Category Archives: food

Potatoes

Don’t feel sorry for me that my potatoes are small. That’s what I planted.

Oops, I turned the camera the wrong way, but I think you get the idea.

It doesn’t take much to cook up little spuds.

Boiling some in heavily salted water for 30 minutes and then let dry. You have a nice vegetable or snack. By the way, you keep the skins on. If you tried to peel them there wouldn’t be anything left.

Copyright © 2020 by Susan Manzke, all rights reserved

Pizza time!

I found out that I can buy little frozen pizzas that I like.

But I don’t want to turn on my oven. Instead I use my summer kitchen. That’s a countertop oven or an air fryer–I have both.

I love my summer kitchen.

The countertop oven is perfect for pizza and having it on the back porch means the heat stays out there and not in the kitchen. (I know other people use their outside grills for pizzas too, but that’s too bother and charcoal for just one person.)

Pizza goes in.
Pizza comes out.

Enough for a couple meals for me.

I think I’ll try a soft taco shell pizza made with my own ingredients next. I just have to be careful that the soft crust doesn’t slip off the peel.

I use the air fryer a lot, too. I’ve even made bacon in it. The heat and the smell both stay in the ‘summer kitchen’.

I recommend cooking out of the kitchen on hot HOT days.

Copyright © 2020 by Susan Manzke, all rights reserved

Lunchtime

I hate thinking of what to eat for myself. For 46 years I thought first of what Bob would like to eat. Now, it’s just me.

Today’s lunch was quick. Two eggs with mushrooms, onion, sweet pepper, and a bit of bacon were my ingredients. (I cooked the vegetables first before adding the egg.)

I didn’t realize I’d make it into an omelet until I had the vegetables and eggs in the pan. At first, I thought I’d scramble everything together. When I added a bit of cheese it became an omelet.

It almost slid out of the pan in one piece but since I had a lot of veggies, it broke a little.

With whole wheat toast, this was a good lunch.

Bob and I often had breakfast for lunch or even dinner.

Today, I gave Car-E a little lunchtime snack. He ate nicely.

If another pet looked like it wanted a taste, Car-E would growl and attack his food so no one else would get any.

Copyright © 2020 by Susan Manzke, all rights reserved

A special BLT

Summer brings great vegetables, but most take months to grow. I’ve been craving a bacon, lettuce, and tomato sandwich, but had no homegrown tomatoes.

There are tomatoes on my plants, but it will take a couple weeks before I get any red enough to eat.

These tomatoes need a little weeding, too.

I continue to crave my BLT. Lucky for me my friend, Kathy, brought me a few little cherry tomatoes. I cut these into three pieces each and created my first BLT sandwich of the season.

The only trouble using cherry tomatoes is that pieces often slip out when you are eating.

The sandwich has to be held firmly, or risk losing one of the important ingredients, the tomato.

It was worth the trouble. I totally enjoyed my lunch and look forward to a time when I can step out my backdoor and pick a tomato for another BLT sandwich–or just to sink my teeth into one fresh homegrown fruit.

My tomatoes can’t come soon enough. I’m drooling for one right now. But that’s how the garden grows.

Copyright © 2020 by Susan Manzke, all rights reserve

Rhubarb Crisp — recipe

I made this every spring with fresh rhubarb, until Bob plowed up my rhubarb. These days I pick rhubarb at our neighbors’.

I halved my recipe this year and omitted the crust and found it just as good.

Here’s is my crust-less Rhubarb Crisp recipe

1 1/2 cup sugar, 1/2 cup flour, 1/2 tsp. salt, 3/4 tsp baking powder, 2 eggs, 2 cups diced raw rhubarb (or more)…

rhubarb crisp mixture

…when I cut up my rhubarb, I had more than needed, but I added it anyway, so I used almost double the rhubarb called for.

Baked in a casserole dish at 350 degrees for 45 minutes, or until it seemed done.

Let cool before eating.

It comes our sweet/tart and creamy.

I did not miss having a crust at all.

Copyright © 2020 by Susan Manzke, all rights reserved