Gourmet Chocolate Chip Cookies

 

 

For those times when you only want a few cookies, and don’t want to make a whole batch.


Ingredients
140 grams of all purpose flour (yes, I weigh the flour)

·         ½ tsp each of baking soda and salt (if you use salted butter, ¼ tsp of salt)

·         6-8 grams of semi-sweet chocolate chips (preference)

·         3 grams of coarse chopped pecans

·         65 grams each of white and brown sugar

·         1TBL pure sorghum (option: 2 TBL and back off a bit of the brown sugar) Note: this is pure sorghum, not dark molasses.

·         2 tsp pure vanilla

·         1 stick real butter

·         1 egg

 

Instructions

Mix wet ingredients, plus sugar with a large spoon. Do not beat with a mixer.
Stir in dry ingredients (flour, nuts and chocolate)
Make cookies the size you desire
Pre-heat to 350°  Bake for approximately 10-11 minutes (crispy edges, soft center)

Makes about 20-24 cookies

Pork Brine

 

Ingredients

c  1 gallon water

c  1 c. apple cider vinegar

c  1 c. coarse kosher salt

c  1/2 c. brown sugar

c  4-6 bay leaves

c  6 juniper berries crushed (not ground)

c  1 TBL whole black peppercorns (semi-crushed)

c  1/2 tsp crushed red pepper flakes  (optional)

c  2-4 Lemons or limes halved and squeezed

c  1 TBL Old Bay Seasoning

c  1 bundle of fresh thyme

 

Instructions

            Mix all ingredients at least 24-48 hours prior to inserting pork shoulder.  Brine for another 8-10 hours refrigerated.  Remove, season and allow to rest for a few hours before smoking.

Patina! It’s what makes old things valuable.

 I watch numerous You Tube channels.  Some of my favorites are Restored, and Vice Grip Garage, where old, rusty vehicles come to life again. Some of them had been in a barn or out in the pasture for years. I also like the Pawn Stars where folks bring all kinds of things in to see how valuable they might be. One thing we know about old things: the patina makes them more valuable, not less.  Everytime someone tries to clean up, sand off, scrape and repaint an object, it inevitably causes it to lose value. I am at that stage in life where I am more about patina than original paint, if you understand what I mean. Sometimes I look in the mirror (especially first thing in the morning), and I think…WHAT HAPPENED TO YOU!  Somehow, my Creator…my Heavenly Father values the rust, the dents, the imperfections…the patina, more than the original finish.  That encourages me.  I have no idea what a creative, loving Father still has in store for me! I am valuable to Him, and that’s really all that matters.

Genesis 18
11And Abraham and Sarah were already old and well along in years; Sarah had passed the age of childbearing. 12So she laughed to herself, saying, “After I am worn out and my master is old, will I now have this pleasure?” 

The answer is YES! 

Fishing

The concept of fishing is a rich visual (and aromatic) analogy of Biblical teachings.  We read that Jesus called fishermen to follow him, and he said to them, “I will make you fishers of men.” We often think of sport fishing when we read the text, but I am sure Jesus had in mind what we might call commercial fishing.  It was fishing as a livelihood…to support the family.  It was no trivial, entertaining thing.  That basic analogy can be played out in many ways and taken beyond the original idea it was intended to convey.  Regardless, it is a graphic, sensory pregnant concept of both fishing and the fish that are caught.

I enjoy watching videos of many life experience adventures. Fishing is one of them. I have watched as the catch is brought into the dock or pier and the often uneducated workers clean the fish. Their knife skills and hand movements are remarkable. I have watched as they fillet a fish, leaving the bones and guts on the board to be discarded.  All that is left is a beautiful slab of meat that is ready for the pan or grill.  The guts and bones are scraped off the cutting board into a pail of waste (or sea gull food).  They normally have a water hose or bucket and wash down the cutting area preparing  for the next one to be cleaned.

I feel somewhat like that dead fish that is laid out on the cleaning board. There is obviously something there worth the time and effort of cleaning, but it isn’t automatic. It must first be gutted and filleted.  The worthless elements must be washed away…into the waste bucket, and the pure, white meat of the fish is captured for exceptional purposes. I understand the concept, but in reality, I identify with the bones and the guts more than the fillet.  The secret is allowing myself to be put into the hands of the skilled one who can separate the two and save the good stuff.  That takes faith and that takes grace.  The act of being willing to extract the good stuff is called mercy. 

