Alright guys, so a few months back I told you that I had found the best homemade white sandwich bread recipe. But I lied. THIS is the best white sandwich bread recipe. It’s the new favorite in our house. It’s a bit sweeter than the previous recipe that I had posted, but I think it’s also more moist and fluffy than the first one too. The sweet smell of fermentation and yeast fills the house on chilly December days. I could probably make this bread all day every day and eat every last bite… and gain 300 pounds. Then eat my way out of the house and go to the grocery store to get more yeast to make more of this bread. It’s that good, folks. But for real, this is sweeter than your average white sandwich bread. But it’s the holidays, so who the hell cares?
One thing we learned from our garden this year is that we planted waaaaay too many cherry tomatoes. It got to a point that if we needed to punish them, we sent them out to pick cherry tomatoes. Forget water boarding… come to cherry tomato hell. Ok, maybe it wasn’t that bad but it was very tedious and we were left with plenty of spare cherry tomatoes after our restaurant deliveries. What do we do with all of these suckers? You can’t really sauce them, we don’t have freezer space to freeze them but there is one more solution… to shrink ray them! Or, you know, dehydrate them. I really love sun-dried tomatoes but I don’t have the time (or the daylight) to do that, so the next best thing is to fake and bake. No tanning goggles necessary!
It’s summertime. It’s hot. And I’m hungry. Actually, it’s beyond hungry… I’m hangry. Hangry is when hunger takes over and your stomach becomes very angry at you and you find yourself tearing through the kitchen cabinets and ripping the doors off the hinges. There’s a house full of boys that have been working hard all day so I start to go through my mental recipe rolodex. What do boys want to eat? What do they like? Meat. Cheese. Beer. Grilled things. And that’s pretty much it. And how do you satisfy insatiable man hunger? With man food. Enter the beer cheese burger.
I’m not gonna lie to you, friends. Sometimes I get in a canning rut. I look at a pile of peppers and think… this is boring. But I need to can. But I know I’m not going to want two gallons of pickled jalapenos. I mean, I love nachos and all but do I love them enough to make two gallons worth of jalapeno pepper toppings? Maybe for football Sunday. But we’re not sports people, per say. We don’t follow the sports balls. Maybe we could invite all of our friends over and have a nacho party. But 1) I don’t think we have enough friends to warrant a nacho party and 2) can adults even have a nacho party? Maybe if there’s an e-vite. That would be legit. But I digress. Basically, I don’t want a boring old pickled peppers canning recipe. If I’m going to slave over a hot stove for a few hours, it better be worth it. And lemme tell you friends, this here pickled peppers with shallots and thyme is worth it. And it sounds fancy.
When you live on a farm with a bunch of boys, they’ll probably want to invite their fellow dude friends over. All the time. And you might suddenly realize that it’s Saturday afternoon and you have to feed a small army of hungry boys who eat like they’re pregnant with twins. However, when you’re the lady of the house you don’t have the time to spend all day slaving away in the kitchen. There’s chicken to feed, weeds to pull, guns to shoot, etc. Also, boys will use up every single dish, pot, pan, fork and knife just to make one meal then leave it in the sink. Am I right? When I found out that I was once again cooking for boys this weekend, I had to come up with a solution. So here’s a recipe that I whipped up that will satisfy the craving of a bunch of hungry boys, will allow you to get out of the kitchen and not leave you with a dozen dirty dishes. Enter the beef and blue sliders…