Well, back to ranchlife…
Spent the day catching and cleaning up my house. Seriously, I was just gone overnight…
The sky is white with smoke from all the wildfires, but it did keep it a little cooler today, so I could achieve some painting on my garage… One more full day and it’ll be done…
Still no word from my cement guy, and I start back to work tomorrow… yuck.
Love my job, but…
Meant to share this last week, but time got away from me.
Anyone ever cook in a cream can?
Vernon bought me this Can Cooker last year, and I’ve used it a few times this summer. It’s great for making a large meal. I’d always heard about the old-timers using a real cream can to do this in, but all our cream cans got burned up in a shop fire we had 27 years ago!
First chop up every vegetable you have in your house. Well. That may be a slight exaggeration.
Pour your seasonings in… I like onion soup mix. The last layer is your meat, this time I used just hamburger formed into patties. You could use chicken breasts or polish sausages or whatever you have.
Add 12 ounces of liquid… a can of beer will do… or water… or broth.
See, there’s no recipe, it’s just throw in whatchya got!
The can has a vent hole on top. Place it over high heat, either your stove or a hot campfire, (my open grill didn’t get hot enough fast enough – I was in a hurry). Once you see steam venting from this hole, continue to cook for 40 minutes.
Let sit for 5 minutes.
Grab a large roasting pan and pour everything in, taking care not to spill or burn yourself!
Anyone ever enjoy one of these cream can dinners before?
Find me here!