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French Dips aren’t French afterall, but damn they are GOOD!!!

in cooking, Families, Still Life

Probably why they are an American thing not a French.  I read that French Dips originated in Los Angeles  .  There are two restaurants  that claim they were the birth place of the first French Dip.  Theory is that they are named French Dip after the style of bread they were originally served on.  Now that would not always be the case.  French Dips can and have been served on a variety of breads, buns and even tortillas and fry bread!  So lets get down to business and I will walk you through how I made my French Dip.  As I’ve said time and time again, it is hard to put down a firm recipe, I’m that person that takes and idea and twists it to fit what I want.  I’ve been pretty successful over time, but don’t try my French (I’m not sure if that is French either) Onion soup. I begin my sandwich with making sure I have wonderful flavored beef to go in it. ...

Fall calls ya’ll and ya’ll call for Tomato Soup

in Families, Lifestyle, Still Life

“A tomato may be a fruit, but it is a singular fruit. A savory fruit. A fruit that has ambitions far beyond the ambitions of other fruits. E. Lockhart ”   I’m not someone who lives and breathes soup.  I think it  definitely has its place in the culinary world but soup is rarely my top choice for a meal (unless we are talking chili of course).  Fall days in Northern MN call for comfort food and on the particular day I made this soup, comfort was in high demand!   I started out with the ultimate food.  Bacon (because it really is a pork fat thing!).  I took about six slices of bacon and  cut and fried them all  in my All Clad stock pot. .While the bacon was cooking, I chopped up a few pretty red, orange and yellow peppers.  I’m not sure the exact difference between them and green peppers but I like their flavor and they add pretty color to almost all...

“Boys, I may not know much, but I know chicken poop from chicken salad.” – Lyndon B. Johnson

in Families, Lifestyle, Still Life

Tonight we went with Buffalo Chicken On Sourdough.   Again, my husband is not a huge fan of chicken or buffalo sauce,  (Yiphee when he returns we will be blogging about Meat Loaf………)so tonight is my last chance for a few days to get something that’s more of a treat for me.   I’ve decided I’m going to add some avocado and smoked cheese to my sandwich.  I decided to do some research on keeping my avocado from turning brown so I could slice it up ahead of time.  This is what I found out.https://www.huffingtonpost.com/2012/01/10/keeping-avocados-from-turning-brown_n_1196633.html  I’m going to try the pit and add citrus to it too. Also on the subject of Avocados, I often find it difficult in our smaller community to find ripe ones when I want them.  I bought a bag of them several weeks ago at Costco and had decided I wanted to make gauc later...