One of my mom’s perennial holiday dinner treats was her roast potatoes, something I figured it was time to learn how to make. As such, I asked her how to do it — it is fairly easy — and adjusted the basic recipe to two generous servings, which can be multiplied and adjusted according to the number of people to be served.
Note that the recipe as presented can be easily made in a countertop convection oven — as was the case in the following series of photos at the cottage — but there may be some minor variations when scaling up to larger amounts cooked in a conventional oven.
Making the roast potatoes:
First, the oven was pre-heated to 400F:
Water was poured into a pot:
Potatoes were taken out, in this case, about 400g or 3/4lb to 1lb of potatoes:
The potatoes were peeled:
Peeled potatoes were placed in the water:
Potato peels were collected, and in this case burned in the fireplace, since it was heating season:
Peeled potatoes were taken out one by one to slice:
Potatoes were sliced in half lengthwise:
… and then sliced into pieces:
The potato pieces were placed back into the water:
The rest of the potatoes were similarly cut up:
The water was drained from the potatoes:
… and fresh water was poured in the pot to rinse the potatoes:
A clean, dry towel was laid out on a cutting board:
The drained potatoes were placed on the clean dry towel:
The towel was folded over in order to pat dry the potatoes:
Parchment paper was taken out:
An oven tray was taken out:
The parchment paper was placed on the oven tray:
Margarine was taken out:
The kitchen scale was set to zero with an empty spoon on it, and then margarine was weighed out:
A bit of margarine was picked up with my fingers:
Pat dried potato pieces were picked up one at a time and slathered with margarine and placed on the oven tray:
And as can be seen, the roughly 75g / 3oz of margarine were used up:
Onion salt was taken out:
Onion salt was shaken somewhat liberally over the margarine covered potatoes:
The timer on the oven was set to about 45 minutes:
The tray of potatoes was placed in the oven:
Here is a shot of the roasting potatoes after about 25 minutes:
The potatoes were turned over at this point:
The potatoes were taken out just before 45 minutes, ready to eat:
(Note that because of the excessive amount of parchment paper used, yes, I did have to deal with some burning parchment paper!)
My version of my mom’s stuffed butternut squash is a new addition to my collection of recipes, although it is a dish that my dear mom has been making for years. Yummilly, it very closely tracks my mom’s version.
It is actually a fairly easy recipe, and is fairly easy to scale up to feed a larger crowd than the two to four servings to which this recipe is tailored.
Beyond being a tasty dish, Mom used to make it as a way to use up rice she’d already made earlier in a larger, more conveniently sized batch, or as a way to have rice in the fridge to use later in the week; for this post, I show the photos making rice, to have more rice for later. Conversely, I do not show the cooking of the ground beef, already having some previously cooked and frozen ground beef on hand.
Also with regard to the rice used in the photos below, I used a commercial flavoured rice I like; however, the point of the recipe lies in using any rice that suits your tastes.
Note: This post uses photos from two separate cooking sessions, as I was working out some of the required specific amounts of each ingredient and techniques. As such, in some cases, one may notice slight discrepancies between two or more photos showing the progression of steps the narrative identifies as sequential, when in fact in some cases the photos may switch between two separate sessions which may have inadvertently involved slight differences.
Making the stuffed butternut squash:
I began by taking out a commercial packet of a flavoured rice I like:
The flavouring packet was taken out of the package:
The rice in the packet was measured out, and a matching amount was measured out from a bag of plain rice, since I find the amount of flavouring in the packet too strong when the rice is made with the amount of rice as packaged:
The rice was added to a pot:
Water was measured out:
The water was added to the rice:
The contents of the flavour packet was added to the rice:
The rice, flavouring, and water were mixed with a fork:
Margarine was taken out:
Margarine was spooned out of the tub …
… and transferred to the pot with the rice:
The stove burner was turned on …
… and the rice was brought to a boil …
… at which point the stove was turned down to a low setting …
… and a timer set to twenty minutes:
The rice was simmered for 20 minutes:
While the rice was still simmering, a butternut squash of approximately 2lbs was taken out:
The squash was cut in half along its length:
The seeds were removed from the squash:
The squash halves were peeled and trimmed:
The squash halves were cut in two:
The halves without a natural hollow were hollowed out, and the extra kept:
About an inch’s worth of water was added to the microwave-safe cooking vessel:
The squash pieces, including those cut out from the solid pieces of squash, were placed in the cooking vessel:
The squash was covered and placed in the microwave oven:
The microwave oven (1200 watts) was set to 10 minutes:
The cooked squash was taken out of the microwave oven:
The water was drained from the cooking vessel, and the pieces cut out to hollow out two of the pieces were transferred to a bowl (while the rest was put aside for the moment) …
… and the squash pieces were mashed with a fork:
The mashed squash was put aside for a few moments.
