Peaches are in all over Billings. A local hardware store advertised fruits and vegetables in bulk this weekend for canning, just in time for those who don’t plant gardens or to supplement garden bounty that perhaps wasn’t as bountiful as they’d hoped. Oh, by the way, this hardware store sells canning supplies of all types and sizes. Even late into the season. Last year when I needed to can pepper jelly in October using a bucketful of jalapenos from my garden, other outlets replaced their canning stock with Christmas decorations. But my trusty hardware store had everything I needed.
Just in time for tailgating parties and fall picnics, or just for yummy sloppy joes and pulled pork sandwiches, these delicious hamburger buns hit the mark. Now that I have a little more time on my hands, I also have more time to do lot more bread baking. I love homemade yeast breads.
I found this phenomenal recipe at Brown Eyed Baker, where the author, Michelle, described these buns as “light and sturdy, tender and moist.” Michelle said these buns will stand up the most hardy burgers or cheeseburgers, but the little nooks and crannies inside lend the buns well for saucier fillings, like spoonsful of sloppy joes, and forksful of pulled pork. I’ve made them three times now, and slathered spoonsful of sloppy joes, forksful of pulled pork, and even toasted them for a large breakfast sandwich of fried egg, bacon or sausage with a slice of cheese. One morning my husband toasted one and ate it with his scrambled eggs like he would toast. Shiny and slightly sweet, Richard and I fell in love.
It’s still 90° in Billings, but what can I say? It’s close enough to September and blessed cool weather that I got very hungry for some broccoli cheese soup. My husband, Richard, loves soup of any kind. He’s feeling a little under the weather, and I had a boatload of fresh broccoli and cheddar cheese in the fridge, so what the heck? The air conditioner is on, right? (Sorry my pic is just horrible. I think I inadvertently did something to the auto focus – yikes!)
This is such an easy recipe that it qualifies as a “Quick Dinner.” Seriously, 30 minutes at the most from begin to end. My rule is to always keep fresh broccoli or frozen broccoli on hand. And I always have a variety of hard cheese in the fridge and chicken stock in the pantry. Although, for this batch, I had a half-gallon of homemade stock, so that’s what I used. I’m eager to make homemade stock out of already roasted chickens from Costco, Sam’s or the multitude of deli counters where they are now commonly found. I think the richness of the roasted chicken would lend itself well to homemade stock, and they’re cheap – but I digress – that’s ready for another episode . . .
This soup recipe will serve four. The basic recipe calls for sharp cheddar (I used white), and Swiss. But you could substitute other cheeses you have on hand, like cream cheese, Velveeta or another mild cheddar, or maybe a smoked gouda or oaxaca – any cheese that melts well and might offer a little different flavor. How about pepper jack served with cornbread?
Pressure cookers cook ingredients at lower temperatures under pressure. Foods cook quicker, retain more nutrients, and meats tenderize. Once you’ve learned to use one safely, a pressure cooker is a valuable tool. But, once you have the lid locked in place, do notremove it until the cooking is finished and the allthe pressure has released from the pot. Do not remove the lid as soon you turn off the heat or remove the pot from the burner. Wait for the pot to cool down, and for the steam to stop venting. Newer pressure cookers have release valves, so you can release the steam and pressure, and open the pot sooner, but don’t try that on one as old as my Grandma’s. (My mother did once, and the whole thing exploded hot boiling food all over the kitchen, sending her to the hospital with second degree burns.) You shouldn’t be afraid to use one, but be sure to follow the manufacturer’s instructions for safe operation.
Looking for a satisfying, family favorite main dish? Why not give this simple recipe a try?
This is another of my favorite quick go-to recipes. Sure to please, this makes plenty, more than enough for four. If you add two more chicken breasts or thighs, you can stretch it to serve six. Serve this with a salad or apple sauce or fresh fruit or crusty bread, and you’re all set.
This is my Grandma Smith’s recipe for Country Green Beans. Our summer table was not complete without green beans as they were harvested fresh, bright green, and crisp. We often had them with barbecued chicken or pork chops. Sometimes, we’d have them for dinner as the main course, served with fresh corn on the cob, and crusty bread.
