What's cookin' boys?

[RCW]

An 85 (?) year old regional Italian bakery closed up a few weeks ago. Going to miss those guys greatly. Felix Roma & Sons in Endicott, New York.

I bought A LOT of product from them 40 years ago while in the restaurant business.

We’ve used them steadily since at home.

We can make bread at home, but these guys were fantastic.

We’re having speidies today, and only have one package of their Kaiser/Hard Rolls left after this one. We don’t have a good replacement in line.

 

[Biker1mike]

Ford - it’s so great that you guys grow/make your own sauce, pasta, etc., and have the kids help do it.

Those are some lessons a lot of kids don’t get anymore…..

Good for you.

My kids watched us blanch hundreds of ears of corn and store them for fresh tasting corn all winter and mom canning tomato sauce (gravy) when the vines were full. They even went into great grandma's root cellar and tried to understand why.
Only took a generation or two before they had less time but more money and the old skills died away.
I must admit, I tilled over the gardens and buy all the fresh veggies from the local road stand.
Even my mom now buys pierogies from a local shop.
Rumor has it the Ziggie made gin at home during the prohibition.

 

[RCW]

My kids watched us blanch hundreds of ears of corn and store them for fresh tasting corn all winter and mom canning tomato sauce (gravy) when the vines were full. They even went into great grandma's root cellar and tried to understand why.
Only took a generation or two before thehad less time but more money and the old skills died away.
I must admit, I tilled over the gardens and buy all the fresh veggies from the local road stand.
Even my mom now buys pierogies from a local shop.
Rumor has it the Ziggie made gin at home during the prohibition.

Mike - like many of us, I grew up poor. We were small dairy farmers with my parents and paternal grandparents.

Didn’t know we were poor until my clothes, shoes, etc. weren’t like my classmates.

Was especially tough in junior high school…

At 16 I started my path towards self sufficiency.

We never ate out in a restaurant. My paternal grandmother taught me how to cook on the farm, which is something that took me into the bar/restaurant industry.

With only my own money from the restaurant jobs, I was the first in my extended family to go to college. I graduated with 2 bachelors degrees. I worked 52 weeks a year at 50-100 hours per week.

Not saying I’m special…lot of folks been down that same road…..

A lot of the things your kids were taught are very valuable life lessons. They may not need them today, but you’ve put some very valuable tools in their life’s toolbox….

Self-sufficiency is not to be taken lightly….even if as simple as taking raw tomatoes to make their grandmothers gravy…

Good for you….mean that with all sincerity.

 

[RCW]

On a lighter note- chicken and pork speidies, corn and oven roasted potatoes.

 

[RCW]

We tried this several weeks ago when it was really hot. Doing again today.

Kind of like spring rolls in a bowl. Shrimp is quite spicy, which we like.

Good sh!t as my dear mother would say…..

 

[RCW]

The Mrs. also made Blueberry Muffin Cake…..

 

[RCW]

We tried this several weeks ago when it was really hot. Doing again today.

Kind of like spring rolls in a bowl. Shrimp is quite spicy, which we like.

Good sh!t as my dear mother would say…..

View attachment 109689

@sheepfarmer - Mary - that could easily be done with any vinegar-based dressing you like, and the spicy shrimp could be substituted for anything you like shrimp or chicken sautéed with. A little cilantro and garlic with the lime and honey would be great. Add in a little soy or hoisin sauce.

The recipe doesn’t call for garlic in the shrimp marinade/sauce, but I add quite a bit…I seldom cook anything without fresh garlic….

 

[sheepfarmer]

@sheepfarmer - Mary - that could easily be done with any vinegar-based dressing you like, and the spicy shrimp could be substituted for anything you like shrimp or chicken sautéed with. A little cilantro and garlic with the lime and honey would be great. Add in a little soy or hoisin sauce.

The recipe doesn’t call for garlic in the shrimp marinade/sauce, but I add quite a bit…I seldom cook anything without fresh garlic….

Yes, there are 5 cloves on the counter waiting to be cut up. Time for ratatouille to use the eggplants and squash and tomatoes. Bought a mandoline to try for all the slicing and dicing. Dead loss.

I’ll try that recipe!

 

[RCW]

Here’s all the pieces and parts. Added some radishes and leftover sweet corn cut off the cob.

Also threw in some pre-made egg rolls we like. We like them with spicy mustard.

 

[Fordtech86]

Just brats n chops tonight

 

[RCW]

View attachment 109732


Just brats n chops tonight

Looks really good. Love stuff off a flat-top.

 

[Fordtech86]

Can’t stand boxed meals (and wife can’t cook with out a box/can/etc…) so my take on hamburger helper…

 

[Daren Todd]

Taco salad tonight. Got some peach salsa I want to try

 

[Fordtech86]

Since RCW won’t share….

wings and tenders tonight (son grabs up all the tenders )

 

[RCW]

^^^^
That looks fantastic!

I only made goulash. A lot of goulash …..

Tasty, but not photogenic….

 

[Fordtech86]

Chicken again

 

[RCW]

Goulash again…..

 

[RCW]

Picked our first tomato. I think it’s a Roma variety. Good for sauce.

If I had 5 more I could make a shrimp pasta marinara for one…..

Guess it’s goulash again…..which I really enjoy. Good thing - - said I made a bunch...

(The Mrs. is on her annual vacation with the girls. )

 

[Magicman]

Nope, I did not cook it but...

We made a fast trip to New Orleans today and stopped for a late lunch here.

Whole Broiled Flounder with fixin's.

 

[Fordtech86]

Look who’s not playing fair now