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Low Carb Mexican Cauliflower Rice in a bowl
Mexican Cauliflower Rice (Keto/Low-Carb)

Cauliflower rice is a tasty dish for low-carb and keto eaters. I recently found a dish that uses it for Taco Tuesday or anytime you want something with a delicious Tex-Mex flavor. Let’s get started.

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Hello, again, Dear Readers:

Finally, I want to tell you about another fast dinner recipe that’s good anytime. IF you don’t have a fussy eater like BF.

R2D2 And Cauliflower Rice

In my big Instant Pot post, I mentioned the Etsy shop that makes wraps to turn your ordinary IP into something else. In our case, mine became R2D2, because BF is such a Star Wars fan. It just made sense. And, let’s face it, it’s funny. However, I neglected to post pictures of what mine looks like dressed up as a droid:

IP with R2D2 wrap

Isn’t it cute?

I just happened to look on Etsy and found it. Becky has a wide range of them.

Left side of IP with R2D2 wrap

“These aren’t the droids you’re looking for.”

I haven’t tried any cauliflower rice recipes in the IP yet, but Corrie Cooks has a recipe for IP Spicy Cauliflower Rice. I’ll try that soon, even if just to use the machine for something that night.

Oh, and that little spot to the left of the IP? That’s a little burn mark. I’ll take care of it soon. My many-year-old coffee grinder blew last night.

POW!

I plugged it into the wall socket and heard a loud POP and a bright flash of light. Scared the bejeezus out of me.  BF was in the living room and saw the flash.  I showed it to him, and he said, “well, you got your money’s worth out of it.”  We looked at the underside and saw that the copper wires were exposed, and I suppose touched when I plugged it in. Into the trash can it went.

If I remember correctly, I bought it while I was working at Boeing so that had to be prior to 2012. So it’s time for another one.

Cauliflower: The “New” Vegetable

So, again, I read many blogs, both on social media and in email. One that I discovered a few years ago and only recently rediscovered was Carolyn Ketchum of All Day I Dream About Food. Her blogs are all about low-carb, keto, and gluten-free foods.

This delicious one-skillet dish popped up on Facebook or Instagram one day, with a graphic that said it was “keto.” Seeing as we were getting onto Taco Tuesday, I thought we could do this instead. So, without telling BF what I was doing, I set out to make it for us.

What Is Cauliflower Rice?

Now, cauliflower rice is this new thing that keto and low-carb folks do to eat something that looks like rice, and when properly cooked, acts like it. However, it’s infinitely lower in carbohydrates and takes on the flavors that you add to it. Suddenly, cauliflower is “having a moment,” and it’s the “newest” vegetable on the foodie scene.

I’ve found these recipes in a search on The Pioneer Woman’s website:

Of course, you could search for recipes anywhere, like Pinterest, or any blog you like. Flip a coin in any direction, you’ll likely land on a recipe for it that’s different than mine and everyone else’s.

You can buy all sorts of cauliflower-based things now, including my favorite, Caulipower Pizza. The company has added a range of new and healthier foods, including riced cauliflower, sweet potato toasts, tortillas, chicken tenders, and pastas.

Basic Cauliflower Rice

I’ve made the cauli-rice a few times, and honestly, I could eat it every day the way people around here eat white rice. If you have a food processor, you wash and cut a whole cauliflower head into florets, and grind it up until it looks like grains of rice. From here you can do a number of things with it, like the recipe I’ll describe shortly. Or, if you don’t want to mess with it, you can buy it already ground into bits:

Bagged Cauliflower Rice

You don’t have to do it yourself–it’s available ready to cook.

I can’t believe we can buy this here. I’m very glad our local Winn-Dixie carries it. I haven’t looked for it in either Walmart or Rouse’s yet. What you get is perfectly chopped cauliflower:

Open bag of cauliflower rice

You might think it’s white rice, but it isn’t.

It’s still raw cauliflower, of course, but it cooks quickly.

Holding a little cauliflower rice

See?

Cooking Cauli-Rice

To make cauli-rice as a side dish for nearly anything, it’s really simple:

Ingredients for cauli rice

The setup

Heat your pan on medium-high, then add in the oil and butter:

oil and butter heating in pan

Melt the butter in the oil like so.

When it’s melted completely, add in the cauliflower rice:

Pouring cauli rice into skillet

Here we go.

Stir it around and add in some salt and pepper:

Grinding pepper into caulirice

Grind it fresh or from a jar.

As always, use a light touch on salt. You can always add more if it’s not salty enough. Keep stirring for five to seven minutes:

Stir frying cauli rice

Cook it until the cauliflower is just softened:

Cooking cauli-rice

It doesn’t take long

And enjoy it with all manner of keto or low-carb dishes, or pretty much anything you like–even if it’s not keto. I served this with the Instant Pot pot roast I blogged about last week.

Cooking it like this takes out the “chalky” taste that BF doesn’t like–as well as Ina Garten, The Barefoot Contessa, no kidding.

Low-Carb Mexican Cauliflower Rice In A Skillet

This dish was almost as easy as making regular cauliflower rice.

MexicanCauliRiceIngredients

The setup

So I got all the ingredients together and got started. This is one of those times I wish I hadn’t told BF what was in it until later. He doesn’t appreciate it when I buy grass-fed beef or anything organic.

One packet of organic ground beef

I get it when I can.

I did just a little prep work to make the cooking process easier, as I always try to do:

Cut veg and measured ingredients

It’s worth the trouble

Since it’s Taco Tuesday, there is the appropriate cheese:

Mexican cheese blend

This is easy, but you could use plain cheddar too.

The Process

Start browning your ground beef:

Ground beef browning in cast iron skillet

Just like you would if you were making tacos

Drop in the chopped onion and bell pepper:

Adding  pepper and onions into the pan

Now cook for a few minutes until they soften and the meat is no longer pink.

Cooking veg in ground beef

Add in the taco seasoning:

Adding taco seasoning

If you like the packet stuff, go for it. You can also use any kind of taco seasoning you like, or mix one up.

