Back to Work

Several months ago I had purchased a box of frozen Black Angus beef burger patties. There were 8 in the container and each weighed 5.3 oz. I fried two in my new little electric pan and they were tasty but I still had quite a cleanup. I do not like to clean up after cooking now. I have even forsaken use of the big heavy cast iron fry pan because it is simply too heavy for me. It takes too many steps in and out of the cabin to the gas grill on the porch to keep an eye on them. Grilling is out. Oh what to do with the 6 that are left? Six times 5.3 oz. = 31.8 oz. —just about 2 lbs. of frozen meat! Then I remembered that in 2021 I had used the old 1915 Buffton slaw slicer on a nice onion and had frozen the results. When I went looking for that bag, I came across another bag of a chopped red pepper from 2021. Well.......MEATLOAF came to mind! After thawing the patties overnight in a large bowl, I added the onion, red pepper,  two fresh eggs, a sprinkle of garlic powder, a shake or two of parsley flakes and black pepper, some Italian-flavored bread crumbs and a dash of milk. Left out salt on purpose. Hand Mix! Mix! Mix! I lined my ancient aluminum pan with foil and put the meaty concoction in. I pressed down the edges so the juices and fats would have a groove to fill and put it in the 325° oven for about two hours! You should know that the internal temperature has to reach about 160° before meatloaf is considered thoroughly done! After pouring off the liquids, I proceeded to slice this loaf into slices and then froze each one individually. (Had one for lunch.)

While I was enjoying the aroma of a meatloaf baking, I took the last of the Oxheart tomato seeds that had been fermenting for a few days, rinsed them and dumped them on newspaper. It took about 1/2 hour to separate each as an individual with my tweezers and they are in the drying process now. 

It is a good feeling to be productive. (I forgot that I was going to make French onion soup with those onions! Oh well.....

My friend just dropped off some pink and purple Cleome seeds from her garden.

She also saved some pink poppy seeds for my flower garden project next year! Now I have high hopes to see lots of color next summer as I have a good supply of seeds! 

Full Day

Remember I said I would put the bone broth kettle out to cool overnight so I could skim the fat off in the morning? Well, I forgot that I can't reach the top of the freezer where I had the Mister put it, and I also remember putting it into the car on the back deck. Oops! Sold car. I sure didn't want to temp the visiting forest critters! Well it ended up in the kitchen refrigerator after I moved things around to make space. Yes, there was a lot of fat to skim off this morning. It wasn't as easy to do as when it used to be hard, but I was able to do it. I found that the yellow split peas cooked down faster than the green ones, went mushier quicker, tried to stick to the bottom even! I had to do an extra amount of stirring. It was tasty but something was missing. I never salt or pepper it as I feel everyone has their own limits on condiment additions, but I did add a little black pepper. It was lunch in my pottery bowl and very filling. I'll stick to the green variety.

It went well with the fresh loaf of whole wheat bread that I baked this morning.

It is ready, after cooling down to put in the freezer. I leave room at the top for expansion. Nice yield!

I had a wonderful surprise from my family friend who took away the base of the ceramic tree and replaced the entire wiring system. He brought it over after dark and it was so wonderful to see it lit and pretty! Happy Dance! It will stay lit the entire season. I like it that much!

Early this morning I decorated it and now my world here is right.

Meatloaf for dinner tonight! I should have lined the pan with foil and now will have a cleanup. I forgot! Dang! Doesn't really matter - I make good meatloaf! I know it is done when the internal temperature reaches 160°. I usually make a bigger one, but this will keep me for a bit.

If anyone wants to help wash dishes and pots and utensils, my door is open. I could feed you too!

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Once is Enough

Now, if I were much younger I might not be saying this, but.... my latest baking project of Amish Ham Meatloaf is most likely the first and the last for me to complete. I think it will be a one and only. The funny part is that I see all kinds of baking dishes and recipes on Facebook by people I know, but I'll bet that the pretty pictures of the finished products are never baked by the posting person! If I post it, I've baked it!

Back to this one. I was talking with my neighbor about using left over spiral ham pieces and he told me that he once ate a very tasty loaf made with left-over ground ham. He said it was very different than the usual meatloaf. That perked my interest so I found the recipe that seemed to be the one he was talking about on the internet. His key word was "Amish."

Well, since I had all of the ingredients except for the ground pork I proceeded to purchase it and got started. Let me tell you that anyone who makes this needs to have very strong arms and hands. Very. Mixing was the hardest labor of all. I followed the directions to the "T" to be sure my efforts wouldn't be in vain.

Here is the loaf ready to go in the oven after 30 minutes of resting. I guess that was to let the spices permeate the meat better.

And the finished loaf ready to be sliced. I definitely will have to freeze some. Dinner is ready!

