Daddy Fetish

[peachesmelba]

As the heady aroma of the carmelizing onions, peppers and celery begins to permeate the air I load another pan with ground sirloin, seasoning it with Allspice I start to brown the beef. As the onion mixture reaches the desired stage of doneness I add some to the ground sirloin, mixing it in thoroughly. The remainder is removed to a bowl to cool and more onions, peppers and celery are started. (After all, if you're going to be chopping and sauteeing, you might as well cook the whole mess at one time and freeze the balance for future meals....) As the ground sirloin browns with the addition now of the onions, peppers and celery, I mix in freshly crushed garlic, inhaling deeply to judge by the aroma if the amounts are correct. I've never cooked in quite this large a quantity before but I know how it smells when I've cooked a smaller quantity. Adding a few more cloves of the garlic now, knowing that more can be added later for the lasagna sauce....

 

[peachesmelba]

Starting to open the cans of black beans, rinsing and draining them in a big colander in the deep sink. When the meat mixture is done I transfer it equally to two stock pots - one will be for the chili and one for the lasagna sauce which has to start simmering today to be ready tomorrow. The last of the chopped onions, peppers and celery are tossed in to saute - the rich smell making me homesick for the hills of Sicily. Also opening large cans of diced and crushed tomatoes, splitting those nearly equally between the two stock pots. The rinsed black beans are added and a bottle of inexpensive red wine is added - 1/3 bottle to the chili and the remainder to the lasagna sauce. Adding a little raw sugar to cut some of the sharpness from the tomatoes, sea salt, fresh ground black pepper, ground cumin, chili powder and curry powder to the chili along with a bottle of Picapeppa Sauce and some Lea & Perrins........smells good......setting it to simmer with the lid tilted slightly I start to work on the lasagna sauce.

 

[peachesmelba]

Opening a bottle of lambrusco and pouring myself a healthy glassful I add more crushed garlic, as well as a little more of the sauteed onion mixture to the basic marinara sauce - a little raw sugar, sea salt, fresh ground black pepper, freshly chopped basil and oregano - a couple sprigs of rosemary and bay leaves are tied into a muslin bag carefully with a long piece of twine and dropped into the simmering sauce and it is set to simmer gently on the back of the stove with the lid also vented.

 

[OK_babygirl64]

**perk** sniffing the glorious aromas ... spying my favorite wine

Umm ... sis?? Need any help? ... maybe quality test the sauce or sample the wine or .... we can add more herbs to the new garden in the Great Room

 

[peachesmelba]

The chili is stirred thoroughly and the side 'fixin's are begun. One rice cooker is filled with brown rice, the other with white rice, and a pot of water is set to boil for elbow macaroni for those who prefer. A large dish of oyster crackers is set out and several bowls of grated cheeses - parmesan, sharp cheddar and colby-jack along with Queso Blanco. A bowl of corn chips is filled and several tortilla warmers are filled with fresh, hot corn and white flour tortillas. A big bowl of sliced fresh jalapenos is available for Daddy and anyone else who might enjoy them. A number of other bowls sit handy with toppings and condiments that might be enjoyed by Daddies or sisters. Large pitchers of sweet and unsweet ice tea, ice water, juices and milk are set out with plenty of goblets. An ice chest filled with Dos Equis Amber and regular and Coronas sits next to the buffet table - a bowl of fresh lime wedges handy. Big stoneware bowls are placed at each setting with soup spoons and extra large napkins. There are fresh baked chocolate chip cookies and fresh fruit for a light dessert.

 

[peachesmelba]

**perk** sniffing the glorious aromas ... spying my favorite wine

Umm ... sis?? Need any help? ... maybe quality test the sauce or sample the wine or .... we can add more herbs to the new garden in the Great Room

(Hugging my sister) "'course! I can always use help taste testing and sampling and.....yeah, a few more herbs in there probably wouldn't hurt....it WAS a fair sized hole...." (giggling and pouring another goblet of wine)

 

[heatsink]

What an inspired thought!

Walking past the door to the great room, something makes me peek in through the door. What I see is a delight, for where there was a raw patch of earth, left by my transgressions, someone has planted the beginnings of a herb garden.

