Well Howdy!! Long Time no see!!!! It seems like I am nothing but a big sack of apologies lately! I have not been keeping up with my blog like I should, and it shows.
Well, Summer is here. Not quite the summer I wanted though. My garden is not doing as spectacular as I had hoped it would be, but it is doing. I refuse to do what I did last year, and loose all hope and throw in the towel. I will see it though this year from planting time, to harvest time. We have gotten some things. We have eaten Potatoes, Onions, a couple of grape tomatoes, lettuce, and some mini carrots. Still no ripe big tomatoes, but with this heat I can only hope and pray!
Today I played prison warden, as Pygmy Midget #1 had to stay home due to his words, and his fists. Not such a good combination. So bright and early we went to work. We sorted recyclables, took the caps off of bottles, crushed cans, put stuff back on shelves, and by noon, I could actually sit at my work bench again. There may be some stories about some wood working projects, or even some pictures! We took them to the center, got some money and ate lunch. I asked #1 how much do I think he was owed for his work. He told me " Ummm five and three quarters. I just happened to have a 5 dollar bill and three quarters! I love cheap labor.
Took him home, fed him, and put him in front of High School Musical. He earned his early pardon for the hard work he did for me without complaint. So I got busy making a cheesecake. MY FIRST PAID FOR CHEESECAKE FROM AN ACTUAL CUSTOMER!!!! I baked it...it looked good, and it burped and fell. Good thing I can make a cheesecake topping in a jiffy. Now it only looks half as bad!
Oh yeah, and I filled the sink and forgot about it. Gotta love wet dry vac's.
On to dinner. There is one dish in our house, one dish that screams summertime!!! Are you ready? Are you salivating? Grilled Fresh Mozzarella on Sourdough, with FRESH PESTO ( From the basil in the garden ) with heirloom tomatoes!! ( Store Bought =( ) Oh yum! We ate, and ate and ate. Overall it was a good day. Its been a good week so far as well. People actually bought some JellyManKelly Jelly's this week. I have made enough to turn that into a couple more batches, and maybe branch out with some new flavors.
That is all. Midget Pygmy #1 and I are whipped puppies. Time for lunch making and bed. Talk to Y'all later!!
Thursday, July 28, 2011
Monday, July 11, 2011
Bloggety Blog
Wow...its been awhile. Sorry for my absence, time seems to slip away from me easier than before. I guess that's what I get for buying some new books for my kindle.
WOW!!! I had 367 Hits last month. Not to shabby, off to a slow start this month, so I guess I had better get to writing and cooking! I would like to thank the kind people of cyberspace for reading this, I would comment on your comments...but I have not figured out how. Blogger does not seem to like me very much. I go through an endless loop of verification...almost like I am still at work....funny how that happens.
This last weekend I did battle with an evil, overgrown Plum tree that grows over my fence. New chainsaw, old beat up wood chipper ( the best dang 80 bucks I ever spent! ) so no great cooking feats this weekend...but tonight....mmmm that's another matter!!
Tritip looked good this weekend. Mrs. JellyMan like Tritip...only she asks for me to cook it the same every time. I beg, and I plead...but to no avail. " Its perfect...don't change a thing! " We shall call that one Citrus Tritip
1 Tritip ( You can trim off the fat if you want. I don't. I feel with the fat, it is a more forgiving cut of meat. No matter what you do to it, it always seems to be a juicy cut of meat )
Marinade
2 Table Spoon's Lemon Pepper
2 Table Spoon's Montreal Steak Seasoning
2 Table Spoon's Kosher Salt
1 Lime Squeeze
1/2 Cup Olive Oil
1/2 Cup Apple Cider Vinegar
1 Teaspoon Cajun Seasoning
You will also need
1 additional Lime Squeeze
Can of Cajun Seasoning
Place Tritip in 1 Gallon Zip lock Baggie
Add Olive Oil
Seal bag and shake, and rub the olive oil all over the meat
Add all dry ingredients and shake, and rub until the meat is coated
Add Lime Juice, Vinegar repeat above shake and rub process
Let Sit overnight
-Its Grill Time, preheat grill ( Remember Cast Iron is your Friend )
-Have all burners on high
-Place meat on grill, close grill with all burners still on high for 3-5 minutes
-Open Grill, and flip meat onto the other side of the grill, and turn that side down to low, if you have a middle burner put that on medium
-Squeeze Lime Juice over meat, and sprinkle Cajun Seasoning over it. Close, and cook for 3-5 minutes
-Keep Repeating the above steps, remember on ever flip to add more juice, and Cajun Seasoning
-Keep Cooking until Instant Read Meat Thermometer says 150 degrees
Remove from heat and place on plate, and cover it with foil. Mrs. JellyMan likes her meat well done, so I will let this sit for 5-10 minutes while I cook other things. Grill Bread, or maybe Asparagus.
