This weekend, we did a thing.

JayG decided to throw a little get-together on Saturday, so Chris, Mike and I piled in the car and trundled down to Virginia for the day.

The gun show portion of the day was small, crowded, and disappointing.  I wasn't looking for anything specific and I used it as an excuse to socialize a bit.  Chris and Mike didn't find anything, either.  At least it wasn't expensive.

From there, we opted to take a moment to eat something since we'd mostly skipped breakfast and Mike had missed his normal lunchtime.  Had a nice chat, just the three of us, before we went searching for the next stop on our Virginia visit: The Cajun Experience.

The restaurant itself is located in, according to the owner (whose name I cannot remember), the oldest building in Leesburg.  The owner is VERY pro-2A, and I'm told he gives a discount if you open carry on the premises.  We didn't test this, however, so I can't say whether this is the case.  The owner is very welcoming, though, and appeared thrilled to have us for dinner.

So, my impressions of the restaurant.

First: the room in which we were seated was small.  This is of no fault of the owner, as the building is old...he has to work around his limitations, there.  The crowd we had, however, made things difficult to hear.  Eventually another room opened and a few of the group bailed into that room.  This helped decrease the noise and the tight quarters a bit.

Second: service was stellar.  The owner ensured we had staff (and I believe his wife?) running food and drinks up to us frequently.  I can say my water never ran low for long!  I also rather enjoyed seeing the waiter using technology to take our order - their ordering system runs on iOS devices, so it's easy to ensure orders are correct and end up on the correct bill.  If you read this - I approve, sir!

Third: the food.  Good lord, the food.  That meal was fantastic!  I ordered fried gator bites, followed by the crawfish half and half.  The gator was tender and flavorful, and the remoulade provided with them was tasty.  I don't like mustard, so that's rather big for me.  The fried crawfish was tender and tasty, and the etoufee...oh lord, the etoufee.  Buttery, a little burny on the back end, and so, so good.  I usually can't stand okra but it worked here...I suppose the sauce was so thick that I didn't end up with my normal aversion to the texture.  I'm actually rather upset I forgot to bring home the remainder of my meal, as I was truly looking forward to it for lunch today.  Oh well, I hope it was enjoyed by the person in whose refrigerator it ended up last night!  Also: according to Chris, their Sazerac was good if a little heavy-handed on the simple syrup, and my Hurricane was well made.

I will admit I have never been to NOLA, so I cannot say whether this was an accurate representation of the sorts of things one can find down there.  I will also say my belly and tastebuds were very, very happy.  If we find ourselves in Leesburg again, I would return in a heartbeat. 


It was very nice seeing Jay, The Miller, TBolt, Nancy (and her youngin), OldNFO, and meeting Proud Hillbilly, Murphy's Law, Turk Turon, Cargosquid, Wandering Neurons, Stretch (and wife), Sailorcurt, PA State Cop, and the fellow who sat down at the head of the table shortly before we departed.  I wish I could remember the others who shared tables with us, as everyone seemed to be genuinely nice folks...I'm just darned tired.

We'll have to do this again, Jay!  Soon, even. :) 

Attention gardeners.

I know some folks out there like to garden, and some like to grow their own food. Are any of you folks also in the habit of saving your seeds? Want a list of companies that sell only heirloom seeds?

Courtesy the Baltimore Snacker, I give you this list. It tells you what companies are owned by Monsanto (i.e. seeds that won't breed true from year to year) and what companies are certified non-GMO/heirlooms.

I've noticed it's getting harder and harder to find heirlooms lately. Seems like everyone's growing Big Boy and Better Boy tomatoes, which taste like nothing to me. I prefer "ugly" tomatoes.

Oh, and a recommendation...buy from Landreth and Baker Creek. Both companies have fantastic customer service, their seeds are reliable, and their selection can't really be beat. They've got gorgeous catalogs, too.

