Hot apple cider with a shot of bourbon is good too. Last week when I went to town the grocery store was a mad house, didn’t expect it until this week. I grabbed necessities (egg nog, peppermint ice cream, wine) and ran for the hills, so meals have been mostly comfort food, cobbled together from the freezer & pantry. Meatloaf & fried potatoes, shrimp scampi & rice, always with a salad of some sort. Tonight kielbasa, mac & cheese and probably slaw.
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Ha. Now that you mention it… hot apple cider ain’t all that bad, either.
Eating (or rather drinking) my words here.
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'twas supposed to be a ladies night, but a bunch of them have already left town for parental holiday visits, etc., so I’m taking the ole ball & chain along to the CBDTR to meet up with a couple of mixed gender friends. Booze should make it bearable '-D
Not sure yet what to eat there - the hamachi cheeks are always a great choice, but a bitch to share. Maybe a few tasty Sichuan treats… or lion’s head meatballs 
That’s some damn good cobbling, BRocks!
I do try to keep a well stocked freezer and pantry in the winter, you never know when the road might slide off into the Pacific.
I’ve laughed many times over on CH at people’s fears about getting snowed in. I think we can live without milk and other staples for quite a long time. Like you my pantry and freezer are well (over) stocked.
That is pretty. Is it a former church or chapel?
Seldom do the daily rigors of work and life get to me, I truly pride myself on being an upbeat and positive person. Today was the exception to the rule, it was “just one of those days”. Walked out of the first two restaurants I went to tonight because they were too crowded and loud. Decided I would drive a little further and spoil myself with one of my favorite meals at one of my favorite restaurants. (Jimmy’s in Asbury Park NJ for any fellow NJ’ers reading this)
Lo and behold, I walk in and this too was pretty crowded and loud, but at this point I wasn’t traveling anymore, I squeezed myself onto a stool and ordered; clam trio appitizer (2-crab stuffed, casino, oreganato) Cesare salad, chicken scarp, side broccoli rabe’.
A truly rare occasion for me where the devil on my shoulder was giving me the hard sell, or was it the easy sell, to order a nice icy cold martini and let the woes of the day melt away. Let’s not kid ourselves, with people like me there is no such thing as just one, as they say; the devil is in the details. So on this occasion I knew I couldn’t even have one. I sipped my unsweetened ice tea, enjoyed my meal, and blocked out the inebriated merriment surrounding me.
sigh Live to fight another day. My belly is full, and I’m ready for a restful night.
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Good for you.
Goose leg again because then I can use the rendered fat to cook other things with. No gravy, unfortunately.
Wine is from right here
Label
View from my lodging’s kitchen window
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I’ve no details of the forthcoming dinner which Mrs H is taking full responsibility for. I know it will feature a long braise of on the bone brisket but, other than that, your guess is pretty much as good as mine.
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I’m guessing yam’s will play a part in the evening.
What a beautiful view! And how is the wine? I see that Spätburgunder is Pinot Noir…
I’ve had very little red German wine; most of my wine tasting there was whites in the Rheingau.
Not to my knowledge. A private golf club and they do weddings there as well. So I’m assuming it was built that way (as a reception hall for the club). But it does have that church-like feel - you’re not the only one who has said that to me, lagatta.
tonight will an easy one for this warm rainy night - kielbasa, pierogi and kraut - every thing is pretty much pre-made just have to steam and saute the pierogi and warm up the kielbasa in the kraut
Last night I tossed two potatoes into the oven, slathered with olive oil, salt, and pepper. While those cooked I made a quick lentil “stew.” Minced onions and carrots cooked. Spices, including cumin, garlic powder, red pepper flakes, and oregano, were toasted. Lentils and chicken broth added and simmered for 30 minutes. I split open the hot potatoes, added some provolone, a spoon of greek yogurt, and topped it all with the lentils. Green salad and a glass of cab were our sides. This was surprisingly good and very warming on a rainy night.
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WFD: Pollock from the Gloucester F/V SS Mellon II. Broiled Cod (Merluzzo alla Griglia).
Ingredients: Pollock fillets. Olive oil; red wine vinegar; garlic; dry oregano; S & P; chopped parsley; lemon wedges to serve. The oil and vinegar ingredients are combined to create a dressing which will be poured over the fillets. They will be broiled till just translucent, then showered with more parsley. Lemon wedges along side each fillet when plating.
- Steamed & mashed butternut squash.
- Rice cooked in turkey stock.
Meals are plain and simple during the remaining countdown days. Last night was our typical Macaroni Monday with Fusilli Marinara, tomorrow will be L/O roast chicken with VGs etc… I am convinced of one thing, there is nothing better than one’s own homemade stock. Ours is always salt free but there’s so much flavor from meaty bones, onions/carrots/celery, bay leaves, and peppercorns that salt is not missed nor necessary. This time we used two huge turkey wings, and two bones cut from large pork chops that had been pan roasted. Wildly delicious, and made this morning’s savory oatmeal sensational.
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We’re invited to friends’ holiday open house. No idear what’s on the menu, but it will be our dinner. Gladly, the host is a good cook
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A huge, well seasoned chuck roast burps the occasional bubble on one burner, chicken breasts poach in a batch of green chili sauce (home made from summer garden chilis,) on another and 12 pounds of onions caramelize on a third. The 4th is reserved for the kettle, which I need to keep making pots of coffee to get everything done. The beef and chx will be tamale fillings, assembled tomorrow.
The onions and beef liquid will be some rendition of “french onion soup.” It’s a rainy dreary day, it’ll hit the spot.
I do have to make one more trip to the store… the sale I thought was going through tomorrow actually ends today… dammit. I’ll wait till the lunch time crazy dies down first but we do need that rib roast!
It was very nice, actually. Not full bodied like Patagonian, or light like some French… just perfect, and surprisingly dry (as stated on the label).
Hardly surprising that you don’t get to taste much German wine as most of it remains here in Germany. Germans are proud of their wines (and other quality German products) and there are enough demands here for its own wines. It’s interesting to read about how good they take care of everyone involved in the wine producing and distributing business within Germany. I have found that it is hard to find wine from one region in other regions of the country. Same with the beers! That’s why wherever I am in Germany I drink mostly wine or beer from that region.
Btw, Germany has quite a few native grape varieties. Although not native, this one is new to me - “Frühburgunder”, have only just learnt about it here having seen a lot of it in the wine shop nearby.
Well, you know what, today I was walking to a supermarket at the edge of this town and maybe only 10 steps from the border of the next district I saw a huge sign (see pics). It looks a bit like a barn or shed from the outside. Tomorrow I go back and check it out.
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