You will have a nice crusty, flavorful cut of meat when you are done
Sounds pretty good doesn't it.....HA I have a better one!!!!
This was a first time, and it was a hit. Sometimes no matter what you think will happen, you have to go with what your mind tells you. ( also your stomach )
You will need
Instant Read Thermometer
Cabella's ( or like Flavor Injector )
Day Before Prep:
1 Cup Red Wine
2 Tablespoons Crushed Garlic
1/2 Cup Chopped White Onion
1 Teaspoon Red Wine Vinegar
Add Wine, and Vinegar to sauce pan, and bring to a simmer, simmer for 10 minutes
Add Garlic, and Onions, cover with lid but leave small opening and cook for 10 minutes
Pour contents of your pan into a strainer. Smoosh onions and garlic with a spoon to get as much fluid out as you can
Put in Tupperware and let cool overnight
Tritip Rub
2 Tablespoons Kosher Salt
1 Tablespoon Freeze Dried Chives
1 Tablespoon Dried Minced Onions
1 Teaspoon Garlic Powder
Combine Dry Ingredients
Go out and light your coals, crank up the propane burners cause we gonna cook!!
Slowly Fill Flavor Injector with your Red Wine concoction
Insert Flavor Injector into the meat, slowly squeezing in wine Insert it in multiple places. It is okay if you loose some, we are looking for a mild flavor ( Tip: If you add it too quickly your meat will bulge. If that happens put your finger above where the Injector is, and slowly pull it out, moving your finger to cover the hole )
Rub the meat down with any left over wine, and olive oil
Rub the meat down with your dry rub, let sit for 5-10 minutes
You are going to want to use almost the same steps as the Citrus Tritip
Place meat on hot burners on high heat and close grill 3-5 minutes
Flip onto other side of the grill, keep going back and forth and alternate the heat. Low on the side you are cooking on, high on the other. ( Cast Iron REALLY helps as it retains heat )
Cook to 150 and let rest. ( For rarer meat try 140-145 ) it will still cook when you take it off, and if you do not let it rest all the juice comes out in the first cut or two
We have no pictures of the above. I was in zombie mode, and just going with the flow. Cooked a pot of white rice, some green beans, and some grill bread. I hope you try at least one of these. We like them, and between you, me, and the evil plum tree my wife is a picky eater. Later!
PS: I would like to point out two most worthy Etsy sites you may want to check out.
-The first is Sassy Sippers. This is my wife's cousin....and these mugs...well they are not your ordinary ugly mugs. They are witty, cute, and a down right kick in the pants! They can be found at;
Sassy Sippers ( If you like them there...Like them on Facebook! )
-Last, but not least....
Mrs. Jelly man has an Etsy site too!!
Jenci Inside Out
Check them out. These two are what made JellyManKelly what it is. Cousin Heidi...a lovely snark...made a funny...and it stuck! Wiffey.....well I must go along with what wifey says....Don't want to end up like Jimmy Hoffa...Sacramento is probably going to build a new sports venue...I really don't want to watch the games from the foundation. Later again! Next time, Balsamic Chicken!!
WOW!!! I had 367 Hits last month. Not to shabby, off to a slow start this month, so I guess I had better get to writing and cooking! I would like to thank the kind people of cyberspace for reading this, I would comment on your comments...but I have not figured out how. Blogger does not seem to like me very much. I go through an endless loop of verification...almost like I am still at work....funny how that happens.
This last weekend I did battle with an evil, overgrown Plum tree that grows over my fence. New chainsaw, old beat up wood chipper ( the best dang 80 bucks I ever spent! ) so no great cooking feats this weekend...but tonight....mmmm that's another matter!!
