Instagram is a social media platform originally for sharing photos and videos. I found some tasty food there, too.
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Hi, again, Dear Readers:
It’s been a minute. . .since winter. I have a book review I started but time got away from me. This time it was a website page on Workers’ Compensation in California, a one-off for a new client. It took longer than I thought it would. Then again, stuff like that usually does.
Since The Last Post
If you passed by this humble blog shortly after the last time I published it, you may have received an error message. That’s my fault. In the quest to renew the certificates for this and my copywriting site, something went wrong. Additionally, I also deleted the wrong cache files on the back end and knocked this site completely offline.
Rafael couldn’t get it back, and a very nice person at my hosting company, Namecheap, took some extra time out of his day and got everything back up and running. I gave him a great rating and thanked him for his help.
Following the Wedding
Ray and his brother Gerald have been out here a couple of times since I published the blog on his wedding. BF is working on a vehicle for him, but it’s not done yet. He has most of the parts, some of which had to be ordered from the manufacturer.
BF also received a set of push rods last week for Ray’s vehicle. He was surprised that I knew exactly when it was coming and from where. I love those apps from The Post Office, FedEx, and UPS.
I’ve got some tasty recipes today, and they’re from. . .Instagram. Neighbor E is there (also called IG) and so are several others who have abandoned Facebook for something nicer. E posts pictures of his plants, flowers, and all the cool places he goes, sometimes with his sister D.
First, a few updates from around the Casa de Rurale.
Blackberry Season Arrives
Remembering the non-start of last year’s berry season, I’ve been watching and waiting to see what happens this year. Lots of flowers don’t always translate into buckets of berries.
They’re always a good sign.
But so far this year, it has:
They’re here!
And there are lots more in the pipeline:
More on the way.
Farmer’s Defense Protection Sleeves
Even though today’s recipes are from Instagram, that’s not all I see on the platform. I’ve been introduced to quite a few non-food things on IG, and many I’ve bought because of those ads. Case in point: a couple of months ago I found Farmers’ Defense protection sleeves for working in gardens, on farms, etc. Interested, I bought a pair of the Cattle King, because, well, look at that color and incredible Southwestern design!
Source: FarmersDefense.com
They were not terribly expensive, come in a range of sizes, and I think I got them on sale, too. They work great, they’re cool, and comfortable, and even have an SPF. The best part is that they prevent scratches and cuts I get from berry picking. So they help keep me from looking like I’ve tangled with a bobcat or a grizzly bear while trying to get the sweet little berries.
Styles
Farmer’s Defense has a nice variety of styles available, from plain to flowery, artsy, and even camouflage. There are two Southwestern-y prints, and I asked BF which print I should get. This conversation went:
BF: Do you want the “husband” answer or the normal answer?
Me (after reminding him that he’s not my husband): What’s the “husband” answer?
BF: Oh, you should totally get that one! It will look fabulous on you!
Me: So what’s the other answer?
BF: I don’t give a %#&*.
No, I didn’t smack him. Yes, we’re still getting on each other’s nerves. And I got the ones you see above. Might buy the other design later, or an extra pair of these.
Coupled with heavy jeans and my on-sale Muck Boots I got a couple of years ago, picking berries no longer involves pain and injury. I’m practically armor-plated. Sunday, I went out and picked quite a quantity:
That’s a small colander, but it’s the second batch I picked.
With these sleeves, I was able to reach and grab more berries from around fencing areas and stick my hands into thorn-filled bushes to get to them. I took a pair of plastic kitchen tongs out with me, so I could move the prickly vines around to find and grab even more. They’re washed, frozen in a single layer, and stashed into a Ziploc bag that’s dated.
Now to wait for the rest of them to ripen so I can pick and freeze them, too.
This Year’s Garden
As usual, I waited a while before putting the newly purchased plants out, because we had a few more chilly nights in the 40’s. But they’re all out now:
Ready for the summer growing season
A couple of buckets broke and fell apart so I got more from Harbor Freight to replace them and make sure they were all sturdy. I drilled holes in three of them, and BF drilled them in one.
Just to mess with him I told him they “were done wrong.” It took a minute before he realized I was yanking his chain a little.
As usual, the “kitchen science experiments” led to a few delicious surprise tiny tomatoes before they went outside:
Yes, they were delicious too.
Those aren’t the first, either, and more are growing behind them. Hopefully the sunlight will bring lots more.
