We joined the Delvin Farms CSA this week. We pay upfront for 12, 1/2 bushel boxes we pick up at the Frankin Farmer’s market every-other week. Beth & I have talked about joining for years but usually during the middle of summer when all the spots are filled.
I have also and the forethought to seek farms where I can pick my own strawberries in a month. Valley Home Farm in Wartrace and Circle S Farms in Lebanon. There are plenty of other lists but these two had up-to-date information.
This is the year I make my own jam.
Last week(end) I made pizza, loaf of bread, apple fritters, apple pie, and a grilled chicken.
I mentioned the apple fritters previously and I’m sorry to report that they do not come close to my beloved IGA apple fritters. I believe IGA use a yeast dough and the Cook’s Country recipe was more like a funnel cake. I have another recipe in the hopper that looks closer to what I crave. I will probably sit on it for a while because frying more than a couple batches in a dutch oven is annoying.
Dear Kayak Support,
I’m having trouble finding your “Find hotels near the best donut shops” button.
I have a few pounds of beef back spare ribs for Beth to braise tomorrow. Is this what it feels like to send you kid off to school with strangers?
I didn’t cook a Thanksgiving meal but today I’m making it up with the turkey Beth received from her chiropractor.
- Alton Brown’s roast turkey
- Ree Drummond’s turkey’s brine
- Alton Brown’s green bean casserole
- Tyler Florence’s cornbread dressing
- Sean Brock’s Husk cornbread
- Ree Drummond’s giblet gravy
- Mashed potatoes
My pasts cooking marathons end up with a wrecked kitchen and overestimated times. I’m doing much better today but still have a lot of room to plan better. I finally printed all the recipes instead of flipping back to one of a handful electronic devices. The latest Cook’s Illustrated said a simple iPad stand and a gallon zip bag is the best way to bring an iPad into the kitchen. I think I’ll try that next time.
Pumpkin pie with toppings made by Nolan’s Play-Doh cutters.
Cap’n Cook’s Chili P
My chili won first place (out of one) in the hot category and best overall chili. The prize of two gift cards has redeemed my purchase of a chuck roast and driving all over Franklin to find the dried chilis specified.
No one mentioned the Breaking Bad reference to me. :-(
I made a stir fry last night with sirloin, assorted Publix “gourmet” mushrooms, red onion, & swiss chard. The meat was overcooked but I really liked it.
This morning I made a smoothie with the leftover swiss chard leaves, frozen strawberries, & a banana. It looked like poop.
Reasons I Love Martins BBQ
- Their Nolensville pit, adjacent to the dining area, fills the room with hickory smoke.
- You smell like hickory smoke after you leave.
- Good beer.
- French fries aren’t always served at barbecue joints but Martins does. They serve a fry up a gold potato that is seasoned with course pepper and salt.
- Their menu has all of my favorites. Wings. Pulled Pork. Ribs. Someday I’ll visit a place that makes me believe in brisket but none have.
- Redneck. Taco.
- Whole hot Saturday & Sunday.
It’s my happy place.
Blueberries, spinach, banana, lemon juice, almond milk, ground flax seed.