Wednesday, November 17, 2010

Killer Meatloaf with twice baked taters and green beans

Killer Meatloaf with
Twice baked potatoes,
Green Beans with honey roasted peanuts and Caraway,
Garlic Sticks

The Meatloaf

2 ½ lbs ground beef
1 onion chopped fine
1 cup breadcrumbs
1 cup oats
2 tbs pepper
Salt to taste
1 can cream of celery soup (Don’t add the water)
1 hot pepper

Well, there’s the list; throw them together. Once you add the soup, it’s a sticky mess till it’s mixed together! It did not fit into the usual bread loaf pan; I put it in a longer cake dish. Bake about 1 ¼- 1 ½ hours at 350

The Potatoes

Wash and cut potatoes in small pieces and boil till tender. Drain water, return to bowl, mash, adding butter, salt, pepper, garlic and onion powder. I always leave the skins on! Place in bread loaf pan, sprinkle shredded Romano cheese on top and bake with meatloaf, an hour or so at 350

The Green Beans

I used frozen French cut beans and steamed them for 3-4 minutes. In a sauté pan, heat olive oil, garlic, crushed fine, the beans, ¼ cup honey roasted peanuts chopped and mashed in bowl, and lastly, sprinkle a tbsp or so, caraway. Stir fry a few minutes, blending everything.

The Garlic bread

I had some day old whole wheat bread and thought I’d jazz it up. I cut thick slices, cutting the slices into 2 ½ inch strips. I had seeped crushed garlic in olive oil, and placing the bread on a baking sheet, I spread liberally, my garlic/oil mix over the top and threw in the same oven with my meatloaf and potatoes, baking the bread at 350, almost ½ hour.

I enjoyed that dinner to the max!

Thursday, November 04, 2010

Buckybob's Stir Fry Extravaganza!

Buckybob’s Stir fry Extravaganza!

Carrots, sliced thin like French Frys
Potatoes, sliced thin like French Frys
Get the above steaming for bout ½ hour

Slice up water chestnuts, lots of garlic, one big onion
Some French Green Beans
Chicken Breast (already cooked)

Get your fry pan ready with olive oil, or canola, brown the onion, garlic water chestnuts while adding some Sweet&Sour dipping sauce, horseradish, some cranberry sauce, and Chinese Mustard.

Add all the rest of the stuff, season with salt, pepper, cayenne, and stir fry together for a few minutes.

Wednesday, November 03, 2010

Buckybob's Rye-Wheat Rolls


Got about four hours to bake? I made these tasty treats last night.

2 ½-3 cups warm water
1 ½ TBS yeast
1 TS salt
½ cup corn meal soaked in warm water a bit
2 Cups rye flour
2-2 ½ Cups wheat flour
1/8 Cup molasses
1 TBS coco
¼ Cup honey
1 TBS anise

Combine yeast, water, salt, molasses, honey, coco, and corn meal . Start adding the flours, bout ½ cups at a time and mix. Add anise. Add and mix with big wood spoon till you can no longer add any more flour. Dust a kneading area with flour and turn the mixture out of the bowl and start to knead. Add flour over and under the dough as it gets too sticky to handle. Knead dough at least ten minutes or more. When the dough is tacky but not too sticky, the kneading is most likely complete. Grease a large bowl, place dough in, cover with towel, and place in warm area to rise. Allow about 2 hours to rise. Back out on floured board, punch down and spread out on the board like pizza dough. Grease lightly, a cookie sheet, sprinkle some corn meal on sheet and coat lightly. Cut from the dough, and form your rolls, place on cookie sheet. It’s OK if the rolls touch each other. Cover again with the towel and back to the warm rise area. Allow 45 minutes to an hour to rise, heat the oven to 400. Bake for 10 minutes, reduce oven to 350 and bake remaining 45-50 minutes.

You should have produced crusty bottoms and tops, soft and chewy bread inside.
Don't just stand and stare; eat up!

Wonders never cease

Good morning, Rochester, NY
Just a quick update on my life.
I am no longer doing guitar repairs at Echo Tone Music. The closed minded owner went crazy when he found out I was advertising to do repairs in my home shop as well. Keeping in mind, I have no store front, no real advertising, and expect very little return for my efforts, the store owner still went nuts about it. The truth of the matter is, I was not doing a ton of repairs at his store and only was trying to add a few more bucks per week to my income. Maybe I shot myself in the foot by even trying to add more customers to my repair slate, but now it seems this music store shot themselves just below the belt area with their actions. If I loose $60.00 of income in a week or so, the store will forfeit $ 160.00 in repairs not done, plus the loss of a qualified tech. This all could have been resolved and smoothed over if the store owner had just called me and spoke to me without going postal on me with e-mails, threatening me with Federal Trade Com. copyright breech, bashing me in my own blog and on Cragslist.
So, I am planning a new web site to cater to my guitar repairs, my music compositions, my gigs and my impact in the Rochester NY area. I am sorry for all the customers who bring back their instruments to the store for future work, for now I won't be there. As far as I can tell, and I realize there are most likely a few customers not happy with my work and did not inform me, I am at 100% satisfaction with the majority of the work I completed. So, with the help of some small adds, I must rely on word of mouth by those familiar with my work to keep the repairs and restorations coming in. At the moment, I have a very old Bauer Mandolin to resotre and a vintage Kay banjo from the early 60's to work on.
REPAIRS ROCK!!!!!!!!!!!