Today’s encore A&J (“Encore,” that sounds good, doesn’t it?) is from 2003. We finally received some rain this week and are expecting more over the weekend. It would appear November finally has arrived.
Lost & Fondue
By Jimmy Johnson
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142 responses to “Lost & Fondue”
Possibly, cx-p, but with properly seasoned chili, the difference in taste of beef and venison would probably be minimal. My recently upgraded neighborhood market now carries ground bison meat. I may use that for my next batch of chili, when I finish off the servings I have in the freezer now. And that reminds me that I need to make up another batch of marinara sauce for the freezer, also.
Sausage fan here, also, sand. Also need to make some more jambalaya with andouille; finished off the last from the freezer last week.
My best friend and I took the desert course for our churches progressive Christmas dinner. We are Episcopalians so not huge, about 100 guests. I do not remember what I cooked for finger food deserts but I remember my friends. A talented hostess and cook, she had meringue swans filled with mousse or such at expensive Houston eatery and decided to make a couple hundred small swans to fill.
Swans were beautiful, tables were elegant, lakefront home gorgeous for Christmas. Guests dressed in best evening clothes, cocktail attire, men in suits and ties. Remember the lakefront home in Houston and humidity?
She had filled with lemon curd and raspberry sauce, beautiful colorful. People oohed and awed and dug into those swan trays and because they were a little too big for one bite, they hesitated just long enough for the bottoms to fall out of a hundred swans onto table, floors, guests.
I have no idea what I cooked.
I made jambalaya for my workmen with leftover turkey substituted for chicken and andouille. They had never had. I have promised red beans and sausage, French bread and bread pudding. When I worked for Hibernia Bank in New Orleans in my youth the porter used to cook for us daily. He taught me to make red beans and other New Orleans soul food dishes like gumbo des herbes.
Sorry but I miss New Orleans and the food.
I’ve made Cajun-style Red Beans and Sausage for my all-female staff several times. (Think I may have published my recipe here.) Always a hit. (Like those wenches ever refuse to eat anything. 🙂 )
A local attorney (now deceased) for years threw a lavish, formal/black tie, sit-down dinner on Christmas evening for years. His theory was that the remedy for post-Christmas Day “letdown” was to instead make it memorable.
I think I would enjoy a return to elegance given a chance.
Sitting here toasting the end of prohibition with a wine made here in Oklahoma called Simply Peachy. Fruity soda pop wine, sangria style.
Struggling with cork it occurred to me I never really learned to pull a cork. Helps if you can screw straight and brace to pull it out.
If you’re not a wine ritualist/purist, these work every time.
https://s-media-cache-ak0.pinimg.com/originals/7d/f5/2f/7df52fe7da88828f731df077f79b5827.jpg
I had a nice glass of cab with dinner to celebrate the demise of the 18th Amendment.
Debbe 😉 Missing you, hon.
https://www.youtube.com/watch?v=HydvceA1PAI
Think I have one. I was being sentimental, using the pocket wine opener Mike carried in his pocket for close to thirty years. The one he opened a bottle of wine for Tennessee Williams one afternoon down in a liquor store in Quarter or maybe it was morning?
Wasn’t sure it would actually open an Oklahoma peach wine or of it would protest.
Listening to JJ Cale, an Oklahoma product and Eric Clapton. I love Clapton doing Tulsa Time.
So, what was dinner? To go with wine, Ghost? Do you portion out all your food you cook and freeze?
I need to cook up a slab of ribs for workmen. I defrosted a couple days ago.
Still doing laundry and putting away but getting to be more enjoyable.
Good morning Villagers….
Not sure, but I think I’ve dropped in on the Food Network 🙂
My husband does all the cooking here, he likes to use the smoker. Yesterday we had a very tender pork loin. Pork, the other white meat.
Raining here and I have to get out in it. Six month check up.
later……
http://cheezburger.com/8992993280
GR 😉 https://www.youtube.com/watch?v=_bQGRRolrg0
Sorry about that screen name. Dang phone!
Jackie, dinner with wine was 4 oz grilled NY strip, seasoned with sea salt and fresh ground black pepper; rice pilaf; and steamed mixed veggies.
I portion and freeze dishes I have to make in larger quantities. I have a three lb roast in fridge now I need to convert into freezable portions of slow-cooker pepper steak.
Slightly late, but to clarify what Jackie was talking about a couple of days ago. There was a Southern Regional Plan in place whereby, Louisiana, Mississippi, Tennessee, Florida and Kentucky had reserved spots for their residents in the veterinary school at Auburn. Class size was about 80 with 40 spots for Alabama residents and the rest divided among those other states. LA had 9 places at Texas A&M, 4 at Auburn, per school year. I was accepted at Auburn in the 1963 quota after getting a B.S at USL, now ULL and half a masters degree at LSU, with military time added. I was one of the older members of the Auburn Class of 1967, our graduation year. We have a 50 year reunion in the Spring, and if the Good Lord is willing, I’ll be there with my wife, who helped put me through vet school by working as a secretary for Dean Foy(RIP).(We also have similar plans for the 2017 Sugar Bowl!) Now, all the above mentioned states, except Kentucky, have their own veterinary schools and a great majority of the students are female. So much so that at LSU, all the male restrooms had to be converted to female restrooms several years ago! (When I was at Auburn there were five females in a student body of almost 400! It is almost the opposite now!)
God bless us every one. God bless the USA.
So we women have made some progress since the 1960s. When I went to USL so long ago we had five women in entire school of agriculture and we were the first that were not home economics majors. I was first to make the livestock judging team and the meat judging team. I was only woman on the collegiate livestock teams, about a 900 to 1 ratio nationally.
And yes, I showed Bulls and judged them, slaughtered animals and cut them up, castrated cattle, did all kinds of things considered unfeminine. How times change.
Should have married one of those veterinarians perhaps. Or not.
Ghost dear, you are staying on your eating plan, while I have thrown mine out with the dish water.
Haven’t heard you say but how good are you looking? I need some inspiration. I have abandoned mine altogether, had Krispy Kreme donuts which were awful, cheesecake, all this pasta, breads, ate a candy bar in line at grocery last night, a Butterfinger, firSt donuts, candy bar in two years