Normally, I cook ground beef and onions in advance, and freeze it in ice cube trays, which conveniently hold roughly an ounce in each well. Earlier, two and a half cubes, about two and half ounces, were taken out of the freezer, and allowed to defrost on the counter:
The ground beef cubes were broken up with a fork:
The mashed squash was added to the beef:
At this point, the rice was cooked:
A cup of rice was measured out, while the rest was placed in a container to freeze and eat later:
The cooked rice was added to the cooked beef and mashed squash:
The cooked ground beef, mashed squash, and rice were mixed together with a fork:
The rice mixture was put aside, and a can of condensed tomato soup was taken out:
The can of condensed tomato soup was opened:
The cooked hollowed out squash pieces were taken out again:
A small amount of the condensed tomato soup was placed in the bases of each hollowed-out piece of squash:
The rice, cooked ground beef, and mashed squash mix was spooned into the squash:
The rest of the condensed tomato soup was spooned onto the top of the rice, beef, and squash mix:
The cooking vessel was covered …
… and the dish was placed in the microwave oven again:
The microwave oven (1200 watts) was set to seven minutes:
After seven minutes of cooking, the stuffed squash was ready to eat:
… and the stuffed squash was served:
It was, of course, yummy, and of course, Mom approved.
(… and, at the risk of sounding like I’m bragging, putting aside that, well, I *had* cooked it, I couldn’t tell whether I’d cooked it, or whether Mom had cooked it!)
The various steps were performed over several sessions during the week (mostly cubing and drying bread), however, for the sake of narrative, the photos are listed, largely, as though it could have been done in two sessions. And, despite stating in the recipe that its cooking in a turkey is beyond the scope of the recipe, I do indeed show at the end of this post the cooking of the stuffing with the Christmas turkey, in response to a conversation with, and comment from, my brother: “If you get a trailer, you want to see it hooked up to a truck.“
Making the turkey stuffing:
Although the following picture was taken this past week as part of preparing for making the stuffing, normally, throughout the year I collect bread bits and bread crusts …
… and as I collect them I cube them and dry them, to add to a container of dried bread cubes:
The loaf of bread was sliced for freezing, and some slices were put aside:
Bread slices were sliced into spears:
The bread spears were cut into cubes and placed on a tray to dry:
Once dried, the bread cubes were placed in a container I fill over time with dried bread cubes:
Fresh bread cubes were also put aside in a freezer bag and frozen, to be used later in the week when I made the turkey stuffing:
On the day I made the turkey stuffing, onions were taken out:
The onions were cleaned and trimmed:
The onions were cut in half:
The onion halves were sliced into half coins:
The onions were somewhat finely chopped:
The chopped onions were transferred to a microwave oven safe cooking vessel, and put aside for a few moments:
Bulk sausage meat was taken out:
… and removed from its packaging:
The sausage meat was broken up by hand and placed in the microwave oven safe cooking vessel along with the chopped onions:
The sausage meat and onions were mixed together by hand:
Time was set on my microwave oven:
The microwave oven safe cooking vessel was placed in the microwave oven:
Part way through cooking the sausage meat and onions, they were taken out and large pieces were broken up with a large spoon:
Mostly cooked sausage and onions:
The fresh and dried bread cubes were taken out:
Fresh bread cubes were measured out:
Fresh bread cubes were transferred to a large mixing vessel, in this case, my 16 litre soup pot:
The cooked sausage meat and onions were added to the bread cubes
The bread cubes and the cooked sausage meat and onions were mixed with a large mixing spoon:
Chicken soup base was taken out:
Chicken soup base was measured out:
The chicken soup base was added to a measuring cup:
Water was added to an electric kettle:
The kettle was turned on:
Once boiled, boiling water was added to the measuring cup with the chicken soup base:
The chicken soup base and the boiling water were mixed together:
The chicken soup was added to the rest of the ingredients:
The ingredients were mixed together again with the large spoon:
Savoury (spice) was taken out:
The savoury was sprinkled over the ingredients, and the ingredients were mixed again:
Dry bread cubes were measured out:
The dry bread cubes were added to the rest of the ingredients:
The ingredients were yet again mixed together with the large spoon:
Gauze poultry stuffing bags were taken out:
A gauze bag was filled with the stuffing:
The gauze bag was tied off:
The gauze bag was placed in a sealable freezer bag and placed in a fridge for use later, on Christmas day:
And in the spirit of seeing the “trailer hooked up to a truck”, here are photos from Christmas day, cooking the turkey and stuffing:
On Christmas day, the gauze bag with the stuffing was taken out of the freezer bag, and placed on a baking rack in a roasting pan:
