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I found a picanha roast at my H-E-B - quite unexpected. It’s in the sous vide and I’ll finish off on the grill. I’m doing potatoes and asparagus also and I think I’ll make for easy clean up and do both on the grill as well.
We went to the County Fair planning to munch our way through the afternoon. Fifteen dollars for a pork chop on a stick, eight dollars for a handful of cheese curds, ten dollars for an agua fresca, six dollars for a single scoop ice cream cone.
Instead we stopped at a local Asian and brought home orange chicken, honey shrimp and fried rice. Sliced peaches and candied ginger on ice cream for dessert. Total, under twenty dollars for both of us.
Tomorrow I'm gonna make some homemade corn dogs and mine will have home-smoked, all beef weiners inside. So there.
How the heck are all those people affording to feed their families at the fair?
I've been away for a bit (very busy with 2 new kittens and lots of prep work for my fall classes, which start very soon) ... lots of great dinners, I see!
Yesterday I had a bit under a pound of shoulder steak for London broil that I needed to use up ASAP, so tried something new with it: homemade soup in the crock pot. It was so easy!! Cut the beef into 4-5 pieces, added a teaspoon of Better than Bouillon beef base plus a couple of cups of beef broth (which I'd never used before), a cup of dehydrated veggies (from here: https://www.amazon.com/gp/product/B001VNKZQY/ ), and a 28-ounce can of no-salt added diced tomatoes. Started the crock pot on low/8 hours. Several hours in, the soup looked EXTREMELY thick, so I added maybe a cup of filtered water. With maybe 2 hours to go, I added a cup of pearl barley (thought it might get mushy if I put it in at the start) plus some plain old ground black pepper. (Oh, I got this "recipe" from one of the reviewers of the Frontier dehydrated veggies on amazon -- I modified it just a bit.)
The result ...
This is my first experience making homemade soup (other than chowders, which usually turn out great), and it was SO EASY and SO GOOD. (It was so thick I ended up putting some in a bowl and adding a bit of water to thin it out!) Just the ingredients above made about 10 bowls full (I will freeze at least 6 of those).
What amazed me was how wonderfully flavorful the soup was, even though I didn't add any of my usual spices/seasonings other than the black pepper. I will definitely make this again -- it would be a great snow day meal!
We ate out last night. I had this wonderful spicy bowl of Vegan kababs (they were like falafal) with red quinoa, roasted veggies, hot sauce, pineapple and avocados. Yumm.
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