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Old Guy Photography


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The Old Guy … Cooking Something Different … #07

.The Old Guy … Cooking Something Different … #07

Breakfast At The Diner …

Hillbilly Cafe (Diner) At Highway US 127 Russell Springs, Kentucky

Biscuit & Gravy with Crisp Bacon is an excellent morning starter …

Over Easy Eggs & Sausage with Buttered Toast …

Charles & Karen, Cousin Gene’s Brother & Sister-in-law visiting from Texas, joined the breakfast crowd.

Cousin Gene & Janet enjoying the morning fare …

Alben & Janet Working On Their 55th Year …

Debbie … Excellent Service Is Free Of Charge …

Raybon … a diner regular & Sage

Lane enjoying his Biscuit & Gravy breakfast …

Ready To Eat … Biscuit & Gravy with Bacon …

At The Diner … Alben & Janet, Old Guy, Karen & Charles, Gordon Gene …

Cousin Gene making a Sensible Fashion Statement …

Dale … a Valued Regular & Friend …

The Definition Of Collusion … Raybon & Cousin Gene …

The Old Guy … happy with a Tenderloin Biscuit …

Toast with free Garden Fresh Tomatoes …

The Remains of a Successful Breakfast …

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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 500 px Link …

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The Old Guy … Cooking Something Different … #06

.The Old Guy … Cooking Something Different … #06

This meal is one that I haven’t cooked for many, many years. When the main dish is nearly ready for presentation, I start the side dishes. Steamed California style vegetables prove to be an excellent side dish … 

Next a sectioned Sweet Onion is topped with a package of Artificial Sweetener, Cinnamon Sugar and Real Butter. It is then microwaved to perfection …

The main dish is Two Day Pork Spare Ribs which are slow boiled for a day, chilled overnight, and then slow baked under an aluminum foil tent at 200 degrees for eight hours. Every hour during the baking, the ribs are generously basted with melted butter.

Tender Sweet Onion with Cinnamon Sugar

Green Veggies, Sweet Onion and fall off the bone Pork Spare Ribs. Describing the incredible taste isn’t possible.

This meal is going to be repeated over and over again …

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Next Week Or So … maybe something different …

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The Old Guy … Miscellaneous Kitchen Semi-Masterpieces …

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Bacon Wrapped Pork Tenderloin With Brussels Sprouts

I cook a lot; much more than one would suppose of a widower. It’s not that I don’t like eating out. But, eating out requires a commitment of  time,  effort, and the acknowledgement that I don’t mind sitting alone in an eatery where I stand out much like the odd white cotton sox in a drawer full of black silk neatly folded pairs.

Ninety-nine point nine percent of the time, I eat my noon and evening meal at home with a small black and tan dog named Gretchen. She is good company, seldom begs for bites, much, and for the most part is non-judgmental. Thankfully, if Gretchen doesn’t like something, say Chili Week or Oatmeal, she leaves it lay and just walks away without condemning gesture or critical comment.

I will go out for breakfast. At one diner, I sit with my brother and sister-in-law and a collection of colorful locals … at the other diner, I sit at the “Old Guys” common table of ex-politicians, citizens-of-note, Ministers, and assorted ne’er-do-wells … it’s become a Wednesday morning tradition …

Pasta Week ...

Pasta Week …

I will go out for breakfast, but I cannot remember the last time I went out for an evening meal. Right now, there is no urge or necessity to venture out into the night except to take random long exposure photographs weather permitting. Only lately has the weather become accommodating.

One influence complicating the thought process of where and when is the simple fact that in a location as small as I live in … there are few places, less than the fingers on one hand, to eat at night that are not fast-food franchises. From here civilization, with a wealth of dining opportunities, is two hours away in any direction.

Trial and error, physical demands, economics, and past influences have helped me get down to the basics when considering a limited but diverse menu for an old widow such as I am. All of which means, I do not, and cannot, stand over a hot stove at noontime or dinner time. I will work the stove when cooking dinner pork tenderloin wrapped in bacon cooked slowly under glass. Or … those wonderful deep fried hand breaded pork steaks I love so much. As with all exceptions, I cook enough for a good meal and the next days lunch and or dinner.  The same principle applies to white beans, white bean soup,

cabbage and cabbage soup.