I’ve already picked one big “Cool-apeno” pepper, the jalapeno without heat, and roasted it with something else. Now I have more:
Can’t wait
Two shishito peppers are ready, and I’ll have to cook them soon:
Always delicious
Yes, Basil Too
Since I grew basil from seeds, I added them into the tomato pots to try and repel those irritating things that plagued and ate my plants into oblivion last year. If necessary I’ll buy two more basil plants at Tractor Supply so I can have enough for a pesto stock-up this year.
The two empty buckets have Poblano and Hatch pepper seeds in them, so we’ll see if they grow and how many we get.
Last fall I bought two broccoli plants, which I added into a pot:
Are we ever going to get broccoli?
They’ve grown, but I’ve never tried growing broccoli before, so I have no idea if or when we’ll be harvesting any. I also bought a stevia plant last week and just added it into the pot with the broccoli plants. And I have Italian flat-leaf parsley right behind it. At least we’ll have plenty of that.
Let’s see what kind of harvest we get this year.
Dinner With Friends
So last week we finally made it to J&B’s place in nearby Albany to have dinner with them:
J wanted the picture to include food on the plates, so that’s why we’re holding them up.
That’s B on the right across from BF, and J is taking the picture. They set the table with their fine china!
These ladies are so nice, and it’s always nice to see them. BF has met them but only chatted briefly with both. Plus, they like him, too, even though we differ in opinion on a lot of things. They’re not rude about those differences, and they enjoy hearing those other opinions. But this time it was the four of us at their lovely home that’s literally in the woods.
Spicy Calabrian Shrimp!
B requested shrimp. I knew the perfect way to make them: Giada de Laurentiis’ Spicy Calabrian Shrimp. It was pretty easy to transport, too—I just made the marinade in a Ziploc and transported everything in individual bags with an HEB “cold bag” to their house. I also brought 1½ pounds of the bigger shrimp to make sure we had enough.
For dessert, I brought them The Keto Blackberry Cobbler from Emilie Bailey, The Texas Granola Girl. I made it the day before in a take-along pan to avoid dealing with dishes later. The blackberries weren’t yet ripe, so I used previously picked ones from the big freezer. I explained what it was, and that it’s one of our favorites. J said it had a “cornbread-like texture.” I never thought of it that way, but she’s right. It’s the almond flour.
J made some delicious potatoes that we both loved and roasted some asparagus too. BF insists that I get the potato recipe from her and make them exactly as told, no matter what. I did ask, but I haven’t gotten it yet. I’ll ask again soon. J is busy most of the time, so it’s likely she missed that request.
We had a great time, everything was delicious, and it was great to just have a relaxing dinner with these nice ladies. And other than the blackberry cobbler, there were no leftovers. BF knew what to expect, and J&B loved the Italian twist on the shrimp.
Next time we go, I’ve got to pull another rabbit out of my hat.
Recipes from Instagram
If you’re looking to find something new for dinner, Pinterest is great. But so is Instagram. One of the reasons I reluctantly got on Instagram was to follow sewing and lifestyle influencer MimiG. And I just went from there, to friends, bloggers, and brands.
Because I began following more accounts, I’ve been introduced to a much larger group of bloggers and people. By that, I mean that while I might follow a person, they may not have a specific brand. Some of the sewing bloggers I follow are that way—they blog their makes, but they’re not specifically a brand. And along the way, you find and learn new things.
So it’s not a surprise that lots of delicious recipes will cross your path. Thankfully there is a function to save these into a list for later. Mine of course is called “Cooking.” I have several others, including sewing, household things, and pets. But you still must go back and find them when you want them.
Of course, when I asked BF about any IG favorites for this blog, his response was, “I don’t know! You make so many new things to feed me, I can’t keep up!” I’m keeping it simple these days when he’s home for dinner and nudge him to cover the evening meal more often. After his recent two-week vacation, I’m ready to camp out in a coffee shop for a while.
In the interim, I’ve found a few recipes to share. They’re easy and tasty and could even make it to your kitchen this week.
Sara Moulton: Buffalo Chicken Rice
If you’re not familiar with this lady, she’s a veteran of The Food Network and author of four books. On Instagram, she offers quick tips and quick recipes for any night of the week, along with announcements for her upcoming appearances. She also responds to questions from followers.