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Yield: 10 Servings Author: Renee Paj 
Amish Ham Loaf
prep time: 40 mins cook time: 1 hour and 10 mins total time: 1 hours and 50 mins
Similar to meatloaf, this Amish Ham Loaf is made with ground ham and pork, seasoned with curry powder, ground ginger, and nutmeg then glazed with a sweet and sour sauce.

INGREDIENTS:
     For Ham Loaf
1 pound ground ham (about 3 cups)
1 pound ground pork
2 to 2 1/2 cups soft white bread crumbs
2 large eggs
3/4 cup sour cream
1/2 cup finely chopped onion
2 TBSP lemon juice
1 tsp. curry powder
1 tsp. ground ginger
1/2 tsp. ground nutmeg
2 TBSP yellow mustard
     For Glaze
1/2 cup brown sugar
1/4 cup cider vinegar
1/4 cup water
1/2 tsp. fresh ground black pepper

Ketchup (optional)

INSTRUCTIONS:
     To Make the Ham Loaf

1. Preheat oven to 350 degrees F. Prepare a broiler pan by covering the bottom portion in foil. Replace the slotted top and spray lightly with cooking spray. Set aside.
   
2. In large bowl, with hands, combine the ground ham, ground pork, and 2 cups soft bread crumbs.
   
3. In medium bowl, whisk together the eggs, sour cream, onion, lemon juice, ginger, nutmeg, and mustard.
   
4. Pour wet ingredients into bowl with ham/pork/breadcrumb mixture and combine with hands until it all comes together. If it feel too wet, add the rest of the breadcrumbs.
   
5. Shape into an oblong loaf onto prepared broiler pan. Let sit for about 30 minutes before putting into oven.
   
6. Bake for 30 minutes. Baste with 1/2 the glaze. Return to oven and bake for another 15 minutes. Baste with the remainder of the glaze. Return to oven for another 15 to 25 minutes. Top with ketchup, if desired, and pop into oven for another couple of minutes.
   
7. Let rest for 15 minutes before slicing.
   

     To Make the Glaze
1. Combine all glaze ingredients except ketchup in a small saucepan and heat to boiling. Take off heat and use as directed in the Ham Loaf instructions above.

Still at it...

There is not much to do when it is pouring rain and looking nasty outside. BUT! I can always cook and bake, instead of sitting in front of the computer or reading, or dusting, heaven forbid! It's called kitchen exercise. Bend, reach, stir, wash dishes...you get the picture.

Today I baked a very large meatloaf, using more of the ground chuck that I won this autumn. You just can't beat homegrown, homeground beef for tasty meals.

As I dug out my ancient electric knife and seal-a-meal appliance I am always so pleased to have them fully operative and the best thing is that the cords are L O N G!

The oven is doing its job now with Perdue boneless, skinless chicken breasts - more than we can eat for one meal so some will be sealed, marked with date and frozen. Would you believe that sometimes I don't bake? Guess I'm part squirrel, packing food away for another day, but it makes sense to always have something on hand - strawberry shortcake for dessert tonight. Ha Ha! Thawed them out a day ago. 

You'd think I would gain weight, but actually I've lost 40 lbs. this year. I eat anything and everything I want but in much smaller portions. That must be my key. I do not diet! 3.25 lbs. every month isn't too bad! A secret: I never drink water. I get enough from coffee, tea, cider, juice, soups, milk, to keep hydrated. Never have been a water drinker. 

Enough rambling now. Talk at ya and write later when the mood strikes. 

Back to Baking

Meatloaf today -  sliced, packaged, in freezer.

Hand still not good - had Mister mix.

Eye not good. More doc next week.

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Ploddin' ON.........

Socks, Meatloaf and Muffins

Yesterday I received my 3rd pair of homemade knitted wool socks from an amazing friend who lives in Canada. We met at the beach several years ago as they spent their winters there. We traded craft hobbies and activities and I really miss her and her husband. She's outdone herself this time with this beautiful pair!! I am really grateful.

Made in 2015

Made around 2012

I've been busy this morning. The three pound meatloaf is hot out of the oven. I love Big Red Workhorse that mixes it so well, saving me finger freeze! 

The muffins are bran with golden raisins added. Of course we ate a couple to taste first and then I shared with a fellow who drives by every Tuesday morning. 

These are tasty and I'll share the recipe upon request. 

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SUGAR PRESSURE

Sweet tooth prevailed today. I made peanut butter/chocolate chip cookies and a pumpkin pie AND I ordered 3 bags of my favorite Russell Stover PECTIN Jelly Beans! HA! All natural fruit flavors, too; Grape, Strawberry, Pineapple, Cherry, Orange, Lemon and Lime! I love these over corn starch beans which are ordinary, sweet and sticky. Pectin - YEA!

Why? Because I can, that's why.

And I'll be baking a large meatloaf this afternoon. Back into the swing of things now that my photo project is finished; well almost finished.

3pm baked, sliced and ready to eat.