TurkeyHollow
Turkey Hollow Winery
Maybe an off-dry
Maybe an off-dry Gewürztraminer...
What's for Dinner?
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joeswine
joeswine
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Lori got us some great seats for Styx Friday night but since it’s in Tucson we turned it into a mini 4 night RV trip. Night one dinner, carnitas crisped up on the Blackstone.
We found these beauties in the woods today so they are going to accompany potato gnocchi for dinner
Pot Roast ala Crockpot
I had a bad day at work today, and Monday will be just as little fun. I was stressed and told Mrs. WM81 that she was cooking dinner.
She told me that I was cooking dinner. While that sounds bad, she also said that I like cooking and that it would de-stress me. Yup, she was correct.
A few glasses of my 2022 Rhone Blend didn't hurt, either.
I cut and pounded a pork tenderloin last night, so it was ready to rock. Dusted with cornstarch, fried in butter & olive oil with seasoned salt & black pepper. Then deglazed the pan with Vidal and chicken stock, added sour cream & Herbes de Provence, and thickened with cornstarch. Mrs. WM81 was very pleased.
She told me that I was cooking dinner. While that sounds bad, she also said that I like cooking and that it would de-stress me. Yup, she was correct.
A few glasses of my 2022 Rhone Blend didn't hurt, either.
I cut and pounded a pork tenderloin last night, so it was ready to rock. Dusted with cornstarch, fried in butter & olive oil with seasoned salt & black pepper. Then deglazed the pan with Vidal and chicken stock, added sour cream & Herbes de Provence, and thickened with cornstarch. Mrs. WM81 was very pleased.
good on you palI had a bad day at work today, and Monday will be just as little fun. I was stressed and told Mrs. WM81 that she was cooking dinner.
She told me that I was cooking dinner. While that sounds bad, she also said that I like cooking and that it would de-stress me. Yup, she was correct.
A few glasses of my 2022 Rhone Blend didn't hurt, either.
I cut and pounded a pork tenderloin last night, so it was ready to rock. Dusted with cornstarch, fried in butter & olive oil with seasoned salt & black pepper. Then deglazed the pan with Vidal and chicken stock, added sour cream & Herbes de Provence, and thickened with cornstarch. Mrs. WM81 was very pleased.
View attachment 117794
Thanks!
When life is stressful, it's good to do something to destress. I have 4 batches that need racking this weekend. That's always pleasant.
I'm meeting a friend for breakfast Sunday morning, as he needs destressing, and a sounding board for making decisions he already knows how to make. Monday morning I'll have a fresh head on my shoulders.
Boneless ribeye, lettuce wedge with blue cheese dressing!
Tonight's dinner will be chicken and dumplings. I was going to do something else with the boneless thighs, but Mrs. WM81 wants dumplings, so I changed plans. I had a few different ideas, and I'll do it another night.
This morning I processed a brisket, cutting it into 3 roasts. Mrs. WM81 wants one for dinner tomorrow night, so I packaged the other 2 for the freezer, and put the rub on this one.
In the past I put the rub on and leave it 30 minutes before it goes in the crockpot. This time it will be about 20 hours.
After she leaves for work tomorrow, I plan to fire up the smoker and smoke it for 2 hours. THEN it goes in the crockpot. This is a surprise for her.
Note: When I process meat, I don't go for specific roast sizes. I processed a 16 lb pork shoulder this morning, resulting in 4 roasts of varying sizes. I cut the meat along the natural muscle lines, resulting in 4 different roast sizes. We'll use them, depending on the situation, e.g., the smallest roast is for just us, while the largest is for company. We do large pork roasts as the cooked meat is great for other uses, including enchiladas.
This morning I processed a brisket, cutting it into 3 roasts. Mrs. WM81 wants one for dinner tomorrow night, so I packaged the other 2 for the freezer, and put the rub on this one.
In the past I put the rub on and leave it 30 minutes before it goes in the crockpot. This time it will be about 20 hours.
After she leaves for work tomorrow, I plan to fire up the smoker and smoke it for 2 hours. THEN it goes in the crockpot. This is a surprise for her.
Note: When I process meat, I don't go for specific roast sizes. I processed a 16 lb pork shoulder this morning, resulting in 4 roasts of varying sizes. I cut the meat along the natural muscle lines, resulting in 4 different roast sizes. We'll use them, depending on the situation, e.g., the smallest roast is for just us, while the largest is for company. We do large pork roasts as the cooked meat is great for other uses, including enchiladas.
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