This is a blog featuring my personal stories of food, gardening, yachting, photography, travel and life.

Sunday, November 13, 2011

Thanksgiving 2011 Menu Announced

Our family and friends will gather on Thursday of next week and fill our home with laughter, music, games and I am sure plenty of lively conversation. Everyone will contribute to the feast. All twenty-two of them at last count. Empty nesters, single folks, young couples far from their own family, friends or friends.


Every bed will be filled and the couches and the inflatible beds. Folks will gather around the fireplaces and in the hot tub. When the dinner is over and cleared up, folks will wander off in different directions. Some will take a hike or take a nap. Later on, someone's head will surely be searching the fridge for a midnight snack and some will return from their hikes looking for hot cider or cocoa. It is sure to be a great weekend!


So, here it is folks! A drum roll, please!!!


The Thanksgiving menu for 2011 at the Guelker-Cone family and friends annual feed will be:


Appetizers


Cheese and Pate Plate

Rotel Dip with Fritos

Smoked Salmon with Cream Cheese, Capers and Red Onions


Dinner


Smoked Slow Roasted Turkey, smoked inmy own smoker

Smoked Slow Roasted Spiral Ham, also smoked in my smoker

Mashed potatoes

Apple Cider Gravy

Cornbread and Sausage Dressing

Cranberry Fluff Salad

Corn Casserole

Pan Roasted Brussels Sprouts with Bacon and Hazelnuts

Green Bean Casserole

Pineapple Casserole

Fresh Vegetable Platter

Rolls and Butter


Assorted Desserts:


Pies and Cookies


Beverages


Wines
Cider

Coffee and Tea


Happy Thanksgiving!

Monday, November 7, 2011

Pork Vindaloo a Hit!

Thanks to Sunset Magazine, our first foray into Indian cuisine came out a complete success. The Pork Vindaloo recipe in their latest issue was attempted in our kitchen over the past two days with the goal of serving it to our group of Usual Suspects! A rich combination of fire and spice, this vindaloo was a big hit at our recent dinner and provided us with days of leftovers. Do be cautious with the chiles as the Arbols are a spicy beast. I tasted the stew after I browned the meat to check for the heat level and wound up adding more chilies but still only about 3/4 of what the recipe asks for. Proceed at your own risk!

Ingredients


2 pounds of pork butt or shoulder or lamb, cut into 1 1/2 inch cubes
1 1/2 tsp. kosher salt, divided
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/2 teaspoon whole cloves
2-inch piece of cinnamon stick, shattered
6-8 dried red Thai or Arbol chiles, divided
1 1/2 tablespoons Hungarian sweet paprika
3 tablespoons cider vinegar, divided
1 tablespoon tamarind pulp or 1 tablespoon of tamarind concentrate
1 tablespoon minced ginger
10 garlic cloves, minced
3 tablespoons coconut or peanut oil, divided
3 white onions, cut into half moons
1 tablespoon packed dark brown sugar
3 Roma tomatoes, cut into big chunks or 1can small can of whole tomatoes
4 green cardamom pods, split
1/2 to 1 teaspoon cayenne (optional)
1/4 cup toasted chopped cashews
chopped cilantro (optional)

Preparation

1. Rub pork all over with 1 teaspoon of salt. In a spice grinder combine peppercorns, cumin, cloves, cinnamon, half the chiles and paprika. Grind to powder and turn into a bowl with a mixture of 2 tablespoons of vinegar, the tamarind, ginger, garlic and 1 teaspoon oil. Place cubed meat into a gallon zip lock bag and pour spice mixture in with the meat. Seal the bag and squish the contents together until well mixed. Chill overnight.

2. Heat 1 teaspoon of oil in a large dutch oven over medium heat. Fry onions until browned. Scoop out and set aside. Add remaining oil and add meat. Cook until browned.

3. Return the onions to the pot along with brown sugar, tomatoes, cardamom pods, remaining whole chiles (split them before adding), 1/2 teaspoon of salt, 1 tablespoon of vinegar, and 1 cup of water. Bring to a boil, then simmer, covered, for 1 1/2 hours or until meat is very tender. If stew is very liquidy after an hour, continue simmering with the lid off. Season to taste with salt, vinegar and cayenne if using. Top with cahews and cilantro.

Serves about 4-6

Serve the Vindaloo over a saffroned Basmati rice. We doubled the recipe and cut down a bit on the chiles. Be careful, they are hot!


Bon Appetit!

Monday, October 31, 2011

Trick OR Treat?



58 years ago today, I was born to my parents, in Bakersfield, California. I joke to friends that my mother always told me that when I was born I was more of a trick than a treat. Not actually, but it's good for a laugh.


So, 58 years! Man, where'd the time go? I was looking at an old driver's license of my grandmother's the other day and realized that it was a photo of her when she was 56 years old. I thought that was ancient way back then. Of course, now days it's considered middle age, except for a few businesses that offer a "senior" discount that includes those 55 and above. You bet I take advantage of it, too.


I joke with my students that I am as old as dirt or that I used to have to dodge dinosaurs on the way to school when I was a kid. Some of them are guillable enough to believe it for a minute or two. Then they smile and say, "Ah, Mr. G!" and giggle.


