The Eastern front is heating up with the evil cunt terrorizing Ukraine and threatening Europe with mayhem. Talking about digging up the past and reviving the Eastern Red Bear. He-who-shall-no-be-named is attempting to rebuild the USSR.
In a few years, we will see action movies fighting the Red Army and Russian super villains – similar to the movies we had in the 80s’; Rambo III, Red Dawn, Spices Like Us, and Rocky IV.
It is tragic what is happening to families in Ukraine, and it is destroying buildings, leaving long-lasting damage to the country. People are fleeing, seeking shelter in neighboring countries, while the World attempts to de-escalate the situation.
We have suddenly seen a significant drop in virology experts on social media. But, unfortunately, the same people are suddenly foreign policy and history experts.
While I appreciate and use social media myself, it is the spawning place for people to utter their opinions aggressively, without considering how their words and actions impact readers. Twitter is predominantly filled with vile users. Even celebrities become hostile and display poor attitudes on these platforms to get more ‘likes’ and perhaps an opportunity to get publicity.
If you can’t say something poistive or be polite, then just keep scolling. The only outcome is that you become more angry and people wont take you seriously.
Talking about war
This weekend we, Towns 4 Troops. had the incredible opportunity to host another cook-out at a local military base. Several units had a full-on training weekend, and we wanted to feed the troops with some “healthy” burgers, dogs, and sides. A meal a grown person needs after physical exercises.
The major in charge of one unit reached out to Towns 4 Troops, asking if we could assist, and we answered the call.
We brought our new Blackstone grill, burgers and dogs, and plenty of sides to feed the unit.
While cooking, a few other units walked by and smelled the cooking. Some guys stopped to ask when we were serving lunch, only to find out that their troop leaders had not ordered lunch.
We invited the other units over to help finish all the food; once the band of brothers (and sisters) was fed,
It was a great morning and afternoon, especially as we were invited to try the virtual shooting range, testing how good (or bad in my case) our aim was on the stationary targets with the M4. Excellent setup and great instructors.
The event was greatly appreciated, and we have been asked to come back to cook for future events. We are honored and delighted that we can support our military.
Stocking Up
Early Saturday morning, I went to my local meat supplier and picked up 8-9lbs of beef bones. The plan for the weekend was to kick off my broth-making adventure.
I picked up a large broth pot on Amazon, only discovering that it did not fit my cooker. It is too tall, so I had to use an older and smaller pot I already have. Oh well, the joys of learning new skills.
Anyway, I started my first batch Saturday morning and let it simmer for 60 hours. Nothing added. No vegetables, salt, or other spices. Just bones, bone marrow, cartilage, and pieces of meat slowly simmering on the stove.
Boiling bones create a unique aroma in the house. A fragrance that is not easy to describe. It’s death in the air, although a sweet sent of meat too. A new experience for the family, but the dogs LOVED the new smell and were frantically sniffing the house to find the source.
After 60 hours of simmering, I added a few onions, carrots, garlic cloves, and a small bunch of fresh thyme. Then, it went back to simmer for another 24 hours. The aroma intensified further this time, and thyme started to mix with the boiling meat aroma.
I can’t wait to prepare French onion soup later in the week using homemade beef broth.
Fresh bones! The puppies are super excited to smell the fresh bones andit’ll keep them busy for a long time.
Cooking for success
Last week we encountered Ash Wednesday, an important day in the Catholic church. It is known for repentance. Christians around the World confess their sins and profess their devotion to God. I’ll happily do the latter, but there’s not enough ash for my sins, LOL
Because of Ash Wednesday, we can no longer eat meat on Wednesdays or Fridays, at least until Easter, resulting in me adjusting our meal plan.
Last week, most of my meals contained meat, which means we didn’t eat all the food I made. We can freeze and eat them this week; hence, you see some dishes again.
I experimented with homemade pork dumplings and baked (boiled) bagels.
I’m particularly looking forward to the French onion soup Friday, and I’m convinced the flavors from the homemade beef broth will kick some serious culinary butt.
Fire up the Traeger. Ready your Dutch oven. Go shopping, and let’s start cooking—another Sunday in the Kitchen with music on the magical Demerbox and wonderful aromas filling the room.
| Weekday | Lunch | Dinner |
| Monday | Turkey sliders with provolone on home-baked bagels | Homemade pork dumplings with a soy dipping sauce and quiche |
| Tuesday | Tuna salad on a bagel, with melted American cheese | Chicken Fettucini Alfredo – part II |
| Wednesday | Brocolli and ham quiche | Egg fried rice with vegetables |
| Thursday | Loaded brioche with brisket and melted cheese | Spicy meat bumbo – part II |
| Friday | Dumplings with “soy” dipping sauce and homemade granola bar | French onion soup with artisan country bread with grated parmesan and garlic |
One day, I might get so organized that I will link the meals below to my recipes. We can only live in hope!
Have a fantastic week, my friends. I hope you enjoy these meal plans. It is so much easier to make food in advance, although you need to invest several hours in preparing the meals during the weekend.
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