Bacon was taken out:
Slices of bacon were placed on top of the stuffing:
Two turkey breasts, tied together with butcher’s string, were placed on top of the stuffing:
Bacon was liberally wrapped over and around the turkey and stuffing:
The Christmas turkey was placed in the oven:
After some cooking, basting, and browning, aluminum foil was placed on top of the turkey partway through cooking the turkey in order to avoid burning on the outside and drying out of the turkey, while the inside of the turkey and stuffing continued to cook (a meat thermometer was critical):
The fully cooked turkey and stuffing were taken out of the oven:
The turkey stuffing was taken out of the gauze bag and transferred to a serving vessel, ready for Christmas dinner:
It has been several months since I’ve done an entry on a recipe from my collection of recipes, mostly just because last winter and spring, I’d run through most of the recipes that I regularly make and which at the time I had considered to be of “sufficient” note to highlight here, save for the recipe which is the subject of this post (but yes, there is a small number more which may eventually be featured!) As such, many of my recipes from my collection of recipes have since been made at least once, and in many cases, several times, over the past few months.
Over the past couple of weeks alone, I did a lot of cooking at the cottage while on holidays, making:
Yes, that’s a lot of potatoes, ground beef, chicken, onions, carrots, eggs, flour, cheese, olive oil, and other secondary ingredients prepared, as well as beer consumed, during the multiple cooking sessions! And, yes, this is how I like to spend winter holidays at the cottage!
Note that this recipe is vegetarian of the lacto-vegetarian variety (basically, meatless) if the tomato sauce used does not contain meat.
… and of course, right away I had to do a bit of quality control on the beer:
Now to the cooking of the eggplant au gratin, really, this time:
Ramekins were set out — as it turns out, another ramekin was needed to be added later on:
An electric skillet was taken out and plugged in:
Olive oil was added to the skillet:
The olive oil was spread out in the skillet with a plastic spatula / egg flipper:
A couple of eggplants were taken out:
An eggplant was rinsed with water:
The eggplant was trimmed:
Coins were sliced off the eggplant:
Slices of eggplant were placed in the hot skillet:
After a few minutes of frying, the slices of eggplant were turned over:
The fried slices of eggplant were placed in ramekins:
The rest of the first eggplant was sliced, the resulting eggplant slices fried, and the fried eggplant slices were placed in the rest of the ramekins, such that the fried eggplant slices were roughly equally distributed amongst the ramekins:
Half of the zucchinis were taken out:
The zucchinis were rinsed with water:
The zucchinis were trimmed:
In order to quickly slice the zucchinis, a food processor with the slicing blade attachment was taken out:
The zucchinis were fed into the running food processor in order to slice them:
Zucchini slices were placed in the electric skillet with more olive oil:
The zucchini slices were turned over:
Fried zucchini slices were placed in ramekins:
The rest of the first half of the zucchini slices were fried:
The rest of the fried zucchini slices were placed in the rest of the ramekins, such that the zucchini slices were roughly equally distributed amongst the ramekins:
Onions were taken out:
The onions were cleaned and trimmed:
The onions were sliced in half:
The onions were sliced into thick half coins:
The onions were roughly chopped:
The chopped onions were placed in a bowl:
About half the chopped onions were placed in the electric skillet with more olive oil, and salt was added:
The chopped onions were fried:
The fried chopped onions were roughly equally distributed amongst the ramekins:
At this point, my beer chalice was empty and needed refiling:
It was time to repeat the process, and the second eggplant was sliced and fried the same way. When the eggplant slices were placed in the ramekins, the contents were patted down with a fork, in order to get rid of deadspace in the ramekin:
The rest of the steps were repeated with the zucchinis, and the chopped onions, and both were placed in the ramekins in the same order as above, after the second layer of fried eggplant. Note that at this point, another ramekin was added to accommodate what proved to be more ingredients than I originally estimated that I’d had:
A jar of commercial (meatless) tomato sauce was taken out:
The tomato sauce was spread over the ingredients in the ramekins:
A block of mozzarella cheese was taken out:
Mozzarella cheese was sliced off the block of cheese:
Cheese slices were placed on top of the ingredients in the ramekins:
Zipper bags were taken out and identified:
Filled ramekins were individually placed in bags for freezing:
The bags were placed in a freezer (in this case the freezer door) for future eating:
A few days later, an eggplant au gratin was taken out, defrosted, baked, and eaten; of course it was yummy!
