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April 5, 2022April 7, 2022

Overview of Open Source / Free Software for PDF files

This post is a translation of and (somewhat of an) adaptation, as well as slight update, of a presentation I gave in November, 2021, at a meeting of my local Linux Meetup. This adaptation includes some extra limited mockups of demonstrations performed live during the presentation.

The presentation was put together using Fedora Workstation (a general purpose version of Linux, in this case specializing in being a desktop workstation), highlighting some software either installed by default, or available in the Fedora Linux and rpmfusion software repositories (“App Stores”). It is therefore not intended to be a complete exposé on all available open source / free software options for PDF, even under Fedora Linux, let alone GNU / Linux in general, or other systems.

It should be noted that the presentation’s original target audience was a French-speaking group of Linux enthusiasts, Linux professionals, and other IT enthusiasts and professionals familiar with Linux. Most of the listed software would typically be available in standard or easily accessible Linux software repositories (“App Stores”). Beyond the world of GNU / Linux, free software is generally available for use on other systems, and, barring instances of a specific given package offered with paid warranty support, are usually also free of charge to download, install, and use.

In the case of the software highlighted in this post, all are either free-of-charge, or represent the free-of-charge version.

The Value of a PDF File

Context / Situation:

Take the case of the exchange of a document between two computers — such as between one running Linux, and another running Windows (or vice-versa) — and each computer is endowed with a different office suite, such as LibreOffice (cross-platform) on one, and Microsoft Office (Windows / Mac) on the other. (Of course, other possibilities exist, such as Calligra Suite (cross-platform), Pages / Numbers / Keynote / etc. (Mac), Corel Wordperfect, Google Docs, etc.)

LibreOffice, and in days gone by, OpenOffice.org, have long been touted as being “compatible” with MS Office; this purported compatibility, however, is disappointingly nowhere near as good as I and many others would like to believe.

As such, each user will open the shared document, which will be displayed according to each suite’s interpretation of the file, and may find that the actual displayed content on their screen could be different — sometimes substantially so — from the intended original display of the document. Text lines may be cut off; fonts may not be available on one or more of the systems, causing font substitution; font sizes may be changed, or text size may be different while substituting a different font due to the lack of the specified font; certain symbols may not be available on some systems; table effects may not work, or objects inserted into tables may not function or be displayed as expected, such as the insertion of a spreadsheet.

Unfortunately, I would estimate that said disappointing lack of “complete and perfect” “drop-in replacement” compatibility is a very common experience in comparing many well-known pieces of proprietary software and their open-source counterparts — not just LibreOffice and MS Office. Personally, as a Linux user, I have experienced this lack of complete compatibility a number of times since beginning to use OpenOffice.org in 2005 and Linux in 2006. Since then, I have also seen the incompatibility in action on a number of occasions during varying presentations under completely unrelated circumstances in which the presentation files were produced in one suite, and attempts made to show them in another were met with varying degrees of disappointment, sometimes leading to complete failure.

Example PDF

The PDF at this link is a somewhat varied although basic document created for this presentation (you will need a PDF viewer); images of the PDF are shown below. It was developed in order to use throughout the presentation as an example PDF to demonstrate the various given points at hand. It should be noted that the PDF was written in French because the presentation’s original target audience was French-speaking.

The following four images are jpeg images of the pages of the PDF document linked to above, and which I created in LibreOffice Presentation. It should be noted that, for the sake of argument, the pages could have been created in another format, such as a word processor, a spreadsheet program, or a drawing program, for instance.

Page 1 — Song lyrics to be displayed for a Karaoke Night

Page 1, the lyrics to a French song, such as one might want to display during a karaoke event among friends

Page 2 — Expenses list for a Luncheon

Page 2, a fictitious list of expenses for a luncheon

Page 3 — TV Listings

Page 3, a fictitious TV listing for an evening, with some Linux in-jokes and some in-jokes specific to the original audience

Page 4 — Flea Market Poster

Page 4, a fictitious flyer for a local flea market

The above document — represented here in jpeg format directly produced from a PDF of the document — was originally prepared in LibreOffice Presentation, and therefore correctly represented the original document.

However, the following four images are jpeg images of the pages of the PDF document I created in Microsoft PowerPoint (you will need a PDF viewer) into which I imported the original LibreOffice Presentation, in order to demonstrate the relative lack of compatibility between, at least in this case, LibreOffice Presentation and Microsoft Powerpoint.

