KILL IT CUT IT UP AND COOK IT: 2018

Did you ever have one of those days when you didn't want to cook, nor go out??

This was the case this past Saturday. The Gators were on a two game losing streak, so they got a noon time start against South Carolina, and the former Gator Coach Will Muschamp (who got a raw deal at Florida)

Penny was out with a friend buying Roses for the yard, so I decided to have LEFT OVERS.

If you recall, we recently did a low carb Vegetable Beef Soup. Since we COOK AT HOME we had enough leftovers to throw in the freezer, just for a day like today.

You can get the recipe here:

https://killitcutitupandcookit.blogspot.com/2018/10/low-carb-beef-veggie-soup.html

I am not much on throwing left overs in the Micro Wave. I don't think they heat evenly, and are good only in an emergency (IE: The game is starting)

We have plenty of time, the beer is cold so let's get to it.

First things first

I took the soup out last night and let it thaw in the fridge. I then put it in the crock pot (ON MEDIUM) to heat it up.

(THIS IS SO DAMN SIMPLE)

OK, the soup is hot and the game is starting. Grab a beer and join me.

Damn, we're behind AGAIN.

OK so it's halftime, let throw together as couple of ham & cheese sandwiches to go with the soup.

You don't need a recipe for a sandwich do you ????? Just look at the pretty pictures.......

Yes, we started with a cute doggie.

Now for the sandwich.

Don't forget the beer.

Let's eat, the second half is about to start.

So to my amazement, the Gators roared back an won 35-31

Ball State you ask? The MAC Conference did a TV deal with ESPN a few years ago, to move their games during the second half of the season to TUES/WED/THURS. It gives ESPN something to show and does give the schools some national exposure. But I have a rule that I only watch College Football on Saturday. Not during the week....oh well. F.Y.I. As of today, they are 4-7.

Up next is IDAHO , then Florida State. See you then.

Live long and prosper

I know we just did a Mushroom Soup recipe, but I LIKE Mushroom Soup, and I get to do all the typing here.

Seriously, a friend of ours took Penny and I to a very nice restaurant for dinner and I tried their Mushroom Soup as an appetizer.

It was good but I thought my earlier version was a bit better.

I decided to try to duplicate their version and try to make it better.

It was another football day here, as my Gators needed to bounce back from a defeat at the hands of Georgia the week before.

Let's get it over with. Missouri came to Gainesville and beat

tar out of us.

And that's all I have to say about that.

So, let's move on with our life (the sun did come up this morning) and make our meal

MUSHROOM SOUP

16 OZ OF Portabella Mushrooms

¼ cup of Harvey's Bristol Cream Sherry

¼ CUP of Heavy Cream

One Large Shallot (chopped fine)

½ stick of Salted Butter

2 cup Beef Broth

1 TBL FRESH Tarragon (chopped)

Start by throwing the mushrooms on the grill for a bit

Chop the grilled Mushrooms

Over Medium heat, melt the butter

When melted, saute the Shallot until translucent

Add a pinch of Salt and Pepper

Add the chopped Mushrooms

Add about half of the Bristol Cream

Cook for 2 minutes then ADD the the Broth

Add the Rest of the Bristol Cream and the Tarragon

Put a lid on it, and cook until it boils (turn up the heat a bit)

When it boils turn the heat down to SIMMER

Crack the lid a little, and cook for 12 minutes

Turn the burner OFF

Pour mixture into a VITA MIX or other blending device

Blend well.

Taste for seasoning

Add ¼ CUP of HEAVY CREAM, and blend some more

Ready to serve.

The results were mixed. The taste was intense.... I should have blended half of the mixture so there would be mushroom pieces, not just a liquid. All in all, not bad. I think I prefer the White Mushroom version.

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GREEN BEANS

You probably don't need a recipe for this, but what the heck.

2 CUPS OF WATER

2 TBL Bacon FAT

In a pan, add the water, BEANS and Bacon fat

1 Pinch of Salt and Pepper

Cover and bring to a boil.

When it boils, turn down to SIMMER,

Leave them cook for a couple of hours. ( I would start this part before the Soup)

See how simple... You can also use fresh beans for this depending on what is available.

Now for the main course

At the same restaurant, they charged a small fortune for a so called filet steak, breaded and fried. They served it with green beans and some (I use that term loosely) mashed taters. All for the low low price of 25 dollars.

Yes Sheldon, that's was sarcasm.