Kevin's Watch

This past Tuesday was Savor Dam's son's, Dam-ett's, 19th birthday. I was unable to spend money on him in my current circumstances, so while I am a humble home cook, and not a baker, I made the one from scratch cake I have had success with as my gift to him.

My album of the cake on Facebook is supposedly "public." If y'all can't access it, let me know, and I'll repost the pictures here.

Looking fantastic - both the cake and you, if I may say so.

Thankee sai...

Something for a picnic - frittata (or tortilla) with bell peppers, tomatoes and feta cheese.


We have been camping for a few days and this is what turns a humble tent into a palace in the morning - baked beans and scrambled eggs with bacon chunks from the gas cooker.


Bacon potatoes from the grill


A yummy wrap with shredded chicken and stuff


Lasagne al forno


Chicken satay with two peanut sauces


Roast chicken. If evolution was true, chicken would always look this way.


Posted it before. Beef steak (black'n'blue) with green aspargus and tomato salad


Spaghetti with pesto alla genovese

For some reason, not all of your photos are showing for me, Vader.

All show for me, Menolly...and all are quite enticing.

If you still can't see them after refreshing, I would be happy to help.

All showed up this time. But thanks, SD.
And yeah, I knew they were going to be enticing, as always.
...which is why I wanted to see them.

Great cake pics Menolly, and you look lovely too!

And that frittata looks pretty damn fine Vader.

Thanks, SdS!

Damn, now I'm hungry again.

Our work is done.

Butter variations (top left to bottom right) tomato basil butter, roast onion butter, herb butter and curry butter.




Left overs from today's picnic. On the lettuce we have guacamole, shredded chicken with slaw and bulgur salad.

Next to it is an onion-olive bread with dried tomatoes. Top right is ground beef tex-mex style in puffy pastry.
In the foreground you can see yufka pastry filled with feta dill creme and on the right with ground beef, currant and pine nuts

Vader wrote:

Butter variations (top left to bottom right) tomato basil butter, roast onion butter, herb butter and curry butter.




Left overs from today's picnic. On the lettuce we have guacamole, shredded chicken with slaw and bulgur salad.

Next to it is an onion-olive bread with dried tomatoes. Top right is ground beef tex-mex style in puffy pastry.
In the foreground you can see yufka pastry filled with feta dill creme and on the right with ground beef, currant and pine nuts

Vader, your new photos weren't showing up for me again, so I asked SD to take a look and see if it was the case on his computer as well. Together we determined there is some extra code in the url
so we deleted the 1.2.3.9/bmi/ and 1.2.3.12/bmi/ to get them to show up in my quote.

As always, they look fantastic!

I already posted these pics on FB, but it's been a while here and I'm bored, so Shush!


Sesame taters, teriyaki spinach and shitake


Pasta with creamy avocado sauce (thanks Menolly)


Bread on a stick


the finished product


Marshmellow and my boot tips


Sausage on a stick - everythings tastes better grilled on a stick, the Vadress says


Filled eggplant with tomato rice


Fried wild mushrooms


Sweet potato wedges with tzaziki


Simple salad with arugula and stuff, pimped with some nice cranberry vinegar


Fried porcini. - simple, but hard to beat in terms of taste. I'm looking forward to this all year.

Yep, the Vader has a vegetarian month.

It certainly beats fish fingers, chips and baked beans!

I was notified that there were new photos added to your Facebook Food album, Vader. But I purposely refrained from looking, as I was hoping you would post here. I think the only one I saw was the pasta, and that's because you tagged me.

I love vegetarian meals; although that's one fine looking veggie wurst!

But the mushroom dishes are calling my name...

The wurst was for the Vadress and her friends. Grilling things on a stick is the perfect way to keep kids busy. (Watching them of course)

Tried another recipe Menolly shared with us on FB. Beets on slices of orange, topped with goat cheese. I used fresh beets, but I didn't cook them in salt water but wrapped them in tin foil and put them in the oven at 180°C (355F/gas mark 4). I think the taste is more intense if you do it this way. As a rule of thumb a beet takes twice as long to cook as a potato the same size. I also cut it thin slices and marinated it with a drop of fresh lemon juice, another drop of good olive oil and a hint of kosher salt (finally found some here). Oh yes, I also cut off the rind of the orange.



Delicious. Missus Vader and the Vadress loved it. Me too. Thank you Menolly.

Looking awesome, Vader! I can't even imagine how the original would be eaten with the rind on.

I love roasted beets and feel that would be a definite improvement over the original receipt. The vinaigrette sounds like a delicious counter note to the sweetness of the beets and orange as well.

Glad y'all enjoyed!

Roasted beet sounds awesome. I love them cut paper thin and deep fried like chips.