Category: food

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Cooking food grilling rain rest Uncategorized

Today

Batman Says:

Today is a snuggly stay at home Sunday, cloudy and overcast outside with rain sprinkles off and on. A good day to perhaps read a book or write a post (seeing as how I have been remiss in posting anything) so I figure I will post about the day. Peach made us an awesome breakfast with eggs and bacon (ikr? Bacon!!) and we chilled for a bit. We then somehow got on this mission to buy a picture for her office space at work and settled on one from our website PeachandBatman.smugmug.com, Gonna pause here a sec to “splain” a couple things. We started posting our photographs here a little while back in hopes people may see something they like and purchase it, little did I know about the ins and outs of the online picture selling sites. For instance, even though it’s my picture and I post it, Peach and I do not get one cent from any sales because I did not purchase a specific package. So as it stands Peach and I make no money from any sales and have no say on prices (we even pay full price if we buy one). That’s fine actually as I am pretty sure we are the only ones who have bought any at this time. If (and it’s a big if) we ever start selling more I may get the package where we can at least add a percent or two to the cost and pay for film (yes I still use 35mm film). So anywho we bought Peach a pic and will see how we like it when it arrives.

I then started working on a London broil that I like to do steak fashion on the grill. Plodding outside in the sprinkles I fire up the grill, and then go back inside to prepare the meat. I unpack it and let it set on the counter for 10-15 minutes to get to room temp (very important step) and add the proper spices. After a good set, it’s off to the grill where I plop the chunk of deliciousness and listen to it hiss and sizzle, 4 minutes then I flip it over, turn off the middle burner, stick the probe thermometer into the middle hook it to the timer and when it reaches 140 degrees I can take it out off the heat (carryover heat will take it to about perfect). I hear the timer doing it’s chirp, (chirp signifying it’s reached the correct temp) and then off the heat, shut burners off shut gas off and inside we go. Set the timer on the stove for 5 minutes and let the broil “rest” for 5 minutes, this step should never be skipped with any roasted meat, no matter what kind, it allows the juices to go out and then soak back in the meat making it super juicy. Timer dings and we slice the London broil on the bias in 1/4” strips and serve it with asparagus drenched in butter and consume with vigor 😬. After that meal one should take a nap. We do a few more things and I settle down to finish this post about today. In every way it has been a blessing and there are no parts of it that I would change. Peach is happy, I am happy, and who could ask for more?

“Right Peach??!!”

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baking bible birthday children family Fatherhood food fun grandchildren Gratitude grilling kids Life Love Mustard on my Collar outdoors parents retirement sugar boogars thankful Word writing

Family!

Peach says:

It’s been a minute since I could slow my roll and make a post without likely falling asleep!

I think I may have mentioned we have two new grand kids coming this year! 🥰🥰🥰🥰

Our youngest son and his sweet girl had a ‘Gender Reveal’ party at the first of this month. She is very organized and really gifted for decorating and doing so in a thrifty fashion!! I’m so amazed at and proud of her mad skills! Everything was super cute and pink and blue, with lots of ways for the attendees to stake their claim on if the baby is a girl or a boy!

My heart was so full for about a week and half I couldn’t process any writing! Then it was work, work and here — take some more work!! 🤣🤣

But you know, I do not say that in complaint! Work is absolutely a blessing! We are made to sharpen our skills and accomplish and serve and lead and train and help and provide! I’ve been both ways, and working is BY FAR the better! Whether I worked as a housewife and homeschool mom and writer or keeping a friend’s child or as a Sergeant in a law enforcement agency that was leading the way for Florida back in the day, or in insurance sales and firearms training, there are so many ways we contribute, we grow and we learn.

It’s only that I need more sleep than I use to, so I can’t burn the candle at both ends like I did back in my 20s and 30s and somewhat in my 40s!

