salad top with grilled chicken breast that was marinated in a roasted garlic Parmesan (Newman’s Own). I needed the break after going heavy for a few days. Tonight, I have a pot of Cajun black eyed peas simmering. I serve over rice, topped with diced onion. It’s a meal in itself.
