I love this time of year. The mountains have snow on the high peaks, cool temps , some rain, and when the sun is out, it just glows on the red, orange and yellow trees , even the green ones yet to turn glow against them. And the sun isn't hot . The air is so cool.

I washed all my windows , and took out the screens. The views are always nicer without screens .

It is also the time of year that my cooking fun ramps up.

I wanted to try this new idea. Sort of a stir fry , though I used a big skillet instead of my wok. With Jasmine rice , instead of rice noodles. These ingredients can be very optional, many things can be added or changed with meals like this.

A pound or so of fairly hot Italian sausage . Two or three red and yellow bell peppers. A large onion. A pack of shrooms. Garlic, marjoram, my special Redmond salt. This salt is very special in nutrients , unrefined, excellent for the body and the adrenal glands soak it up like a sponge, as well as absorbed for electrolytes .

The meat cooked first , cooked partially, then the rest chopped and added in, simmer til done.

In my rice cooker, three cups of rice , set the time mode and the cooker makes it perfect every time. Rice sure does smell good too, as it cooks. Mix this in a bowl, with real buttah,( i never use fake stuff), salt and peppah . A dash of sesame oil , and it's ready.

You can top the rice with the meat sauce, or mix it all together.

One of the nice things in cool weather, is feeling the warmth of a wood stove on your face as you walk in from the cold, and the aroma of such wonderful food to enjoy soon. Always, thanks to the farmers and ranchers who make life such a pleasure.

Even though these ingredients were sort of new for me, mainly working with Italian sausage , instead of other more traditional meats, I figured it would turn out well, and boy howdy, did it ever.

All it needed on the side , would be some deep southern cornbread , or a loaf of Nessy's fresh hot sourdough bread .

This meal I am putting on my list of fast, easy meals that people will love, as camp cook for appreciative peeps on my trips, or anywhere else. I think the Tman Tribe would like this and try it sometime. Cheers !

By Jov Sharon, me thinks you got it! . . . NICE!

A winnah!!

Looking fine Sharon !

But getting over covid last week...I still can't taste anything. So no high end cooking for me.

If I can't taste it..why bother ..lol

Your stir fry looks good there gal!!!


Made some egg roll in a bowl here.

Thanks , SJA ! I have yourself to thank, and Michael for the stir-fry inspirations, and you, for many of my tools of the trade, my favorite plates, bowls and spoons. Use them all the time for everything.

Nessy, get well soon...lots of liquids and chook soup !

Thank you too, 4wd54, gutthooked, that egg roll sounds good too.

You're very welcome Sharon! . . . and with winter approaching, you may be interested in possibly making a warm and hearty Massaman Curry Beef or Chicken Stew

I add way more ginger ,pepper , garlic, cabbage and about 1/4 cup liquid aminos to my mix. Also I used ground turkey this time.

SJA, that curry dish looks great. I love curry chook and noodles , curry rice too. On my list for the next store supply run !

Gutthooked, that looks like a perfect prospect for a great wok stir fry. Ginger is so good medicinally, for the body too. I used to use Braggs Amino Acid for a lot of cooking. It is good for many foods. Need to get some again. I use stevia a lot , also .

Thank you for sharing this one !

Sharon,
Looks like an interesting stir fry and imaginative. Certainly looks good and I would eat it. I like a good Italian sausage and do it with peppers and onions on a toasted bun. Never heard of that salt but I am going to look into it. I sometimes use Himalayan sea salt.

As the weather cools I switch from more outdoor type meals to indoor. We had baked chicken open faced on toasted sourdough with scratch gravy, fresh young sweet corn and a fresh picked honey crisp apple.

That’s good looking grub right there. Deer brats, salad, garden green beans and sliced tomatoes here

Sharon...tell us more about that cast iron skillet....maker & Size

Slick Pan, the history of that salt is interesting. And it is mined in America. Very good nutritional content. I order it from Amazon. You describe your meal with the artistry of palette combined ! Sounds wonderful.

Jalstat, a great home grown meal , too.

Nessy, something done tol’ me you’d ask that …I have several cast iron pans , and have no idea what they are…so, in the morning, I will have a look at this one for that info . It’s the largest one I have, and I’ll get the size of it too. I probably will see what my other ones are as well . Whatever they are, have served me well for a long time.

Looks like a fine meal Sharon.

Next time you make it, add in about 10 pulverized juniper berries. They go well in a dish like that.

What’s the juniper berries do or what are they like

Looks good

Nessy, here is the brand. Probably not the type you look for in collecting, but it does fine for what I use it for.

BB, that's interesting, I have never had Juniper berries, much less use them in a dish. They must be good seasoning.

Thanks Michael .

Looks pretty good !!!

That real salt is the ticket

You've got that right, Sir Ken ! I think pork is among the best meat on the planet.

Thank you, Vinke ! Someone on here recommended that salt, and how good it is for nutrients, and also being mined and produced in America. I did some reading about it and decided to try it. Different salt varieties, has different tastes . I didn't know this, until I tried this salt. It is very pleasant to the palette, and in seasoning.