Today I used my pressure cooker to tenderize beef bits to use in a batch of stirfry–in reality, it turned out to be chop suey.
I had vegetables from the freezer and some from the fridge. It’s the kind of meal that doesn’t take measuring. I just throw veggies into hot oil to get them cooking, add shredded beef, soy sauce, molasses, and ginger.
I hadn’t made this in quite a while. Bob had seconds.
The trouble was that partway through cooking I had the wish that I had a can of La Choy Chop Suey vegetables. That’s what we used when I was a kid.
I haven’t used this kind of canned vegetables in many years, but just thinking about a meal made by my dad gave me warm feelings.
I doubt if I’ll buy a can of La Choy, but if I do, I’ll make it the way Dad did.
The photo doesn’t do my chop suey justice. My meal was very good. I’m pretty sure, Dad would have approved.
Bob was the first one to tell me about this clotting agent. Years ago he asked me to save the pepper packets from our fast food order. He wanted them for his toolbox.
Black pepper will stop bleeding when applied to an open cut.
Many mechanics, farmers, and others who work with tools may know this trick,
Black pepper is naturally antibacterial so that’s another positive for this helpful aid.
I do not recommend this for a large wound, but those pesky small bleeding cuts seem suitable, especially when working far from other help.
I’ve known Bob to wrap a dirty rag around a cut and continue working after cutting himself. It had to be something big to get him in the house for help–oh yeah, if a cut was bloody when he got inside to help he often fainted. He hasn’t fainted at the sight of blood in a long time, so maybe he’s outgrown it.
Google for additional informational pepper uses–I’m no doctor, but I thought I’d pass along Bob’s suggestion.
I had the urge to make my Polish grandma’s paczki today. It was handed down to my mother and then to me.
I started by making basic bread: 11 oz. milk (1/4 cup + 2 TB) milk, 2 TB butter, 3 1/3 cup flour, 2 TB sugar, 1 1/4 tsp salt, and 2 tsp yeast. Make bread as usual. Before second rise roll out and cut into rectangles. Punch a hole in the center and pull dough through the hole to make a kind of necktie.
Let rise. After about 20 minutes fry in small batches in canola oil. You’ll need to watch and flip over Paczki.
Drain on a paper towel and cool before dipping in sugar.
Enjoy. I froze most as Bob and I can’t (shouldn’t) eat too many. Will share later.
End of summer means we’re squeezing in a few campfires so we can make pudgie pies. Here’s how we made pizza pudgie pies for my birthday celebration with Andy and Rebecca.
First, get a pudgie pie iron. Spray bread sides that will go against the iron. Put pizza ingredients on one slice of bread: pizza sauce, mushrooms, onions, pepperoni, black olives, and cheese–whatever you like.
Cover all with the second slice of bread.
Close the pudgie pie maker and clamp it shut.
Put it over hot coals and check it often.
When finished it’s good and it’s hot, so be careful when you bite your pizza pudgie pie.