Hearing the joyful laughter and conversation from the kitchen, I realise that the appetising aromas pervading the air are still a ''Work in progress'' and move on quickly leaving the darling Littles to their labours.

 

[OK_babygirl64]

(Hugging my sister) "'course! I can always use help taste testing and sampling and.....yeah, a few more herbs in there probably wouldn't hurt....it WAS a fair sized hole...." (giggling and pouring another goblet of wine)

MMmmmmmm ... the chili is to. die. for!!!
setting a small pan of salted water on to boil for some pasta to taste the sauce with, as I sip the delicious wine.
Hearing footsteps outside the kitchen door, I smile and pour an unsweetened tea to ferry to the great room

 

[peachesmelba]

MMmmmmmm ... the chili is to. die. for!!!
setting a small pan of salted water on to boil for some pasta to taste the sauce with, as I sip the delicious wine.
Hearing footsteps outside the kitchen door, I smile and pour an unsweetened tea to ferry to the great room

"Thank you sweetie! Don't think it needs more chili powder or curry powder or anything?" (Smiling and turning back to stir pots when I see that certain smile on my sister's face as she takes an unsweet tea into the Great Room.)

 

[OK_babygirl64]

"Thank you sweetie! Don't think it needs more chili powder or curry powder or anything?" (Smiling and turning back to stir pots when I see that certain smile on my sister's face as she takes an unsweet tea into the Great Room.)

Try a hair more cumin in a bowl for me ... be right back

 

[RjThoughts]

I don't cook on Saturdays, thank God. Tomorrow, the Other Half is making macaroni and cheese in the crock pot, while letting the Offspring and I to a ham. Nothing difficult for me, but for the kid, well. I have to keep him away from the pineapple slices.

 

[peachesmelba]

Try a hair more cumin in a bowl for me ... be right back

(Scooping out a small bowl of chili and adding a smidge more cumin, stirring it in carefully and setting out a fresh spoon for my sister for when she comes back - topping off her wine, and stirring the marinara. Adding a little pasta to the merrily boiling salted water for taste testing.)

 

[peachesmelba]

I don't cook on Saturdays, thank God. Tomorrow, the Other Half is making macaroni and cheese in the crock pot, while letting the Offspring and I to a ham. Nothing difficult for me, but for the kid, well. I have to keep him away from the pineapple slices.

(Giggles in agreement) "Just about my favorite part too!"

 

[RjThoughts]

(Giggles in agreement) "Just about my favorite part too!"

When I remove most of the skin and fat after an hour's cooking at low temperature and putting on our "glaze" - pineapple juice, light brown sugar, cinnamon, ground cloves, and mustard powder/flour - is when the kid will really want slices.

 

[peachesmelba]

When I remove most of the skin and fat after an hour's cooking at low temperature and putting on our "glaze" - pineapple juice, light brown sugar, cinnamon, ground cloves, and mustard powder/flour - is when the kid will really want slices.

"Well....duh! Yeah! I usually remove most of the skin and fat first, scoring the ham lightly in a diamond pattern and rubbing in the ground cloves - then attach the pineapple rings to the ham with toothpicks and make the glaze from the pineapple juice, brown sugar and I just use regular yellow mustard - the fight for the pineapple slices is rivaled only by the fight for the first slice of the ham..... Never thought about adding cinnamon......hmmmmmmm"

 

[peachesmelba]

I don't cook on Saturdays, thank God. Tomorrow, the Other Half is making macaroni and cheese in the crock pot, while letting the Offspring and I to a ham. Nothing difficult for me, but for the kid, well. I have to keep him away from the pineapple slices.

"Oh......and I really would like to know how your other half makes the macaroni cheese in the crock pot....... That would be so easy to put together the night before and then set in the crock pot to cook while we're at work - the SO LOVES mac n' cheese...."

 

[OK_babygirl64]

I don't cook on Saturdays, thank God. Tomorrow, the Other Half is making macaroni and cheese in the crock pot, while letting the Offspring and I to a ham. Nothing difficult for me, but for the kid, well. I have to keep him away from the pineapple slices.

I tried M&C in the crock once and it failed miserably ... is there a secret?? I'll spring for the extra pineapple ... is my favorite part, too!

