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Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
lots of nuts
1 bottle Vodka
2 cups of dried fruit

Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and drink.

Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.

Try another cup .... just in case. Turn off the mixerer.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick fruit off floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.

Sample the vodka to check for tonsisticity.

Next, sift two cups of salt. Or something. Who careshz.

Check the vodka.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven and wee in the fridge.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the vodka

Fall into bed.

1. Buy bagged coleslaw mix. 2. Leave unopened bag at room temp 4-7 days. 3. Open the bag.
That last step is crucial... DO NOT EAT THE BAG!

I discovered this by accident ... neglected to refrigerate a bag of coleslaw mix and realized my neglect about 4 days later.

The contents had Noticeably changed and I was about to toss it.

My son makes kraut and describes the process as achieving desired fermentation and avoiding a moldy mess.

I noticed that my bag of coleslaw mix was NOT Moldy.
Before tossing it, I gave it a cautious taste and ... EUREKA!! Sauerkraut!!

Main benefit of making one's own kraut ... MONEY.
Store bought probiotic kraut costs 2-3× bagged cabbage.

I was at Whole Foods Market yesterday morning returning an Amazon purchase. It was before lunch and the cooked foods weren't available... no pizza ready either. I've been eating less beef lately, but I passed the refrigerated section and curious when I saw ground Bison meat on sale. Okay, let's do it!

From what I read, Bison meat is an excellent source of protein, rich in B vitamins, high in iron, selenium, and zinc. The package listed 10% fat.

I fried up a Bison burger for lunch today and found it cooks differently than beef. I had the skillet temperature on medium, a normal setting for beef hamburgers. Not much fat coming from the burger. Noticeably, the texture was different and it broke when flipping it a few times. When pressed, blood oozed indicating it wasn't cooked enough.
If you've pan fried flank steak, you know it takes much, much longer to cook down to the center... Bison is much the same.

So, how does it taste?
I read it has a mild flavor. That's about right... I've got enough meat for 2 more burgers... maybe Friday and Saturday.
I'll be sure to have the windows open to let the smoke escape!

Anyone ever have a 'Grey Snail'?

I have.

Grey Snail
An alcoholic shot consisting of waste liquor lying on the black rubber bar mat. The bartender lifts the rubber mat and pours the mysterious contents into a shot glass. Another alternative is to wipe the bar table clean with a rag and wring the liquids into a shot glass. This shot usually is free. Also known as L.A. traffic jam and cesspool.
I ordered a Grey Snail and saw the bartender lift the rubber mat and pour it all into a shot. It was the worst shot I ever tasted, but you can't complain if you want to get drunk for free.

Once or twice a month, we used to go to an Asian market in Miami. A competitor with a much larger store opened about a mile from the first one. They have better selections and we started going there. Now that I'm more than 40 miles away, with no other reason to go to Miami, we skipped those hour-long trips each way.
Today we visited another store (by the same owner) in Fort Lauderdale. It's less distance but it takes longer driving through city streets and not highway like the Miami trip. The selections are the same and this trip we got a fish that looks like something of pre-historic origin that Jacques Cousteau would have brought up from the deep ocean floor.
Nearly 3 feet long like an eel, it was coiled up in the bag.

I'll know in an hour or so if it was worth the trip!

I had New England clam chowder with a teaspoon of garlic powder stirred in... for lunch this afternoon.


And a navel orange for dessert.

Caution ! Keep your distance.

Again, cooking is easy.

If my retirement plan works out, I would visit China a few months each year. Wondering what I would do for an income, joking I said "I could open up a pizza shop."

Florida has many Italian restaurants and you don't have to travel far to find a good one. A small place about 5 miles away has thin crust 18 inch pizza for $11 on Monday and Tuesday. Takeout only.
But I'm resisting going back there until the stay home order is lifted. In the mean time, we tried some frozen pizza and all failed miserably. My wife said we could make our own and from scratch started working on dough. We already had sauce but only provolone cheese. Good enough for a start.

This is the first round with hand made crust.


I'm honest. better than frozen, but it failed.


So, I bought some refrigerated pizza dough at Walmart and was annoyed at how hard it was to work. The texture wasn't right. I quickly had an attitude change and my wife had to take over.
Maybe my company name will be Moody Pizza.



Pizza shouldn't look like afterbirth. I'm disappointed.

This round I did a switch.
I wanted to try something sweet... but I didn't have any cream cheese.
Fresh mango, yogurt, honey, mozzarella cheese, pizza dough.
It was okay, but after I realized I forgot butter !



The side split getting it into the pan so some mango juice oozed out.

No ! I didn't eat the robin.

This evening I wolfed down several turkey breast slices with honey-mustard, mashed potatoes with butter, 1/2 a sliced red bell pepper & shredded red leaf lettuce drizzled with Balsamic vinegar.

For dessert it was a chocolate brownie.

I hope your dinner was good too.

I just took recycling outside. 'My' robin, nesting ontop the front porch light,
flew from the nest to a short nearby tree, as usual, when I opened the front door.
But oddly, she didn't chirp this time.

Perhaps the lack of sun today had something to do with that.
Or maybe our front porch 'dance' is becoming 'old hat' to her.
Perhaps I should sing as I exit to spice things up.

Now, THERE,THAT's how to talk to your GF. On closer analysis, it has it all. An invite out to tasty food. Compliments on her beauty, and the hint of passion after the meal. But I digress.
There's much talk about businesses failing with C-19. In the USA, restaurants are one of the top businesses, and they, as a group, seem to be in for the greatest percentage of business failures. So, as statistical outliers always attract the epididymis' eye of Vierk, let's rant away.
For starters, why would anyone want to be a restaurateur? Well, there are a few types. The saddest cases are those who are basically romantic (sometimes chefs) social foodies, who love to bask in the life of cavorting with customers, and banging the staff/customers. Recently I heard one such lady from NYC brag about "having in the artsy, leftie, moneyed wannabe bohemian types, foodie cruising in various regalia, among their ilk, less for the food, than for being fully in the scene". This particular lady was newly bankrupt, and now in nursing school. She said that few of these sort succeed, typically lacking a lick of business sense. They see themselves as artistes, and as such, only a tiny minority make it big. Sugar mommys/daddys sometimes are behind the exceptions.
The business types, though, can succeed, in various ways. Rarely on their own, most either form, or buy into, profitable franchise operations---yes the "eatery chains". Volume purchasing, advertising, and management approaches seem to do it. Profits can be very good, from margins often multiples of those in the "on their own" artiste operations.
I am wondering, with rents and staff forming so much of the costs of operating, why we aren't seeing more home based purveyors of take out food, or even of "live upstairs, guests seated downstairs" places, as I saw in Lisbon, and in much of the developing world. By analogy with Air B-n-B, perhaps in some form.
My own take on this topic is less eating out. After all, a little getting to know the food workers, and their work environment, can easily make anyone less sanguine about the restaurant scene. And it's more than sociopathic spitting on a dish, as of a poor worker somehow "getting back at the rich". On your way to the restaurant bathroom, psuedo mistakingly saunter into the kitchen, as I did in NYC, where I used to visit mostly for the food, and with raer exceptions, the lack of hygiene will shock you. Not to mention the conditions in the John. Graduate studies in entomology was frosting on the cake, as it were.
In fact, most of the tiny margin, artiste like establishments probably were close to failing BEFORE C-19. It's capitalism at work. The failures will force overpricing landlords to lower rents, and so on. And I'm becoming a much better cook at home.