Pot & Cover

We eat a lot of salads.  I love romaine with cherry or grape tomatoes halved, a little cheese of your choice.  Nuts and dried berries are great too.  We use either our favorite balsamic, blue cheese or chinese version dressing....my grandma loves it so much she just calls it Sisa dressing AKA Wanda's favorite dressing, Sisa being my family nickname.  It's really my mom's recipe, but I'm the one making it now. Cowboy Ribeye with blue cheese, caramelized mushrooms and fresh sauteed corn. Cowboy Ribeye! The blackberries at Costco were so delicious...so we muddled some in our wine glasses. We don't window shop at the mall...we window shop at the meat counter!  Here are some inspiring short ribs...which Scott loves.  Didn't cook it this time, but still a beautiful sight.  And Costco prices are hard to beat.

Scott's fries with fresh rosemary Scott pulled our marinating steaks out of the freezer...they have been in the marinade we made for our steak tips that we did a few nights ago...Yoshida's and such....now they've been marinating for at least 4 days....looking forward to Scott's fries, which he just told me he's cutting.... marinated ribeyes... fries fryin fresh out of the pan fresh chopped rosemary...from our favorite rosemary bush the rosemary bush i planted when we lived in this building, which is right next to our mailboxes...its just huge now...Cheyenne loved to rub his head under her...we called her is girlfriend "Rosemary"...and his little furry head would smell so good Cheyenne Moses Works...oh how we miss him Golf, Tiger Woods is on the tv...the sun is shining still, thanks to daylight savings and it was a beautiful sunshiney and cool day.  Got great news from homeoffice today about a chargeback rollup from an old agent, a debt which shouldn'...

Marinated in Yoshida's & spices herbs, Yoshida's, olive oil, lemon, pepper flakes, soy...sesame oil...so yummy mushrooms ready for the sautee pan onion rings...soaked in hotsauce...dusted in flour Caprese salad on crackers...topped with our favorite balsamic

Grilled ribeye, topped with crumbled blue cheese which was like a sauce all melting on the steak.  Steak seasoned with s,p and garlic powder and rubbed with olive oil.  Served with a simple baked potato with sourcream and cheese. We'd been making all kinds of great food lately, but this simple steak and potato with about 4 ingredients was the best meal of the week! We finished with a chocolate cake, topped with chocolate chip studded cream cheese frosting and topped with toffee almond crumbs.  It was amazing!  Just a box mix, with my favorite cream cheese frosting with just some chopped choc chips stirred in...then my toffee crumbs from the freezer.  WOW!  I made this into cupcakes later.  A definate victory!

Its Hatch chile season and we got 10 lbs of fresh roasted today at Market Street. We didn't plan on peeling and seeding all of them, but once we got started, it was like a snowball down a hill. After an hour plus of almost choking a few times on the chile fumes, and having a few sharp tingles on my hands for a while, we now have over 6 lbs of chiles in the freezer. Ready for chile verde, Marriage chili, pots of beans and who knows what else?! Surprised that 4 lbs of the chiles were seeds and skin. I feel like I have a freezer full of POWER! Scott also bought a 4 pak of ribeyes that were on sale $3.99 per lb! So we freezed those per Alton Brown's storage instructions...1.air dry in fridge on a rack to remove surface moisture..check. 2. wrap in double layer of saran wrap...check. 3. double wrap tightly in foil...check 4. store in a labeled zip lock...check! I'm begining to realize I might need a deep freeze in the garage.

We enjoyed our favorite "take out", bake at home wings last nite...from our favorite local grocery store, Market Street, who by the way also does a mean breakfast...brisket...enuf said. Anyway, tonight we are (Scott is) cooking blackened ribeye sandwiches (ribeye was on special at Market Street) on toasted onion rolls, with sauteed onions and mushrooms (which I've already sampled and got in trouble by the Chef for sampling too much, I got my hand smacked!) He made herb mayo, with fresh basil, rosemary, lemon thyme (which he once labeled on a ziplock as Lemon Lhyme by accident..LOVE IT!) I just got to sample a little of that too...yummy! The grill is preheating with the cast iron skillet on it, for the blackened steak...we learned to not make this inside the house the hard way. There are fresh 'maters, as my daddy would say and oven roasted french fries. I have a smirk on my face as I type this, thinking of the meal that I get to eat soon! We like to cook with a...

four handcut ribeyes... We are at the Mc's Ranch Steakhouse tonight....Sammy has a new Weber grill that needed a proper review...so he bought a 16 lb rib eye roast, cut us thick steaks and is ready to throw em on the grill. He peppered em, freshly ground and rubbed it in really good. Judy is making a tomato salad and baked taters and grilled peppers, onion and squash...and the beverage of the evening is a chilled bud light lime. Malbec red wine is also on the menu...a wine Judy is introducing to us that she was introduced to by a friend of theirs...one of their cruise, wine club buddies:) Tex is making sure all is well on the ranch...and awaiting scraps of ribeye...smart dog:) We have so much fun at the Mc's house...oh, and we can't forget the beautiful strawberry shortcakes with chocolate drizzle and vanilla icecream prepared and presented by the master...Sammy. The Mc family is evidence that we were supposed to be in Texas...we were meant to know them...meant to be bless...