I love halloween, and for over twenty years, I have been serving candies to the local ghosties and ghoulies.
Over the years, I have been trying to do my part to make my street a destination for ghosties and ghoulies, including marquis and costumes.
Over the past few years, inflatable decorations have become the rage in my area, and I’m no exception in having fallen for their charms.
This year, things on my street have gone into overdrive; maybe some people have been organizing with each other unbeknownst to me, and maybe the pandemic has had people wanting to do *anything* to raise spirits, no pun intended.
The first house to start decorating for Halloween started, best I could tell, on the last weekend of September. As of mid October, there are fourteen of the twenty two houses on the two block stretch I can see from my house (however, there is another block of street beyond my view, with some decorations too!)
I have taken pictures for your viewing pleasure:
This is the furthest house I can just see from home, and they are also the most decorated!
This haunted house is easily visible from my house, despite being at the second furthest house from me.
The inflatables in this house have flickering lights, as well as other decorations on the other side of the house.
The ghost on this lawn is actually covering an old tree stump; there are also other decorations at the door on the side of the house, and in the windows out front.
Here is another house needing two pictures for their decorations:
This is the house had the first decorations this year, first set up over the last weekend of September:
At this house, Dracula is ready to welcome ghosties and ghoulies!
This house has a piglet dressed as a witch inflatable, and a witch who can’t fly too well on her broom!
Here’s a baby Frankenstein, and an x-ray dinosaur!
I’m not sure is this a Halloween decoration, or just a cute fall / harvest themed garden decoration.
Here is the lawn at my house — a ghost, a headless person holding up a pumpkin, an x-ray pumpkin head person, a funny Frankenstein, a cute monster, another ghost, a happy witch, and a frankenstein, and — UPDATED PHOTO 20211024 — a bat in the tree. Three Four are new this year!
Here is another house with their decorations:
One of my close neighbours likes zombies:
And, so far the last house on the street (I live on a cul-de-sac), this house has an alien visiting, and being a little confused as to whom the real locals are:
UPDATE 20211024: Another house set up their decorations this weekend, and it merits three pictures!
UPDATE 20211025: Another house set up their decorations this weekend! Check the little lights around the tree, and the pumpkins on the steps up to the door.
More pics will be added if, as, and when other houses are decorated.
Although over the past few weeks I have continued cooking a number of dishes from my collection of recipes, for this post, I decided to highlight another obsessive hobby of mine: Making firestarters!
I make these firestarters in such large quantities over time that I have few hard numbers quantifying “how much wax” or “how long to allow cooling” or “melt to what temperature”; it is a matter of experience and “feel”, although it is a process which could easily lend itself to measured amounts.
The process allows for me to do many of the steps below separately, as well prepare “for the next batch”.
Although I used to regularly sell these at craft fairs and flea markets, I now just liberally give them out to my neighbours at the cottage, as well as of course using them myself to light fires in the fireplace at the cottage during heating season.
Preparing the egg carton wells:
Flats from eggs sold in bulk were taken out:
Each flat is brought up to the light and checked for holes:
The wells with holes were cut out of the egg carton flat:
Flats were then trimmed around the edges:
Trimmed flats are stacked together for future cutting:
Flats were cut into pieces to be further cut:
The flat pieces were again cut into manageable pieces:
The pieces were cut into individual sets of wells of varying formats (2, 3, or 4 wells) for making the firestarters:
The cut wells are stored in a box:
Making the firestarters:
Melting the wax:
A portable electric countertop stove was turned on:
Some old candles were placed in a pot:
The pot of old candles was placed on the stove:
The wax was melted:
When “enough” wax was melted …
… liquid wax was poured off into a coffee can, which is a convenient size for dipping the filled egg carton wells and soaking them in wax:
Large unmelted pieces of wax were put aside for the next batch, and some solids such as a metal wick base and a wick were transferred to another coffee can where solids from the melting of waxes is collected, to be later rendered for its wax value, and the solids burned in the fireplace:
Preparing the egg cartons:
Cut egg carton wells were laid out on a tray:
Using a sawdust and wax filler:
At this point, a sawdust filler is used, which I normally create after the current step; hence here, I used sawdust filler made during a previous batch. If you have not done so , see the sections (lower down) on making the sawdust and wax filler.