Step Two

Now add your chopped tomatoes:

Adding tomatoes into pot

And the cauliflower rice:

Adding cauliflower rice to skillet

Stir a little, then add the half-cup of chicken broth:

Pouring broth into skillet

Now reduce the heat to medium-low, and let it cook until the cauli-rice is done. This should take about eight minutes if it’s raw, and ten minutes if it’s frozen, according to Carolyn.

Cheese!

Now take that cheese and sprinkle it on:

Hand sprinkling cheese into pot

Almost there

You should have enough to cover the top:

Top layer of cheese in cast iron  skillet

Now put a lid on it until the cheese melts:

Lid on pot

And dinner is served!

Pan of Mexican Cauliflower Rice

Meat. Cheese. Taco seasoning. Cauliflower Rice. Any questions?

You can serve it with your favorite toppings like avocado and sour cream. If you have others not eating keto, tortillas, tortilla chips, or other non-keto things will be great too. Or, you can have it just like this.

Low Carb Mexican Cauliflower Rice in a bowl

Dinnertime!

Not the neatest picture ever, but it was delish. I don’t care what BF says.

New rule of thumb: do NOT tell BF what’s in it until he tries it!

If you’re interested, Carolyn Ketchum also has some additional recipes for cauliflower rice on her website. You can read more about Carolyn on her About page.

New Taco Tuesday Options!

Sure, tacos are delicious, but you don’t have to eat them every single week. It’s always nice to have another recipe that has the Tex-Mex flavors as another dinner option.

Since you’ll make it in one pan, dinner will be ready in about thirty minutes, so it’s great for a weeknight or a fast dinner on a weekend. And it’s healthy, too.

Enjoy!

 

 

 

 

 

Carrots and potatoes in the IP
Pot Roast, Instant Pot Style

Pot Roast in the Instant Pot. Yes, it’s possible for dinner tonight. I tried one from a fellow blogger and it’s pretty good.


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Hi, again, Dear Readers:

So, piggybacking on the last post about the Instant Pot, I’m reporting on a recipe that a), I actually made, and b) BF actually liked.

If you ask him about what he’d like for dinner, the answer is usually “meat & ‘taters.” Just like that. I’ve made many variations on the theme, but this time, it was strict. Pot roast with carrots and potatoes, and one surprise ingredient. Amazingly, for a change, he actually liked it.

Lots to tell, so let’s get started.

RIP Alvin Calhoun

A couple of years ago I was fortunate to be able to introduce you to this nice man when we went to Mr. Earl’s Awesome New Year’s Party:

Alvin Calhoun

The man, the myth, the legend!

Alvin Calhoun made some awesome barbecue, and you would not be looking for sauce, either. (Read the previous post to find out what I mean by that.)

We found out a few days ago that Mr. Calhoun had advanced-stage prostate cancer. He passed away the very next day. His children announced it on Facebook.

BF had tried to contact Mr. Calhoun this week, because he was going to bring some motor parts over to him to work on. That’s when BF found out about it. We had no idea he was ill, nor that he was in ICU at the time. I only got to chant for him once, because I had no idea he needed me to.

Although BF saw him again after the party, I didn’t, but never forgot him. He remembered me (and my red hair) and sent home some delicious ribs and things for us to enjoy for dinner one night. I thanked him later, I think on FB Messenger.

This picture will be printed up and framed soon.

Son Davin Calhoun will continue their company Calhoun Performance that’s based in Baton Rouge.

This was a very nice man, and we are both saddened at the news. Mr. Calhoun was well-liked by so many, and won’t be forgotten. Thank you for the delicious memories, sir.

SPAM!

No, not that stuff in the can–the digital kind.

If you were the unfortunate recipient of this site directing you to one where you “won a prize,” I apologize. Somehow, the site got hacked, but it’s fixed now. Seems that somehow there were extra plugins I wasn’t aware of, but are now gone. The ever-vigilant Banana Rat found them and removed them quickly, and you shouldn’t see that again.

Don’t worry, I changed the website’s password too.

Blue Kitchen

I subscribe to a number of food as well as other types of blogs, many of which I mentioned last time. Blue Kitchen is written by Terry Boyd and his wife Marion, longer than me–since 2006. While my theme is:

Because good food deserves to be passed around.

Terry & Marion’s is:

Good Food. Great Stories. I Swear.

As you’ll read in their About section, when things go off the rails–like they do here–the air “turns blue” with, shall we say, colorful language. It happens more often than I admit to. The Boyds haven’t–to my knowledge–detailed the “blue” thrown about in their kitchen in any blog I’ve seen. Just know that I’m being polite when I don’t discuss what is occasionally said in the HeatCageKitchen. I don’t want to get blocked by my own hosting provider.

Based in St. Louis, Terry describes himself as I do, as an “amateur chef.” There’s the fabulous and complicated recipes you see in books by famous chefs, and then there’s dinner you’re making this evening. Terry and Marion focus on the latter, because you always have time to think about the former another time.

Pot Roast In The Instant Pot

As I alluded to last time, pot roast is one of the things that an Instant Pot, other pressure cooker, or a slow cooker works well to create. The super-heated water cooks things much faster, so even a larger cut will cook in less time. This smaller cut cooks in under an hour if it’s not frozen.

When their post landed in my email, I figured this would be a good thing to try. I have a new habit of *not* telling him what I’m making for dinner, but that eventually backfires.

When I said “pot roast,” BF was interested, so I made some. Unlike Terry & Marion, we are *not* trying to consume less red meat. But this was just right for us and one guest, another car-guy.

Ingredients

The setup

I know, it’s a lot of ingredients. However, much of it goes into seasoning the meat ahead of time.

So I bought a big roast and cut it in half. One half is still in the freezer.

Whole roast

Just about three pounds of meat.

Cut it in half and freeze the other:

two halves one in a freezer bag

Just like that.

Now season it.

Making The Dry Rub

Just like barbecue, there’s a dry-rub involved.