Tritip looked good this weekend. Mrs. JellyMan like Tritip...only she asks for me to cook it the same every time. I beg, and I plead...but to no avail. " Its perfect...don't change a thing! " We shall call that one Citrus Tritip
1 Tritip ( You can trim off the fat if you want. I don't. I feel with the fat, it is a more forgiving cut of meat. No matter what you do to it, it always seems to be a juicy cut of meat )
Marinade
2 Table Spoon's Lemon Pepper
2 Table Spoon's Montreal Steak Seasoning
2 Table Spoon's Kosher Salt
1 Lime Squeeze
1/2 Cup Olive Oil
1/2 Cup Apple Cider Vinegar
1 Teaspoon Cajun Seasoning
You will also need
1 additional Lime Squeeze
Can of Cajun Seasoning
Place Tritip in 1 Gallon Zip lock Baggie
Add Olive Oil
Seal bag and shake, and rub the olive oil all over the meat
Add all dry ingredients and shake, and rub until the meat is coated
Add Lime Juice, Vinegar repeat above shake and rub process
Let Sit overnight
-Its Grill Time, preheat grill ( Remember Cast Iron is your Friend )
-Have all burners on high
-Place meat on grill, close grill with all burners still on high for 3-5 minutes
-Open Grill, and flip meat onto the other side of the grill, and turn that side down to low, if you have a middle burner put that on medium
-Squeeze Lime Juice over meat, and sprinkle Cajun Seasoning over it. Close, and cook for 3-5 minutes
-Keep Repeating the above steps, remember on ever flip to add more juice, and Cajun Seasoning
-Keep Cooking until Instant Read Meat Thermometer says 150 degrees
Remove from heat and place on plate, and cover it with foil. Mrs. JellyMan likes her meat well done, so I will let this sit for 5-10 minutes while I cook other things. Grill Bread, or maybe Asparagus.
You will have a nice crusty, flavorful cut of meat when you are done
Sounds pretty good doesn't it.....HA I have a better one!!!!
This was a first time, and it was a hit. Sometimes no matter what you think will happen, you have to go with what your mind tells you. ( also your stomach )
You will need
Instant Read Thermometer
Cabella's ( or like Flavor Injector )
Day Before Prep:
1 Cup Red Wine
2 Tablespoons Crushed Garlic
1/2 Cup Chopped White Onion
1 Teaspoon Red Wine Vinegar
Add Wine, and Vinegar to sauce pan, and bring to a simmer, simmer for 10 minutes
Add Garlic, and Onions, cover with lid but leave small opening and cook for 10 minutes
Pour contents of your pan into a strainer. Smoosh onions and garlic with a spoon to get as much fluid out as you can
Put in Tupperware and let cool overnight
Tritip Rub
2 Tablespoons Kosher Salt
1 Tablespoon Freeze Dried Chives
1 Tablespoon Dried Minced Onions
1 Teaspoon Garlic Powder
Combine Dry Ingredients
Go out and light your coals, crank up the propane burners cause we gonna cook!!
Slowly Fill Flavor Injector with your Red Wine concoction
Insert Flavor Injector into the meat, slowly squeezing in wine Insert it in multiple places. It is okay if you loose some, we are looking for a mild flavor ( Tip: If you add it too quickly your meat will bulge. If that happens put your finger above where the Injector is, and slowly pull it out, moving your finger to cover the hole )
Rub the meat down with any left over wine, and olive oil
Rub the meat down with your dry rub, let sit for 5-10 minutes
You are going to want to use almost the same steps as the Citrus Tritip
Place meat on hot burners on high heat and close grill 3-5 minutes
Flip onto other side of the grill, keep going back and forth and alternate the heat. Low on the side you are cooking on, high on the other. ( Cast Iron REALLY helps as it retains heat )
Cook to 150 and let rest. ( For rarer meat try 140-145 ) it will still cook when you take it off, and if you do not let it rest all the juice comes out in the first cut or two
We have no pictures of the above. I was in zombie mode, and just going with the flow. Cooked a pot of white rice, some green beans, and some grill bread. I hope you try at least one of these. We like them, and between you, me, and the evil plum tree my wife is a picky eater. Later!
PS: I would like to point out two most worthy Etsy sites you may want to check out.
-The first is Sassy Sippers. This is my wife's cousin....and these mugs...well they are not your ordinary ugly mugs. They are witty, cute, and a down right kick in the pants! They can be found at;
Sassy Sippers ( If you like them there...Like them on Facebook! )
-Last, but not least....
Mrs. Jelly man has an Etsy site too!!
Jenci Inside Out
Check them out. These two are what made JellyManKelly what it is. Cousin Heidi...a lovely snark...made a funny...and it stuck! Wiffey.....well I must go along with what wifey says....Don't want to end up like Jimmy Hoffa...Sacramento is probably going to build a new sports venue...I really don't want to watch the games from the foundation. Later again! Next time, Balsamic Chicken!!
Thursday, June 23, 2011
Why I do What I do
A couple of weeks ago I was going through some of my grandmothers things. We ended up with alot of her things. Little nick knacks, stuff that has not seen the light of day for the last who knows how many years. Little things that will both bless our household, and also make me remember. I have many little things like that of my Fathers as well. Working on my car, grabbing a tool that I know I didn't buy, then it clicks, this was my Father's. How many bolts has this ratchet unscrewed, how many of my dad's knuckles were busted open using this wrench on a stubborn bolt? I was thinking of this last night putting together " Toys " for myself and Mrs. JellyMan. This leads me to why I do what I do?