Alton Brown’s Banana Pudding

So, the days have been so full and among them has been seeing to little details for Batman’s upcoming retirement. There’s a lot of paperwork. Lots of questions with answers sought and comprehension eventually acquired! I remember the days when we longed for and sought for this job, this calling. I remember the struggles and sacrifice and much heart ache, adrenaline rushes, exhaustion, and steady grinding. I’m not entirely sure he understands the depth and breadth of what he has accomplished. All with and through the Grace of God and his own willingness.

I am so grateful and excited for his upcoming next. Scriptures tell us, our latter shall be greater. The path of the just is as the shining sun, shining more and more unto the perfect day!! I’m completely believing that for him, and for me with him! Just. Getting. Started.

Early morning on his work day patrol.

We share birthdays so to speak, my birthday being the day after his! Which is awfully handy!

We started last year getting some of our family together to celebrate on Batman’s birthday and this year was just overwhelmingly everything good and joyful! He grilled and I cooked side dishes and baked. And my brother and his tribe came and our sons and their families!

There was a little friendly horseshoe competition between the guys and lots of wrangling the littlest of the younguns!

Crock Pot Mac and Cheese!
A bit of much needed shade! 😎

We are blessed to have so much family to enjoy! I know this sounds sappy, and I’m quite ok with that! The last two years prior to this, while filled with much of The Lord’s much needed Grace and blessings, were very painful in lots of ways. So, I believe celebration for accomplishments, progress and just altogether sweetness of life are important to life! 😍👏🏻👏🏻

We capped it off by sparklers, and the youngest three of the affectionately known as Sugarboogars, had not so far had an opportunity to experience such things just yet!

There were much squeals of shock and awe and utter delight! Oddly none of them were afraid! Even the almost two year old Loved them! I can’t imagine where they got that from! 🙃 But, I will say my second favorite holiday is Independence Day!! 🎇🎆🎇🎆

Just a bit of sparkly!
‘Taking cover’ behind the woodpile while videoing the sparklers with their cameras their Daddy got them last year! They get SO MUCH pleasure out of them!

I am praying this year draws Batman even closer to the Lord and fills his heart with joy and peace and old dreams fulfilled and new dreams dreamed! That the Lord teaches me how to be more of a surprise and blessing to him! He’s beyond good to me! So very grateful for him!

In closing:

“Though I walk in the midst of trouble, thou wilt revive me: thou shalt stretch forth thine hand against the wrath of mine enemies, and thy right hand shall save me.

The Lord will perfect that which concerneth me: thy mercy, O Lord, endureth for ever: forsake not the works of thine own hands.” — Psalm 138:7-8

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birthday children Cooking Delicious family Fatherhood fishing food grandchildren grilling kids Love outdoors Uncategorized

Birthday

Batman Says:

It creeps up on us once a year without fail, and suddenly “BAM” you’re a whole year older. It’s inevitable, it happens to us all and there is no way of stopping it.

When I was a kid, I like most of us, never worried about age or growing old, I played hard, ran the woods and fields, fished, hunted, trapped and just basically did kid stuff until ma or pa called me home. Every birthday that came when I was young was celebrated with my family, we were not “well off” but mom and dad always made it special and surrounded by my brothers and sister I don’t see how it could have been any better.

The years progress and we get older and have to stop doing “kid” stuff and “act our age” so to speak (something I struggle with having a professional small boy mentality), but I believe we all maintain, somewhere deep inside buried under years of stress and strife, piled upon us by work and trying to make a living, a piece of that “kid”. It’s this small piece that shows up at times to play jokes, laugh at inappropriate times and generally helps to keep us sane in a world that is drifting rudderless nowadays (squirrel).

So, as I look back, I see numerous things from my childhood that have been erased by my getting older and I would like them back at some point in time. Without these childhood things and mentalities we become drab boring adults just muddling our way through life, where’s the fun in that?