Dry rub ingredients

Measure and mix

Note that this is onion and garlic POWDER, not SALT. Big difference, and you’ll notice it if you make that mistake. Mix them up:

Mixed dry rub

Real simple to do

Now just sprinkle it on:

Seasoning roast

Quick and easy

Don’t forget the other side, of course.

Terry says you’ll have more seasoning than you need, but I ended up using the whole thing. That’s OK. Onto the next step.

Liquid Ingredients

As I always say, READ THE RECIPE FIRST. Always. Or your kitchen will be turning blue as well. Ask me how I know.

So I measured all the liquids first:

Mixing liquid ingredients

It’s one of those “mis en place” prep things that makes it easier when cooking

Yes, that’s actually fish sauce, and yes, I used it. Obviously, it’s not much. That bottle is in that place in the fridge where BF won’t see it.

Chop Your Veg

And get everything ready for the pot.

Garlic doodad

Don’t forget the garlic!

Potatoes, of course;

Peeling potato for pot roast

I peeled a bunch of these little red potatoes

Chopped potatoes

Cut them into bits

 

potatoes in water

And put them here.

There’s also some onion involved:

Chopped onion

Like you’d expect in a pot roast.

Now on with the show!

Cooking The Pot Roast

Using the saute’ function, heat the oil:

heating oil in instant pot

Just like that

Now sear the meat on both sides:

Searing meat

Side one

Flip it:

Flip side of pot roast in instant pot

Now the other

Take out the roast and set it aside on a plate (and in the microwave if you have hungry dogs.) Now cook the onion and garlic, adding more oil if you need it.

Cooking onion

Cook it long enough to come out like this:

Cooked onion

Like that

Add the garlic in right at the end:

Adding garlic into IP

That’s the garlic we chopped earlier

Once the veg is cooked, shut off the saute’ function. Add in the liquids, which I mixed in the big cup to add at once:

Liquids added to instant pot

Deglazing the pot

Scrape the browned bits off the bottom–that’s where the flavor is. Now add the pot roast, the bay leaves, and any liquid on the plate into the IP:

Adding pot roast back into pot

Just like that.

Finish the Pot Roast

Now add the carrots and potatoes:

Carrots and potatoes in the IP

Lookng more like a pot roast, isn’t it?

Use the pressure cook function to cook it for 40 minutes. When the cooking is done, leave it alone for ten minutes and then pop the pressure out.

Of course, I had company and forgot to take a picture of the end result. But if you read Terry’s page, you’ll see the finished product.

Marion describes the beautiful platter it’s presented on. I just took out the pot and brought it to the table. It was gobbled in short order, and there is one more “winner” recipe I can use.

Mississippi Pot Roast

When discussing “pot roast” and “Instant Pot” together, you will probably hear about a recipe called “Mississippi Pot Roast.” There are multiple variations of this recipe from wherever you find it, including:

 

I have no idea if this is any kind of “Mississippi authentic.” Never lived in Mississippi and never heard of it until people started telling me about the IP. The thing is, these recipes all have one thing in common: pickles or pickled peppers.

And as I’ve mentioned before, that’s the one thing BF hates.

Serve him anything sour, tart, with lemon or lime, vinegar, sour cream, or tastes anything like pickles is an absolute “no” vote, every time. That lentil salad I made in Houston? He said if I’d served that on a first date, there wouldn’t have been a second one. (Had I known this. . . .) If he goes to a drive-through window and gets a burger, he requests “no pickles.” Frequently, he gets them anyway or the pickles were removed later and he can still taste them.

I told him last night that if his IP-enthusiast sister-in-law brought up MS pot roast yet again, he now had a reason to tell her “no thanks.”

In Terry’s version, there aren’t any pickle-y things. The fish sauce is very mild, it’s a small amount, so it’s not “fishy tasting.” That’s why I knew this would work.

Real Texas Chili In The Instant Pot

Last weekend I also used the IP for some real Texas chili.

Texas Granola Girl, to whom I also subscribe, has a recipe for Texas Keto Venison Chili on her website. (I have her book, and will review it soon.) I’d forgotten about it, and when I found the ground deer meat in the freezer, I remembered it. (Even commented on it, if you scroll far enough.) Well, I made it last weekend. And I liked it, he didn’t–no beans. I’ll have it all week.

First alteration: I cooked it in the IP for 20 minutes. Perfect.

Second alteration: NO BEER. It’s awful if you don’t actually like beer. I just addeed three cups of organic bone broth instead. Everything else was the same, half ground venison and half ground beef. No beans. 

And BF didn’t like it, because it’s not what he thinks is “real chili.” I’ll explain.

Define “Chili.”

Last year, we went to BF’s Dad’s place up the road, where they were making what they called “chili.” They’ve been making it the same way since he was a kid.

What “chili” means to BF is some browned ground beef, a couple cans of locally produced red beans, (of course) and a packet of this rubbish from McCormick. It contains–what?–WHEAT FLOUR. Why?

To “pump up” the flavor even more, his Dad added BEER. (It wasn’t a fancy pilsner, either–it was cheap Michelob Light.) People here do not realize that beer is made from wheat. I always hope that when I tell people I don’t eat wheat that they mention it. But I nearly always get ignored, even when we go out to dinner.

When I questioned the chili’s unusual taste, I was told, “it’s beer; that’s his ‘secret’ ingredient.” Had no idea beforehand, or I would have had dinner at home. Thank heavens I had plenty of Tums on hand.

I just don’t eat over there anymore because I don’t like being sick all night. It happens way too often.

McCormick actually makes this organic version that is gluten-free. We’ve bought it many times, but of course, now we can’t find it locally anymore. He insists that making our own chili and taco seasoning isn’t as good as the packets.

I used to enjoy cooking.

Until Next Time

Alternately, you could let this slow cook all day and come home to a nice dinner, but the veg might be a bit mushy. Cooking becomes easier once you get used to using the Instant Pot. I’m always looking for new ways to make dinner, and this one happened to fit the bill.

Oh, and if you like eggplant, Terry & Marion’s latest post is all about it. YUCK! You can have mine, and BF’s too.  