I figure it's the time of year when some of us start thinking about what we want to grow in the spring, and some of us are even starting seeds by now. Can't hurt to get a jump on things. :)

Wise food review

Recently, a friend of mine asked me my opinion of the buckets of shelf-stable food one of those big membership stores used to sell on their website.  I told him I had no idea of the quality, and I urged him to consider keeping stores of extra canned goods instead.

And then I perused the company's website...and I found this link for free samples.  Well, I can't resist a free sample, so I submitted a request.  A few weeks later, I got a call from a representative at the company.  She asked my reasons for wanting a sample, my mailing information, and a few other basic survey questions for their records.  She sent out a package of food and encouraged me to write a review.  She also let me know I would be hearing from another representative who would be in touch with me before and after receiving my sample.

About a week and a half later, I got my sample:  Creamy pasta and Vegetable Rotini.

I neglected to take any pictures, but we made it for dinner one night that week.

The sample arrives in a mylar/foil pouch and made me think of one of those Lipton or Knorr noodle sides.  Upon cooking, the initial appearance is very soupy.  I figured since it had similiar characteristics to those other pouch foods, that it would set up after cooling a bit.  It became VERY thick - ideal for hikers/campers and the like.  Definitely rib-sticking thick.

The smell was just like those noodles-in-a-bag sides.  Lots of oniony goodness came from that pot.  I have to admit, I was drooling.  I'm no food snob, and I consider those sides a form of comfort food, as I grew up eating that stuff.  As you can imagine, I was a bit excited about this.


The flavor was very mild, and I liked it.  Chris's opinion was that it was not unpleasant, and it needed chicken.  I felt it could use a dash of pepper.  It already has TVP in as a protein source, so I can't imagine how filling it would be with extra protein.  It's a bit heavy but it definitely sticks to the ribs.  I could see carrying this on a backpacking trip.  I had enough left over for a small lunch the next day, and I found that upon reheating the garlic/onion flavor really comes through.  This may be a turnoff for some people but I liked it, and enjoyed it to the last bite.

I'm seriously considering trying other options from them.  They could come in handy when we're out camping.  Thanks, Wise!

These were so darned good I've gotta share.

When I have fresh Brussels sprouts in the house I normally use this recipe, which is fantastic, but I'm kindof sick of it. It's become a traditional side for Thanksgiving every year, and I make that recipe for anyone who's uncertain on the whole Brussels sprout thing. I even got MikeW to eat them, and he seemed to utterly enjoy them.

Long story short, a couple of weeks ago, I bought a stalk of the little veggies...and promptly forgot about them amidst all the Christmas cooking frenzy. Well, today I decided to take care of them before they all went bad. Since I'm sick of my normal recipe, I opted for a total departure from the household norm, and the end result is worth trying.

Raspberry Brussels sprouts

1/2 cup onions either diced or sliced very thinly
1 lb to 1 1/5 lbs fresh Brussels sprouts, with the outer leaves removed, stems trimmed, and cut in half.
1/2 cup ham chunks
1 cup white wine
1/2 cup raspberry balsamic vinegar (I used this brand)
1 ripe pear cut into smallish chunks
salt to taste
olive oil (to taste, but at least 2-3 tablespoons)

Put olive oil in the largest frying pan you have on hand over medium to medium high flame. When oil is hot, toss in the onions and let them cook until they are translucent and starting to brown. When they're cooked, toss in the sprouts cut side down and add some salt - I opted for about a half a teaspoon. Let them sear a little, then saute them until they're cooked through. Toss in the ham chunks and allow them to cook down until all the fat has cooked out of them. Add the wine and vinegar, and cook until the liquids begin to reduce into a sauce. Add the pear and continue to saute until the pear is coated in the sauce. At this point, add more salt if you feel it needs it - I added another half teaspoon. Serve immediately.

If you make these, do let me know what you think. :)

You know...

After the month I've been having, I've got a hankering for a few of these.

Seriously, I was unaware one could make a classy Jello shot.  And now I need to make many.

Tactical Sammich!

