Holiday Madness

So it's been over a month since my last post here and that was a recipe for meatloaf, which let's face it, is kind of like cheating - unless you tried the meatloaf, of course, in which case you should be impressed enough with my kitchen skills to cut me some slack on the regularity of my blog posts.

Truth is I've been busy - something I never thought I would hear myself say again since I don't really have anything to do anymore except tinker, which by definition, is on my own terms and according to my own schedule, a flexible thing these days - certainly more flexible than I am in my advancing old age.

I did an art show in mid December at my sister-in-law's place in Deland, FL. I set up a tent in her back yard and displayed most of my stuff, hoping to sell some of it to the more discerning locals.

I actually did move a few pieces. That much was gratifying, although I didn't move nearly enough to justify the back-breaking effort required to load all that stuff up in a rented trailer and haul it 150 miles, then repack it and haul it all back.

There is a reason I never want to move again, and it's the very same reason that I really don't want to do another art show unless I can get a minion or two to do all the freaking work. Sitting in a director's chair in a tent and talking to people about my work is actually quite pleasant. Getting that work out on display so I can talk about it . . . not so much.

I did some more cooking over the holidays. My Christmas culinary triumph was bacon brittle. That's right, B A C O N  B R I T T L E. The name says everything you need to know about it except how to make it. That will remain my little secret . . . unless you buy my book. If you buy my book and send me an email telling me how much you enjoyed it (or didn't - I'm not particular in that regard) I will send you the recipe. If you put a good review up on Amazon or Smashwords or Goodreads, I will come over to your house and love on you. I realize that may not be a great incentive, but I'll be just that happy. I might even bring food.

Bulletnose: 24" x 36' x 1.5" gallery wrap canvas print

Meatloaf recipe

Made a fantastic meatloaf last night. Served it with spaghetti squash and broccoli. Big hit.

Cooking may be the most social of the creative arts. Writing, in contrast, is a lonely pursuit while you are writing, and maddeningly fraught with social discourse when you are trying to market the fruits of your labor. With cooking, you've got all those wonderful smells to do the marketing for you, so all that's left socially is to serve it up and receive compliments.

Great Meatloaf Recipe

1. 1.5 - 2.0 lbs meatloaf medley (I get mine from Publix. It's 1/3 ground pork & 2/3 ground chuck.)
2. 1 egg
3. 1 cup panko
4. 1 cup milk (I use skim)
5. 1 med carrot cut into tiny cubes
6. 1/2 med onion, chopped fine
7. 1/3 med red bell pepper
8. 1 tbs vegetable bouillon (I use Better than Bouillon paste. Flavors are really intense.)
9. 1/2 tsp salt
10. 1/4 tsp black pepper
11. 1/3 cup ketchup
12. 2 tbs mustard
13. 2 tbs brown sugar

Preheat oven to 350 degrees F. Combine first 10 ingredients. Shape into a loaf and place on a slatted broiler pan to allow juices to drain off during cooking. Combine ketchup, mustard, and brown sugar and smear on top and sides of loaf to create a glaze. Bake for about an hour and a half, or until internal temp reaches 160 degrees F. Allow to cool for 5 - 10 minutes before slicing.

Next time I make this, I'm going to substitute shallot for part of the onion and sautee the onion, red pepper, and carrot before adding to the loaf mixture. This will serve 6 - 8 people pretty handily, or 4 with plenty left over for sandwiches the next day. Or you can do like me and have a slice for breakfast with a fried egg on top. Yum.