If you are feeling disqualified, damaged or dirty just remember the fish.  The Master fish cleaner knows what to do with you.  You aren’t all bones and guts.  There is good stuff in there and he will get it out…AND he will wash the unusable junk into the waste bucket.

 

 

 

 

 

Chloe's Diner Menu

 

BREAKFAST

·         French Toast

·         Biscuits and sausage gravy

·         Chicken fried steak and gravy

·         Breakfast burrito

·         Eggs
Bacon

·         Sausage

·         Hash browns

·         Omelettes

o    Ham and cheese

o    Mexican

o    Cheese

o    Meat lovers

·         Pancakes

·         Waffles

·         Oatmeal

·         Toast (sourdough, wheat, white, milti-grain

·        Egg bake

Buttermilk biscuits

 

LUNCH & DINNER

·         Skillet baked Meat loaf

·         Chili dog (open face)

·         Smoked Pulled pork sandwich

·         Hot beef sandwich (open face)

·         Burgers and fries

·         Pizza

·         BLT

·         Spaghetti and homemade meatballs

·         Chicken fried

·         Chicken Tenders

·         Smoked pork tenderloin

·         Grilled pork chops

·         Grilled chicken thighs

·         Grilled salmon

·         Pot roast with carrots and potatoes

 

 

 

 

 

 

SOUPS AND SALADS

·         Salads

o    Grilled chicken breast Ceasar salad

o    Mixed green salad

·         Soups

o    Potato soup

o    Cabbage soup

o    Pinto beans and ham shank

o    Chili

§  Texas Red (no beans)

§  Chili with beans

o    Cream of mushroom and tomato bisque

o    Corn chowder

o    Chicken and egg noodle

 

SIDES

·         Seasonal greens (collards, Swiss chard, turnip)

·         Mashed potatoes

·         Dinner salad

·         Green beans with bacon

·         Baked beans

·         Pan fried okra

·         Buttermilk cornbread

·         Mac ‘n cheese

·         Potato salad

·         Cole slaw

·         Pasta salad

·         Pan fried potatoes and onions

 

Desserts

·         Banana pudding

·         Red wine sauce sundae

·         Chocolate chip cookie sundae

·         Real ice cream shakes (chocolate, vanilla & strawberry)

 

 

Fiesta Beans

 

Gatekeeper’s Fiesta Beans
Mexican Frijoles Charros

 

INGREDIENTS

·        1lb of dry pinto beans

·        1 medium/large fresh jalapeño (2 if desired)

·        1 medium/small white or yellow onion

·        3 or 4 cloves of garlic

·        2-3 Roma tomatoes

·        4 c Chicken stock (beef stock can be used if preferred)

·        3 strips of medium/thick cut bacon

·        2-4TBS real butter

·        Salt & pepper (don’t over salt)

·        2 TBS bacon grease

·        Smoked ham shank  (or ham hock…shanks have more meat)

·        Seasoning: Old Bay or a favorite pork rub

·        Cilantro if desired

 

DIRECTIONS

·        Wash and rinse beans

·        Cover them with about 2qrts of water and let them soak for several hours (overnight)

·        My choice of cooking pot is an enamel coated Dutch oven

·        Cut bacon into small pieces and sauté in the bacon grease in Dutch oven. When bacon is beginning to brown add chopped onion, tomato and sliced or rough cut jalapeño. When onion is translucent, add finely chopped garlic.  When garlic blooms (aroma…1-2 minutes) add 1 cup of chicken stock and deglaze. Add strained beans to the pot. Add the other 3 cups of stock.  Add additional water (or stock) if necessary. Liquid should be about an inch above the beans I like a lot of soup in my beans. Add smoked ham shank.  Salt and pepper to taste.

·        Cover Dutch oven and bring it to a good boil.  Reduce heat and simmer for several hours (3-5).  Beans should be soft and tender, but not mushy. Check periodically and add more liquid if needed.

·        At the end of the cook, add the butter and stir.

·        Serve with cornbread. Garnish with chopped cilantro, etc.

 

There are countless ways to vary this recipe. These beans will be delicious.