Derek Johnson Muses

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Tag Archives: Meals

Squash Soup.

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The Crookneck Squash I grew last year tends to be a lot of work. I have to clean off its thick skin, and beneath that skin is minimal edible substance. Suffice to say I’ll be planting another variety this coming spring, but I still have a ton of squash I froze to deal with.

So I went though a couple rounds of soup making with said squash. First, I decided to use the blender to cut the squash into little pieces. I had tried using the blender a few times before and it worked so well. So I cooked made broth seasoned with ground mustard, sage, and ginger and just dumped the squash in the blender.

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The results were-adequate. The soup was good for eating turkey, but then I realized that I could just try cooking the soup on the stove (like 95% of all soups) and it just might be less grainy.

I did that, and the next batch was smaller but smoother. Squash soup maybe bland but it fits the bill.

Vegetables Madness

I have a lot of sauerkraut in my fridge. Two large jars, one small jar, and another small Tupperware. Today, I continued my obsessive-compulsive desire to can, and before I knew it, I had two batches of pickles in jars in the fridge.

I really don’t know what to do with all this vegetables. I can and freeze stuff, and yet I still have tons of stuff to deal with. Don’t get me wrong, I love the fresh veggies, and they’ve been better for me than my usual round of chips-and-stuff, but I keep wondering how I’m going to eat all this stuff. I haven’t even harvested the pumpkins.

It’s weird eating sauerkraut with every meal, but not as weird as it will be when I’m eating sauerkraut and pickles with every meal. I shouldn’t complain because this is what I live for-to eat the same thing over and over again. Now, all I have to worry about is bread and meat, and I’m eating less bread than I have at times.

My sauerkraut literally has no taste. The fermentation takes away the acid that accompanies the fresh cabbage and makes the leaves limp and simple. I plan on using it in the crock pot. Pretty soon, I’ll just start eating sauerkraut for breakfast, since I’m already eating it on my eggs. A bowl of sauerkraut would likely taste no different than a bowl of oatmeal or Cheerios.

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All those nutrients packed in tight…

One thing I learned the hard way was how much work it was to make squash seed edible for consumption. When I went to freeze some squash, I thought to myself how disappointing it was that I wouldn’t  be able to use the seeds. So, I decided to roast them in the oven. The end product was fine, but it took hours to ply all of the seeds away from the innards of eight or ten squash. All that for a small Tupperware of seeds.

 

 

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My Recycled Omelets Adventure

I have to make a confession: I love to eat eggs for lunch, often with bacon. Odd, probably, but when you can cook your own lunch at home most days, you develop certain tastes, and bacon and eggs cook really easy and give you great energy for the rest of the day. I also love to cook omelets, and recently, I decided that I would take use some odd leftovers to try something new.

The day before I had tried a new recipe for a pork sirloin roast in the crocke pot (apple cider vinegar and brown sugar base) and roasted potatoes in the oven using a combination of olive and Roast Rub spice from Holen One Farms. It was delicious, and I decided to use the leftovers for an omelet.

My ingredients: the pork loin, potatoes, and brown eggs (natural, of course.)

I just break the eggs, shred the pork, and dump it all together, mixing with a spatula. After a few minutes, I shovel out the results and break out the ketchup.

My omelet, with accompanying toast.

And that’s how I get through my day. (More Cooking Posts).

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