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The Old Guy … Cooking Something Different … #20

.The Old Guy … Cooking Something Different … #20

Thursday Menu

Two-step Pork Tenderloin browned on each side then placed in oven and baked for twenty minutes at 350 degrees. Oven time should be adjusted to oven type and tenderloin thickness in order to not overcook meat. 

Milk with two teaspoons of cornstarch is slowly stirred into a stick and three-quarters of melted butter.

Boiled and drained Bow Tie Pasta covered and slow cooked in Garlic Butter Sauce until completely saturated. 

Plated! Two-Step Pork Tenderloin, Buttered fresh Sweet Corn and Bow Tie Pasta with Garlic Butter Sauce.

The Garlic Butter Sauce was a luxurious addition to the Bow Tie Pasta. It was thick and creamy and a welcome success to bounce out of a string of less than desirable, and edible menu failures. The only adjustment that needs to be made to the recipe is halving the ingredients including the amount of pasta. I ate Bow Tie pasta leftovers for three and a half days. 

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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 …

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

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The Old Guy … Cooking Something Different … #19

.The Old Guy … Cooking Something Different … #19

Eating Misjudgments or Possible Mistakes

Looking for something different for dinner other than twenty cans of Vienna Sausage and eleven cans of Cream of Chicken soup neatly contained within the food pantry, I decided to make a pot of Pinto Beans.. It has been years since I had a good bowl or two. So, after a overnight soaking of the beans …

I thought I would supplement my Pinto Bean dinner with a boiled egg. It struck me that instead of dirtying another pan needlessly, I would drop an egg in the slow cooking bean water which wasn’t that bad an idea since my future dinner was nearly complete. Along with the soaked beans, I had added beef seasoning, chopped red onions and the likes. The beans had a good while to cook before serving time and for sure, the egg would be boiled and ready to eat … so-to-speak.

In the gadget drawer, I found a pretty good old fashioned egg retriever …

I guess I was somewhat taken back by the curious color of the almost cleaned and ready to eat egg. I don’t remember from my younger years, Easter Eggs changing interior colors … just the outer shell. And they were dyed red, green, blue, yellow and the likes. Never saw an egg colored a shade of dry common dirt with greenish-yellow undertones. Very interesting.

The egg, despite its awkward, somewhat unappetizing appearance, was eatable. Yeah eatable … but I tried my best not to look at it or think about the noticeable and questionable taste. Maybe next time, when beans are on the menu, I will have some pre-boiled eggs that are pleasing to the eye and personal sensitivities. 

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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 …

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


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The Old Guy … Cooking Something Different … #18

.The Old Guy … Cooking Something Different … #18

Eating Mistakes

when I was married and now as a widower ... the magic has yet to arrive. 

I cannot, and have never been able to, make simple everyday run of the mill biscuits. I tried when I was single. Even more so when I was married … and now as a widower … the magic has yet to arrive. Believe me, I’ve been anticipating and listening for an unfamiliar knocking at the door. So, having been discouraged and humiliated repeatedly from attempting the baking arts, I accidently saw on the store baking items shelf a package mix promising fresh, hot and easy to make Southern biscuits. Throwing caution, and forty years of ridicule and failure to the wind, I bought a package.

The package instructions said add three quarters cup of milk to the mix and stir gently; don’t overmix. Continuing on … place the dough on a floured surface, roll to one half inch thickness and cut out biscuits … placing them in a four hundred fifty degree oven. Well … what that bunch of package instructions got me was nearly liquid dough that had the adhesive properties and longevity of wood paneling glue. Even after adding two handfuls of self-rising flour to the mixture, I was fighting a nightmare. One reason I didn’t take photographs was because I had the stuff all over me, the kitchen and floured board. I certainly didn’t want a camera I couldn’t let go of for a week. With a lot of effort and determination, I cut out two biscuits that quickly lost their Southern biscuit integrity, gave up and just added two pieces of remaining dough to the greased baking pan. Thankfully, I closed the oven door and backed away from the impending heartbreak. But I have to admit, the results would be better than expected after the nightmare preparation.

Three of the four biscuits were thin and only good for toasting. Of course, it is best not to forget them in the toaster oven. I nearly added to the tower of shame by accident when paying them no mind. Yeah, that would be a shame to toast burn my fresh, hot and easy to make Southern biscuits. 

Yeah … I’ve gotten used to thin & crispy breakfast biscuits though they aren’t that good with sausage gravy. And no … I wouldn’t recommend the  package mix of fresh, hot and easy to make Southern biscuits to anyone … sorry.

Yes it’s true, there have been other cooking mistakes … while working the photographs of this Blog Post … I forgot the rice cooking on the stove and it burned. I’ll have to soak the pan for a week. This disaster I won’t be able to eat.

 

Livin’ large with a smile

****

Next Week Or So … maybe something different …

For Additional Photographs Click on This 500 px Link …

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