kilebasa, napa cabbage, yellow potatoes

A few decades ago I didn't know what I was doing. I cooked these kielbasa for an inordinately long time. The casings dissolved to stickiness and the meat inside forfeited its texture to become soft as marshmallow. Right then two gents showed up at my doorstep and I invited them in for a fast dinner. One man sat with his plate in front of him and said, "I never knew that sausages can be this good." 

Since then I learned to stage the vegetables according to their expected cooking times. And I learned that other types of cabbages work too. 

These have frozen pear onions and waxy yellow potatoes.

The seasoning in the kielbasas flavor the vegetables. Nothing else but salt and pepper were added. No garlic, no mustard, no chile, no bay leaf, all that is superfluous. The liquid becomes flavorful sauce.

rib eye steak, baked potato

I didn't rinse the potato and there was itty-bitty grit on the skin. Ewwww. I hate that grit. 

beans with bacon and mint

This was lunch and dinner, in different forms. The second one was with a fried egg. Tomorrow it might be with avocado.

The flavor is outstanding. The bacon is excellent and all of the bacon fat is used. Plus some unsalted butter for buttered beans. It has honey and mustard and wine vinegar to finish so there's standard dressing and sweet and sour right there. 

The beans were soaked overnight and cooked with pressure for one hour and that turned out to be too long. The beans are softer than I aimed for. 

smashed yellow potato and fried eggs

Tarragon and strong cheddar cheese on the potatoes. The potatoes were boiled then smashed into pan with hot butter, using the bottom of a cup. 

chicken soup with whole wheat dumplings

Something similar was my favorite thing that Mum made.

She'd use a whole chicken that made its own broth. The usual mirepoix but of course she didn't call it that. Plus potatoes. And her dumplings were actually egg noodles rolled thickly and cut into squares. They absorbed broth as they cooked. And my favorite part of my all-time favorite thing was when noodles suck together and stayed a bit doughy inside. 

I put an egg in my whole wheat dumplings because I'm putting eggs in everything where they don't belong. I almost stirred a beaten egg into the broth.

The broth is outstanding. It works by itself. It doesn't need anything else. Except possibly a little dilution with water. It's strong. Very strong.

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