Lentil Soup
I really love split pea soup. This past weekend was pretty cool. It seems like its almost winter’s last gasp. So I needed some soup; split pea soup to be exact. I went to the pantry just sure that I had some dried split peas that I could make warm my soul; nope, none. I moved some things around and low and behold I saw plan B. Plan B is very popular in this household. I am always sure I have all the ingredients to make something and then find out I am one thing short or it’s not the right size. Such is life. This is where that old adage applies about lemons and lemonade. You know the one.

So I substituted my brown lentils for the split peas and made Lentil Soup/Vegetable Soup. This recipe comes from my old stand-by for old fashioned food, Farm Journal’s Country Cookbook, circa 1959. I just love this book. It’s my kind of food; old fashioned, rib sticking, country folk food. I am not a fancy eater so this fits me to a T. If I want to eat high brow, I go out to eat. Every once-in-awhile I will cook more high brown food, but it’s for special occasions.

While this dish lacks in upscale presentation, it hits the spot on an over cast Saturday afternoon after pulling weeds in the garden for a few hours.

Split Pea (Lentil) Vegetable Soup
You can float a frankfurter or Polish sausage slices in piping hot soup.
1 lb. dried split peas (2 cups)
3 qts. Water (use chicken stock for more flavor)
1 meaty ham bone or 1 ½ lbs. ham hock
2 tsp salt
½ tsp pepper
¼ tsp marjoram leaves
1 ½ cup chopped onions
¾ cup chopped carrots
¾ cup chopped celery

Combine peas and water in large kettle. Bring to a boil; simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour.
Add ham bone, salt, pepper, marjoram and onions. Cover and simmer for 1 ½ hours.
Add carrots and celery. Continue simmering until tender, 30-40 minutes. Add more salt if necessary. Serve piping hot. Makes about 3 ½ quarts.

Kentucky Fried Wanna-Be
I love fried chicken. I think I got my taste for it when I would go to my grandmother’s house and she fried it in a wonderful black cast iron skillet. That chicken would be perfect every time. I have two skillets of my own. One is for grill marks and the other is just a regular round skillet. I haven’t done too much frying in the round skillet but I gave it a run for its money last weekend.

Hubby went to the commissary and on the list was wings, family pack-please. I had it in my head that I would have him grill them outside. The weather has been really warm lately and it’s time to fire that bad boy up and get it going. Two weekends ago, we grilled pizzas. Too yummy.

I got home from work and decided that I really didn’t want to cook so I would have hubby fetch some KFC. NO money, so I had to cook. I decided that I wanted my wings both fried and BBQed. So I whipped out my skillet and tried to emulate my grandmother’s fried chicken.

I cut the wing tips off and made stock with them. I can’t waste any parts! Then, I put s&p on them, dipped them in a beaten egg, and dredged them in flour. A few minutes in the oil (about 20) and they were done. I did this cycle four times. It takes a while so no need to be in a hurry.

Once the chicken was fried, I put it on a paper towel to drain. I didn’t really care if it got cold, because I knew it was going to be dunked and then grilled.

Here is the finished product…..



The dunking...

Dinner!

Here Today, Gone Today

I had intended to write a post about some chocolate work that I have been doing but someone ate my stuff before I could get a good shot of the finished items. So this is all you get until I have a day off again where I can play. I think I will have to put a sign on my display, to not eat until photo is taken...okay, I will try again!