Verna and Bob's Weblog

Food and Dining

Stocking Up The Roadrunner

Roadrunner

I have the pop-outs deployed and the awning extended on the ‘Roadrunner’ as it sits in the RV driveway, because we’re currently preparing for a medium-length excursion to visit our new grandson and then some friends that live by the Colorado River. I have everything popped-out so we have enough room inside while we’re storing the items we’re taking with us; items such as food, beverages, toiletries, pet supplies and the like.

This time out, we’re going to be “on-the-road hosts,” inasmuch as we are planning to feed our family and friends by preparing dinners in the RV. I have already stocked up the on-board freezer with steaks and some give-away bottles of homemade Limoncello. Verna and I are going shopping shortly before we head over to California and will have more items for the Fridge and pantry.

It’s going to be a lot of fun. We will post plenty of pictures of the events both here and on the FecesBook® thing.

February 10, 2016 by Food and Dining Photography Retirement Vacation

Baby G and Bentley

Baby G and Bentley

The Baby is now almost as big as the family pet, Bentley. His Mama sent us this nice photo of the two of them on a quilt with ABC’s all over it. Click on the image to enlarge.

We will be going out to California again around Valentine’s Day to visit with the other grandparents, the parents, Baby G and Bentley plus our dogs. This time, we’re inviting everybody to the RV Resort to have dinner with us – we’re cooking!

January 22, 2016 by Critters Family Food and Dining

The Sam Adams Guide to Seasonal Changes

Winter LagerIt is sometimes difficult to tell the seasons in our part of Arizona since we’re in a temperate zone where we can have a cold spell as we did in early November and, like today, we have spring-like mid 70’s temperatures and clear, blue skies.

But we can tell from what we see in the cooler at the supermarket that when Samuel Adams Winter Lager shows up, that it is well into the fall and winter is nigh. We’re transitioning from Samuel Adams Oktoberfest (the last three bottles today) to the Winter lager that is in the fridge and ready for tomorrow. We look forward to, regardless of the weather, having Samuel Adams Cold Snap and then Summer Ale to be followed with Oktoberfest next fall and Winter Lager thereafter.

Of course, another positive indication of winter is when the snowbirds fill the RV parks in our area. They are back now, and the roads and stores are busier than the lighter traffic months of spring and summer.

November 21, 2015 by Climate Food and Dining

What’s for Lunch?

Cheese steak Sandwich

On Thursday, Verna prepared a couple of wonderful sandwiches consisting of pan-seared beef tenderloin slices, mushrooms, onions, garlic bits bell peppers and cheese. I’m posting this here since the weekend food blog entry was already composed.

There were some extra mushrooms and onions on the plate, but I got them scooped into the sandwich as I consumed it. Damn, this was good. Click on the image to enlarge.

August 28, 2015 by Arizona Food and Dining Retirement

What’s For Dinner?

Grilled Tenderloin Steak

We returned from the California trip to see the new grandbaby on Sunday, which would normally be a cooking day, so all we had on that day was some leftover bean soup. It was a hearty soup, though, and more than adequate for our Sunday meal.

One of the nice things about retirement is that you have a week full of virtual Saturdays to do whatever the hell you want, so today, I pulled the grill to the back of the patio and grilled up a couple of petite beef tenderloin steaks. Verna had some leftover Broccoli Mac’n’Cheese in the freezer, a can of green peas and some Romaine lettuce for a Cesar salad on the side.

This Monday meal was as good as any Sunday cooking day could have been. Click on the image to enlarge.

August 10, 2015 by Arizona Food and Dining Retirement

Heirloom Tomato Almost Ripe

Heirloom Tomato

Last year, I collected tomato seeds from an Heirloom tomato that we bought at a local supermarket. I planted them in the spring and now I am about to get my first ripe tomato.

It is widely acknowledged that Heirloom tomatoes have better flavor than the mass produced commercially grown ones. We tend to agree, although we do get some sweet Jubilee tomatoes (Arizona grown) with a nice texture and flavor.

Wikipedia has this to say about Heirloom Tomatoes:

An heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato. Heirloom tomatoes have become increasingly popular and more readily available in recent years. They are grown for a variety of reasons, such as historical interest, access to wider varieties, and by people who wish to save seeds from year to year, as well as for their taste, which is widely perceived to be better than modern tomatoes.

I can hardly wait to have a taste of this tomato.

July 6, 2015 by Arizona Food and Dining Home & Garden

Avalon 1998

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