REE-posted from June 16 . . . just because !
Some days there is nothing to blog about . . . some days there's an abundance to share.
There are so many more photos of Benjamin that are just wiggling all over the place wanting to be posted.
Those photos will go up soon, but because there have been so many asking about the HansMan and how he is doing after his surgery, here's an update.
This is what he's doing.
This is what he's saying,
"I think I'll just stay right here until I finish reading this cookbook."
"This is the first cookbook I've ever read."
"Every man should read this cookbook 'cuz it's guy food."
"Do you think Ree buys her groceries in Pawhuska ?"
"Eating these meals from Ree's cookbook that you've fixed makes me want to renew our vows."
"I think you need to cook everything in this cookbook. You know. Like Julie and Julia ?"
So, just for fun, I decided to make a grocery list of everything I would need IF I did prepare every meal in Ree's Cookbook. Right now, I've gained five pounds just reading that book.
Here it is, in no particular order. My obsessive-complusive inklings took over, so there is some semblance of order.
BUTTER: 272 Tablespoons
Cream Cheese: 41 ounces
Cheddar Cheese: 16 1/2 cups
Monterey Jack Cheese: 6 1/2 cups
Mozzarella Cheese: 2 1/2 cups
Goat Cheese: 4 cups
Ricotta Cheese: 8 cups
Parmesan Cheese: 6 cups
Sour Cream: 4 1/4 cups
Light Cream: 1/4 cup
Heavy Cream: 10 cups
Whole Milk: 22 cups (plus 6 Tablespoons)
Half & Half: 3 cups
Buttermilk: 13 cups (or have plenty of vinegar and extra milk to make your own)
Eggs: 83 eggs
Jalapenos: 21 give or take a few
Green Onions: 20ish
Red Onions: 3
Yellow Onions: 5 1/2
White Onions: 14 1/2 (whenever she just said onion, it was tallied as a white one)
Chives: 6 Tablespoons
Garlic Cloves: 31
Tomatoes: 8 (Do you say toe-may-toe, toe-mah-toe, or mater?)
Plum Tomatoes: 7
Russett Potatoes: 16 (Taters)
Red Potatoes: 5
Yukon Gold Potatoes: 10 pounds, more or less
Baking Potatoes: 8
Corn: 8 ears
Yellow Squash: 2
Red Bell Pepper: 3
Green Bell Pepper: 3
Celery Stalks: 3
Iceberg Lettuce: 2 heads
Fruit for the Cobbler: Raspberries, Blackberries, Blueberries, or Peaches
Avocadoes: 1 avocado makes 1/2 cup guacamole
Cilantro: 34 Tablespoons or more
Parsley: 52 Tablespoons
Rosemary Sprigs: 4 (plus 2 Tablespoons chopped)
Thyme Sprigs: 3
Basil Leaves: (Just plant your own, you'll need it)
Paprika: 2 teaspoons
Dill: 2 Tablespoons
Allspice: 1 teaspoon
Chili Powder: 3 Tablespoons
Cinnamon: 15 1/2 teaspoons
Cumin: 3 Tablespoons
Dill Seed: 1 teaspoon
Dry Mustard: 4 teaspoons
Garlic Powder: 2 teaspoons
Nutmeg: 1 1/2 teaspoon
Oregano ground: 3 teaspoons
Paprika: 1 teaspoon
Pepper-Black: 45 teaspoons
Pepper-Cayenne 4 1/8 teaspoons
Pepper-Lemon 1 teaspoon
Salt: 59 1/2 teaspoons, 1 scant, and 14 1/2 dashes
Salt-Lawry's : 14 1/4 teaspoons - I'm buying stock in this company tomorrow !
Salt Kosher: a little
Thyme: 3 Tablespoons
Flour: 64 1/4 cups (plus 6 Tablespoons) King Arthur is the best . . .just my opinion.
Flour-Cake: 2 1/2 cups
Flour-Masa: 1/4 cup
Flour-Self Rising: 1 cup
Corn Meal Yellow: 1 cup
Sugar: 21 cups (plus 16 Tablespoons)
Sugar-Powdered: 2 1/2 pounds (plus 4 cups)
Sugar-Brown: 5 1/3 cups (plus 6 Tablespoons)
Sugar-Super Fine: 6 Tablespoons
Baking Soda: 12 1/2 teaspoons
Baking Powder: 18 teaspoons
Cream of Tartar: 1 teaspoon
Yeast: 3 packages
Unsweetened Chocolate Squares: 4 ounces
Cocoa Powder: 10 Tablespoons
Extract-Maple: 3 teaspoons
Extract-Vanilla: 15 teaspoons (We call it Ba-Nilla.)