This quick and simple five-ingredient dinner is easy and fast with flavors of Buffalo Chicken Wings. I asked about cheese substitutions and Mrs. Moulton said “any good melting cheese with flavor would work.” BF doesn’t like blue cheese, so we swapped blue cheese for cheddar. And it worked. Admittedly we haven’t made it since, but I should revisit this soon, because he did enjoy that recipe. She posted it on May 23, 2023, and I made it about a week later. It’s a great “bowl food.” As a one-pot meal, you could even use the Instant Pot on “Saute” and not even turn on the stove.
Carolyn Ketchum, All Day I Dream About Food: Sugar-Free Fudge Pops
Known as FoodDreamer on Instagram, Carolyn has a variety of delicious foods that are keto, low-carb, sugar- and gluten-free. With over 3.8 thousand followers, she must be doing something right. A couple of years ago I made and featured her Mexican Cauliflower Rice on the blog. BF complained about that dish once I told him it contained cauliflower rice. I also got an email complaint from the GER. Lesson learned: don’t tell, and don’t ask.
But last summer, when it was so hot and dry, Carolyn posted her recipe for Sugar-Free Fudge Pops on IG. Carolyn herself lives in Portland, Oregon with her husband and family, but specifically mentioned Texas and Louisiana’s very hot and dry weather in her original IG post. I took that as my sign that I’d better make some for us, and I did.
This time, BF didn’t complain one bit and really enjoyed having them. Bonus: I found some unsweetened chocolate chips at the local discount grocery store, and they worked perfectly. I’ve got them sealed in a glass jar for the next time I make these, which could be soon. They take a little bit of effort, but the results are totally worth it once you taste one. Finally, those popsicle molds I’ve had since the mid-1990s are going to get used more often. Need to check her keto ice cream recipes soon so I can use my ice cream maker again, too.
Nati Wendolyne, I Love Natii/Low Carb Love: Cheesy Canned Chicken Nuggets.
Nati is the 13-year-old daughter of California-based Mayra Wendolyne of Low Carb Love, who, like Carolyn Ketchum, also does low-carb/keto food, including desserts. Mayra has her own YouTube channel. Nati has her own IG account that her mother manages, and posts her own recipes as well. The kid gets it, her stuff is pretty darn good.
On Mayra’s website, there is a recipe for 3-Ingredient Chicken Nuggets that looks tasty, but I haven’t tried it yet. Over on IG, Nati posted a similar recipe that I saw last October and have enjoyed ever since.
Now, do you know anyone who buys canned chicken? I don’t, but now I pick up a can or two for the pantry so I can make these occasionally. Why not? It’s ready to go for chicken salad or recipes like this one. It’s not even a “recipe,” really, but it works:
- 1 can of cooked chicken breast, drained well
- 1 egg, beaten
- Some grated cheese (Amy’s favorite: Taco Blend or Mexican Blend)
Drain the chicken well and break it up with a fork. Add the beaten egg (or whisk it in the bowl first, then add the chicken.) Add in some cheese, just enough to make it stick together, then mix well. Yes, “eyeball” the cheese. Heat that air fryer to 400oF and spray the basket interior with cooking spray (or use a liner as Nati does.)
Form the chicken mixture into small nuggets, add them to the air fryer, and cook for about ten minutes or until cooked and crispy. No air fryer? You can also put them into the toaster oven on parchment paper or fry them in a pan.
With my small air fryer, I cook them in two batches, but that’s OK. Dip in some sugar-free Buffalo Sauce or barbecue sauce, and it’s a tasty little keto snack, lunch, or dinner anytime. Although I don’t make them for him, BF has tried one and admits that they’re pretty good. Never overlook those humble cans of cooked chicken again!
Keto Make Simple: Two Ingredient Brownies
I don’t know who owns this account, but there are some tasty-looking things here from multiple sources. Admittedly, some of the recipes are a bit odd, like the ground beef and cheese stuffed into a hollowed-out cabbage posted yesterday. I’ll pass on that one. But a sugar-free two-ingredient brownie recipe caught my attention.
Yes, this is a two-ingredient recipe that works. You need:
- A 10- to 12-ounce bag of sugar-free chocolate chips (Hershey’s sugar free chocolate chips worked great here)
- Four eggs
Add parchment paper into a standard-sized loaf pan (or any type you have around.)
Melt the chocolate chips, but don’t burn or overheat them. Microwave at 30-second intervals and mix them with a spatula until they’re fully melted. Let cool for a minute or two or scrape into a bigger bowl and spread out with the spatula for faster heat release.