Whatever’s for dinner, Enjoy!

Fifteen degrees on the thermometer
Big Freeze At The Casa de Rurale

Big Freeze of February 2021. We were there and lived to tell about it. Deer sausage was involved.

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Hi, Again, Dear Readers:

I know, it’s been a while again. Still writing for clients. We all had a setback about six weeks ago. Perhaps you heard about it, and perhaps you experienced it. We did, and so did friends.

I’d planned on having this as part of another post, but it’s too long. Let me tell you all about it, with some news first.

Hubig’s Pies Return Soon

You read that right–the famed Hubig’s Pies will be returning sometime later this year.

I wrote about Hubig’s Pies a few years ago, and despite people asking for them, the company and its owners have been struggling to get them back into production. But they’re now on track for the return, 100 years after they first appeared.

Then, of course, the pandemic. They were supposed to return already, but bringing back such a well-loved tradition takes a lot of hard work. If people open up a Hubig’s and turn their nose up, it’s all for nothing. So, understandably, it’s taken a while.

BF will be all over them, I’m sure.  I’ll just watch from a distance.

The Big Freeze

OK, so. . .you want to know what took me so long to write again? I’ll tell you–we all froze over. No kidding. And Valentine’s Day was spent getting ready for the incoming winter storm.

We didn’t get to do our normal Valentine’s Day “dinner and a movie at home.” Sunday was spent making preparations as fast as we could. But BF did bring home something for me, even though he said he didn’t want anything himself:

Chocolate covered strawberries

Yes, they are as good as they look.

Admittedly, they were absolutely delicious, but I ate just one a day.

Single chocolate covered strawberry

Isn’t it lovely?

It seems that someone BF knows through work used to work for Albertson’s, one of the grocery stores in Hammond. She worked in the area that did this kind of thing but now does it on her own. Reasonably priced, he said, so he ordered some and brought them home the day before (Saturday.) He was off on Sunday the 14th–good thing.

Prep Work

We worked it–from pulling space heaters into the house to gathering up flashlights, candles, power banks, and every other emergency thing we have to do. This included washing clothes, dishes, and checking the foodstuffs we had available, knowing what we needed and what to get to prepare. That’s how we spent Valentine’s Day–preparing for the incoming freeze.

Unfortunately, the three IKEA tea light lanterns I had were left behind when I moved here, so we had to be really careful with the little candles. I still have some heavy glass tea light holders and have since ordered some of these Rotera lanterns from IKEA’s website, along with two packages of their tea lights. The ones I bought locally some time ago last about 15 minutes. With hurricane season just a couple of months away and the occasional random power outage, they’ll be well worth the wait and investment.

Fixing The Sweater

A couple of years ago, Simplicity published what I think of as the quintessential winter sweater, #S8738. Made with a sweater knit bought by the yard, this pattern just said “sweater” to me. I’ve made nine of them from different types of fabrics. All but one came from online vendors; the grey waffle knit came from a cut bundle at Walmart. It does get *that* cold here, unlike Houston and New Orleans. And for a freeze, well, you need sweaters, right?

Now I have a total of 16 sweaters. Some of the later ones were indeed made from Walmart cuts, including a black-and-white buffalo check knit that I made into this sweater from Simplicity’s #S9178.

This particular garment was one of the first of the sweaters I made from #S8738 using this fabulous southwestern knit from Fashion Fabrics Club:

Southwestern sweater

Isn’t it AWESOME?? (I love Southwestern prints.)

Problem: because the polyester fabric isn’t very stretchy, the collar was too snug, making it too hot to wear for very long. I had to wait until the weather was cold enough, but even then it was a “heat trap.” Solution: take the scraps and cut a new, larger collar, cut off the existing collar below the seam, then install the new one into the bigger neck opening.

Knowing I would need all my warmest clothes for the next few days, I set out to fix this sweater for good. I had to get BF to help me FIND the scraps, but once he did, I got to work. It didn’t take long. Now it’s more breathable and lets the heat out as it should. It’s one of the last things I did before we went to bed that night.

Monday, February 15

The freeze and storm moved through the entire state of Texas, bringing snow, ice, and power outages into Louisiana. Houston actually got snow, and some parts west of us did, but we didn’t. (Still wishing, but maybe next year.)  I was in touch with a few folks, and they had different stories to tell.

  • Aunt Ruth near Manvel, TX, lost her phone and Internet, and experienced low water pressure, but never lost  power
  • The GER lost power and water, and it got down to 58F in the Funk House/Junk House before Centerpoint restored power to his neighborhood
  • Miss Alice, now living in the Medical Center area of Houston, had power, but her bathroom facilities went out, likely to a broken pipe, and was subsequently repaired
  • RR in Katy, TX, aka “Banana Rat,” was fixing burst pipes at his own house as well as his girlfriend’s mother’s house
  • Neighbor E lost power intermittently, and his sister in another part of Houston lost power four times. Eventually, the power came back on and stayed on, and they were ok. He sent me a couple of pictures of the winter wonderland at El Dorado Trace:

El Dorado Trace Snow

This picture was taken just inside of the front entrance, and the office and clubhouse are on the left side. Farther left outside of the picture is where I lived for 12 years.

Nobody’s going swimming today.

El Dorado Trace Snow Day 2

Ice skating, anyone?

No Water

Water went down because plants had no power to operate, leaving lines and mains to freeze. But our waterworks in St. Helena Parish’s apparently had power, thank heavens.

We did offer Miss Alice, Neighbor E, and the GER a place if they wanted to come, but all declined. Neighbor E waited it out, and was eventually OK and enjoying his favorite hot chai lattes in his own kitchen again. The GER said he was helping out the “old ladies in the neighborhood who shouldn’t be living by themselves.” When I told Miss Alice, she said that he was “doing the work of the Buddha.” Well, he was, and people in his neighborhood are thankful.

Freeze East Of The Sabine

BF was at work that Monday morning and the freezing rain began about 10:00 am. We were up early–I started off with coffee and morning prayers and worked my way up.