Pecans: 1 1/4 cups
Red Food Coloring: 2 ounces
Oil-Canola: 3 3/4 cups
Oil-Olive: 49 Tablespoons
Oil-Vegetable: 1 cup
Grease-as in Bacon: 2 Tablespoons
Shortening: 6 cups (plus 2 1/2 Tablespoons)
Lasagne Noodles: 10 ounces
Linguine: 1 pound
Macaroni: 4 cups
Penne Pasta: 1 pound (This is for Betsy's recipe)
Spaghetti Pasketti: 1 pound
Bacon: 50 slices
Pork Shoulder: 6 pounds
Sausage: 5 pounds (some of this should be HOT !)
Tenderloin: 7 pounds
Cube Steak: 5 pounds
Beef-Brisket: 20 pounds
Beef-Ground: 9 pounds
Rib-eye: 2 of them
Chuck Roast: 5 pounds
Chicken-cooked: 2 cups
Shrimp: 1 pound
Ketchup (Just buy a bottle)
Tabasco (ditto from above)
Worchestershire What'sThisHereSauce: 5 1/2 teaspoons
Soy Sauce: 1 1/2 cups (Kikkoman is gluten-free)
Vinegar-White Wine: 2 Tablespoons
Vinegar-Distilled: 17 teaspoons
Vinegar-Balsamic: 1/2 cup
Mayonaise: 2 1/2 cups
BBQ Sauce: enough for the Poppers (I use Red Mud.)
Pimentos: 4 ounces
Syrup: for Pancakes and Peach Crisp
Syrup-Light Corn: 4 Tablespoons
Tomatoes-Whole: 29 ounces
Tomatoes-Diced: 29 ounces
Tomato Sauce: 28 ounces
Tomato Paste: 12 ounces
Tomato Juice: 46 ounces
Rotel: 2 cans
Beans-Pinto: 1 can
Beans-Pinto (dried): 4 cups
Beans-Kidney: 1 can
Enchilada Sauce: 28 ounces
Chicken Bouillon Cubes: 8
Chicken Broth: 2 cups
Beef Bouillon Cubes: 4
Beef Stock: 2 3/4 cups
Beef Consomme: 21 ounces (2 14.5 ounce cans)
Cream of Mushroom Soup: 2 cans (I'm itchin' just typing the word mushroom)
Green Chilis Diced: 8 ounces
Artichoke Hearts: 28 ounces
Prunes: 1 cup
Olives-Black: 29 ounces (2 14.5 ounce cans)
Olives-Green with Pimentos: 6 ounces
Clams: 20 ounces
Pineapple-Sliced: 20 ounce can
Pineapple-Chunks: 2 cups
Maraschino Cherries: 1 jar
Peas-Frozen: 1/2 cup
Bread-Sliced: 2 loaves
French Bread: 1 loaf
Tortillas-Corn/Flour: 2 dozen
Coffee: 1 cup, 1 teaspoon, and a splash
Sherry: 1 cup
White Wine: 1 1/2 cups, 1.5 liter, depending on how much you drink
Red Wine: 1.5, same applies here as above
Burgandy Wine: 1 liter . . .
Orange Flavored Rum: 1 cup
Orange Flavored Vodka: 1 cup
Whiskey: 1/4 cup
Rubber Gloves (these are for making the Jalapeno Poppers. I plan to wear goggles and a gas mask the next time I make them)
Now, for anyone who might think I just guesstimated what was needed to prepare EVERYTHING in Ree's
cookbook, here's the original list:
Hamming it up while reading this romance story.
Here's the scenario:
He's upstairs. I'm downstairs making Ree's Cinnamon Rolls, and I hear him yelling something at me. It has the sound of a question . . .
Here's the conversation:
Him: (indiscernable babble)
Me: What ?
Him: (repeats the indiscernable babble)
Me: I can't understand you.
Him: (louder, but still indiscernable)
Me: (coming to the bottom of the stairs and yelling, "What do you need ?"
Him: (blah, blah, blah, blah, blah)
Me: (ascending the stairs, entering the bedroom, huffing and puffing) . . .
Him: What's a black pump ?
(His other leg will heal in a few weeks.)
"By the way," he says, "I like the way she writes."
I reply, "You and the rest of humanity."