What's for Dinner?

You must have more than a few deep freezers.

I have more shit than I should have. A couple freezers and 4 refrigerators. We give plenty venison away to the folks who like it, but can't stomach killing it.

Ferris, I would use a pellet grill for a pork cook like this. It's a set it and forget it, but I was recruited this morning to help my wife's girl friend, and I knew I was going to be in and out all day... hmmm, did that sound right?

Grilled leg quarters basting them often with butter/lemon juice/black pepper. Cooked slow like pops use to when I was growing up. We had steamed broccoli and a bit of cauliflower to go with it.

Salmon patties and green beans. They were tasty.

Baked pork chops, mac n cheese, and green beans. 

Trail mix and a Tito n tonic.

Bacon-wrapped scallops and green beans.

Picked up a little over a pound of large Gulf Shrimp and five scallops from my local favorite fish market/restaurant. Peeled and deveined the shrimp except for the tail and marinated them in a bit of Olive oil and a bunch of garlic. Left two skewers just like that, but applied blackening seasoning to the skewer I would be claiming ownership of. Applied butter and S&P to the scallops before putting them on the grill and constantly basted with butter (per the bitch's , I mean wife's, instructions) as they were all for her. They came out fantastic and we had a Caesar salad as the only side.

Drum and some sword belly baked with olive oil, Kalamata olives, onions, peppers, soy sauce, Worcestershire, parmesan, zucchini, Caesar Dressing and a bit of Tajin spice......

Plus a cooker of Jasmin rice and a bottle of some sort of sparking wine that we got 3 of at a garage sale a couple of weeks ago for $2 each......

Turns out the sparking wine cost the original buyer a pile......ain't bad.....the wine......the fish....brutally good!

I was just fixing to ask how many they were feeding.

Leftovers tonight. We have a smorgasbord of leftovers from the last few days. We are empty nesters now. But we still cook for the family so we have a lot of food leftover

I was just telling the wife it's time for tomato pie. Here's a quick easy one. More of a gallete than a pie.


Preheat the oven to 400°. Cut about 2 lb. tomatoes into ½" slices. (I like heirloom or beefsteak, but even cherry tomatoes work if you just slice them in half.) Sprinkle them on both sides with about 1½ tsp. kosher salt, then let them drain on paper towels for about 10 minutes.



Unroll a store-bought pie crust onto a parchment-lined baking sheet and trim about 1" off the corners, giving you a slightly rounder shape. Spread 1½ cups store-bought pimento cheese (I like Palmetto brand) on the crust, leaving a 1” border. Shingle the tomatoes on top of that, then crack a little black pepper, and casually fold up the edges. Bake until the crust is golden brown, 20–25 minutes.

Serve this however you want: hot, cold, or at room temperature, at any meal of the day. It’s ripe for anything from a summer potluck to an evening spent in the backyard with a few friends and a little rosé.

I love tomatoes. Any way any time.

I’m going to have to try Ferris’s recipe

I’ll have mine with a Pepsi