Fifteen degrees on the thermometer

This is what greeted us on Monday morning. It stayed this cold for more than 48 hours.

We were out of dog food, and my plan was to visit Tractor Supply before the freezing rain got here. Well. . .first, the truck was literally frozen over.

Frozen-over windshield

That’s not thawing quickly.

I started the engine, but the thick coating of ice wasn’t budging. Just to get into the truck to start it, I had to crack the thick ice on the truck door handle.

Frozen door handle

The door handle was just as covered as the mirror. It had been raining for quite some time.

BF had the same thing on the blue truck when he went to work earlier that morning.

The outside faucet was frozen over too, so I couldn’t get water without turning off the truck. Most of the water on the ground was also sleet or otherwise frozen. Everything was freezing up fast.

I thought I’d use the TS app to order curbside–but the app wouldn’t work for me. Getting to TS before their employees went home was not happening. BF ended up getting dog food at Piggly Wiggly on his way home before they closed up shop.

Then about 10:30 am, the power went out at the Casa de Rurale. That’s when I started chanting for all of us.

Without Power

I made sure my phone was charged, plus the power banks we have were also charged. I was in touch with BF, Miss Alice, and Neighbor E by text, as well as the GER and Aunt Ruth by email. (Turns out the GER recently got himself an iPhone, and texts now. What’s this world coming to?)

I posted on Facebook and Instagram to let folks know what was going on. Well, everyone was in the freeze and doing the same thing. One of the Houston TV stations’ Facebook page mentioned lighting candles for warmth. So that was the first thing I did, putting them all on the dining room table. There is a flashlight or two in every room in the house, including one hanging next to my desk. But without power, candles are the way to go until you can find a way to generate heat. ALWAYS exercise caution with lit candles, especially with pets and/or children around.

BF got calls from the neighbors on both sides, asking if he had power. NO, but he knew about it from Entergy’s phone call and my texting. They worked until about 4 or 5, but BF went to Piggly Wiggly long before they closed and had everything ready for whenever they left the shop.

Pictures Of Winter

Meantime, I took a few pictures to enjoy:

Frosted Holly bush

You have to admit, it does look pretty.

Ice-crusted tree

This is a pecan tree outside the front door.

This green ground-cover plant by the tree didn’t die in the freeze–and it was fine after the ice melted.

Frozen plants

No kidding, they crunched when I touched them.

Social Media

One lady posted this in the official Instant Pot group on Facebook:

Instant Pot Plugged Into Generator

That’s using your noodle!

If it works, it works! I did offer to put the slow cooker or IP on the generator, but BF said we didn’t need to.  But I couldn’t leave this for the Instant Pot post.

This was also posted in the same group:

Instant Pot advice

Others posted these, good now as well as later:

Insurance advice

Plumbing problems? No, you don’t.

Freeze plumbing, part 1

The GER said that a neighbor chased down a plumbing truck just to get a part to fix something. It was that bad in Houston for a while.

And for fun, Neighbor E sent me this one:

Now The Lizzards

There will be a Shutterfly book at some point for all these pictures. We can look at them in the summer when it’s 90 degrees.

BF To The Rescue

Did I mention BF hates cold weather?

So while I was inside with the animals trying to stay warm and watching the temperature go down one degree at a time, I cut some fabric by the open window while there was still some daylight. I had another t-shirt under the sweater. BF told me not to worry–it would be fine once he got home. And it was.

You see, BF has been in this freeze situation before. For such a thing he has a gasoline-powered generator, as well as a camping stove that’s powered by bottled propane. From the minute he arrived and brought everything inside, he swung into action.

First, he went out to the shop and slid that generator across the ice-covered expanse of land, and set it up on the porch, running the cord in through the slightly opened front window. The cold air was kept out with a towel blocking off the opening. With four plugs available, two went to space heaters, one to light. We unplugged one thing to charge our phones, make coffee, whatever. We then went into town to fill up three or four jugs with petrol to keep the generator running.

Deer Sausage

If you’re a veg type, I’m sorry. People go deer hunting around these parts. Deer sausage happens both here and in Texas. In Houston, Neighbor J upstairs used to bring me deer sausage occasionally when he went to West Texas for hunting. The processors added too much jalapeno for him, but I thought it was delicious.

Deer sausage cooking in a frying pan on a camp stove

Deer sausage cooking for dinner. You have to boil it first, then fry it. That’s what he said.

About a month before our epic winter storm, BF had the opportunity to buy some deer sausage from someone who was unemployed and made it for someone who refused to pay for it. I was a bit perplexed when he told me about buying so much, but I just found a place for it in the big freezer. We’ve had it several times since then.

Dinner By BF The Chef

On this night, our dinner was deer sausage and eggs:

James cooking in kitchen on the camping stove

There he is!

I tease him sometimes that he cooks a little something and then prances around like he’s the French chef Escoffier. Teasing aside, shortly after this picture, we had a hot, freshly cooked keto-friendly dinner:

Eggs and deer sausage on a plate

Yes, we were indeed fortunate and thankful.

Light in the kitchen was from a big burly cordless Snap-On shop flashlight that’s to the left of him. It has a heavy, flat bottom so you can set it on a flat surface. The neck pivots up and down so you can get it in just the right place. I can’t find anything similar on either Snap-On’s website or Amazon to show you. There was still a bit of light from outside while he was cooking.

Our camp stove provided some heat, which was also helpful. But it should never be used as a sole heat source indoors.

Of course, BF was puffing his chest out a little, proud to take care of “The Little Woman” (me) in the harsh, cold winter days. He’s done this before and knew exactly what to do. I hugged him a little tighter and made sure I helped whenever he needed me. Miss Alice, The GER, Neighbor E, and Aunt Ruth all got a kick out of the picture, too.

Living And Waiting

BF connected a lamp to the generator so I could do evening prayers and cut more fabric. (I’ve got a huge bag of projects ready to sew now.) I chanted for everyone affected by the freeze, which is such a rare thing in this part of the US. Houston, Galveston, New Orleans, Baton Rouge, and every place in between just don’t have that kind of weather very often. Most people aren’t prepared for it.

