Tag Archives: food



Saw this yesterday, thought it would be interesting to cook for new years day.   Apparently, its a southern thing – pork jowl with black eyed peas.  No peas for us.

Its going to be like the ox tail we did some time ago.

thumbnail_img_2907Instead, we braised the jowl in the broiler with red potatos, onions, etc., then put it in the crock pot for the day.   We shall see.



img_2918Not done yet, but cooking along… .





A new (old) take on prepping foods for storage in mylar… . Redux.

One of the 1st posts here from last year.  Did some more of these recently.  Long term storage.  Checked on them, they are still very much sealed tight.

From August 2014:


So, we ordered some mylar bags, oxygen absorbers, and then gathered rice, beans, etc.  Looking at other sites that gave an overview of how to put together foods in mylar for long-term storage, the common theme seemed to be – put mylar bag in bucket, dump in rice/beans, and seal.  Well, why not mix it up?


Five gallon food-grade bucket with gamma lid?  Yep.  But you can use other containers too…;

photo 1

….like 30-lb cat litter containers!

I filled mine with beans, rice, soup-mix, abuleta chocolate (!), salt, sugar, coffee, dried peas and lentils, corn-meal and miscellaneous spices – all separately sealed in 1-gallon and 1-quart ziplocks, with their own oxygen absorbers.  That, my friends, is all the happiness you can find in a bucket.  Or cat-litter container.

photo 2 photo 3

Snow. And Pasties.

Boston is getting walloped, but in one place, some seem to enjoy living on the ice planet Hoth.  10981846_10153543618303238_7696841358794869293_nAhh, the UP.  Nice to visit, but not in mid February.  Fishing in June, Hunting in November, great memories there.  The snow is pretty, but I think it would likely make me crazy.

GAC_TheShining-870x485Yeah, kinda like that.

If you don’t mind the cold, can stock up on truckloads of fuel oil and propane for heat, and have a snowmobile, enjoy the scenery.

Credit: Adventures in Michigan’s Up North on WordPress.com
Credit: Grand Island ice cave, Winter 2012/13, photo by Ash W Photography
Credit: https://www.facebook.com/pages/UP-Michigan

B9nEtJ0CEAAVaLt.jpg large Anyway, true Yoopers know pasties are something you eat, not wear.

Recipe – my grandmother’s recipe is somewhere around here, but you’re gonna have to make do with this, from Lawry’s Pastie Shop in Marquette:


2 cups flour

2/3 cup shortening

1/2 cup water

Dash salt

Preheat oven to 400 degrees.

Cut shortening into flour and salt, add water and knead until well blended. Form into four balls and chill. Coat with plenty of flour and roll into circles.


3/4 pound ground chuck or cubed steak

3 cups diced potatoes

1/2 cup each of diced onion and rutabaga

2 tablespoons dried parsley

Salt and pepper to taste

Mix all ingredients in a large bowl. Divide into four equal portions and place in center of each crust. Fold over and seal edges. Bake at 400 degrees for 50 to 60 minutes.

Notes:  Use lard, not shortening.  Rutabaga is also a must.  Try using 3-parts of chuck, pork and veal, or even venison, in place of just chuck.

You can also use the lard spread liberally all over your body to keep warm.


Golden silk orb-weaver

Sounds really nice.  Until you get one on your face:

Above my head on hiking trail
Still not far enough away.

IMG_0350IMG_0347Reportedly, they are tasty:

In the South Pacific, females of N. maculata are induced to build webs on bamboo frames, which are then used as fish nets. The natives also relish the gravid females as a protein supplement, eating them either raw or roasted. Different reports say that the flavor is somewhat like mixed raw potato and lettuce mixed, or nutty flavored like peanut butter with a sticky consistency (Robinson and Robinson 1976).

I’ll take mine with Raid please.