This year on my birthday I was again surrounded by family, not mom who is off with my sister in Pensacola, not Dad who is in heaven looking down shaking his head at my nonsense, but family none the less, my boys and their families and Peach’s brother and his family. I cannot see how it could be a better birthday than the way it was (‘cept maybe minus the yellow flies, deer flies some call ‘em) we cooked on the grill, played badminton and horse shoes, goofed, talked and caught up. Peach and I have awesome families and kids and grandkids and they all come together to help us old farts remember when we were kids and not to take life too seriously.

Birthdays, long as we’re here, we will have them, they are celebrations that we should embrace and enjoy. Surround yourself with family, be thankful for having them, do not take life too serious, play a game, laugh, and most of all love, and I think you will enjoy each one more than the last one.

“Nothin better than your banana puddin’ for my birthday, Peach“

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Cooking Delicious food grilling spicy Uncategorized

Grilled Pork Cutlets

Batman says:

Made up a new dish recently and to my great surprise and pleasure it came out pretty tasty.

So here’s what I did:

3-4 pork cutlets 3/4″ thick

Konriko Creole Seasoning

Red Cayenne Pepper

Garlic Salt

Local Honey

Liberally coat one side of the room temp cutlets with red pepper, garlic salt and creole seasoning and pat into the meat. Turn the cutlets over and repeat.

Place on a hot grill and cook until the grill side is starting to turn colors (about a minute to two minutes) and then turn over.

Coat the partially cooked side with honey and then heat until internal temperature is 160. Turn over, coat that side with honey and cook another 30-45 seconds or until temp is 163-65.

Remove and let rest for 3-5 minutes for juices to set, and consume.

Give it a try, you can do this in an oven, too I just happened to think of it while cleaning the grill.

“Sweet and spicy like you Peach 😬“

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backroads dads food Life Love nature photography road trip travel Uncategorized

Down the Road

Batman says:

Road trips are a fun way to spend an afternoon or weekend. Cruising forgotten highways and byways of the states always takes Peach and I to interesting places. Normally we don’t have a plan, pick a direction and off we go, to me that’s easier as there’s no firm destination so there’s no worry about getting anyplace in a hurry, which is the way we like it. We are apt to pull over and take pictures of airplanes or signs on the side of the road at any given moment.

We generally take these trips as photo opportunities and snap pics at things we think is cool or interesting, be it places or objects. Kinda like a mobile photo shoot so to speak, so I will keep attaching photos from several of our trips, maybe someone will recognize a place or see something they may want to visit.

Going for a ride does so many good things for Peach and myself, without a destination we are free to stop and explore, basically anything we want, and we like to explore together, so there’s that. There’s also the fact that we both really like taking pictures of just about anything and everything and what better way to see various things than to go on a road trip.

Then of course there’s eating, and if you know me you know I don’t like skipping meals (no fat jokes, I’m a sensitive guy) and again there are soooooooooooo many small shops and eateries to stop and sample food. Local favorites where ever you are, usually do not look like much in small out of the way towns and places, but boy howdy the food is outstanding most times and the staff in these small places are usually friendly and polite and try and ensure you have a pleasant meal while you are there.

Some of the views we get are crazy outstanding and some of the places are rich and full of history, take a walk thru Savanna’s squares and read the plaques denoting a time gone by (a time which a lot of my friends say I’m a throw back from) where a person had to work to make a living, and people genuinely cared about their cities and towns and their neighbors. We see a lot of these type places driving down forgotten county roads, the roads the truckers used to rely on for their routes. My dad when he was young was an over the road trucker and used to in his latter years comment on how he wished he had the time to drive some of the roads he used to just to see the routes again, to my sadness, as bad as I wanted to surprise him and go on a road trip with him over those old routes, he went to be with our maker before I could make that happen, sometimes I feel as if he is pointing me in directions to go (crazy? Maybe but I believe).