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I pretty much grew up a sheltered little boy. I had not a want for anything. I went to live with my Dad and that business came to a halt real quick.
" You want me to do what with my dirty clothes? Wash them? Wow Dad, that's Pretty good "
" Um whats this book on my desk? Yeah, I can see its a cook book, so? You want me to do what with the cook book? Cook? Wow Dad, that's pretty good "
My Dad told me many years ago " Boy, your like me. You like to eat. So, you better learn how to cook " I started off with a book " Kids Can Cook " and away it went from there. Pretty soon, I graduated to the Red and Black Checkered " Better Homes and Garden Cook Book ".
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Check out the Shoes!
Well, I'm older now, and I think I officially have a cook book collection. I have old books, signed books, new books. Anyone that has stared on the Food Network, or Top Chef, yeah I probably have it. I am not a typical cook book cook. I love it when I hear couples arguing at the grocery store, " But HONEY the book calls for this, not that " How can you really cook from a book? I find it hard. I actually like to sit down and read a cook book cover to cover. Cook Books are like music albums to me. When I buy my music, I go to ITunes and only buy 1-4 songs per album. The rest is just not stuff that I want to listen to. I may only get 2 recipes out of a book, BUT...I see all of the different food that can be created, and what can be created on top of that recipe. Why limit yourself? You will get some pretty interesting things if you cross Paula Deen and Bobby Flay!
I also do what I do because I detest pre cooked foods. Sure. An occasional frozen entree is okay. Just like Fast Food, anything in moderation. I see people at the grocery store and they have NO fresh ingredients in the cart. Pre Packaged, microwavable meals. Don't you yearn for something else? I mean there are only so many ways you can doctor up a frozen Lasagna!
I have no new recipes this post, however. I do have a 1950's Better Homes and Gardens Cook Book that was my Grandmothers. Its old, ancient and falling apart. I LOVE IT!! It has food stains, pencil markings, the whole shebang! I mean you cant trust a used cook book if it is clean right? Either the person who had it didn't know how to cook, or it was a terrible cook book. I don't see cooking as a chore. I see cleaning up after I cook as a chore, but cooking is an art. It is a hobby and a skill that if you do not use you will loose it. You can only learn so much from watching Cooking Shows, or looking at books. If you do not use your cooking skills....well nothing bad will happen to you, you just wont be having as much fun as I am! ( And my dinner will taste better than yours ) Later!
I pretty much grew up a sheltered little boy. I had not a want for anything. I went to live with my Dad and that business came to a halt real quick.
" You want me to do what with my dirty clothes? Wash them? Wow Dad, that's Pretty good "
" Um whats this book on my desk? Yeah, I can see its a cook book, so? You want me to do what with the cook book? Cook? Wow Dad, that's pretty good "
My Dad told me many years ago " Boy, your like me. You like to eat. So, you better learn how to cook " I started off with a book " Kids Can Cook " and away it went from there. Pretty soon, I graduated to the Red and Black Checkered " Better Homes and Garden Cook Book ".
Check out the Shoes!Well, I'm older now, and I think I officially have a cook book collection. I have old books, signed books, new books. Anyone that has stared on the Food Network, or Top Chef, yeah I probably have it. I am not a typical cook book cook. I love it when I hear couples arguing at the grocery store, " But HONEY the book calls for this, not that " How can you really cook from a book? I find it hard. I actually like to sit down and read a cook book cover to cover. Cook Books are like music albums to me. When I buy my music, I go to ITunes and only buy 1-4 songs per album. The rest is just not stuff that I want to listen to. I may only get 2 recipes out of a book, BUT...I see all of the different food that can be created, and what can be created on top of that recipe. Why limit yourself? You will get some pretty interesting things if you cross Paula Deen and Bobby Flay!
I also do what I do because I detest pre cooked foods. Sure. An occasional frozen entree is okay. Just like Fast Food, anything in moderation. I see people at the grocery store and they have NO fresh ingredients in the cart. Pre Packaged, microwavable meals. Don't you yearn for something else? I mean there are only so many ways you can doctor up a frozen Lasagna!
I have no new recipes this post, however. I do have a 1950's Better Homes and Gardens Cook Book that was my Grandmothers. Its old, ancient and falling apart. I LOVE IT!! It has food stains, pencil markings, the whole shebang! I mean you cant trust a used cook book if it is clean right? Either the person who had it didn't know how to cook, or it was a terrible cook book. I don't see cooking as a chore. I see cleaning up after I cook as a chore, but cooking is an art. It is a hobby and a skill that if you do not use you will loose it. You can only learn so much from watching Cooking Shows, or looking at books. If you do not use your cooking skills....well nothing bad will happen to you, you just wont be having as much fun as I am! ( And my dinner will taste better than yours ) Later!
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