Hoarder!

Outside Ollie's.

No One but No One will be admitted to the theater after the start of the film...

A couple of years back when I was hanging out in the tavern a bit, I played this golf game with a couple of pals. I wonder how many actually recognized the house in the background on #16?

Curried Corn and Tomato Soup

Like always I advocate the use of fresh ingredients. Just the same this makes kick-ass soup in the winter using quality canned tomatoes and frozen corn.

This is not something you can walk away from. Prepare to stay by the stove. You will be well rewarded.

6 tbs butter
1/2 cup flour - you're going to make a medium dark roux - whatever you are comfortable with

1 pt heavy creme
1 pint half and half - you can use whatever dairy product turns you on

2 tsp curry powder
1-2 cayenne or similar chiles - seeded and minced

1 cup chicken stock
1 giant tomato or 2 good mediums ones - pureed
1 tsp dill weed

5 oz of corn - 2 ears scraped.

Put on a cd - make that roux - don't hurry.
After you are happy with the roux - slowly add the dairy products whisking constantly until sorta thick - now  whisk in the curry powder.

Add all that other stuff and slowly bring to a simmer. Simmer to desired thickness (30-45 mins.), season with S & P.

Like chile, this is better the next day after everything marries.

Perfect Pan Roasted Chicken Thighs

Because you can't always use the grill, these thighs are crispy and juicy as anything cooked over the fire.

Stuff you need...

Bone in/skin on thighs (we're not doing lite lunch!) - even in a killer 12' iron skillet you're only gonna get 4 thighs, which is more than enough for a hungry stoner (plus lunch). If you need to cook more remember to always let the skillet get back up to temp while cooking batches.

Salt and Pepper or really what ever seasoning you prefer on your hunks o' bird.

A couple of teaspoons of high heat oil. I like peanut but you can use grapeseed as well. No one's gonna complain if you use use a good olive oil but refrain from veggie/corn and save that for fried chicken.

What you're gonna do...

Preheat oven to 475. that's like Gas 10 or something for the euros.

Season the birds.

Heat oil until shimmering.

Nestle the thighs , skin side down and cook for 2 mins. Reduce heat to medium/high and cook about 10-12 mins, rotating the pan and shuffling the thighs occasionally to get crisp skin.. You really want the fat to render.

Move to oven and cook another 12-13 minutes

Flip and cook another 5 minutes. Now you want to keep your eyes on these things as temps in oven are often suggestive. Space out and the shit will burn fast. And that sucks.

Let these juicy bastards rest for a bit and serve with some rice and a green salad with light dressing.

Beet and Radish Pickles

This makes about 3 cups. enough for a half dozen folk or a week munching around the old homestead.

Stuff you need...
3 small beets  - peeled and cut into wedges
6 radishes, - cut into wedges, no need to peel these.
1 Tbsp fennel seeds - don't skip these, really.
 3/4 c. white vinegar, nothing fancy
2 tbsp kosher salt - don't overdo it with heaping helpings, you'll need salt but it is easy to go overboard.
1 tbsp sugar

What you're gonna do...
Put previously chopped into bite sized wedges of beets and radishes into a mason jar allowing some room for the upcoming brine
Toast the fennel sides in a dry saucepan over medium heat until fragrant - less than a minute so don't walk away.
 Add vinegar, salt, sugar and 3/4 c of water and bring to boil stirring until salt and sugar are dissolved. Pour the brine over the veggies ad let cool. Cover and refrigerate for 24 hours.  Good for about a week.

mission statement

Here's where I'm gonna post pictures of cool stuff, mostly from my own collection. Radios, whisky stuff, record covers, posters, and whatever it is I call art. Whatever. Oh yeah and recipes. My photos should still be on my 50 Miles Of Elbow Room blog, as soon as I straighten it out.