Peaches? Yup, needs a hair more cumin in the pot

Drains the pasta and makes two small bowls to sample sauce

 

[RjThoughts]

"Well....duh! Yeah! I usually remove most of the skin and fat first, scoring the ham lightly in a diamond pattern and rubbing in the ground cloves - then attach the pineapple rings to the ham with toothpicks and make the glaze from the pineapple juice, brown sugar and I just use regular yellow mustard - the fight for the pineapple slices is rivaled only by the fight for the first slice of the ham..... Never thought about adding cinnamon......hmmmmmmm"

I discovered adding cinnamon to the glaze made it taste more candy-like.

 

[RjThoughts]

I tried M&C in the crock once and it failed miserably ... is there a secret?? I'll spring for the extra pineapple ... is my favorite part, too!

Peaches? Yup, needs a hair more cumin in the pot

Drains the pasta and makes two small bowls to sample sauce

We discovered this recipe:

Paula Deen Crock Pot Macaroni and Cheese. She uses the recipe without the eggs. Stir often.

 

[peachesmelba]

We discovered this recipe:

Paula Deen Crock Pot Macaroni and Cheese. She uses the recipe without the eggs. Stir often.

"Hmmmm - does sound good but not a whole lot 'easier' than making from scratch - which is still his favorite. If I'm going to all the trouble to melt the cheese and boil the pasta then may as well just go whole hog - start with butter, halfnhalf and a block of Velveeta....."

 

[simpletimes]

"Hmmmm - does sound good but not a whole lot 'easier' than making from scratch - which is still his favorite. If I'm going to all the trouble to melt the cheese and boil the pasta then may as well just go whole hog - start with butter, halfnhalf and a block of Velveeta....."

Hell ya, YUM baby.

 

[RjThoughts]

"Hmmmm - does sound good but not a whole lot 'easier' than making from scratch - which is still his favorite. If I'm going to all the trouble to melt the cheese and boil the pasta then may as well just go whole hog - start with butter, halfnhalf and a block of Velveeta....."

I start with a roux, then add milk..slowly add grated cheese - Vermont sharp cheddar and Velveeta - stirring. I'll then add some stinky cheese - Parmasean and/or Romano. I'll add a pinch of nutmeg or mace, whichever one is freshest.

My wife isn't a good cook: Her mother did all the cooking and never taught her. The problem with me making it from scratch is that when I do, I have kids and Little Ones come out of the woodwork, eating the cheese before I have a chance to add it to the sauce, then eating the mac and cheese BEFORE I can put it in a baking dish...

 

[peachesmelba]

I tried M&C in the crock once and it failed miserably ... is there a secret?? I'll spring for the extra pineapple ... is my favorite part, too!

Peaches? Yup, needs a hair more cumin in the pot

Drains the pasta and makes two small bowls to sample sauce

(While OK works on getting the marinara ready to sample I try to calculate how much more cumin will be needed for the size pot.....finally adding a less than generous but certainly hearty dash or two and stirring it in - setting aside a spoonful to cool for tasting. Dishing up the rices and draining the cooked elbow macaroni and drizzling a little melted butter into the bowl - tossing it to keep it from sticking. Chili being cooked and ready is transferred to large electric soup tureens to keep it hot and carried out to the buffet table. There will be enough for three tureens and a bit more so I keep the heat on pilot light and cover the chili. Trying to think if I've missed anything that Daddy would have done.)

 

[simpletimes]

Well this is a treat, my sweet baby peaches ande little sis OK taking over the kitchen. Love you girls.
It is nice to relax a bit. I have no doubts what so ever that this is going to be some damn fine chili.
Shower and a drink time for the old man.
(any back washers available?)

 

[peachesmelba]

I start with a roux, then add milk..slowly add grated cheese - Vermont sharp cheddar and Velveeta - stirring. I'll then add some stinky cheese - Parmasean and/or Romano. I'll add a pinch of nutmeg or mace, whichever one is freshest.

My wife isn't a good cook: Her mother did all the cooking and never taught her. The problem with me making it from scratch is that when I do, I have kids and Little Ones come out of the woodwork, eating the cheese before I have a chance to add it to the sauce, then eating the mac and cheese BEFORE I can put it in a baking dish...

(LMAO!) "I have the same problem with the SO - best to mix the sauce into the pasta IN the baking dish and keep a big spoon handy for hand smacking...."