The wells of the cut egg cartons were filled with the sawdust and wax mixture:
Dipping the filled egg carton wells in the melted wax:
A grouping of egg carton wells filled with sawdust and wax mix was picked up with a pair of pliers, and brought over to the coffee can of liquid wax:
The wells were dipped in the liquid wax:
The dipped wells were lifted out of the liquid wax:
The dipped well was returned to the tray:
The rest of the wells were dipped in the liquid wax:
The tray of firestarters was placed on the lawn outside my shed where there was a light breeze to help cool the firestarters:
Trimming the firestarters:
The mostly cooled firestarters were picked up, in order to trim the solidified wax from the bottoms:
The solidified wax was trimmed off the bottoms of the firestarters:
The wax trimmings were placed back in the pot with the unmelted candles, to be melted during the making of a future batch of firestarters:
Making the sawdust and wax filling:
Sawdust was taken out:
Sawdust was placed on a tray:
The liquid wax, which at this point had started cooling and hardening, was placed back on the stove to remelt the wax:
The remelted wax was slowly poured over the sawdust:
Sawdust not having absorbed any liquid wax was shifted on top of the rest with hot wax:
More sawdust was added to cover the wax soaked sawdust:
The sawdust was pressed down with my hands to spread out the hot wax:
The wax and sawdust were put aside in order to cool for a few hours:
The rest of making the filler can be found at the end of this page, after the section on bagging the firestarters.
Cutting and trimming fireststarters:
The firestarters, now having cooled, were brought into the house, and placed on a working surface, a piece of plywood board on the floor:
A knife with a serrated blade was taken out to cut the firestarters into individual units:
The firestarters were cut into individual units:
The protruding bits of sawdust and wax were trimmed with a pocket knife:
Sometimes, an individual firestarter does not need to be trimmed:
Here is the pile of trimmed firestarters:
Trimmings from the firestarters were placed in the can, for use in a future batch of firestarters:
Bagging the firestarters:
The trimmed firestarters were grouped in dozens (in this case, three dozen):
Seven inch by eight inch sealable bags were taken out:
Firestarters were placed in bags, a dozen per bag:
Prior to making this batch of firestarters, printed out labels were copied, four to a page (and for this post, my phone number was blacked out in the pictures):
Labels were cut:
Labels were folded over (note that I live in a predominantly French-speaking area, hence the text is in both English and French):
A folded over label was placed in each bag:
And here are the three bags of firestarters made in this batch, ready to give away or sell:
The bags of firestarters were placed in a plastic crate with other bags of firestarters:
Back to making the sawdust filling:
A while later, when the sawdust and wax mix had completely cooled, excess sawdust on the tray was transferred back into the bucket of sawdust:
Excess sawdust was brushed off of the cooled and solidified sawdust and wax mix:
The cooled and solidified sawdust and wax mix was brought to my work surface:
Some of the pieces of solidified sawdust and wax mixture were placed on the work surface to cut into smaller pieces:
The pieces of sawdust and wax were cut into fairly small cubes (about half an inch) :
Some of the sawdust and wax pieces were sliced into lengths …
… which were then cut into about half inch cubes:
Finally, the cubes and crumbs were placed into a container, to be used as filler for a future batch of firestarters.
If you came from the top section to see how to make the sawdust filler, return to the section on filling the egg carton wells.
This is just a little note to mention that malak.ca has been down for the past 28 hours or so for an upgrade only planned as of a few days ago, when the site had been hanging for anywhere from a few hours to a few days, and diagnostics suggested that the hard drive may have been on its last legs.