To me, and I believe to Peach also, the fun is in the adventure of what we find along the way, and we continue to find things that surprise, enlighten, and give pause, all have been happy interesting things, some things have been long in finding, some just around the corner, but in all, we know in our hearts that, “You will not find happiness at the end of your journey, if you do not bring it with you” (read that scribbled on a bathroom wall on one of our road trips 🤣 an have found it to be so true).

If you’re out and about and see an old country boy and a beautiful Peach stopped on the side of the road taking pictures, or in a small town wandering and photographing with phones and cameras, don’t be alarmed, it’s prolly just Peach and Batman headed “Down the Road”

Y’all take a piece of advice from an old country boy that’s “living in the wrong time” in this new fangled world; Live your life as God intended, learn to take happiness with you where ever you are headed, stop and meet people in small out of the way places, smile, give a kind word to someone, and above all, find that someone that you can not stand to be apart from and hang on to them forever, the adventure awaits just down the road.

“Peach, it’s getting time to spin the dial and see which direction we should head, don’t ya think?”

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children country music Faith family food grandchildren Gratitude Life Marriage parents remembrence sugar boogars teaching thankful trials

Remembrance

“And that thou mayest tell in the ears of thy son, and of thy son’s son, what things I have wrought in Egypt, and my signs which I have done among them; that ye may know how that I am the Lord.” — Exodus 10:2.

Peach says:

Hey, Everybody! How’s things goin’?

It’s goin’ good here!

I think I mentioned our youngest is getting married and they have a precious baby on the way! We couldn’t be more excited for them! 🤗

Our oldest and his wife are now also expecting. We just can’t wait to meet the new baby! 🥰

I’ve noticed something, I’ve turned into that parent who is telling stories to the younger generation that explain some things we went through and illustrate the faithfulness of God. I have never minded my parents doing it, nor when I was a youngun’ did I ever mind hearing my Granddad’s stories either.

But, it has not been my nature to tell those stories, put us in the spotlight so to speak.

But, all of a sudden I have realized it’s a blessing to them to know the things we overcame and God brought us through, in spite of ourselves, it can give them both a point of reference and encouragement that they too can make it. And further, since the Father helped us two when we were young and dumb, He’s ‘no respecter of persons’ and what He did for us, He’ll do for them!

Every get together I find myself working old stories, nobody’s ever heard, right into the conversation. Unashamedly. I keep it light and lively, but it’s good things I want them to know. It’s part of their roots and heritage and where they come from, too!

It will also help them recognize their stories as they’re happening so they can tell their children, too!

When we are young, life is such a mystery in so many ways, and we are sort of wobbling along, doing the best we can. Over the years are a lot of missteps and mistakes. I truly think the things I learned from my parents allllll of my life about their life, was helpful to me to keep my equilibrium!

I am hopeful to do the same for ours, though maybe I wish I had started sooner. I will have to trust in the Lord that He has gone before us and ordered our steps.

The picture above is a FANTASTIC potato salad recipe, that I got from my best friend, (without whom I probably would not have gotten saved). And she got it from a dear lady who she not only grew up with and grew up in church with, but was her mother in law for many years, and still family! Because family never ends! It may change but it never ends.

Mrs ‘P”s Potato Salad has won people and their taste buds over for years and years, through many special occasions! She will live on and stories of her family’s goodness to us, (and that includes my best friend) will be told in my family for years to come, Good Lord willing and the creek don’t rise!

“Hear, O Israel: the Lord our God is one Lord [the only Lord].

And you shall love the Lord your God with all your [mind and] heart and with your entire being and with all your might.

And these words which I am commanding you this day shall be [first] in your [own] minds and hearts; [then]

You shall whet and sharpen them so as to make them penetrate, and teach and impress them diligently upon the [minds and] hearts of your children, and shall talk of them when you sit in your house and when you walk by the way, and when you lie down and when you rise up.” — Deuteronomy 6:4-7

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chili cold weather Cooking food Uncategorized

Chili..did I do this already??

