Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard. I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results. The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun.
Original recipes and photos with a hearty measure of facts, family, inspiration and humor. Everything food. Some reviews of area restaurants, some whimsical prose for reading pleasure.
Thursday, July 8, 2021
Backyard Bounty; Black Raspberries
Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard. I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results. The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun.
National Fried Chicken Day Recap
I cooked outside on the patio using a propane burner in my go-to chicken frying pot. I have a "deep frying" pot, but I just love my Emeril, it is a beast for everything. I've been using it for years now, even and consistent, it's just awesome. I've been using my primary fry pot since I was in college, well, just out of college. It was a part of my first set of cookware I purchased as an adult and has a wealth of history and 'meal memory'. Admittedly, it's not pretty anymore, but it sure is special, efficient and a true workhorse in the kitchen. One of the 'rites of passage' in our family is being able to fry a good bird, one I take great pride in, gravy and 'hoe cakes' are in the same category, and with 7 sisters, I must represent. Though I make them infrequently, I like to keep my skills sharp. The aforementioned foods are a part of the foundation of Southern, African American cooking.
We also got together for the Fourth of July and I fried some rounds of fish, Whiting Fillets, (the standard for any summer gathering with many people of color) which is another crowd pleaser. We had all the other customary foods, like burgers, hotdogs, various cold salads, Italian sausages and so on. We even had a family member bring some crab legs and these gorgeous whole Dungeness Crabs, I used my steamer pot for those and they were spectacular, a wonderful variant to the rest of the menu.
Dungeness Crabs ready for a steam bath. |
We were very chill on National Fried Chicken Day, much like a regular dinner outside. We didn't engage in the same activities as we did on the 4th, but I'll delve into that day in an upcoming post. This is one phenomenal and fun 'holiday'! Until next time, keep your crust crunchy and the interior moist and don't forget the hot sauce!
Golden and Floating equals ready to eat! |
Thursday, June 24, 2021
Plantpalooza and Pieces of Me
A tiny spider guest adorns this flowering plant, Guess what plant it is! |
My 'Potato Poncho', made from an empty 50 lb. dog food bag! |
Saturday, June 19, 2021
Bussin' Bussin' Banana Bread
Ready for a banana bread recipe that is out of this world delicious, then look no more! This is loaded with some fantastic and good for you ingredients that fill you with all the right stuff and just in time for picnicking, backpacking, camping, cooking out, tailgating, entertaining, relaxing, visiting, gifting, snacking, easy breakfasts or just because!
I used Cocavo Oil w/ Turmeric and Lemon Zest, full of antioxidants, with the addition of essential vitamins,minerals and healthy fats, along with some roasted Walnut oil to complement the walnut pieces scattered throughout, bringing in some antioxidant richness, fiber, plant sourced Omega 3's, blood pressure and blood sugar lowering properties, plus cancer and heart disease defense, anti-inflammatory properties, enhancing gut health and so much more.
Organic Oat flour is also used in my recipe. Oat flour is filled with fiber, both soluble and insoluble and helps reduce your risk of cardiovascular episodes and coronary heart disease. There's lots more substantial and relevant ingredients, but I won't bore you with the details, let's get to it, you will be replacing your old go-to Banana Bread recipe in no time, with a bread of this new age of delicious and inspired ingredients, because this one is BUSSIN' BUSSIN'!
Recipe:
For an even more wholesome Bussin' Banana Bread, substitute Oat Milk for the evaporated milk, use an egg substitute and 3/4 c. maple syrup in place of the sugar blend.
Bussin' Bussin' Banana Bread; great any time of day, travels well and is great for gifting! |
Happy Juneteenth Everyone!
Sunday, June 13, 2021
Harlem Shrimp
Thursday, June 10, 2021
Creek Gourmet: Sauteed Garlic- Lemon-Thyme Butter Crayfish
It's that time of year again and I can't wait. My sister Bonnie and her husband J.R, who are both avid 'outdoorsmen' gift me with small bounties of local Virginia crayfish, caught fresh from the creek near their hunting cabin, deep down in a hollow, the same place we found our first Morels. They have been a bit scarce over the past two years, hauls so small, they leave them, in hopes of a larger haul in the near future. On a gorgeous day maybe two weeks ago, before the rains finally made it to our region, we got together and helped her with some watering of the expansive garden plot down at the cabin, full of rich, red soil. After toting fresh water from the creek in 5 gallon buckets, I went back to enjoy the natural beauty of the landscape and the man made pond, where we helped to feed the newly restored and restocked fish, juxtaposed to the cabin site.
