The Resurrection of The Puddin' Pop.

Puddin' Pops Rule.  But I've not been able to find them on the shelves of any grocery stores for a while.  Whilst in Kent visiting my brother and his family for Thanksgiving he told me how to make my own.  So freaking simple I should have figured it out myself.  Ready- make Jello Pudding.  Dump pudding into popsicle molds (or ice cube trays), add stick.  Freeze.  Remove pop from mold.  Enjoy.  Brilliant.  Genius.   

Made a nice steak dinner last night following several of the recipes from Tom Fitzmorris's book, Tom Fitzmorris's New Orleans Food. Entree- Strip Steak Bordelaise (pg 155).  The recipe calls for a whole bottle of Cabernet Sauvignon or Bordeaux to be reduced to a cup's worth of liquid.  I hated to see so much wine evaporate.  I may have to try this again as I don't think I quite followed the directions too well.  For those interested in the bottle of wine- Bogle Vineyards Cab. 2006.  This was quite good by itself.  Not too much tannin (not that I'm any sort of real wine connoisseur).  it was raining outside so I decided to purchase cast iron grill skillet with which to broil the steaks.  It worked really well.  As usual I need to pay more attention to cooking time- let's just say that they turned out WELL DONE.  Loved hearing the butter sizzling away in the skillet.  Sides- Mashed Potatoes and Broiled Asparagus Parmigiano (pg. 225).   Sonya tells me that my potatoes are a but too lumpy, but seasoned well.  The asparagus was wonderful.  I'd make this again in a heartbeat.  Growing up I hated asparagus.  I wouldn't touch the stuff.  Somehow a few years ago I decided to give it another try and I found that when well prepared it is good- especially when grilled or broiled.  For dessert I made Heavenly Hash- a treat found here in Louisiana during the Easter season-  Chocolate, nuts, and marshmallow in lumps all mushed together.  Tom has a recipe for this on page 292.  

Made tuna steaks under the broiler on Monday night.  Again- well done- past where I wanted them.  I will eventually learn this skill.  First time I've ever prepared them and even cooked as far as I did I feel that they turned out well.  

Other news-  Papa Johns just opened a location near the house.  Finally.  We've been stuck just far enough away from two other locations that we couldn't get delivery from either.  I usually find PJs pizza to be better than Domino's.  The crust is better and I like the sweeter sauce.  Great stuff.  Another pizza joint replaced the recently defunct Hogie and Deaux's.  I always thought the name as really clever.  Their pizza was decent.  This new place called Roma's has a New York style crust.  The kind of slice that flops down on itself and the only good way to eat it is by folding it in half.  Gave it a shot during the week too.  Not too bad.  I also ordered a Meatball Parmigiana hoagie.  The meat mix was a bit odd. Perhaps they had veal in there or something, I dunno.  Sonya enjoyed it.  When I dropped by there was only one guy working the entire place- prepping, cooking, taking orders, the works.  We'll see how long they last.  I wish the guy luck.   We'll give him another try.  Got to support the local guy.