Batman Says:

Ask Peach how much I dislike cold weather, she will roll her eyes and expound on the subject. The only benefit I see to cold weather is Chili, that’s right, food.

Chili for us is a staple food but to be honest it was for years an occasional cold weather food, that was until I developed Batman’s “World Famous Chili” at that point it became a “anytime we want” food. Oh I hear the naysayers “world famous my tuckus” (that’s polite for the north end of a southbound animal). Well I’m here to tell ya, just cause you ain’t heered or tasted it, don’t mean it ain’t world famous someplace!

There are a bazillion of chili recipes out there so I’m not divulging mine, but I will tell ya it has meat, beans, maters (thems tomato’s), salt pepper onions and a bit of this and that, slow cooked in a cast iron (Lodge) pot and left alone until you can’t stand it and gotta sample. We have used hamburger, turkey, and stew meats, venison and all wind up making your tongue want to do a dance inside your mouth and whistle Dixie upon tasting them. Some people make chili without beans, why I am not sure, but they swear it’s really good, I’m gonna “give it a miss” thank you, without beans, it’s just tomato coated meat. But as someone said someplace, sometime ago “each their own” I guess that goes for chili also. Something about the smell of chili slowly bubbling away on the stove, and the aroma slowly winding its way into every room of the house, transports my tired old self back to younger times and I really like that feeling. Good Food really is good for the soul at times.

Anywho, I’m gettin a bowl, and settling down to eat, y’all try and stay warm out there, and if you smell chili, stop on in and have a cup or bowl.

“We got any of those saltines Peach, and where’s my blanket?”

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Cooking food gravy kitchen Life Uncategorized

Couple Recipes

Batman says:

Been tinkerin in the kitchen recently and figured I’d share what I have come up with, pull up a knife and fork and give it a try, I do not think you will be too disappointed.

Peach and I try and eat healthy, I know “fried” is a supposed unhealthy way to cook, but we like it, if you don’t, try the next one 😬

Fried Pork Cutlets

4 Cutlets

Salt

Pepper

Red Pepper

Creole seasoning

Egg wash

Panco bread crumbs

Skillet

Oil

Gravy

1/2 Tbsp butter

1/2 Tbsp flour

1/2 cup milk

salt

Pepper

Put cutlet in egg wash

Put in bread crumbs

Salt and pepper again one side

Put in 1/4 inch oil in skillet salted side down

Salt, pepper other side

Cook till 159-160 deg temp

Rest on plate let carry over cook rest of way

Gravy

Melt butter

Add flour,

mix

Add milk

Cook till gravy thickens

Put over cutlets and munch

Nice glass of Yellow tail “Big Bold Red” wine goes good with it.

Ok, so the next will be fried too..*shrug*

Chicken Fried Steak

4 cube steaks (about 1/3 lb each)

1 1/2 cups all purpose flour

1 tsp fresh ground black pepper, divided

1 tsp kosher salt or sea salt, divided

1/2 tsp smoked paprika

1/4 tsp Cayenne Pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp baking soda

1/2 tsp baking powder

1 1/2 cups milk/or cream

2 eggs

1 cup vegetable oil

In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, 1/2 teaspoon paprika, onion powder, garlic powder, baking soda, and baking powder, 1/4 teaspoon Cayenne pepper. Set aside.

In a separate shallow bowl, whisk together milk/ or cream, and eggs. Set aside.

Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel

Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the milk/or cream-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 

Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.

Preheat oven to 225 to 250 F.

Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren’t deep frying the steaks, just shallow frying. 

Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking – about 320-340 degrees F. Now we’re ready to fry.

Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off. 

Remove steaks from pan and drain on paper towels. Place in preheated oven to stay warm till the gravy (use same from above recipe if you want) is done.

Serve and consume with vigor

These are my own making, bits and pieces are taken from other recipes I have seen or heard, but I add things and make them my own. Which by the way, I hope you all do and make them “your” own, as we all like tinkering and coming up with good stuff to share.