We had two space heaters in the house and ran them on the generator 24/7 until it was over. One of them was next to the dogs so they could stay warm as well.

In order to add more petrol to the generator to keep the heaters running, BF got up in the cold at 5:00 am, then went back to bed. He also ran the freezer and the refrigerator for a while on the generator to make sure everything stayed cold. Some folks reported putting their frozen foods outside–well, it is a freeze, after all–which technically works. But experts were also telling people it could be dangerous if the food thawed and froze again. We were OK.

The Java Cafe’

The next morning, I needed coffee. So I plugged the kettle into the generator and used a French press:

French press coffee pot with cup and hot water steaming

I had to have coffee, OK?

I also pulled down the old Krups cappuccino machine, which I bought in 2013 and rarely use.

Dusty cappuccino machine

It’s been a while since I used this.

We had milk, so I figured the freeze it was a great time to clean it up, try it again and read the manual, too.

Clean cappuccino machine

That’s better.

I can’t say that it works any better than I remember, but I’ll just have to keep playing with it. I only used it because it plugs directly into the generator.

Thawing And The Return Of Power

Our little enclave finally had power again at about 5:30 pm on Tuesday, roughly 36 hours after it went down. We turned the heater way up, disconnected the generator, and got back to it. The dogs were just so unfazed, and the cat just stuck with BF any chance he got.

Large falling branches coated with ice broke the power lines, causing the outages. ALL the trees had a heavy coat of ice like the pecan tree. The local state DOT came around on Tuesday morning and pushed them off the roads so the utility folks could get through and fix the power lines. I went out for a walk and surveyed the road. I’ll add those pictures in a little photo book.

The next day, we were busy washing up the kitchen, laundry, and tidying up everything that we had to postpone during the freeze. Aunt Ruth said later that her kitchen was a bit of a mess, too.  I couldn’t get any work done for two days, and I’m just now finally caught up, almost. No kidding.

A week later, it was 80F. No kidding.

AmyinHat

Yes, that’s me, just a week later, when the world had finally thawed. We were luckier than many.

More To Come

I made a delicious keto recipe last week. I liked it, he didn’t. But it’s fast and easy, and goes over well if you don’t mention “cauliflower rice” to anyone. The infamous Instant Pot post is way overdue and I think I’m just going to finish it up and publish it, with lots of backlinks.

Spring is here, and that means asparagus and other wonderful things, like basil and making pesto. Oh, I have about two years worth of pesto in the freezer, but there’s no saying I can’t make more.

We’ve tossed about the idea of trying to garden again, but I’m taking it with a pound of salt. I’ve still got some parsley to dig up, and I need to start getting basil plants soon. A full-fledged garden? We’ll see. BF now has an old Ford tractor he bought from someone nearby who doesn’t need it, so that will come in handy. . .IF we garden. Again, we’ll see.

In the meantime, Happy Dining!

 

 

Shishito growing on vine
Have You Tried Shishito Peppers?

Shishito peppers really are a thing, and I’m not swearing. They’re delicious, and generally not hot. 

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Hi, again, Dear Readers:

Just popped in for another blog post, this time on something new I can’t believe I discovered. Thank heavens for streaming and Philo TV.  Shishito peppers are a new item in the US produce market, and of course, I’m one of the last people to know.

Let me tell you what’s been happening.

A Zucchini Recipe

If you’re seeing lots of zucchini, I have a simple recipe for you. The inspiration is out of the book from which my favorite cheesecake comes, The 30-Minute Low-Carb Cookbook by Pamela Ellgen.

I had some leftover roast chicken and zucchini. I flip open this book and there is this recipe using pesto, chicken, and zucchini.

You have my attention. 

So I read it and realize that I have the ingredients, including the basil and other ingredients for pesto. I probably have 25 containers of pesto in the freezer dating back to 2018 (or maybe 2017.) Why should I make more? (I will, because I need to cut the basil soon.)

The recipe calls for spiralized zucchini, but I don’t have a spiralizer. What I do have is a Norpro Apple Master, which does much the same thing.  Sort of. I’ll get a spiralizer one day, OK? For now this is what I have to work with.

Two cups of cooked chicken are called for, and so I managed to pick and chop exactly two cups from the chicken carcass in the fridge. I used some of the recently made tarragon butter. BF really enjoyed the chicken, and it was really tasty, but he didn’t want to know what was in it.

Once I finished with the zucchini (cutting the cores into matchsticks and cleaning the machine), I sauteed it in a tablespoon or so of olive oil for two minutes. Then, I added in the chopped chicken, sauteed for another couple of minutes. Then I added in an entire container of my home-made pesto from 2019, which was I presume to be a cup, but I think was more. It was the first one I grabbed when I opened the freezer. It was probably too much. Next time I’ll just use measure out one cup.

Well, when I finished it, this is what I ended up with:

Pesto Chicken And Zucchini

It’s so GREEEN!!!

The recipe also suggests serving it with additional Parmesean cheese (because you would have put some in the pesto) but I forgot to add some.  It was delicious as-is, and if you’re a fan of zucchini and pesto, this is highly recommended for a quick dinner.

If you don’t have chicken already cooked, you could also pick up a rotisserie chicken (or chicken parts, if HEB still sells them that way) or cook a couple of thighs in the toaster/convection oven, air fryer, or heck, even poach it if you’re really in a hurry.

It’s low-carb, gluten-free, and without cheese, it can be dairy-free, too.

BF’s reaction to this delicious dish was to exhibit another of his retching noises.

Speaking Of Him

We’ve had another flora and fauna fiasco.

It seems that although BF remembers his Dad having a garden and a bounty of fresh produce every year, he doesn’t remember everything. I should have seen this early on and paid closer attention to what he was doing.

BF wanted some green beans, and he planted them. These beans grow on vines, and so at some point, he asked for a stake to let them grow up onto. The corn, watermelon, beans, and potatoes were pretty much BF’s domain, so I didn’t ask questions.