On this, the 58 Halloween of my life, nothing would make me happier than to be old enough once more to go trick or treating in my old neighborhood. The old lady on the corner gave out homemade caramel apples. That was always our first stop. Then there were the stay-at-home moms who made popcorn balls or made up bags of treats tied with a neat little bow. Those homes where the approach to the front door was a scary walk through a jungle of jack o' lanterns and cob webs, graveyards, scarecrows and ghouls. We all huddled close so as to be a little less scared as we made our approach to the door and hollered "trick or treat."


Now days kids don't dare take anything homemade. It has to be manufactured and even then it gets x-rayed or cut up and carefully inspected before it can pass the lips of any little goblin. In our neighborhood, for years now, not a soul has come by our house. We leave the light on. Everyone on our block knows us. But no one comes.


Kids go from store to store in the mall or have parties at church or at home, but trick or treating seems nearly a thing of the past in our neighborhood. It's sad really. But I have lovely shivery memories of the haunted house at the school carnival the week before Halloween, where everyone who made it through the maze of older kids jumping out to scare you while holding their guts (cooked spaghetti) in their hands or their eye balls (grapes in red jello), and we would be handed a slimmy uncooked chicken wing when we exited.


Halloween night the streets were filled with little ghosts and goblins, witches, Superman and other super heroes of the day. Few parents were out and about. We just made the rounds of our neighorhood where every home knew who you were. Then we marched home with our grocery sacks sagging with the loot of the night to be poured out on our bedspread, counted, sorted and traded with other siblings who had too many of your favorite candy. The counting and sorting went on for days until we lost interest. Then, over a few weeks, the bag became the depository for empty wrappers and Halloween was officially over for another year.


Happy Halloween to all my little trick or treater friends out there. I just took a poll of my students at school and 100% of them will be out trick or treating tonight. That's good news! Everyone, please drive carefully.



Monday, October 24, 2011

Back to School

After a summer and early Fall of inactivity and relaxing into my new life as a retired elementary school teacher, I found myself re-upping into the teacher core when I received a phone call from my former teaching partner of 16 years. She asked if she could drop by our home one afternoon. Hmmmm!
Teresa explained that she had health issues and she was asking the school district for a couple of months of sick leave. She wanted to know if I'd be interested in taking over for her. I found myself jumping at the opportunity. It would mean working in the same classroom until the Christmas break. It would mean working with my class from last year. Now they were 6th graders but they were also one of the best classes I have ever had. I quickly agreed.

I began the job October 13th and I'm now in my second full week. The kids are great! The schedule is bizarre! Reading is in the afternoon, science and social studies are first thing in the morning. Reading and math are both an hour and a half long leaving very little time for much else in the day. Still, it is great to be back. Yet, I will also be happy to edge back into the slower pace of retirement, subbing only on days when I feel like it.

More later. . .

Wednesday, September 28, 2011

The Best Coleslaw You Will Ever Eat

No idle threat. This stuff is crazy good. Now having said that, call me crazy but I have always loved the Colonel's, KFC's coleslaw. But this is way better and it is good either as a side salad for lunch or dinner or a picnic AND it is awesome on a pulled pork sandwich.

I confess, the recipe is not mine. I found it some years ago as part of a pulled pork recipe I have since tossed out. But this slaw was a keeper! It's easy and quick to make, too!

Southern-Style Coleslaw with Buttermilk Dressing

¾ cup mayonnaise

¼ cup Dijon mustard

¼ cup packed brown sugar

3 Tablespoons apple cider vinegar

2 Tablespoons buttermilk

4 teaspoons celery seeds

1 teaspoon salt

¼ teaspoon fresh ground pepper

1/8 teaspoon cayenne

3 cups shredded green cabbage (about ½ head)

3 cups shredded red cabbage (about ½ head)

1 green bell pepper, finely diced

1 large carrot, peeled and shredded

½ cup grated yellow onion

¼ cup minced parsley

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, cayenne, and whisk well to dissolve the sugar.

In a bowl, combine ingredients. Toss with the dressing until evenly coated. Adjust seasoning to taste. Place in the refrigerator, covered, to chill slightly before serving.

Serve as a side salad or top pulled pork sandwiches with this incredible slaw.

Yields: 8 Servings

A New Look

A of this posting my blog has a new look. I am not sure of it yet. That is, whether I like it or not, but I am willing to see if it grows on me. or not. So, don't be surprised if there are further adjustments in the near future. But for now, ta-dah! What do you think? Send me comments or suggestions and I'll do some more thinking and tweaking.

Thursday, September 15, 2011

Retirement Sets In

My wife went off to her first day of work today. I got up with her at 7 am and fixed her breakfast. Oatmeal with apple sauce and a sliced banana, coffee the way she likes it, and a couple of slices of turkey bacon. A kiss goodbye and she was off to work. I stayed home. I'm retired.

So, while she headed off to department and university meetings, luncheons and planning meetings, I tidied up around the house, did the laundry and got dinner ready. My big adventure out of the house was the 50 yard walk up the street to the mailbox to collect our mail. Oh, I nearly forgot. I started a shopping list. I think there are two items on it so far.

I'm not sure what will come next. I'm not feeling like I ought to be somewhere or doing something. I'm perfectly happy staying at home. I know that will change in time. I'll feel the need to get involved and do something. But for now. . .