Time Flies When The Cooking’s Done

Oh my. I can’t believe it’s been a month already since I penned a few lines here for y’all. I mean, I’ve been writing recipes and radio shows, and cooking whenever I can, on top of writing and re-writing songs for my band Ruby Dee and the Snakehandlers’ next CD ROCKABILLY PLAYGROUND, and recording, and working on another new project! Whew!

So, what’s my complaint? That I don’t have all the time in the world? Well, nope. Just that I feel bad for not having written a few lines here in a month already, even though I’ve certainly been cooking enough you think I’d want to write about it!!

Now that cooler weather is beginning to descend upon us- here in this part of Texas, it gets cold, then hot, then cold, then hot, all in a matter of a few days. So it’s a tough time of year to plan meals. I get a hankering for BBQ ribs, and it pours outside. Or I start yearning for a nice slow-cooked roast surrounded by root vegetables and the sun cranks up, making the kitchen a bit unbearable.

Either way, somehow I’ve been able to pull it together and come up with a couple of delicious meals every week- from which I then create tasty follow-up meals- so we’re eating alright 🙂

A few weeks back, while it thundered and rained outdoors, I made up a Dutch oven chock-full of gorgeous beef ribs in a decadent harvest gravy, and for the next few nights, we enjoyed a lovely rich stew made from left-overs. Last week when the sun kept toying with us, I pan-fried a couple of pork chops in apple cider gravy and threw a delicious potato, pea & green chile gratin into the smoker for an absolutely incredible dinner. Leftovers? Became our household favorite: enchiladas topped with a tomato sauce and gruyere cheese, all dusted with a hint of cinnamon and cocoa. Oh my.

Ok, enough said. It’s going to rain again tonight, and I’ve had chicken marinating in a combination of molasses, ginger, lemon, and vinegar in preparation for the grill. Down comes the rain, so out comes my Dutch oven again- I’ll braise the chicken with Brussels sprouts, bacon, and lemon zest, and call that a great debate-watching dinner!

So, enough said. I’m off to do some more writing and other good things. Until the next time, keep it tasty!