h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Friday, I roasted a bird that I have never done before. Many years ago, I tried duck once - and being served by a Mess Hall, preparation was quite poor. All that I recall is very greasy.

So, following the experienced advice of Hypatia - I roasted one. I quite liked the aroma, but it made Mrs Rev most uneasy. So aside from a single drumstick, I still haven't really tried it. She is out for the day today (Sunday) with a friend, so I will use the time to break down the remains. And simmer the carcass and a few veggies to brew a stock for another day.

The duck was a success, but seeing how little actual meat there is - it is far too costly here to do often. Simmering the carcass, wings, neck and things with some carrot, celery and onion made a very rich broth that is in the freezer for another time.

Also on Sunday, I made our usual baked Atlantic salmon dinner. With pepper & garlic mashed spuds and baby peas.

Today (Wednesday), Mrs Rev will bring in a friend for a day of scrap-booking. While they are doing that, I will have a batch of beef jerky drying. As well, I will prepare a lunch which includes:

6 types of fruits
5 types of veggies
3 types of cheeses
simple crackers
garlic bread
crock-pot chili
a pot of loose leaf tea (from England, of course)

I think that we should have enough.

chicken chili

This post may be a bit offal to some.

Since I was a child, I have been familiar with (and quite fond) of hearts of chicken, turkey and beef. Livers or kidneys are simply vile.

In recent weeks, I have also had the favoured organ of a duck and also pork. The former found to have little flavour, but the latter is excellent.

Next - this coming week-end - venison heart. Very fresh. I am looking forward to that. And I continue to plea for that of moose.

Chicken Florentine soup

One Bowl Beef Stew.

I will probably make cassoulet, using sausages and tuna.

I have no idea what Sunday supper will be. My defibrillator/pace-maker experienced premature battery failure and had to be replaced. That was done on Friday the 13th, and right now my upper breast feels like it met a heated cattle brand.

Supper will be American chop suey.

How does American chop suey differ from Canadian or British?

Monday supper was really lazy. A huge sirloin steak, thick cut, got lightly seasoned to both sides. Then cut to manageable portions and seared on both sides in an old iron frying pan. And that pan went into the over at 425F for about 8 minutes. A very nice "medium" cook. Accompanied by a packaged mix of a mac'n'cheese. Simple and tasty.

American Chop Suey [Hamburg with Pasta]

Spice mixture

1 ½ tsp of garlic powder
1 tsp of paprika
2 tsps of dried parsley
1 cube of beef bouillon
1/2 tsp of salt
1/8 tsp of ground cinnamon

Liquid broth

1 tbsp of olive oil
2 ½ cups of water

Cans

One 14-ounce can of kidney beans
One 14-ounce can of tomatoes, preferably low-sodium
One small [6-ounce] can of tomato paste
One small [8-once] can of tomato sauce

Other Ingredients

8 ounces of hamburg or meatballs
1 onion
3 stalks of celery, chopped
1/4 cup of macaroni [you may use more, but add more water]

Instructions

Put the olive oil in the bottom of a cooking pot. Add the water. Mix the spices and stir them into the pot. Add the sausages. Drain the beans and add. Add the tomatoes and tomato sauce. Turn on the heat and let everything simmer while you prepare the vegetables. Chop the onion, and the celery. Add them to the pot. Turn up the heat and bring to a boil. Then reduce the heat and simmer covered for 30 minutes. Add the
tomato paste just before serving Serves 3 people.

Ah, so more related to a chili con carne than any Chinese sort of chop suey.

More like macaroni and meatballs

Tonight's supper was tuna tagine

Wednesday will be dinner out with another couple. A pre-Christmas share time before people begin road travels.

I think that I will go simple. Pork schnitzel topped with gravy. With mashed potatoes (and gravy) and the green beans & carrots. Sides of fried mushrooms, fried onions, and crispy breaded butterfly shrimps. Mrs Rev usually helps by taking 2 of 5 shrimps.

And of course, baked escargots smothered with melted cheeses to begin.

Mrs Rev is visiting with her family, some 800 miles from here. So I kept my Christmas dinner a little smaller and basic.

- a generous boneless chicken breast, seasoned and roasted in the Romertopf

- hand-made bread dressing

- creamy mashed potatoes

- gravy from the roasting

- tinned corn, and

- cranberry jelly.

Tonight's supper will be turkey chili

Friday, I wanted a supper that I didn't cook. So I planned a restaurant dinner for one. Then a couple, friends, asked if they could join me. Of course !

He's a large man just turned 70. His bride of 31 years is very short, of poor health, and turned 85 about a week after his birthday.

She had a generous dish of tortellini, well baked in a rose sauce and topped with cheese. She managed about half, the remainder going home with them.

I had my usual escargot, 6-oz filet mignon (medium/rare), mashed spuds with gravy and some green beans and carrots. Maybe 30% of mine came home.

Big John? Also escargots and the house signature dish - prime rib roast, with rice. The meat was the 7-oz slab done medium/rare. But he was still hungry - so he had a 2nd plate of the same. Polishing it off. This was with 2 bottles of beer.

Saturday supper was an experiment. We have some pre-made and frozen ravioli, filled with riccota, romano and parmesan cheeses with spinach.

I also had most of a jar of mild salsa and other things in the fridge. In order, I fried some small chopped celery, then red onion, then both white and brown mushrooms. Then mixed in the salsa to warm through.

Cooked the ravioli, added it to the fry up and stirred. Very tasty stuff. The salsa delivered many flavours and slight heat, the fried veggies added flavours and body, and the ravioli delivered the flavours of the cheeses.

Tonight I will make Italian pork stew.

Okay, it's time I suppose that I get with the times. Sunday supper is going to be plant-based. A 3 1/4 lb slab of nature-fed Angus beef - roasted. With potatoes, onions, carrots, maybe some corn.