STEWART COPELAND

Adding to the grand collection of Whatcha reading, whatcha listening to RIGHT NOW, what's the weather and what shoes are you wearing, WHAT ARE YOU COOKING?

Let's see some trufax photos from your kitchen, no matter how crappy the results may be.

Right now, I'm scheming up what to do with the 120 or so pounds of fresh pastured pork in my deep freeze. We had one of my mom's pigs butchered a few weeks ago, so it's pork time in this house! I've got to find some good recipes for shoulder steaks, especially.

OMG, who knew there was so much meat on a hog?

Great thread, sockii, but this will probably be my first and last entry here as I head off to the kitchen to nuke some variety of Healthy Choice.

socki i like this one to so i put up photo of meal my wonderful kids and i like to eat. they help me make it and we have fun doing family time. my kids are my joy and i dont know what i do without them. this is a recipe friend gave me but you can google maybe its called pastitsio

ltwoman wrote:OMG, who knew there was so much meat on a hog?

And that pic doesn't even show the hams, bacon, fat, bones and hocks...

lol socki friend. my kids and i had long day so tonight will be mac an cheese lol. they are so wonderful to me that my kids are making dinner. i thank God every day for them.

Here's one for the veggies among us. I don't have a picture as I'm not cooking at the moment but you've gotta give it a go. It's so Yummy scrumbos!

Butternut Squash and sweet potato stew.

Fry a small onion and two garlic cloves in a little butter and olive oil until golden brown
Add two teaspoons of rosemary and two of thyme
Add a diced butternut squash and a diced smallish sweet potato and fry on a low heat until soft.
Add half a pint of vegetable stock, a big slodge of single cream and a bit of aromat (or salt if you don't have aromat) and black pepper. Stir well and cook on a medium heat in the oven for about 30 mins.

Warm the grill then remove the stew from the oven.
Slice some strong cheese over the top and then put it under the grill until all the cheese melts and starts to bubble and then throw on a big handfull of pine nuts.

Serve with hot bread and salad, or rice or cous cous or anything else you can think of.

Yikes I forgot the important bit! Throw in half a glass of white wine whilst the squash and potato are frying. I like cooking with wine but I often forget to add it to the food.

we make a lot of pasta and here is recipe

1 cup uncook macaroni
1 pound ground beef
a bell pepper chopped
a onion chopped
a garlic clove mincd
salt and pepper
2 cans of tomato sauce

you cook the hamburger meat and then the onion and bell pepper and garlic then pour in the sauces and add salt and pepper. you boil the macaroni and then pour that in and stir it then cover it with lid to simmer for 20 minuts and then it feeds all the family and my wonderful kids say its a favorite so we make it a lot. i hope you try it to every body.

Right now, I am baking spaghetti squash and simmering chicken meatballs in a chunky marinara sauce for lunch.

Last night it was venison stew - Emeril Lagasse's recipe which is my favorite way to prepare it. I thought I'd have leftovers but vespapod finished up every last bit.

http://www.foodnetwork.com/recipes/emer ... index.html

(People give Emeril a lot of shit for his TV personality but IMHO most of his recipes are really outstanding, and easy to prepare at home. I've done this one using ground venison instead of stew meat and it made an outstanding Bolognese-style pasta sauce that way.)

My god I love venison. One of the reasons I really miss Wisconsin.

TheEqualizer wrote:My god I love venison. One of the reasons I really miss Wisconsin.

Venison is soooooo good. Fortunately one of my mother's farmhands is a hunter so we always get a deer every season from him.

what is venison?

ladyhawke wrote:what is venison?

it's cow with really big antlers

ladyhawke wrote:what is venison?

Bambi.
*drool*

Black eyed peas and lima/butter beans w/ greens off of the collard plant-grown in my window, amazing it does so well-accented w/ picking off of the basil and oregano plants, flavored w/ a little 'squeal' (pork/bacon-I am not afraid of the pig!), red peppers, lot's of onions semi-carmelized. Have been putting over a rice mix of white & brown rice, golden/green/red lentils, some amaranth, and some millet. After these grains start to sizzle in the coconut oil/butter mix in pan, I sprinkle in some dried Lebenese mint to let the scent breathe thru, then dump in the H2O.
I think, tho', I may make a nice skillet of cornbread tonight to go w/-not sweet, thank you, regular (here's a regional debate just waiting to happen!).
Or maybe just stick w/rice since it is already cooked, and I have ANOTHER new product clinic at the backpacking store job tonight.........am starting to get fatigued!