As I walked along the winding creek, I paid close attention to the deeper sections and noticed movement from small fishes and ultimately langoustine looking critters, scuttling amongst the mud and pebble laden bottom, plus around and under mossy rocks. I even observed a crayfish noshing on another crayfish, apparently that is not uncommon with these guys, creek cannibals indeed! They bait the traps with protein, usually a good sturdy chicken leg, raw preferably, because it has staying power and isn't easily conquered by the hungry brood, and they seem to like it very much! The traps remain submerged until a decent haul is amassed. Sometimes, they may eat the bait and scurry away, given enough time between trap checks. The crayfish remain alive all the way up until the time to cook them arrives, being transported in a bucket with fresh creek water.
With the hardest part being done, the fun and most delicious part is just around the corner. I give these "mud bugs" or "crawfish", as they are known by in the lower lying states, namely Louisiana, a good time in a sink pool, for around 2 to 2 1/2 hours, refreshing the water many times over. I swish and slosh them a bit with a rubber spatula. I plan to use a scrubby brush on their little hands and bodies for the next time around, as I have observed on every Mukbang video featuring seafood, for good measure. Next, I transfer them to a large strainer or colander, shaking it constantly and running more cool water over them for the final rinse.
The crayfish are ever moving and you will have to shake them down relentlessly. I then chop copious amounts of fresh garlic, parsley and sprigs of thyme from my herb garden. Then, I melt some salted butter and a couple turns of the pan of good Organic Extra Virgin Olive Oil in a large saute pan and infuse it with garlic and thyme flavor, at a just warm temperature. After about 5 minutes. I turn the heat up to medium high and add the crayfish. I shake and toss until all the crayfish are a brilliant bright red, about 5 minutes, dressing with the parsley, fresh lemon and cracked pepper, then transfer to a large platter, pouring the pan juices over.
We eat them with our good, clean hands and lots of paper towels. We lick our fingers too. Man, I can't wait.
Beautiful and Tranquil Virginia Landscape |
There were small, medium and large alike. I noticed one of the traps nearby, but it had yet to be baited.
Virginia Crayfish, looking for food. |
My sister Bonnie, watering their garden. |
Virginia Crayfish hanging out in the sink |
Sauteed Virginia Crayfish in Garlic Lemon Thyme Butter |
Wednesday, June 9, 2021
Strawberry's Conspicuous Doppelganger : "Snake Berries"
Potentilla indica or "Snake Berries", a colloquial term from my childhood |
The strawberries we ate usually came from farms and patches nearby, but not in our community. We did however, have a surplus of the strawberry looking berries above. Our parents and older siblings told us not to eat these because they were "snake berries". Whether they were for snakes or not is up for debate I guess, but they did always seem to have these little spit or foam like matter on them, which for us, was a good enough reason to leave them be.
Only as of late, as in last week, did I actually take the time to do some self educating and see what I could find out about these strawberry impostors. Our back yard has a plethora of them growing near its edges and along the ground in places throughout. The berries look beautiful and unique, with the seeds literally on the outside of each 'berry', like a tiny red porcupine, its tiny quills, sticking out. The berries aren't tasty to the palate either. They are bitter and dry, as per accounts in my readings. Unlike a 'true' strawberry, which has white flowers and sometimes pinkish, 'snake berry' flowers are yellow. They also have seeds that protrude outward of its fruit, as opposed to being embedded into the fruit, as with a Fragaria virginiana or genuine strawberry.
Its scientific name is Duchesnea indica from the Genus Potentilla indica, from the Rosaceae Family. They were originally introduced to this country as a decorative or ornamental vine for walls and trellises, by way of India. The vine quickly became a nuisance because of its rampant nature and soon after, became classified as a weed.