The Weight of the World

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The Boneless Chicken Ranch

This cut of chicken is new to me.  It is a single piece of leg and thigh meat, but with no bone.  I can’t imagine how they extract the bone without mangling the meat, but it makes for a delicious main dish.

I dredged those huge pieces in herbed-up flour and lightly fried them in coconut oil.  It is hard to tell from the photo, but the pieces were huge – that is a twelve-inch frying pan.  I cut one of the pieces that you see into four smaller pieces, and we ate three of them between us.

We much prefer the much juicier thigh meat to the boneless breast meat, so this has been a great find for us.  It is slightly less expensive than breast meat, but not enough to make a difference in use.  Frequently the boneless breasts are on sale for $1.77 a pound here, and these leg/thigh “cutlets” were $1.69 a pound at regular price.  With no waste on either cut, either one is  a really good value for low-calorie protein.

The Rice Pilaf was a great accompaniment with the roasted green peppers for extra flavor.  We also had fresh beets, which cooked quite quickly in the InstantPot.  They were superb!

I credit Penzey’s spices with making this a most memorable dinner.  I have recently invested in a whole new retinue of spices, and am having a lot of fun with this experimentation.

I may line them all up and take their portrait!



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Red, Ripe Tomatoes

Same ol’ Salami and Swiss on grilled sourdough French bread, with more of the roasted red peppers, but those tomatoes really made the meal.  We had a container of cucumber sticks with Bleu cheese dressing as a dip.  A delightful lunch.

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Swiss, Salami, and Roasted Green Peppers


Yes, everything is “roasted peppers” these days.  I’m putting them in, on, and around just about anything I make.  Every lunch and dinner has peppers in some form.

The Triscuit snacks above are an especial favorite.

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Sourdough Bread and Roasted Peppers

Yesterday was a very busy day.  Can’t believe I got so much done, but two of the best things you can see above!

In a propitious confluence of events, our local ethnic market had all the peppers in the colors you see above on sale for 3/$.99, so six of each color ended up on my counter, ready for processing.  No room to keep that many peppers in the refrigerator, or even in my auxiliary “refrigerator” – my Five-Day Coleman cooler – enhanced with frozen gallon milk containers.

So . . .

Since it was baking day, and the oven is heated to 500° to bake the bread, it was a no-brainer to make haste to get the peppers cut in half so I could shove them into the hot oven as soon as the bread was finished.

I cut off the top ~one inch of each pepper and cut the rest into halves, and roasted them twelve pieces at a time.  This meant four rounds of peppers into that really hot oven.  Good thing it was not a particularly hot day, or it would have been unbearable in the kitchen.  The tops of each pepper were more easily stowed in the refrigerator for ad hoc use in the days to come.

The peppers were a stellar part of lunch today.  In the Cuisinart Oven Central, I toasted pieces of the fresh sourdough bread with Swiss cheese, and then added halves of the yellow peppers on top.  Two bowls of hearty, homemade soup, with Romaine and tomato salad for side dishes, and we were in lunch-time heaven.

I usually freeze these beauties for use throughout the next few months, but they are so much more delicious if not frozen first, I am going to make an attempt to gobble them all up before they lose their freshness.

What a fun goal!  ;->






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Electric Ice Cream


Summer isn’t completely over in Arizona, so the ice cream truck is still a welcome sight.

The sign says “100% Electric”, and if you look carefully, you can see a lot of electrical cords hanging down by the back wheel.  The extension cord must be very long.

I don’t know if they actually sold ice cream from this truck at any time, but when we passed by, there was no sign of activity.  I did find the ice cream in the grocery store, but it was exceedingly expensive ($7.00 a pint).  Not long after, it was discounted by half, so I bought a few to try to support their endeavour.  It was pleasant, but nothing out of the ordinary, and there was no coffee flavor to be had.  😦

I took the above picture at least two years ago, but it has just surfaced to become the subject of this entry.

Here is the URL that tells more about the truck itself.  You can navigate around their site to learn more about their product.

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Eggs – Not Just for Breakfast

So often I show you only the finished dish, and just use words to describe the procedure, so today I am bombarding you with a lot more pixels – FIVE photos.

Here goes:

Chop up the desired amount of any veggies you have on hand.  Here you see zucchini, onions, mushrooms, red pepper, and fresh tomatoes.



Peruse your supply of meat, cheese, and eggs.  I had pepperoni and jalapeño cheese on hand, and plenty of eggs.  These are regular chicken eggs, not the larger duck eggs.



Scoot the sautéed veggies to the side and break the eggs into the pan.  This particular day, I was experimenting with scrambling eggs in a new way.  That is . . . to break them into the pan as if they were to be “over easy”, letting the whites get slightly done . . . and THEN scrambling them.

My opinion of this method is “meh”.  The end result was larger pieces of eggs, which were probably considerably softer than a regular scramble would turn out by using a more regulation scramble routine.

I’ve done it now about three times, but the jury is still out.




This is how the eggs look – pretty much different from a traditional “scramble”.

At this point I added some leftover curly noodles, along with the pepperoni and cheese, and covered the pan to encourage all of these newly-added ingredients to come to a similar temperature to the veggies.

When they all seemed compatible, I mixed everything around, completely ruining the appearance, but totally enhancing the enjoyment!  It was mega delicious!

And the happiest part?  The next day, when Burger Boy wanted yet another cheeseburger for lunch, there was enough of this deliciousness for me to enjoy it all over again!   ;->


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