Haven't posted in awhile, so in an effort to stay current and contribute I thought I'd post a few pictures of the latest happenings here in the kitchen.
My wife's uncle finally butchered and we purchased a half beef from him. This is good New Mexico, grass fed, organic stuff. We are set for winter.
Decided to take a few roasts and make some Jerky. I like my Jerky simple and straight forward; Red Chile, Salt and Garlic marinated for 1-2 days before putting in the dehydrator.
Finally got around to posting some pictures of the Cast Iron collection. I've been collecting for a number of years as a "Functional Collector". I buy what works best for me in the kitchen. Most of what I have is Wagner's and Griswold's with a scattering of no name brands. These were all picked up at various antique stores for between $5-$20.
To start, these are some pan racks that me and my father in law put together. He's a welder by trade. They sure help organize the kitchen. Most pans are doubled up on these racks with several racks scattered throughout the kitchen.
These are the small pans, two no.6 Wagner's, one no name no. 4, two no name no. 3's and a no.3 Wagner.
Next are the medium size skillets; two no. 8 Wagner's and two no. 8 Griswolds.
The big pan's are no. 10's; a no name brand picked up for $15 and an unmarked Wagner.
Finally we have some miscellaneous stuff; a Griswold square skillet, Griswold breakfast skillet and Wagner griddle.
And last but not least, this is a waffle iron which we used on the wood stove that heated our home when I was growing up. One day I'll get a picture of that wood stove. It was all we had for heat and cooking. In many parts of northern New Mexico, it is like stepping back in time 100 years.
Hope you enjoyed the pictures!
The New Mexican