Page 1 — Song lyrics to be displayed for a Karaoke Night

Changes: Text fonts and font sizes, causing text to be cut off the page

Page 1, note the changes in fonts and font sizes

Page 2 — Expenses list for a Luncheon

Changes: Text fonts, and improper translation of symbols

Page 2, note the changes in fonts, font sizes, and improper translation of symbols

Page 3 — TV Listings

Changes: text fonts, font sizes, and lack of background colours in the various cells

Page 3, note the changes in fonts, font sizes, and lack of background colours in the various cells

Page 4 — Flea Market Poster

Changes: Text fonts, font sizes, corrupted translation of spreadsheet table in the centre of the flyer

Page 4, note the changes in fonts, font sizes, and the completely corrupted translation of the spreadsheet table in the centre of the flyer

The value of a PDF:

PDF files are generally well supported across multiple platforms and software, generally regardless of platform, and will usually be displayed in a virtually identical fashion on all systems; in the case of discrepancies, they are usually inconsequential.

However:

There exists a certain perception that, short of having Adobe Acrobat Pro (a commercial, closed source piece software), PDF files are difficult to edit and modify, allowing for a certain view that PDF files are more secure. This is a case of “security by obscurity”, since editing and modification may be performed by many pieces of software, besides but of course including Adobe Acrobat Pro.

PDF files may also benefit from a perception of being less susceptible to viruses and malware, such as through macros. Suspicious files, regardless of format, should always be checked when there is reasonable doubt, particularly under certain environments.

Warning:

Be careful when using some PDF software downloaded from random websites on the internet, or websites which advertise PDF modification: The may add watermarks to the resulting file — this may be undesirable, and embarrassing, particularly if the software, website, or their output aren’t vetted prior to distributing the resulting file.

PDF Software which adds a watermark to edited watermarks when using an unregistered version

Further, websites providing PDF editing services may have very reasonable terms of service for editing your document, limiting their responsibilities toward you. By submitting a document to an external website, it may may not be able to protect personal privacy, nor be able to guarantee to not divulge commercial or industrial secrets or confidential personal information contained in the submitted document: They may become the victim of a hacking, or become the target of legal proceedings, not to mention potential dubious or unscrupulous intentions operators might have to begin with. Or, they may simply be unwilling to formally engage in such responsibilities in the absence of a paid service contract.

Sample from a website listing their conditions of use

This article’s objectives therefore are:

Firstly, presenting the utility of PDF as a useful format for distributing documents to a wide audience, without having to concern oneself with what software individual audience members may or may not have access to, if at all, and regardless of reason(s);
Secondly, presenting safe, free software and open-source software options for using and editing of PDF files;
Thirdly, beyond the general promotion of free and open-source software and PDF editing, this article is not about promoting nor deriding particular OSes or software packages, or strictly speaking their strengths or weaknesses.

As such, if a particular system or software package suits your needs and / or purposes, you should use it.

However, if a given preferred solution is costly software, perhaps your organization (or your family) may find it to be financially worthwhile to only purchase a minimum number of licences and only install it on a minimum number of designated computers, instead of needlessly on every computer in your organization (or family).

A simple cost / benefit analysis would be worthwhile: You should consider whether you wish to pay $5, $10, $15, or more, on a recurring basis (perhaps monthly), per computer on which such software would be installed. The costs, be they one-time costs or recurring, should be considered against how often the software may be used, perhaps in some cases only once or twice monthly — perhaps overall, let alone for each individual instance, depending on your organization’s size, needs, and other considerations. Further, it should be considered what operations are typically executed, especially if they simple operations such as joining multiple PDFs, or extracting a page or two, which can be easily performed by many, using any of a multitude of software packages you can get without cost, as opposed to perhaps more technical tasks which may justify costly specialized software.

Creating PDFs from an established document

To begin with, most software which create documents will have an option in the File menu or elsewhere to Print, or Print to Document, or an Export function, which will offer PDF as a format:

PDF (creation) Options in the “Export as PDF” option in LibreOffice

At the risk of skipping ahead to the PDF splitting section below, note that it is a common option to be able to selectively output some, instead of all, pages to the resulting PDF, thereby avoiding the question of having to later split the PDF to get only the desired page(s).

Overview of PDF Software

Perhaps (or perhaps not) to the surprise of many, there are many software packages and suites which will:

Display PDF files
Combine, divide, and export PDF files, as well as reorder pages within a PDF;
Edit PDF files, such as the overall files and the file metadata, as well as the PDF file content
Import and display PDF files according to particular strengths (The Gimp, Inkscape, e-readers)

Displaying PDF files:

Here are some examples of software which will display PDF files directly:

Evince Document Viewer (Gnome Project)
Okular (KDE Project)
Firefox and Chromium (Web Browsers)
PDFSam (limited free version; there is also a commercial version with more capabilities); a version for Debian derived Linux systems is available on their website

Here is a very short list of software which will open and display PDF files and allow editing, each according to their strengths, but whose primary function is not PDF display:

LibreOffice (Office Suite)
Calligra (Office Suite)
The Gimp (Image Manipulation)
Inkscape (Vector Graphics Editor)

Evince Document Viewer

Chromium (web browser)

Okular

Software to Combine PDF files

A relatively common activity is to combine multiple PDF files into one file — such as, separately scanned pieces of paper, or PDF files produced separately, perhaps by different people.

