Fridge cleaning mission tonight. We found some Dino's brats in the freezer, so I steamed them in beer. Started out by laying a bed of sliced onion in the bottom of the skillet, lots of ground pepper, 4 squashed garlic cloves, and a squirt each of Dijon and yellow mustard. Pour on 1/2 a beer (drink the other half), and bring to a slow simmer. Cover for a while. I lit the grill and browned the brats.
Yum.
Friday night, I went to my folks' house to pick figs from their tree. That thing is about 30' across, and at least 15' high....and it's loaded with figs. We picked about 2 gallons worth of figs, and when I woke up yesterday morning, the dang cat had knocked over both bowls. So I decided that with the remaining salvageable figs and about 2 cups left of strawberries that were close to going bad, I decided to make a cobbler (for the first time)
Prep for the cobbler:
I chose this recipe for no other reason than everyone else called for buttermilk, which we didn't have.
http://www.foodnetwork.com/recipes/paul ... index.html
Reducing the fruit to a syrupy mixture
Going in the oven. And after about 15 minutes into it, it's already puffy and biscuit like. More pictures to come.
Yum.
Friday night, I went to my folks' house to pick figs from their tree. That thing is about 30' across, and at least 15' high....and it's loaded with figs. We picked about 2 gallons worth of figs, and when I woke up yesterday morning, the dang cat had knocked over both bowls. So I decided that with the remaining salvageable figs and about 2 cups left of strawberries that were close to going bad, I decided to make a cobbler (for the first time)
Prep for the cobbler:
I chose this recipe for no other reason than everyone else called for buttermilk, which we didn't have.
http://www.foodnetwork.com/recipes/paul ... index.html
Reducing the fruit to a syrupy mixture
Going in the oven. And after about 15 minutes into it, it's already puffy and biscuit like. More pictures to come.
