Sunday, February 17, 2013

Pistols, Pancakes and Polish Pickles - It's Saturday

The day dawned a frosty 13 degrees.  The high was going to be 21.  A good day for friends, firearms and food.  It started with pancakes. I was making a batch from some hand scribbled notes from last time, and somehow got the liquid and flour quantities reversed. The batter was thin, so thin that when it went on to the griddle it spread out all over, every which direction.

You know how some Mom's make pancakes shaped like Mickey mouse or other animals?


Time to return to the drawing board. The second bath turned out perfectly, light, fluffy, moist and not shaped like something from a Lovecraft story. (recipe in the comments.) Served with Amish Bacon and eggs fried up in a bit of the pan drippings.

Then it was off to Half Priced Books.

This was pretty cool, but at $50, rather pricey. Still, a neat hardcover collectors edition.

I'll just wander around and see if there's anything marked down.

Then it was home with a couple new non fiction books on history and architecture after a stop at a favorite store for some Polish back up.
Then, the drive on back home.
Yes, that's a shotgun cribbage board.
The game is not going so well.  I don't have jack.

Maybe I'll do better with a different game.

Maybe not.  Care for another game of Mexican Train Wreck Dominoes?

Look a squirrel new Ruger! (If all else fails distract them.)
A range report next weekend.  For now, I can redeem myself with supper.

Marinate some ribeyes  for at least 24 hours in a zip lock bag with:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup key lime juice
1/4 cup Worcestershire sauce
3 heaping Tablespoons minced fresh garlic
2 and 1/2 Tablespoons Basil
1 teaspoon dried Rosemary
1 and 1/2 Tablespoons dried Parsley
1 teaspoon white pepper
1/4  teaspoon hot sauce (I like Scoville Brothers Heavy Metal Heat).

Grill and a minute before removing from heat sprinkle a pinch of Turbinado (raw) sugar on top of each steak to caramelize and offset the salt and heat with just the right sweetness.

Serve with freshly made Perogies stuffed with cheese, potatoes and spice, cooked with some finely diced onion and  browned butter and served with peas (sorry Old NFO).

Hopefully, everyone will forget that earlier train wreck.


  1. Like that cribbage board a bunch. It was the game in cowcamp, other than 5 card no peeky everythings Wild.
    I will duck & evade after this, but it's true: "Nothing beats med rare steak" not even bacon.

  2. Love the Obama book sold under "ailments" LOL Food looks yummy at your place.

  3. Blackeagle - As thin as those were they were moved from the skillet right away so not to burn on, so there wasn't much left.

    Brighid - that was made for Partner as a gift, a fellow that works with maple did it up at my request for him.

    Jane - I don't know HOW that book got up there.

  4. Here's the CORRECT pancake recipe -
    HOTR light and fluffy pancakes

    Mix in a small bowl and let sit 10 minutes before measuring flour:

    3/4 cup milk
    2 teaspoons lemon juice

    In a coffee mug melt 2 Tablespoons of butter in the microwave and add a teaspoon of Mexican vanilla, set aside.

    measure -
    1 1/4 cup self rising flour (I use White Lily) plus 1 one additional Tablespoon of flour
    2 Tablespoons of sugar

    Run flour and sugar through a sifter into a separate, larger bowl.

    Whisk 1 large egg until very light and fluffy and add to milk mixture, whisking together. Stir in melted butter/vanilla and add to Bowl #2 that contains the self rising flour mixture. Mix JUST until blended and let set five minutes while you fry up the bacon. Cook on very hot skillet (a drop of water should sizzle on it).

  5. Hmm, Pirožky.. Your pics made me to want to go to Warsaw and stuff myself with them to the gastric oblivion.. With cream cheese and sauerkraut and liquid lard with pieces of baked lard.. Drool.

  6. They're crepes, Brigid, not Cthulhu-cakes! Hehehe...

    The steak seasonings sound interesting. I am fond of olive oil, fresh cracked black pepper and sea salt on mine...and a touch more "Moo" on my Blue-to-Burnt scale.


  7. Had great success with flapjacks once. They were posted on the barbwire. Bobbing targets, even the .22's bounced. A bit of skeet n the pellets just spun them around even faster.

    Model train cars n dominoes, interesting combo. May use some dominoes as loads in a gondola.

    Has great cure for ailments..... soak in pickle brine, polish style, at least 4 years of soaking.

  8. Good one! And I was 'wondering' about the pancakes and pickles... Just sayin... :-)

  9. You did it again!

    FRWL - the first Bond book I bought (In the 7th Grade! - and still own, in paperback), and
    ribeye mariinade!

    Gotta go eat now...


  10. Nice Ruger! Nice O scale train cars too! Can't tell from the pic if O-27 or O scale. It does not matter!

  11. I thought HPB was only here in the Seattle area...wahoo! Sounds like a good day all around. (and also....shotgun cribbage board yayness)

  12. Ahhh Cribbage shotguns, Rubberband assault weapons, Chthulhu have such wonderful toys and foods :)

  13. Care to share the Perogie recipe? :)

  14. Vic303 - even crepes are round, these just sort of spread their tentacles out and burned quickly. I shouldn't make pancake batter before coffee. :-)

    Keads - hard to tell from the photo but those were actually HO.

    Onkel Bruma - Sunday dinner was Long Island roasted duck and bread dumplings. Today will likely have to be a salad and a yoghurt, but it was worth it.

    Wendy - I didn't make those, they're from the store. I do a pirogi casserole with layers of noodles and potatoes, onion and cheese I'll post sometime.

    Beth W - the shotgun cribbage board was a hit!

  15. Man I wanted to see the Cthulhu cakes. Would be perfect with the Cthulhu bacon we made once.
    All's well that ends well. Looks like dinner was fantastic.

  16. The local Shop and Save sells pierogis made from shredded pickled cabbage and fresh mushrooms. I originally had them in a restaurant in old Warsaw on the recommendation of my host. They taste pretty good here, too.

  17. Very nice. You should have seen the venison tenderloins I cooked for RC Saturday, seared on the outside but perfectly pink inside, topped with a dab of chipotle remoulade and nestled next to bacon and carmelized onion spinach.


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