Category Archives: MY COUNTRY COOKING DIARIES

THE UBIQUITOUS ROAST

Image by RitaE from Pixabay The Everyday Staple What could be more boring than a meal that consists of a rump roast, boiled potatoes, sliced carrots smothered with plain old gravy. I tend to think of this meal as an American staple served on countless tables throughout the good old USA, each and every day. With the cost of beef as high as it is today, that scenario may not be as prevalent as in days gone by, but my thinking is, it still serves as basic […]

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RECONSTRUCTION ERA CHICKEN STEW WITH A ROUX

  What You Got In The House? I decided on the very day that I wrote this blog that I wanted some comfort food. I had been subjecting my stomach to three straight days of either spaghetti and meatballs with tomato based sauce or a meatball sandwich with the same. That much acidic infiltration into my intestines made me feel somewhat uncomfortable, to say the least. I had been avoiding those types of meals for so long that I had the misguided impetus to give them a […]

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IGNACIO NACHOS TO GO

Birthdom I read in a narrative I gleaned from Wikipedia that Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass were in Piedras Negras on a shopping trip and arrived at the Victory Club restaurant after it had closed for the day. The Maître d’Hôtel,  Ignacio “El Nacho” Anaya, created a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas […]

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IN SEARCH OF THE PERFECT BURGER: PART II

Rehash On January 21st, 2019 I published my personal dissertation on searching for the Perfect Burger (In Search Of The Perfect Burger: Part I). As of this date, I still haven’t found a place that serves one. At least not in this day and age. We have a restaurant here called Ed’s Restaurant that serves a burger called the Pub Burger that is the best one in town, but it still depends heavily on the condiments it is served with. The size of the patty is such […]

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CLASSIC BREAKFAST CROISSANT CREATION

Top Choice Breakfast Entrée I love croissants, but only the ones made with butter. A crispy large hot croissant with ham, eggs, and cheese is one of the top 5 breakfast meals that I love to have in the morning. But if they are not made just the way I like them, they become more like gut fillers than a delectable feast. For the longest time, I had been used to fast food restaurant or pre-made frozen store bought versions. Then one day I was on a […]

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MY FIRST ENGAGING NOVEL & THE CLIMACTIC SEQUEL PUBLISHED

Reviewing The Inspiration For My Story Line(s) In my previous LEARNING TO WRITE article Learning To Write:My First Novel Part II, I told of how I have always been fascinated by the Navy SEAL Team’s enigmatic aura. When we visited their dedicated Museum in Ft. Pierce, we got to see the Maersk Alabama cargo ship life boat that held the ship’s captain hostage while being driven away by Somali pirates. The movie that depicts the document drama, Captain Phillips, was quite revealing and did incorporate maneuvers by […]

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COMMENTARY DILEMMA: PART II_ TRYING TO CONNECT WITH MY FOLLOWERS

Who Are My Followers I have tried to get a profile of my followers and I can’t get a fix on what you like or really want to read about. All comments indicate that you are appreciative of what I have to say, but don’t offer any specifics. If I don’t know what issues you are facing, I can’t really help! When I first started my blog, I decided to write about all the experiences I encountered. From adventurous survival tactics, budgeting money techniques, buying and fixing […]

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THE COUNTRY JALAPEÑO OMELET

Updated March 20, 2021 Jalapeño Fire The first time I ate a jalapeño pepper was when I was about 16 years old. The friends I had dinner with warned me not to eat one raw, but I ignored their advice and did it just to prove I could handle the heat which, in turn, wound up handling me instead. I made the classical mistake of eating the whole thing raw, and my mouth paid the price of that erstwhile bit of foolishness. The next popular folly I […]

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NEW ORLEANS NOSTALGIA: MY FAVORITE RESTAURANTS

Food and Spice Have you ever wondered why the meals served in most restaurants are so bland? The main reason is the lack of proper spices. The food is cooked with salt and pepper, and onions if you are lucky, with fat thrown in for flavor. Add gobs of tomato sauce or gravy and there you have it. I suppose the reason you see hot sauce bottles on restaurant tables is to cater to those epicureans who either want some kick to their meal, or the spice […]

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THE GOOD ‘OL BOY SOUTHERN BREAKFAST

Gritty Tales One of my all-time favorite movies is “My Cousin Vinnie“. I love the scene where Joe Pesci goes into a small Alabama diner with Marisa Tomei and asks the chef what a “grit” is. He describes “grits” to Pesci and the staid New Yorker receives his first lesson on the main ingredient in a classic Southern staple. Our son Eric lives in upstate New York and he loves grits as much as I do. Since the food item is not a grocery store staple in […]

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