Cindy Salmon
Cindy made a very good Salmon dish recently and I didn’t do a post about it as it required typing in the entire recipe. The recipe for Salmon With Creamed Spinach & Parmesan Sauce came from Tieghan Gerard in an unknown magazine and it was very good.
Unlike many bloggers who have thousands of readers and scads on commenters, a really big day for me is 200 reads and seven comments and I want to thank all of you for taking the time to read my ramblings and I love getting your comments.
Our cattle raising neighbor recently had one processed for them and I requested some of the bones that normally get tossed so I could make some beef broth. As it turned out we had a little miscommunication and I ended up with at least a cows worth of bones already frozen in six 14”x14”x12” boxes weighing at least 40 lbs. each. Another neighbor agreed to take two boxes but I still had four to deal with. Normally I make a batch of broth using our 16 qt. pan and that makes all we want for a year. So I could put one box in the freezer and I removed the thawed bones from the top of three boxes for broth and put the bags in the freezer.
Once again this year, I gave our friend, Kathy, some free lunches as her Christmas present and this was our first chance to do one. We opted to go to the Patio Italian Restaurant in Madisonville, Tn and we always try to go when it won’t be crowded. The last time in Feb 2024, we went around 11:30am and discovered that many others had the same crowd-beating idea so we had to wait for a table but this time we got there about 1:15pm and had our choice of many empty tables.
We’ve had a box of jumbo pasta shells for I don’t know how long and I’ve looked at many recipes to use them. Then along came the recipe for Easy Lemon Ricotta Stuffed Shells With Marinara Sauce from Velva on her “Evening With A Sandwich” blog and I decided it would be perfect for Friday now that buddy Joe has found he can eat gluten. I followed her recipe except for the hot honey and I made a couple of minor changes.
I posted about this dish four years ago and had it not been for a different cooking method, I wouldn’t have posted this time. We remodeled our kitchen close to 20 years ago and we put in a new technology microwave called a GE Monogram with Advantium Technology and I’ve always liked it even though we didn’t maximize it’s potential. So, when it came time for a new one, we again went with the GE Monogram except now it’s called a 5 in 1 oven and our goal is to make more use of the oven and not use it only as a microwave.
When I saw this recipe for Machaca Con Huevo (English: shredded beef with eggs) on “the Chef Mimi Blog,” I saw it as something different I could try for breakfast. Chef Mimi used some shredded beef from Amazon but I decided to see if I could make it with locally purchased beef jerky to see how it worked but I could not find any unflavored jerky so I decided the peppered beef might work. I just shredded it in the food processor until I had one cup.
We started MLK day with a temperature of 12F, which is cold for here, so I built a fire and puttered around doing odd jobs and watching recorded shows on TV (mostly DDD) as there was nothing on regular TV that I was interested in watching. But I had a plan for breakfast.
We had some leftover filet and ribeye steak from a recent supper meal and I did an online search for ways to use leftover steak and came across the recipe for Steak And Eggs Hash on the “Heavenly Home Cooking” blog and quickly decided hash was my best option for the meat.