A backup of the blog database was created, and saved on an external drive;
The external drive, used as a backup for my other computers and the location of the static parts of my website, was separated from the machine, which was then powered down;
The old hard drive was physically removed;
The SSD was connected;
Fedora 34 workstation, which had been previously downloaded and installed on a USB key, was installed on the SSD yesterday evening (I’m currently still running on F33 for my desktop, laptop, and one of my worldcommunitygrid.org nodes)
The desktop for F34, on the core 2 duo, is faster, although some of that is due to the SSD, of course;
Interesting to see the dock moved from a vertical position on the left to a horizontal position at the bottom;
I find it interesting that at bootup, the activities screen appears to be the default;
This evening, the web server was installed;
Although we had planned to use php-fpm to separate permissions, but since this is a single domain box, we used a simple virtualhost;
MariaDB was installed;
The re-registration of my redirections for things like www.malak.ca with noip.com to account for the dynamic nature of my IP address was done;
The re-registration for my Let’sEncrypt was performed;
Various linux kung-fu tricks were performed, and magical linux incantations were uttered, and the setup was complete;
The external drive was reconnected;
The blog was restored from a backup.
The system is peppy, and this blog, which is hosted on the SSD instead of the external drive (as is the rest of malak.ca), loads somewhat more quickly.
As usual, great thanks go to my brother whose herculean efforts were at the core of the setup. Thank you!
This week’s cooking projects from my collection of recipes included bran muffins for mom using her recipe, some more bread in my bread machine, chocolate buttercrunch, cooked ground beef and onions frozen in ice cube trays, my breakfast sandwiches, and the subject of this post, my version of a favourite dish my mom has made for me almost all my life, a corned beef hash using a commercial, canned, corned beef luncheon meat.
The principal differences between this version and mom’s version is that she has always used, and continues to use, commercial frozen hash brown potatoes purchased at the supermarket frozen goods section, instead of making and cooking them from fresh potatoes, and, she uses margarine instead of olive oil. She also noted the importance of not using cheap quality onion salt; my personal experiences so far in making the dish have indicated the value that onion salt itself brings to the dish. All this being said, though, my efforts have largely replicated mom’s dish to the point that my version is rather close to mom’s.
It should be noted that in this post, there is a very small number of photos which were taken either later in the evening after cooking, or the following morning, either as retakes, or to outright take some photos which I forgot to take the evening before during the cooking of the dish. Also, I made the dish at the cottage.
This past week was again a busy week with no cooking projects from my collection of recipes; however, I took advantage of this past weekend to both develop my version of a favourite dish my mom continues to this day to make for me, a corned beef hash, but for which, strictly speaking, she doesn’t have a formal recipe, and, prepare a future post on firestarters. 🙂
I am therefore posting the photos I’d taken of cooking sausages a few weeks ago at the cottage and which I’d kept in reserve. The subject of cooking sausages would normally not qualify for a post in this cooking series, since I am “only” highlighting the cooking of (admittedly somewhat large quantities of) commercially prepared breakfast sausages — for which I of course do not have a recipe — as opposed to highlighting a non-existent hypothetical recipe for making sausage from scratch. However, I am including this post since several of my recipes call for cooked breakfast sausages, such as my stuffed potato skins, my breakfast sandwiches, and my english muffin breakfast sandwiches.
Note that these photos were taken in the month of May 2021, at the cottage, not this past weekend.
Cooking the sausages:
First, an electric skillet was taken out:
The electric skillet was turned on:
A frozen, two kilogram store-bought flat of breakfast sausages was taken out:
The package of sausages was unsealed:
Sausages were taken out and placed in the electric skillet — in this case, half of the package, or the top layer of two layers of sausages:
I turned over the sausages after a few minutes:
Sometimes, a flipper is needed to loosen the sausages in order to turn them over:
The sausages were turned again and were beginning to brown:
The sausages were turned yet again and continued to brown:
At this point, a cookie baking tray was taken out:
As the sausages began to be cooked, they were taken out of the electric skillet and placed on the cookie baking tray …
… while the rest of the sausages were kept in the skillet to continue cooking …
… and once all of the sausages were cooked, they were all placed on the cookie baking tray:
The cookie baking tray of sausages were placed in the freezer:
The grease was drained from the electric skillet:
The process was repeated and the rest of the package of sausages was also cooked in the skillet the same way.
The grease was allowed to cool, and when it had solidified, it was wrapped up with the other kitchen wastes from the weekend’s other cooking projects, and brought home to place in the curbside kitchen waste brown box for municipal composting:
A plastic container was taken out:
The first round of cooked sausages, now partly frozen, were placed in the plastic container, and placed back in the freezer:
When the second half of the sausages were all cooked and frozen, they too were placed in the plastic container, and placed back in the freezer:
I now have several months’ worth of yummy, cooked sausages in the freezer, and I have indeed already eaten some!