Mike Nolan
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We wound up having sandwiches made with the eye of round I roasted several days ago, which isn't quite gone yet.
We had tuna melts with tomatoes from the garden, and some sweet corn.
I got five feeders filled and hung last night, so now of course I don't expect to see any more hummers for 4 weeks. 🙂
Followup: We did see a hummer at one of the feeders this evening, so she knows there's food available and is likely to stay for a while. Not sure if this one was nesting in the neighborhood or just an early migrant.
The two hummingbird migration websites I follow don't even start tracking the fall migration south until August, so that bird was definitely early.
Their territorial nature is fascinating to watch, I've seen one bird spend hours sitting on a chair between several of our feeders, leaving only to chase off some other hummingbird from the feeders she is guarding for herself, and seldom feeding herself.
We had sloppy joes on Italian0-style brats, plus some sweet corn.
I have tiny cherry tomatoes on the plants in the Aerogarden, so they're coming along well.
We had a lavash pizza tonight, it was soggier than normal, not sure if I overloaded it with ingredients or just didn't drain them enough. But it was still yummy.
I haven't seen signs of critters nibbling at my tomato plants yet, I usually lose a few that way. Last year something (possibly the fox I see in the back yard every few days) got most of a melon.
The Wall Street Journal had an article on how suburban gardening is providing a better environment for deer, with richer foods, than what's left of the forests. In fact, in large parts of the east coast, the deer population now exceeds what it was in pre-Colonial days. Suggestions that they allow harvesting of wild deer for meat don't sit well with some folks, but I grew up in deer country and that's better than letting unskilled hunters into the woods and fields, where they sometimes shoot everything BUT the deer, including themselves.
We got nearly an inch and a quarter of rain overnight here, but I think that's all for the next week.
There's also some discussion of Italian Beef in this thread. Based on what my son sent me, I'm guessing he's using his sous vide rather than his instant pot these days.
I used the drippings and fat from an eye of round roast to make another batch of jus for Italian beef.
I used some beef bouillon in water, some onion, carrots and celery, a little garlic powder (since my wife won't be eating it anyway), oregano, basil, marjoram, thyme and parsley, plus some salt, a few peppercorns, a small amount of chipotle powder, several dashes of Worcestershire, and a bit of red wine. I let it boil as slowly as I could for over an hour until the volume had reduced by at least 50%.
Then I let it cool to about 140, put in 1/4 pound of sliced rare roast beef, and let it warm up for several minutes.
Not bad, I'd make it again. Still need to find a roll that can stand up to being dipped, though.
My Cuisinart has a feeder tube that doesn't do continuous feeding as the top won't come off, so I have to load it, chop it, take the feeder tube off (which stops the blades), reload it, put the feeder tube back on, etc. Most of the time I have to cut the cabbage into at least 4 and usually 8 pieces or they won't fit. I need to empty the 14 cup processor every 3-4 pieces, too.
I used the drippings from yesterday's eye of round roast to make another batch of jus for Italian Beef, I'll post the details in the Italian Beef recipe thread.
Came out pretty close, I'd make it again. The Chicago Metallic/KAF recipe for the sandwich roll pan fell apart when wet, so I need to keep looking there.
I can find mini-cheesecake pans by Norpro and Chicago Metallic on Amazon.
I made a batch of sauerkraut a couple of weeks ago using the 2mm shredding blade on my Cuisinart 14 cup food processor; it is at the tasting stage so I brought up a small bowl of it on Sunday.
We picked our first 3 small (4th of July) tomatoes today, there are over a dozen showing some color. We've got fruit on a number of other plants that should start ripening in a week or two, but a few days of cool weather would multiply the crop significantly.
Eye of round has the reputation for being tough and dry, but done on the rotisserie at a medium temperature it stays fairly tender and juicy. You'll never confuse it with filet, but it's pretty good.
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