“Thanks Peach for the grilled cheese and tomato soup, you know it’s my favorite”

Categories
family food health life styles

Batman’s Lamb Chops

At the risk of being accused of pilfering someone’s recipe (which actually I didn’t) and if it resembles yours I do apologize but it just popped into my frond (Stargate SG1 reference, means head) today while contemplating a way to cook lamb chops in a skillet.

Most important is the skillet, it has to be cast iron and it has to be LODGE (has to!) my momma used LODGE, my grand mom used LODGE, and I am sure on down the line my family used LODGE. They make the best cast iron anything. Not sure if I mentioned this or not USE LODGE CAST IRON.

Ok so let’s start with the recipe:

1/4 cup or so, freshly chopped rosemary

5 cloves garlic, minced

kosher salt

black pepper

2 lb.small lamb chops

1tbsp extra-virgin olive oil

Combine rosemary and garlic and season with salt and pepper. Press lamb chops into mixture on a plate and rest a couple minutes on a plate.

In a large skillet (use LODGE if I didn’t mention that earlier) over medium heat, heat oil, add lamb chops, cook 4-5 minutes per side (times vary) until the internal temperature reaches 145 degrees. Let remove from skillet (LODGE) and let rest for 5 minutes, then give thanks to God for the meal, the day, and your life, then commence to consume with vigor.

You can if you wish heat the pan again to medium, stir in 1/2 cup white wine or chicken broth and de-glaze the skillet, stirring with a wooden spoon to get the brown yummy bits off the bottom (the French have a name for these bits, but I don’t remember it and if I did, I would probably misspell it) reduce the liquid by half stirring occasionally. Once reduced, add 2 TBSP butter and stir till thickens a bit and pour over chops as a pan sauce.

This recipe came about as a result of a grocery shopping trip with Peach (she lets me actually go inside the store sometimes) where we were trying to find an alternative meat to chicken (before you sputter it out, I know chicken is not meat, let it go). Pork chops are one choice, fish, turkey (seriously, don’t go there I know). We had stumbled on lamb chops about a month ago and so we got a couple more chops during this trip. If y’all know of other alternatives, let me know! Peach and I will try them (Wait!! Not liver, I know of no way on this good earth to cook liver that will make it taste good, sorry but ain’t gonna happen).

Food experiments have always been something I like doing, and this recipe is probably a combination of numerous dishes we have made over the years. If it sounds like your recipe, don’t write me and say bad things, I freely admit I could have taken parts from many recipes, but as far as I know, it’s all outta my noggin.

Sorry got off on a side road there…lamb, if not over cooked is really flavorful and tender and served with the right sides it can make an awesome supper. Peach and I had it with Brussels sprouts, cooked in butter, salt and pepper. The meal was outstanding, and the cost of the lamb was well within reason. Anyways, feel free to try it, add/subtract ingredients, see what you think. If you feel like it, share the recipes on here and we will try it.

Last things…if I didn’t mention it before use LODGE cast iron, and no I have no affiliation with LODGE cast iron, I just really believe they make the best cast iron stuff, AND it’s made here in the USA.

Bony Appletite😬

This is a repost of one I did last year I think

 

 

Categories
food health life styles Uncategorized

New Trend

Batman says:

Peach and I discovered the next new “Buzz” word or new trend.. laugh now, but you watch and see..

We were working together in the kitchen as we are wont to do from time to time and needed some herbs, as luck would have it we happen to be growing fresh Thyme, Rosemary and Basil, and as bad luck would have it, it was out on the front deck in the pouring rain. So out I go and cut off what we need and come back inside and between the two of us being silly, we discovered the new trend that I’m sure will pop up all over once discovered.

“Rain washed Herbs”

Are your herbs rained washed? If not you’re doing it wrong! Imagine all the new age people and others with their herbs rushing to plant them outdoors where they can be rain washed instead of using tap water.

😂😂😂

“Yes Peach I really did post that”