Ham Fried Rice is one of my go to recipes. My mother retrieved it from an old cookbook, “Dining Out at Home.” (I mean like the 70’s.) I made this for my daughter’s family several months ago. Jessica remembered it was a dish she enjoyed growing up, and I enjoyed the little time it took to bring together. It’s a good way to use up leftovers, and an opportunity to get some vegetables on everyone’s plate.
Everyone who loves ice cream should have an ice cream maker. Of course, who doesn’t love ice cream? I prefer the cold, creamy concoction to almost all other desserts, except pie – I love pie and ice cream! I grew up going to family reunions on farms in Terre Haute, Indiana, when I was very young, and ice cream was the highlight at the end of a long day. My dad gave me his old electric maker many years ago. I’ve made many a gallon, mainly vanilla and peach, but it’s just me and Richard now, and I’m gearing up for smaller batches.
My husband and I love macaroni salad. I frequently buy it from the deli counter, because I really like the creamy, tangy consistency paired with firm noodles, sweet pickle relish, a hint of diced onion.
Over the years, I’ve made several batches, but none came close to the creaminess of the store bought kind. The macaroni always absorbed all the dressing.
I couldn’t figure out what was going wrong. Hmmmm . . .
I don’t think there’s much better on earth than a BBQ brisket sandwich. Well, of course there is, but this is about brisket! I’ve made this a few times, as has my sister, and we’ve both been very pleased with the results. This sandwich on this particular night was served with homemade macaroni salad and homemade buns. Let’s just say I was gearing up for this for a few days. Please excuse my messy plate and thumb print in the bun . . . it sure was delicious, though!
We are very fortunate to live only two hours away from the oldest national park in the United States. Yellowstone National Park was established in 1872. Richard and I have been married for 15 years, and our goal is to visit the park twice a year, in the summer and fall or winter. We’ve been snowmobiling in the winter, which is an entirely unique experience compared to driving through the park the rest of the year.
Roosevelt Arch – Yellowstone National Park at Gardiner, North Entrance
President Roosevelt arrives at Yellowstone, 1903
The majority of the time, we enter the park
through the North Entrance at Gardiner, Montana. Gardiner is where President Theodore Roosevelt laid the cornerstone for the Roosevelt Arch. At the top of the arch is inscribed “For the Benefit and Enjoyment of the People.” And I am so very appreciative; we just love Yellowstone.
I’ve found a perfect summer side dish that is easy and quick to put together, perfect for a hot summer day. These are seriously so delicious!
It’s made with Japanese soba (buckwheat) noodles. I picked up a package at the local World Market, which, in Billings anyway, is beginning to stock more and more Asian ingredients. The dry noodles are shorter than spaghetti, and are packed in neat little 3 oz. bundles – they’re very cute. But, if you can’t find soba, this salad would be outstanding made with thin spaghetti.
Peaches are in all over Billings. A local hardware store advertised fruits and vegetables in bulk this weekend for canning, just in time for those who don’t plant gardens or to supplement garden bounty that perhaps wasn’t as bountiful as they’d hoped. Oh, by the way, this hardware store sells canning supplies of all types and sizes. Even late into the season. Last year when I needed to can pepper jelly in October using a bucketful of jalapenos from my garden, other outlets replaced their canning stock with Christmas decorations. But my trusty hardware store had everything I needed.
This is my Grandma Smith’s recipe for Country Green Beans. Our summer table was not complete without green beans as they were harvested fresh, bright green, and crisp. We often had them with barbecued chicken or pork chops. Sometimes, we’d have them for dinner as the main course, served with fresh corn on the cob, and crusty bread.
I don’t think there’s much better on earth than a BBQ brisket sandwich. Well, of course there is, but this is about brisket! I’ve made this a few times, as has my sister, and we’ve both been very pleased with the results. This sandwich on this particular night was served with homemade macaroni salad and homemade buns. Let’s just say I was gearing up for this for a few days. Please excuse my messy plate and thumb print in the bun . . . it sure was delicious, though!