One pot meals are the way to go …

Deep Fried Pork Steak With Green Beans

Deep Fried Pork Steak With Green Beans

So … I like one pot meals, or masterpieces, often poured over rice, noodles or some other type of pasta. A good size pot of white beans slow cooked with bacon strips and sausage grease serves as another option that can be for three or more days of meals; more if frozen in plastic containers Add ketchup and pieces of red onion and whew …

I also have perfected my Pork Stew in dark gravy, potatoes, peas, carrots and pearl onions. Pork Stew Week has always been a hit along with corkscrew pasta covered with tomato-meat sauce with fresh bell pepper, red onion and Mrs.Dash’s salt-free cut highway weed mixture (herb and garlic). Chili Week has been less than popular and seldom made anymore.

All of my recipes help overcome my Oatmeal breakfast with pork sausage paddy that I have when not visiting one of the diners.

 

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Next Week … I just don’t know …

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The Old Guy … Miscellaneous Chicken Parts … Bones Included …

I have a deep fondness for many things related to food and food in general. And occasionally, certain random sights, sounds or smells remind me of long ago memories and culinary experiences. Especially those recollections of treasures compiled during a wonderful time growing up. Often coming to the forefront, I remember those magnificent baked, fried or roasted golden brown treasures of beef and King Pork. As a young man growing up in west Tennessee and Memphis, chicken, beef and pork were easily accessible.

Being brought up with fried everything especially pork and pork products, it must have mystified my parents and grandparents that I would pass on chicken prepared in any style or submerged under any number of flavorful gravies. In retrospect, my distaste of chicken oriented meals could come from the fact that when a Sunday chicken went to the chopping block … I was the one with the galvanized bucket chasing wildly after the headless body. Those circumstances at my expense, afforded great amusement to my grandfather. He would, with exaggerated gestures, point and shout out instructions on how to corral the elusive dead bird. This was accomplished between bouts of uninhibited laughter … more-so if the bird flopped into the garage and had to be retrieved from under his automobile.

A Reasonable Representation Or Facsimile Of A Co-conspirator

A Reasonable Representation Or Facsimile Of A Co-conspirator Begging For Food On The Back Porch

I don’t know why, but later in life I had to grow to like fried chicken, or chicken related products in general … again. That lasted only a few years. Ironically, after my last crock-pot whole chicken which resembled a pale dead body just lying there in a limp contorted position and a fast-food chicken pot pie, which was disgusting, I have returned to not eating chicken … again.

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    Replica Of The Offending Chicken Pot Pie In Question

And to note the self-sacrifice and depth of personal deprivation … I had at one time … really, really liked chicken pot pies. I even didn’t care about all the contents inside them including miscellaneous chicken parts, caged or free range and the likes. Beaks, lips, ears and feet … it was all good … all good sort of like inexpensive commercially canned Vienna Sausages. I drew the line in the sand when I started pulling large pieces of chicken bones out of a highly advertised fast-food chicken pot pie that I had paid a small fortune for at the drive-thru window. It was very, very disappointing.

Now I know, being a reasonable fellow known not to judge or make hasty condemnations, that though the chicken actually per-say was not guilty of poor preparation or presentation … it could be held to account as an essential co-conspirator to the horrid incident involving the not so complete consumption of the fast-food chicken pot pie in question. I’ll stop at that and let it rest there … except …

And no … I have not weakened my resolve, touched, nibbled, consumed or secretly when everyone’s backs are turned, licked another chicken pot pie except to produce a replica chicken pot pie.

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Next Week … I just don’t know …

For Additional Photographs Click on This 500 px Link …

For More Additional Photographs Click On This Flicker Link …

 

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The Old Guy … Preparing Chili/Rice Lunch … Or Maybe Dinner …

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Step A: Remove Lunch/Dinner From Freezer – Start Thawing

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Step B: Remove Container From Food – Keep Thawing Lunch/Dinner

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Step C: If Still Firm To Touch – Keep Thawing Lunch/Dinner

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Step D: Re-Heat Deep Fried Pork Steak And Green Bean Leftovers

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Next Week … Something Interesting or something current … just don’t know …

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