Last week after our garden massacre, I was out there looking for the cucumbers, zucchini, and any peppers ready to pick. Pulling up more dead cornstalks, I thought to myself, “we should have been picking those beans by now.” I look over at one stake, where I saw one bean before, and realize that it’s about dead. Not only are there no beans, but there are also no leaves.

On the other stake, there were plenty of leaves and little purple flowers. No beans, just flowers, and leaves. That’s when I realized it.

He Staked Weeds

The next day I brought him outside to ask him about it, and said, “Show me the beans.” He turned around and walked inside without a word!

I pulled out as much of the weed as I could find, and there was a considerable amount. Even off the stake, there was so much that it was like pulling a heavy quilt off a bed.

When I got inside, he said, “you don’t have to be so judgmental.” I wasn’t trying to be, but if it was indeed, planted beans, I want to harvest some.

I’m not mad at him–it’s actually funny. So now I ask him, “where’s the beans?” It’s along the same lines as asking, “didn’t you pay the light bill?” when we have a power outage like we did this past weekend. (Yes, we paid it early and everyone else was out of power, too.)

Well, anyway, we’re nursing some tomato plants. The Chocolate Cherry plants have flowers and are looking good so far.

We really need to get an earlier start next year.

On another note, the wife of one of his car-guy friends posted a picture of something they cooked out of their garden. BF mentioned that this friend keeps his garden free of Mother Nature’s creatures with the use of an electric fence. I like it.

The Shishito Discovery

As always, I’m watching Ina Garten while sewing, and it’s a show I’ve never seen before.

She starts talking about this tasty appetizer and these little peppers that you just saute up and eat, seeds and all (skip the stems.) They’re not big, about the size of a lipstick. Picked green, they’re sweet, but if left to turn red, they’re hotter.

Ina also says that there is always an occasional hot one, and she seems to get that one.

So I did a little reading on the subject. Although Ina says they are from Japan, they’re actually grown all over Asia. They’re small, with thin walls, and cook quickly.

Of course, nobody has them here, but I remembered them when I saw the plants at Tractor Supply. 

Growing Shishito

If you’re in Houston, you may be lucky enough to see these small, spark-plug sized peppers in Central Market, select HEB stores, Rice Epicurean Market, Whole Foods and maybe Trader Joe’s. This being Louisiana, I can’t imagine where you’d find any unless you were in a bigger Rouse’s, or maybe Whole Foods, since they sell Hatch chiles in late summer. And of course, they would be in Baton Rouge or New Orleans–IF you found them at all.

But in our case, the local Tractor Supply store had some, and I grabbed two of the plants. I was on my fruitless search for more Anaheim chile plants, but I really wanted to try these.

Oh, am I glad I did!

They took a while to start producing. But once they did:

Shishito pepper with bell

To the left are some Anaheims and one little bell pepper called Tequila.

I just let them grow for a while, but one Friday night, I realized I had to pick them. The larger of the two plants had so many peppers that it was tipping over. I picked them and came inside to find the recipe.

Turns out the recipe is in Ina’s last book, Cook Like A Pro. I’ve used this book for several recipes, but this recipe passed me by. It’s my first introduction to these delicious peppers.

Fast And Easy Saute

Of course, I didn’t take pictures, but it’s a quick one. You can find the recipe here on The Food Network’s website.

But it really was simple, you saute them on a fairly high heat with olive oil. While they cook, add salt and pepper. Remove them from the heat, squeeze over some lime juice, sprinkle on some flaked sea salt, then toss. (Yes, I have Maldon’s Sea Salt as well as a few other types.)

I had to do them in two batches because I didn’t have a really big skillet. No matter.

One of BF’s car-guy friends was over, and we were also having some Texas Tamales. BF offered him some tamales, and I asked him to try one of the peppers. He had one of each, and loved both.

No, BF didn’t want any, but I did:

Tamales and shishito pappers on red plate

A truly diverse, multicultural dinner!

My little surprise was that there were no hot peppers in the bunch. I ate some of them that Friday night, and the rest I ate with dinner a couple nights later. NO HOT ONES. Woo hoo!

Ina’s Next Book

The next Barefoot Contessa cookbook comes out in early October, titled Modern Comfort Food. She announced it on social media a few months ago, and Clarkson Potter moved up the publication date by a couple of weeks because of the current events. We all need comfort food, yes? 

Has the fair Ms. Garten discovered alternate waffle maker recipes? It seems so–in the description, it says:

In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites–but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!

It’s gonna be great. All of Ina Garten’s books have delicious food with great directions, so this will also be a good one.

If You See Some, Get Some

When I went looking, I noticed that Giada de Laurentiis also has a recipe for these, but she makes a “baked salt” with olives to go with it. I haven’t tried that one yet. Like Ree Drummond, Giada is doing her show at home. I’m catching up with all my favorite shows as I can, hence Philo TV.

A Google search will turn up more results for you, like this blog from Paleo Scaleo. Jessica is in South Carolina, and also grows them herself. I will be saving more of the seeds before the season is over so I can grow them again next year.

Don’t forget that if you buy them, you can save the seeds in a Ziploc bag and start them next year. Ditto for Hatch chiles. That’s always my plan.

Shishito peppers are a delicious thing to have, whether you’re snacking on them in front of the TV, or serving them at your next cookout or dinner party (whenever that is, right?) They’re healthy, gluten-free, low-carb and keto, so why wouldn’t you? Just make sure you have some dairy milk around, even skim, for the possibility of a hot one.

Don’t worry about BF. He’ll either come around one day, or he’ll keep eating ravioli from the can. He likes that stuff.

Enjoy!

corn on the cob with basil mint pesto
Corn On The Cob From The Garden

Corn–picked fresh–is a summer favorite. We picked some.

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Hello, again, Dear Readers:

I had something else planned for this blog post, but don’t worry, it’s coming soon. I already told Aunt Ruth, and she’s going to be looking at the screen funny when she reads this. Besides, just about everyone knows what corn is, right?

We had to pick some of our corn today, but we should have picked it earlier.

