Friday, May 9, 2014

Odds and Sods and stuff

Huh?

This is about just that, odds and sods, which basically means miscellaneous people or 
things or in this case,miscellaneous pictures of some of my past meals and a quick explanation of them.  

And a couple of new toys as well. 

And some of the pictures really aren't that great, but hey, this is all about odds and sods and bits and pieces and stuff that won't make up a whole nother post.

To start off with:  I made a couple of Kringles the other day for an art show open house to welcome the Plein Air artists.   And shhh, don't tell anyone but I'm making some more for a birthday celebration on Saturday. giggle. 


And then there was the sandwich I made awhile back with some leftover ham, using a slice of my No-Knead bread.  OMG was it good!!!!
 It was a big slice of bread, and I cut it in half.   I made layers of cheese and chunks of ham, and then added a couple slices of tomato. 

 
I've discovered that if I saute the slices of tomato a little, they add so much more to the sandwich.  I like my tomato cooked just a tad.  And of course, lots and lots of cheese goes on here as well.  On both sides of the bread. 







 I was exhausted from visiting a loved one in the hospital and so tired of hospital food that I picked up a steak on the way home and made this.  I can still remember how good it tasted. (and sorry it is blurry)
 *note to self, must do this again, soon*.

I also made an awesome sandwich last week using some leftover tri-tip, and some Asier pickles.  Should really have done it properly, but I made it american style and used a lid (aka a second slice of bread), but I did use home made rye bread.  And when I just looked at the picture, realized it was awful, blurry and out of focus.  So since we had tri tip last night for a birthday dinner, and I made that incredible rye bread the other day, I built myself an open face sandwich, the proper Danish way.   You have to eat it with a knife and fork.  And it was good.   I'll share how I made this in another post, because there is a technique to it. 

I got these scoops a while back but hadn't used them until last week when I found out that they were fantastic for measuring out the scoops of batter to make mini cupcakes.  I managed to get the same amount in each of the cups.  And I've used them for muffins as well.   One of my better purchases. 
I also got a new thermometer that day as well.  But really, all it does is measure the temp of my meat when I'm cooking it.  And it works, which is all I ask of it.  

So there you have it, odds and sods and stuff.   
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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