… we don’t even buys egg anymore – egg whites only. Same for milk (dairy) – almond, or coconut (unsweetened) only. WOW, talk about a change in lifestyle. Honestly, can’t remember everything that ended up in my gorgeous frittata – lots of fresh veggies … I see organic vine ripened cherry tomatoes (sliced in half) on top – along with a heaping helping of fresh garden herbs. I know I used leftover meat, Tiff K’s sublimely spiced minced turkey concoction we had for our nacho dinner the day before. Cheese too … I think a few slices of Jarlsberg I had on hand … maybe a few remaining slices of turkey breast too. Nothin’ gets wasted here folks! As y’all know, I’m the king of usin’ ‘n utilizin’ leftovers, the king of changin’ it up … creating new meals! Completely, new and different dinners with what’s on hand! Anyways, enough talking – a few pics. Enjoy!
AND blackened skin, blackened skin y’all! Much to delicate to attempt flippin’ on the grill. Cook on indirect high heat, and when you see it start to ooze its juices, that’s your cue – have your fish spatula at the ready … nothing worse than overcooked fish!
“overcooked fish is a sin” – danistrulythemanÂ
… now, that’s what I’m talkin’ ’bout
… something tells me this’ll even be better tomorrow served cold straight from the fridge – LOVE that!!
A buddy of mine and his mail-order wife (‘sok y’all, he doesn’t read any of this, and no I ain’t making that shit up … she is) are downsizing from a suburbia spread, to a closer to the city high in the sky condo. He was more than happy to get rid of it, I was happier than hell to take it off his hands – win win! Tens bucks sealed the deal. When I brought her home, used my 1/2″ combo wrench to tighten all the nuts, and my newly acquired fireman’s nozzle to remove any crap/gunk, and just to give an overall clean appearance. She’s as good as new – whaddya think, eh?!
… and I don’t own one either, any way ya say it, lol!! And like you, maybe someone will buy me one as well (we both can keep hoping, lol) … God love you girl, lol!!
I love hostas, and after our recent purchases, we now have eight. Eight is a lucky number in Chinese culture btw if you were unaware. Don’t have all the names, is a shame … but they are so beautiful. My iPhone pics y’all!
Olive Bailey Langdon
Summer Breeze
Diana Remembered
Stained Glass
Robert Frost
Our first hosta, MANY years ago
Name unknown
Name unknown
Bonus Tiff pic of the hosta above, taken last year
… and ’cause of this, I’ve got a broken back (ok, so NOT broken … but danisembellishmentpermittedVERY VERY SORE!! … goes nicely with my green thumb, don’t ya think?), at least a hundred 10 gallon buckets worth filled with dirt and then carried 20 metres to my mound broken back is what I’m talkin’ ’bout. Pity me, please! 😥
Story starts a couple months back when Hydro arrived unannounced and butchered the HUGE shrub at the front of our property. Said they needed it cleared to allow access to their box … funny thing for years they never seemed to care/bother ’bout the box or the bush. Removing it created (… and left) such a mess … really was an eyesore (not to mention carelessly snipping my cable/internet line in the process – don’t ask, don’t get me started) with the ground all chewed up and seeing the exposed rusted out original box … it was a blot at the end of my driveway. A bit of complaining from the complainers was all it took. They replaced the box, laid new sod, and planted three beautiful shrubs … really did a great job fixing it up too. Imagine my surprise coming home yesterday and seeing this … couldn’t believe it. Hydro must really want them to survive the winter … I’m guessing they’re hedging their bets (y’all caught that right, lol?) avoiding getting an earful if they don’t!! 😆
my new shrub protectors
spiked and anchored to the ground – ooooh, nice mani-dani
… yeah yeah, quit rolling yer eyes (and don’t think I can’t see you ’cause I can, lol). Just a quickie post y’all … mushrooms (cremini today) are always a must, fresh herbs too (oregano, thyme, Italian parsley) when available from my garden (and don’t forget my use the best eggs rule) … but what I’m really impressed/surprised with … and admittedly I stumbled upon it purely by accident, is the combination of two cheeses … had a bit of both – equal portions left in the fridge, so it was a no-brainer – Greek feta and creamy havarti!! I’ve NEVER EVER seen those used in tandem … in ANY meal, or any recipe … so yes, I will deservedly take credit (please forgive me while I sit back and gloat, lol). The crumbly, dry, saltiness of the feta plays off beautifully of the easy to melt, smooth textured, mild and slightly nutty flavour of the havarti … what a beautiful combination … sheer genius – if I do say so myself!! A couple of pics … served with generously buttered toasted English muffins … enjoy!!
Always meant to attempt it, but never did. I lucked out with this absolutely gorgeous Sterling Silver 5 pounder (cap removed of course) from Sobeys, and knew this time I wouldn’t be deterred, full steam ahead y’all … I was a danistrulytheman on a mission. Initially thought of doing a south-western spice rub (something I’d use on bbq chicken), but with fresh herbs still going strong in my garden, opted to go Medi ‘nstead. I finely chopped oregano and thyme, along with plenty of sea salt and fresh cracked black pepper abundantly crusted the roast (after lathering generously with olive oil – Acropolis, of course, lol). And taking advantage of the butcher string, I intertwined two rosemary sprigs (which I later discarded along with the string after snipping). I served it with my famous lemon & butter potatoes (topped with caramelized onions), roasted cauliflower, feta and basil drizzled with Acropolis, tzatziki … and grilled pita bread (sorry, those pics didn’t make the cut)!! A final note; bbq rib roast KILLS … good luck getting that colour/crust in any oven … not to mention the hint of wood flavour. Only benefit of oven roasting is convenience … no muss, no fuss with temp. variations (had to remove my roast and grate to add hardwood charcoal once to maintain my temp.), throw it in and away you go (and you can go away – literally) … YES, you have to baby this … but oh my … what a baby!! 😉
A perfect rib roast …
Waiting for the Weber …
Indirect cooking (1 1/2 hours or so – looking for an internal temp of 140º) …
Resting on my spatula/plate before carving …
A close up … LOVE the colour, the crust …
Another angle; perfect separation of meat from bones …
Sliced, bit of au jus … but only one bone (sorry, couldn’t resist gnawing, lol) …
… for the variety name … green thumb stumped … HELP … PLEASE … ANYONE?!?! Was purchased a few years ago (09/10 – perhaps?), and showcased in the President’s Choice Insider’s Report … unfortunately no sign of the plant tag or receipt, but believe me, Tiffany K will def know the name once/if she sees/hears it … she captured this beautiful pic (isn’t it gorgeous?) July/August … Hosta and blooming Daylily together off the walkway to our house!! AND NO, it ain’t Stained Glass … ain’t Sitting Pretty either … the Hosta I mean … come to think of it, me too for that matter!! 😆
danistrulytheman 