 The Garden Massacre

When Tropical Storm Cristobol knocked over a stalk of corn, we didn’t think much of it.

About two weeks later, a very bad storm system passed through. We had about three days of very heavy rain, including lightning. One strike was VERY close to us, but we don’t know where it landed. Our neighbor doesn’t, either, but it scared all of us.

A day or so later, we noticed that there were more stalks knocked over, and this morning, it was worse:

Corn stalks knocked over

Oh, the humanity!

Two of BF’s car-guy friends were here this morning borrowing tools. The elder man said, “Looks like the ‘coons found a place to eat.”

Downed corn stalks

Heartbreaking

Raccoons. On TV, they’re cute and cuddly, but don’t let that fool you. They’re destructive little buzzards that pull over the stalks, then nibble on the corn. They don’t eat the whole thing, mind you, just pull back some of the husk and nibble on what they see. Then they move onto the next cob, leaving most of it to waste.

Nevermind what I was calling them this morning when I was pulling the yellowed stalks out of the ground. It wasn’t nice.

So that means we started picking the remaining corn. We should have picked it before, but BF remembers how his Dad grew corn. . .and we lost some. But we got 11 ears that were in pretty good condition.

What We Got

BF began pulling the husks and the silk off the corn right outside. I don’t know why he did, but you shouldn’t do that.

Ideally, pick them right when you’re ready to cook them, or at least, leave the husks on until you cook them. By the time I got to cook them in the evening, they were starting to dry out a little, but they were OK.

Freshly shucked corn

Beautiful, yes?

In the evening, I had to get out the biggest pot I had, which isn’t a heavy-bottomed pot from The Martha Stewart Collection At Macy’s. No, this big tin pot was given to us, and it’s the biggest one around. It doesn’t even have a lid, and it sits atop the fridge most of the time. I filled it with water, salted it, and waited forever for it to boil, even though I put the universal pot lid on it.

Of course, it’s been many years since I did this, so I had to look it up. But BF, ever so helpful, offered, “I think you just boil it.” So that’s what I did.

After I looked it up.

Help Me, Martha!

Years ago I made corn on the cob for my then-fiance and used a recipe out of Martha Stewart’s big green cookbook. We boiled the corn with a touch of sugar in the water and made a butter-lime combo to coat it. It was unusual but very delicious. I don’t believe I’ve made it since, even for the GER.

A quick search today on Martha Stewart’s website gathered 203 recipes, all for corn on the cob, and I skimmed through a few of them until I found what I wanted.

I followed the directions for boiling them, and they came out fine.

But when I saw the article on “upgrades,” I was intrigued. The one that caught my eye, of course, was the basil-mint pesto. I have plenty of basil and mint, and decided to go for it.

This is the mint after I cut it. Those stalks are over a foot high:

Mint in bucket

It just gets water, honest.

I only needed a quarter-cup of basil, but I need to make more pesto soon:

Basil growing

Some of the zucchini leaves were cut to give the herbs more sun

I thought I had too much, but it turns out I had cut exactly enough. I’m getting good at this:

basil on counter

When you eliminate the stems, you find out how much you have.

After pulling leaves and measuring them out, I washed them:

Washing basil and mint

All nice and clean.

Then started the process.

Now Make It

You add the 3/4 cup of olive oil into the blender with two cloves of garlic and blend.

olive oil and garlic

I didn’t use EVOO in this one.

Leave the mixer running:

 

mixer running making pesto

Doesn’t look like much yet.

Then start adding the mint and basil leaves:

adding herbs to blender

Carefully, of course.

To avoid a possible big mess, I just used the removable cap in the lid and added them in there, a little at a time. Let it blend for another minute.

Pesto blended

Not your normal pesto.

There are no nuts, just herbs, oil, and garlic. Next, I poured it out into one of the many containers I have for regular pesto:

Basil mint pesto in container

This will stay in the fridge for a few days, then I may freeze it.

I felt like it needed salt added at this point, so I did, just a shake, then mixed it.

Pesto On Corn

The corn was still hot, so I had to try it out. Brush it right on like melted butter.

Brushing pesto on corn

Oh, yes!

I made sure to add plenty:

Brushing more pesto on corn on cob

Cover the whole thing

It was at this point that I discovered the pesto needed some salt, so I added some directly onto the corn before adding a shake to the pesto.

Shaking salt onto corn

Coarse kosher salt, right on top.

I didn’t wait for BF. I had mine right away.

corn on the cob with basil mint pesto

Tah-dah!

It’s worth the trouble, honest.

The Fourth Of July

It’s this weekend. If you’re making corn on the cob. . .you’re welcome. Pick some, buy some, go to the farmer’s market if you have access to one. If not, your usual grocery store will have some too. Try out the basil-mint pesto if you’ve got herbs, or try out one of the compound butter recipes, like this chive butter. (One day soon!)

I also offered to make this delicious looking dish for us, Ree Drummond’s Fresh Corn Casserole. I hate that word, but it’s simple and uses fresh corn. From Facebook, I sent him the link and asked if he’d like me to make half the recipe so I could use the small oven.

His response: “I know you’re trying to enlighten me. You’re trying to drag a caveman out of his cave.”

I followed this comment with several amusing caveman GIFs.

Don’t forget about using your:

To make things easier this weekend if you’re entertaining or meeting up with family and friends.

Slow cooker guru Stephanie O’Dea has oodles of recipes available on her website and they’re indexed here. You can sign up for her emails too.

Terry Boyd’s Blue Kitchen blog today sent an email that offers 15 recipes for your July 4th holiday menu. He always has some good food to share, and he publishes more than me, too. He and his wife have been busy and not blogging as much lately, but that’s OK.

You’re also welcome to check out the recipes page here, of course. Looking for a blog on a particular subject? Use the search function on the right-hand side of the page if you’re looking for something specific–I may have written about it previously. If you’re looking for something related to the slow cooker (aka Crock Pot), that’s the best way to find it.

The *next* blog will be about another delicious garden-based topic, and probably something you’ve never heard of.

Have a great holiday weekend.

Enjoy!

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