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The Old Guy … Cooking Something Different … #15

.The Old Guy … Cooking Something Different … #15

Waffles For Lunch Are Special Anytime

Something Different for Lunch!

I thought I would either put an old antique Waffle maker, which was collecting dust on a kitchen shelf, to good use or throw it away should it prove to be … good for nothing. Of course during the dusting off part of the project, I had to have my coffee close at hand.

I made the Pancake/Waffle Batter per the box instructions. I did think the mix was a little thin and planned to thicken it should the first Waffle prove to be lacking in some or all of the qualities generally afforded to Waffles. Turned out the mix was fine and required no adjustments. Note: I do not but don’t discourage putting additional ingredients into my Pancake or Waffle mixtures.

Years ago, I found that the Waffle Maker didn’t time the cooking/done process correctly. With the timer on the cell phone, I could time out an extra two minutes when the red cooking indicator light went out. I have to admit the smell of the cooking Waffles brought back a lot of memories.

Not wanting lunch to be interrupted, the complete batter run is cooked. This insures the Waffle or Waffles for lunch are last and hot off the grill surface.

Done … Success … Lunch is here. Oh if it wasn’t so cold outside there would be dancing in the street celebrating the beauty of the finished Golden Brown Waffles!

Finished Waffles ready to be frozen for future Breakfasts or interesting Lunches. The seven inch Waffles (five count) are a perfect fit for a gallon freezer bag. For ease of future use, they should be frozen individually before being stored in the freezer.

Plated … Sliced Tomatoes and Pork Sausage are added along with Real Butter and Sugar-free Maple Syrup. 

A pleasing lunch that is a little bit different but big on taste.

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Livin’ large with a smile

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Next Week Or So … maybe something different …

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The Old Guy … Images of Russell County Kentucky … #77

Images Of Russell County #77

Nap time between days of rain … The Mitza Smith Horse & Small Critter Sanctuary … Jamestown

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Next Week Or So … Something along the same line or something current … 

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The Old Guy … Cooking Something Different … #14

.The Old Guy … Cooking Something Different … #14

Fried & Baked Pork Tenderloin W/Mashed Potatoes

The Menu … posted in a conspicuous place which happens to be the stove hood …

To remove a good measure of starch … the potatoes are soaked in salt water overnight …

Slow boiled Potatoes & lightly seasoned Turnip Greens with Jowl Bacon … Slow boiled Potatoes are exceptionally tender …

Before tending to the potatoes, lightly breaded & browned pork tenderloins are placed in a 400 degree oven for twenty minutes ….

Since I have never made mashed potatoes, I watched a few videos and cherry picked the steps that made sense to me and compiled my own diabetic friendly recipe. The first mashing is twice around the bowl … then salt, white pepper (for obvious reasons) and butter are mashed in evenly in another two rounds of the bowl … 

The final step in the mashed potatoes is whisking in milk until the desired consistency is obtained … I like mine with a few lumps … I don’t like soupy or pureed creme of potatoes …

Plated and ready for the table … It is hard to describe how good this meal was … I still have fond memories of the experience.

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Livin’ large with a smile

 

 

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Next Week Or So … maybe something different …

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The Old Guy … Images of Russell County Kentucky … #76

Images Of Russell County #76

I am praying for you … Monument Square, Jamestown

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Next Week Or So … Something along the same line or something current … 

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The Old Guy … Looking Around In Black & White #63 …

MonumentSquare-2pbw

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  Looking Around In Black & White #63 …,....

Lake Cumberland Antique Auto Club … Russell Springs

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* Image From the book B&W Images Of Russell County Kentucky by John E. Moss

Next Week Or So … maybe something different …

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The Old Guy … Cooking Something Different … #13

.The Old Guy … Cooking Something Different … #13

Slow Cooked Pork Stew W/Sweet Potatoes & Biscuits

On the right: The Saturday Dinner Menu Card.

Preparations for the Saturday Dinner started Friday Morning. Fresh Potatoes were washed, peeled, and cut into Pork Stew ready pieces.

The cut Potato pieces are boiled until almost done then drained and covered with four cups of lucious Brown Gravy. 

While the Potatoes start to slow cook in the Gravy, Fresh cut Pork Tenderloin is cubed, salt and peppered.

The Cubed Pork Tenderloin is quick fried in Real Butter and light oil to help seal in the juices. This will keep the Tenderloin from shredding into small strands after many, many hours of slow cooking.

I was aiming for a four cup of gravy recipe but my enthusiasm got the better of me and I ended up with six cups of dark brown gravy. So for the first four or so hours, the Potatoes and Cubed Pork Tenderloin cook at a very slow boil. If everything is to be tender, and comfortable to chew, you can’t shortcut the slow boil time.

Not long after the cut-up cooked Potatoes and Cubed Pork Tenderloin were set to simmering in the thick dark gravy, I added the Semi-fresh Carrots and Celery (fresh). The Carrots were so tough I couldn’t eat them. I was actually afraid I would damage my Vintage High-impact Store bought Plastic Teeth.  So the Carrots were to be slow cooked for both days of preparation. I took the pot from the heat in the early evening, and when it was deemed at a safe temperature for handling, I set the Pork Stew in the refrigerator. End of first day.

The second day … the Pork Stew was taken from the refrigerator and put on the heat before lunch. Once a very, very slow boil was obtained a cup of Frozen Green Peas was added. At about three hours or so before estimated serving, the Green Peas would be thawed and cooked nicely. For the first serving of a new menu item, I didn’t want them cooked out of their shells. About a hour and a half before serving, it was time to add a good handful of Frozen Pearl Onions. I wanted them to be cooked to where they would offer a little resistance when chewed. It was also time to get the other meal players ready for serving.

At the last moment, the Round Crackers which were going to accessorize the dinner menu were replaced with supposedly Hot Buttered Biscuits. Now, I cannot make Homemade Biscuits. I’ve tried many times over the years but finally came to a sense of peace admitting that I am inept at such a fundamental baking skill. Eating my past mistakes was also a convincing factor in my decision to make no futile baking attempts. So … I know nothing about Frozen Biscuits either … and there was no preparation or cooking instructions on the plastic freezer bag. Helpful advise from a friend said to put them in a 350 degree oven and keep an eye on them. Ok.

I took the formerly Frozen Biscuits out of the oven after twenty-five minute. They smelled outstanding especially once stuffed with Real Butter and dipped into the Pork Stew Gravy. 

Plated … I decided early not to cover the dinner Biscuits with Pork Stew Gravy. So instead of being an unrecognizable bump under the gravy, they were heavily buttered and plated separately with the Baked Sweet Potato which was a heated up leftover from a day or so before.

This slow cooked Pork Stew recipe is really good. The meat and vegetables come out exceptionally tender and the dark gravy blends it all together. I fix this recipe often and the leftovers do well, from days on end, in the refrigerator.

An excellent side dish. Baked Sweet Potatoes with Cinnamon Sugar and Real Butter..

The finisher … No Sugar Added Pumpkin Pie Dessert. Note: Pie slice pictured may not actually be”The Piece of Pie eaten during meal”.

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Livin’ large with a smile

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Next Week Or So … maybe something different …

For Additional Photographs Click On This Link https://www.flickr.com/photos/geezer94/

For Additional Photographs Click on This 500 px Link …