Tag Archives: Photos

A Sad but Good Visit…

Bulbs, Brisket, Buns and more….

We have had such great weather lately that I decided on Saturday to plant some bulbs.  See, last year when we moved in, I bought a bunch of tulip and daffodil bulbs from Home Depot in one of our many trips there.  But I procrastinated, and by the time I got around to planting them, we had cold temps and the ground was frozen.  So I put my bag of bulbs away to be pulled out this year.  So I went to the broom closet and pulled out my bag from last year, and finally found the source of the fruit fly infestation I have been fighting for weeks.  The bag of bulbs was a mushy mess of black and buzzing fruit flies.  So much for that idea….

So I went off to get more.  Came  home with a good selection:

Now I can only hope that the bone meal I used will keep the Squires away from some of them…

Im not sure how many I planted, but filled several beds, and put some in the fridge for forcing during the holidays.  I still have a handful to plant out front next weekend.

I also decided it was a good weekend to fire up the smoker and make a brisket thats been taking up room in my freezer.  This was part of the 1/4 a cow we purchased last fall and man its good meat!

The above photo is after about 4 hours on the smoker.  I let it go for about 6 hours, and then wrapped it in foil and stuck it in the oven at about 215 for a couple more hours.  Then put it in the fridge to reheat.

I also made a pan of home-made buns for the brisket sandwiches… very good.

it was such a great cut of meat that made the most tender brisket I have had in a very long time.  We ate about 1/2 of it so tonight I’m planning Brisket Pizza!  YUMMY~

Dinner is Served: Garden & Shrimp Alfredo

Tonight’s Menu: Garden veggies with Shrimp alfredo over spinach angel hair pasta.

I was going to make shrimp alfredo, and then decided to church it up with what ever I had in the fridge from my veggie delivery.

Onions sautéing in bacon grease while I chop garlic-

Roasted Green Chiles from the farmer's market ready to chop

adding broccoli and cherry tomatoes

Yum- I could eat just this over pasta plain!

add shrimp

and I totally cheated and used alfredo sauce from a jar...


My NEW favorite breakfast

Breakfast quiche-  I have been making these a bunch lately.  I started one day when I had some puff pastry in the freezer and some cream in the fridge.  These are not things I typically keep on hand- well that has all changed.  Puff Pastry and cream are staples for this!  I have tried regular pie crust when I’m out of puff pastry but it’s not as good!

puff pastry in ramekins.

compile ingredients, I typically pull a bunch of left overs from the fridge and use them. Todays includes left over flat iron steak from dinner, carmalized onions, a tomato from the garden and 2 types of cheese.

Add ingredients to the ramekins.

add whipped up eggs and cream and top with cheese. I used a Mexican crumbly cheese inside and shredded cheddar to top it off.

Pop it in the oven for 20-30 minutes (I use the outside oven to keep the house cool) until done.


Dinner is Served: Smoked Salmon

Tonight’s Menu: Smoked Salmon with crackers and cream cheese and pepper jelly

Pickles, Pepper Jelly and Mixed Berry Jelly

and YES I did cook and process on my grill

Dinner is Served: Steak over Spinach with Cheesy Potatoes and Focaccia

Tonight’s Menu: Steaks over spinach with Olive oil dressing, caramelized onions, cheesy potatoes and Jalapeno cheddar focaccia

Just a reminder that cooking is a great experiment.  You never know something wont work unless you try it.  I’m all about trying new things and am typically not scared to just throw things together.  Tonight was a good example of that.  I pulled a package of meat out of the freezer not quite knowing what to expect.  As I have stated in previous posts, we ordered a 1/4 of a cow this past spring.  I was out-of-town then the meat came so I was not there to divide it up and see what we got.  So it’s a surprise when I dig in the freeze to see what all we have down there.  I have a rather limited experience with all different cuts of meat.  We are a steak family and we use hamburger meat, and chuck roasts but that is the extent of the cuts of meat I’m used to cooking with.  So I pulled out a small package wrapped in white butcher paper and the label said Tri Tip.  I looked it up online and read that it was a tougher cut of meat that should be used as fajita meat or marinated.  When I opened the package it looked like two decent steaks.  But I went ahead with the marinade that I made up.  I put the steaks in a zip lock bag with about 1/2 cup of Soy Sauce with a couple of heaping tablespoons of Horseradish and several fresh basil leaves.  I let it marinate for 24 hours.

I have noticed the bread does funny things here when we have lots of humidity.  We had a good rain storm today with about 1/2 inch of rain in about 20 minutes.

Dough with jalapenos

Add Cheddar Cheese and let it rise...

Then on to the next step- Veggies:

Sliced Wala Wala onion on foil

Drizzle with olive oil and sprinkle with salt and pepper and wrap up

Wrapped up and ready to go on the grill

Then Slice the potatoes and boil to partially cook

Place pre-cooked potatoes in grill pan and sprinkle with salt and pepper

Cover with cheese - I actually had cheese left over from the last time I made this... Ready for the grill

Now I need a sauce for the steak and spinach. Again something I just kinda make up.  I pour some olive oil in the blender and add fresh parsley from the garden.  Then add a splash of Red Wine Vinager, and a garlic clove.

This is my latest kitchen gadget. Its a garlic peeler. You put a clove in and roll it pressing down a little on it, and it pulls the outer shell right off! Wonderful

The onions are cooking!

Potatoes Cooking and Steaks Too!

The Fococcia 1/2 of it cut up for dinner!

Dinner is Served: Stroganoff

Well if you have not figured it out by now, I will cook just about anything on my grill.  Anything to not have to use the stove inside and heat up the house.  Along with a regular grill it also has an oven and a burner.  Last night I decided to make stroganoff and headed outside to use the burner on the grill.  The only problem came when I needed to make rice too.  So I just fired up the grill and set my pan on there for heat.  It turned out pretty good.  We have decided that our next house will have to have a pretty elaborate outdoor kitchen with a nice grill, oven, a couple of burners and maybe even a fridge.

Tonight’s Menu: Beef Stroganoff over Rice and left over Garlic-Basil Bread.

Ozzy stays close to make sure I don't drop anything!

Timing the rice- there an app for that!

Hockey Set Up

A new hockey season is just around the corner and tryouts will be here in a couple of weeks.  Noah has spent the summer skating a bunch and doing a lot of dryland training with a couple of DU alumni.  Last weekend we pulled out his hockey net and put it together and then Al spent the better part of Sunday getting a shooting area set up for Noah.  Our house was built in the 50’s and does not have a garage.  Not a huge deal this time of year, but a big bummer when it is cold and snowy.  It does have a carport which is covered but open on the sides.  We decided this was a good place for the net cause its shaded and because of the roof we can wrap it in netting and protect the windows on the house.  Here are some photos of the set up.

Some extra shots of Noah Shooting

Unwelcome neighbors?

In the tree in the front yard... so far no incident...