One of the things we were hoping to get at the Meeting was a can or two of Tactical Bacon from the folks at CMMG.  Turns out they decided to leave the bacon at home because it weighs a crap-ton, so I can't really blame them.  They did, however, deliver something equally awesome and amusing:
I give you the Tactical Sammich.

Chris bought a few, mostly for the giggle factor, and I assumed it would just be something for the Meeting.  Well, to my surprise, the crazy monkeys at ThinkGeek are ALSO selling it.  AND they have a video.  It seems to be edible, so woo for that...and the guy in the video uses proper firearm handling (on what is likely a toy), so double woo.

Anyway, with a 2 year shelf life the sammiches make a fun/silly gift for the prepper in your family/circle of friends.



This was not paid for by anyone, I just think it's a neato idea and I happen to love ThinkGeek. The CMMG guys seemed pretty neat, too.

Hey brownie lovers!

Here's the recipe, as promised.  Make them tomorrow.  Or today, if you're going home today.  Make them ASAP.

I'm like a crack dealer.  First hit's free...

Friends, I have found a Thing...

and this Thing transcends all other Delicious Things.

It is: DUCK BACON.

Thick-cut, baked to perfection, it comes out tasting more like a sweet jerky than bacon, but holy wow is it good.


While on that site, look up duck dogs.  They're equally tasty.  Don't bother with the buffalo dogs, though - too dry.

The bacon is...INSIDE the rolls?

I know there are a metric ton of bacon lovers out there.

Please allow me to give you a craving for bacon and baked goods.

I NEED SOME OF THESE NOW.



that is all.

Recipe what needs sharing.

As a small group of our readers know, Chris is an excellent cook. The man comes up with some fabulous recipes based on what he finds in the kitchen. As a baker, this absolutely amazes me - I can't make my brain think like that. When he comes up with something good, I absolutely demand specifics so I can share them with the world. This is one of those concoctions he came up with on a whim, and you need to make it.

I give you: Salmon Tacos

Do this first!
Yum Yum Sauce

Adjust for quantity - makes 2 cups
1 or 1 ½ cup mayo
1 tablespoon butter/margarine
1 tsp paprika
1 tblsp Sriracha sauce
¼-½ tsp onion powder
¼-1/2 tsp garlic powder
1 tsp tomato paste

Put mayo in a bowl.  Melt the butter in a second small bowl in the microwave.  When melted completely, add other ingredients.  Slowly add the butter mixture to the mayo, stirring to incorporate.

Options: You can use cayenne pepper or regular hot sauce if you don’t have Sriracha.  If you do, add a little extra garlic (you can add more onion powder, too, but make sure there's more garlic than onion).  Adjust other ingredients to taste – if you like it creamier add more butter, if you prefer things more savory add more spices. You can leave out tomato paste. If you do, add more paprika to give it a deeper orange color. Sauce will have a stronger flavor the older it gets, so be careful.  This recipe is incredibly flexible, but the more you change it the less authentic the end result will be.


Fresh Relish

2 cucumbers
Bunch Radish
Cup Cabbage
1 cup Balsamic Vinegar
¼ cup olive oil
2 tblsp Italian seasoning (oregano, basil, marjoram, thyme, savory sage, rosemary)
1 tsp sugar
Salt
Pepper
Optional: carrot

Dice cucumbers and radish, chop cabbage. For a different look cut cucumbers and cabbage in long strips. Add other ingredients and mix thoroughly. Add salt and pepper to taste. You can add some slivers of carrot to give it a little sweetness. Will be sour and relish and will get stronger flavor as it melds. Make this about an hour ahead of time, but will work if you make it and use it right away. You can adjust sweetness by adding more sugar.


Salmon Burgers/ Fresh Salmon

If using burgers (which I recommend), Costco sells these, and THEY ARE FABULOUS.  Bake these according to the package - you want them moist but cooked, so don’t let them overcook - and give them a rough chop.
If using fresh salmon filets, bake until white fat just visible on top and break into smaller chunks.


For your base construction, use any sort of flat dough - taco shells will do, as will pitas and sandwich wraps.  Build your taco.  Stuff your face.