Add the four eggs into your blender. Blitz for a few seconds with the lid on. When the chocolate is cooled enough, add a small amount of it to the blender and blend to “temper” the eggs so you don’t cook them. Then add the rest of the melted chocolate, and blend on high until it’s all well incorporated. This takes a little longer than you think, and the mixture will be very thick.
Add to the lined loaf pan and bake at 350oF for 40 minutes. (If you use a different sized pan you may need to adjust your baking time.) Let cool, remove from the pan, and cut into brownies.
They taste as good as they look.
I made these last night and they are delicious. BF wouldn’t try one, so they’re all mine.
BONUS: Hannah Taylor, aka, LilyLouTay: Two If You’re Sexy
I always tell BF “I need a funny.” It’s true, and sometimes he is my funny. And now I can find cooking funnies on Instagram from a lady named Hannah Taylor, aka, LilyLouTay. She lives in rural Georgia with her husband and three children. Recently she posted a video of her making homemade Oatmeal Cream Pies, just like the Little Debbie brand.
You can see the original video here, ending with Hannah’s husband James trying one and getting the cream all over his big fuzzy beard.
Hannah’s catchphrase when adding vanilla: “Two if you’re sexy.” Alternately, “two ’cause we sexy.” But she doesn’t use the phrase in the Oatmeal Cream Pie video, just hints at it: “You know how we roll.” I might make these for BF one day if he wants some. She was having fun making those. Her James always seems to be hungry and loves her cooking. Obviously, it works.
What’s even funnier than Hanna’s video is when Atlanta-based sewing and lifestyle blogger MimiG forwarded the original oatmeal cream pie video on her own Instagram account with a few updates, including adding herself enjoying the video while lying in bed. Mimi is the total opposite of Hannah, a big-city urban Latina girl to Hannah’s rural-gal lifestyle, which makes it even more enjoyable.
How did this happen? Mimi was sick in bed for a few days. While recuperating, Mimi caught Hannah’s video, then got up and made some of these Oatmeal Cream Pies herself. At 11:00 pm! The next day or so Mimi posted the updated video on her own account. That’s when I saw it, went back to see the original, and clicked “Follow.” The recipes are all on Hannah’s LilyLouTay website, including these two.
Guessing Mimi’s husband Norris Danta Ford hit the gym a little harder the next morning. Mimi said they were incredible and she would never buy them again after trying homemade.
Hannah Banana Bread
A week or two later, Hannah posted a video for this Banana Bread recipe, called “Hannah Banana Bread.” Who loves banana bread? BF does. I made a loaf of Hannah Banana Bread (pecans included) for BF while he was on a day trip to New Orleans. Things went wrong, he had help from friends, and he was happy about that banana bread when he got home.
The finished product. Might do a blog post on it one day.
He liked it, and the co-worker who helped him happily took home a couple of slices as well.
Since then, I’ve been following the effervescent Hannah Taylor and her fun videos, too. Warning: no keto or gluten-free here but she’s just so much fun!
Heaven knows I need funny, like this fun unboxing video when she received a gift of new clothes. Hannah’s videos are as funny as they are informative. Her husband James enjoys everything she cooks, at least, on camera, and frequently drops in on camera to add to the fun. Now I’m wondering if he ever disliked anything she made. If not, lucky for Hannah.
More To Come
Why don’t I do any cooking or kitchen videos? Because the kitchen at the Casa de Rurale frequently looks like a crime scene, especially if BF has been cooking. The pictures I show are tightly cropped and edited before I upload them. We don’t want to frighten anyone or invoke any inquiries that end up with someone “checking in.” It’s just the way it works, whether we want to or not. I do the best I can with everything.
I’ve got a cookbook review to finish up, and a few more recipes I’ve made. There may be a few posts in the draft folder I’ve not done yet, like the dehydrator blog. It’s been about a year since I got it and I need to tell you about all the tasty things I’ve made. Mostly, I enjoy the apples tossed with lime juice to prevent browning and sprinkled with cinnamon. Lately I’ve chopped some and mixed them into Greek yogurt, or added frozen blackberries. But recently I tried dehydrating oranges, as I’ll explain in that blog post.
Yes, you can dehydrate orange slices
Yup, they dry out great, but take a while. Tasty!
I’ve had to buy a restaurant-sized bottle of cinnamon to make sure I don’t run out. Time to order more from Fiesta Spices in San Antonio, yes? Of course, the cat doesn’t care:
Because she’s an orange cat, that’s why.
Be back soon. Until then. . .
Happy Dining!
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