Well, I have failed again (with tongue in cheek).
I try to keep these weekly communiques pretty much about hunting and fishing,
or at the least, the great Hoosier outdoors. But, you see, Kitchen Kapers,
the big interloper, has crept into the column again.
Maybe you will accept my failure, if I point out
that with summer--already here, and the homegrown “tomater” season arriving
momentarily, we just gotta find something to do with all of that fruit?
That’s right. tomaters is/are fruit. Webster’s is/are smarter than me.
Tomaters have been use as veggies in hundreds
(maybe thousands) of mouth-watering recipes since “Hector was a pup,” one
might say. But I came up with a new one, or maybe two. You’ll see if you
Taking it from there, I must confess that I am
as big a tomater bug as the next guy. Sixteen plants in my Boone County
garden, I think. First thing you know those hundreds of green fellers are
going to be red ripe. I can hardly wait.
But the other day I decided to try some canned
tomaters with zuchinni from my garden, onion, dried shaggymane mushrooms,
and a stip of bacon cut in-inch squares (for taste). I added just enough
water to cover all this in a covered saucepan--with salt and pepper, of
course. When this concoction was tender to the fork, I pinched in two slices
of whole wheat bread to turn it into the old favorite dinner dish. It was
Very tasty, but that isn’t all. There were leftovers--about
three cups--and while I was scarfing it down I got to thinking about other
Why not, I thought, make some tomater-zuch-mushroom-bacon
cakes just like you would make crab cakes, or any other kind of goodies?
So the next day I put half a cup of the leftovers in a shallow cereal bowl,
and slowly stirred in Bisquick until the mixture formed a rather thick
paste. With olive oil lightly covering the bottom of an iron skillet (everyone
should have a few iron skillets), I fried the cakes to a golden brown on
both sides. Delightfully, I found it to be crisp on the outside surfaces
and softer inside, not counting delicious.
“So far, so good” I told myself, while I
put another half a cup of the original mix in the same bowl, broke in an
egg and mixed it with Bisquick (about two forefinger pinches) to make it
like flapjack batter. I added a tablespoon of olive oil to the skillet,
and browned the pancakes on both sides.
Hot out of the skillet, I buttered the flapjacks
and poured on some maple syrup for some real pleasure. The bathroom scales
Add a few days of sun and we will be in business.
The homegrown tomater season is upon us and that should bring dozens of
new recipes of delight.
a few prophets of doom ore decrying drought conditions we have faced, the
agriculture statistics people at Purdue University say it is a bit early
Actually, they say, the corn (on the whole) has
been looking pretty good, and they are eyeballing rains we may get this
The prognostication work of the ag statistics
people is just getting started. They expect to know much more in a month.
My travels (unscientific, as they are) leave me with mixed feelings on
the matter. Obviously, some corn has drought damage. But we’ll have to
wait and see.
Many species of wildlife depend heavily on corn
gleanings for winter food. Nubbins, to the wild, spells smorgasbord.
new discretionary order on deer-hunting use of pistol ammunition for some
rifles is in the Indiana Hunting Guide to be distributed soon, so we will
assume the governor and attorney general have approved it.