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From Facebook to Personal Blog

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     My Daily Plate has been featured on Facebook for some time now. I feel the need to expand my capabilities. With this blog I have more space to post the daily pictures of my meal, post captions, talk about other things and get feedback from whoever wants to follow this blog. Cheesy Chicken Spaghetti      Today's post is about comfort food. Most of my posts will be about comfort food. I'm addicted to comfort food. Cheese. Pasta. Creamy sauce. Cheese. Cheese. My daily plate today is a Cheesy Chicken Spaghetti , made, of course, with whole wheat spaghetti. It includes onions, green peppers, cream of chicken and cream of mushroom soup, whole wheat spaghetti, shredded cheddar cheese and chopped chicken breast. Add some seasonings including chile powder, black pepper, salt, smoked paprika and a bit of sugar for a mouthful of instant comfort. How about a quote to get us good and started? "You don't have to cook fancy or complicated masterpieces ...
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Fourth of July Faux Pas

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The Austin brother-in-law was all set to bring Rudy's barbecue for our Fourth of July family celebration. The economic outlook being what it is, I suggested that I should smoke a brisket on my gas grill to save a boatload of cash while feeding the dozen folks expected for our celebration. Now, I have smoked brisket on my grill precisely one other time, with lessons learned. Still, the family was amenable and so at 6 a.m. sharp, I put a dry rub seasoned brisket on the grill to smoke using mesquite wood chips.     Mesquite chips smoking In my research and limited experience, six hours ought to be long enough to smoke a brisket. The last time I tried it, six hours was not enough, so I decided this time to turn up the burner a bit. Cooking brisket on a gas grill requires the "indirect" method of cooking. One of the four grill burners was turned on. The remaining three were off. The brisket cooks over the off burners by indirect heat. The wood chips are placed over the on...
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Andouille Spinach and Egg Wraps

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     I tried something new for My Daily Plate today. Thanks to friend Andy for turning me on to spinach wraps. Today's plate features a wholesome wrap made from a link of nitrate-free andouille sausage and two cage-free eggs. Add to the mix a baby portobello mushroom, half of a fresh jalapeno and 1/2 oz. smoked gruyere cheese, wrapped in a spinach wrap, and this became my favorite daily plate to date. Well, at least in recent memory!  Andouille Spinach and Egg Wraps      In ongoing discussion on photography matters: A necessary trip to Dallas today prevented me from going to collect items to help my photography along. So...today's picture uses the same techniques as the last few. Soon I hope to try some new techniques. I'll keep you posted.
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