My sweet brother sent me a compilation cd for my birthday. I swear, just like sliced ripe Sunny Slope peaches and soft serve vanilla ice cream from the Little Moo Dairy Barn, this sent me back to my red clay South Carolina youth in the 70s.
1. Jim Croce "Bad, Bad Leroy Brown"
2. Bo Donaldson & the Heywoods "Billy, Don't Be a Hero"
3. Wings "Silly Love Songs"
4. Randy Newman "Short People"
5. Dave Loggins "Please Come to Boston"
6. The Wonder Who "Don't Think Twice"
7. Charlie Rich "The Most Beautiful Girl in the World"
8. John Denver "Thank God I'm a Country Boy"
9. Monkees "Daydream Believer"
10. The Archies "Sugar, Sugar"
11. The Tokens "The Lion Sleeps Tonight"
12. Elvis Presley "Can't Help Falling in Love"
13. Glen Campbell "Rhinestone Cowboy"
14. Ricky Nelson "Garden Party"
15. Simon & Garfunkel "Bridge Over Troubled Water"
16. Cat Stevens "Morning Has Broken"
17. Elvis Presley "Kentucky Rain"
18. Bobby Darin "If I Were a Carpenter"
Wednesday, July 2, 2008
Tuesday, July 1, 2008
Tuesday Night Supper
Here's my Tuesday night menu, using two items from the CSA bag - red, ripe tomatoes and fresh zucchini.
1. Heat the bacon fat in a heavy nonreactive skillet and add the diced onion. Saute over medium-high heat for 5 minutes, stirring often.
2. Add the garlic, 1/2 tsp. of the salt, the pepper and thyme, and cook for another 5 minutes.
3. Sprinkle the flour over and cook, stirring well, for another 2 minutes.
4. Stir in the chopped tomato and the remaining 1/2 tsp. of the salt and cook 5 minutes longer. Slowly stir in the milk and cream and bring to a simmer. Gently simmer for 5 minutes. Taste carefully for seasoning, adding more salt and pepper as needed. Serve hot.
Tomato Gravy with Buttermilk Biscuits
Crispy Bacon
Grilled Zucchini
Pineapple Ice Cream Sandwiches
I tried a new buttermilk biscuit recipe, this time from Treasury of Southern Baking by Prudence Hilburn, one of those books I look through a lot and rarely cook from. Her biscuit technique is interesting - using self-rising flour, buttermilk and lard (I subbed Crisco), she mixes all three ingredients together by hand simultaneously. I need to work on my technique, but the biscuits were indeed tender and tasty.
I topped the biscuits with tomato gravy, which is a perfect pantry meal in the wintertime, using canned tomatoes, but heaven in the summer with fresh tomatoes.
Tomato Gravy
from Gift of Southern Cooking by Scott Peacock and Edna Lewis
2 tbsp. bacon fat
1 cup diced onion
2 large cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 tsp. dried thyme
1 tbsp. all-purpose flour
1 pound tomato, fresh or canned, peeled, seeded, and chopped into 1/2 inch pieces to yield 3/4 cup
1 cup milk
from Gift of Southern Cooking by Scott Peacock and Edna Lewis
2 tbsp. bacon fat
1 cup diced onion
2 large cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 tsp. dried thyme
1 tbsp. all-purpose flour
1 pound tomato, fresh or canned, peeled, seeded, and chopped into 1/2 inch pieces to yield 3/4 cup
1 cup milk
1. Heat the bacon fat in a heavy nonreactive skillet and add the diced onion. Saute over medium-high heat for 5 minutes, stirring often.
2. Add the garlic, 1/2 tsp. of the salt, the pepper and thyme, and cook for another 5 minutes.
3. Sprinkle the flour over and cook, stirring well, for another 2 minutes.
4. Stir in the chopped tomato and the remaining 1/2 tsp. of the salt and cook 5 minutes longer. Slowly stir in the milk and cream and bring to a simmer. Gently simmer for 5 minutes. Taste carefully for seasoning, adding more salt and pepper as needed. Serve hot.
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