Here are some examples of software which will combine PDF files:

PDF Mix Tool
PDF Arranger
PDF Mod
PDF Jumbler
PDFedit
PDFTricks
PDFSam
LibreOffice
Calligra Suite
The Gimp

Combining PDF files in PDFArranger

Software to Divide PDF Files / Extract Pages

Another relatively common activity is to divide a PDF File, or extract one or more pages from a PDF file.

Note that if you are the creator of the document, as shown earlier, the software you used to create the document likely allows for you to selectively export individual or multiple pages to PDF in addition to exporting the entire document.

Here are some examples of software which will divide PDF files / extract pages:

PDF Mix Tool
PDF Mod
PDF Jumbler
PDFedit
PDFTricks
PDFSam
LibreOffice — allows to print and / or export one or more pages
Calligra Suite — allows to print and / or export one or more pages
The Gimp — allows to print and / or export one or more pages

Splitting a PDF File with PDFMod

Removing pages from a PDF file using PDFMod

PDF Editing

Here are some examples of software which will edit PDF files to varying degrees:

LibreOffice permits the possibility of creating a hybrid PDF and .odt / .ods file (word processor or spreadsheet files), which will allow for the PDF to be more easily edited by any suite that is able to edit .odt and .ods files; create a document with LibreOffice, and in creating a PDF, choose Export — General — PDF Hybrid (incorporating .odt / .ods file)

Other software to edit existing PDF files:

LibreOffice Draw
The Gimp
Scribus
PDFedit (old, but good)
jPDF Tweak (old, but good)
PDF Mix Tool (Basic functions)
https://itsfoss.com/pdf-editors-linux/
https://alternativeto.net/software/pdf24-creator/?platform=linux
PDFFill (pdffill.com) (Windows)

In my personal experience, PDF editing — and ease of doing so — can vary wildly according to what one wishes to do, as well as wildly according to the nature of the source PDF. I have had excellent experiences editing a PDF created from a CAD software drawing (presumably created using commercial CAD software such as AutoCAD), and whose individual elements could be manipulated in LibreOffice Draw. I have also used LibreOffice Draw to insert text zones, arrows, and scanned signatures into PDFs. Conversely, documents composed primarily of scanned images — including text and forms — may require more image manipulation skills to edit, modify, and manipulate individual and specific elements of the document, depending on your objectives.

What you can do will also be dictated by which software package you choose and its strengths and weaknesses.

For instance, it should be noted that the phrase “Editing a PDF” can be a nebulous thing which can mean many and different things to many and different people. For instance, actually editing document text directly in the PDF may be what one understands and expects, while the strengths of a given piece of software may lay elsewhere.

LibreOffice has some PDF import functions, as well as imperfect document layout functions. Depending on the source PDF document, it can be quite effective at editing text directly.

Note from the closed-source world: I once had an excellent experience with a moderately-difficult-to-edit PDF using Microsoft Word, which included being able to edit the text — and presumably save in MS Word’s native file format.

Importing and editing a PDF in LibreOffice Draw (note the imperfect import):

In the case of my example PDF, LibreOffice Draw allows for some direct editing of the text (Notice the word “MODIFIÉ” with a brick-red text colour replacing some of the text):

Importing and editing a PDF in Scribus, a desktop publishing programme:

The Gimp can insert text zones into a PDF, and which text zones themselves may be edited within The Gimp; however, its strengths lie in dealing with a PDF as an image, and editing image characteristics, while editing the text as one might in a word processor might be more challenging.

Importing a PDF file into The Gimp, image manipulation software:

Adding a text zone to a PDF in The Gimp:

Note the insertion of a text zone under the first line, saying “TEST document”

Exporting Text, Cut & Paste, and .odt File Creating

Depending on the source PDF and its nature, “cut & paste” may work (as opposed to not working at all), and may even “work well”, although this may be wildly variable according to the source PDF document. However, even in the best case, this method will normally only copy the actual text, and some of the images, from your PDF document; it may not usually be particularly useful in actually replicating the PDF document formatting.

As for other document and content formats, such as drawings, pictures, and text rendered into images, other sections of this post should be consulted (ie. using LibreOffice Draw or The Gimp for drawings; optical character reading (OCR), including OCRFeeder, etc.)

In addition to the mention of LibreOffice above, OCRFeeder is software that acts as a front end to optical character recognition software, and is able to import PDF files, and then export in HTML, plain text, OpenDocument (.odt) format, and of course PDF. Again depending on the source file, results may be variable, although the results are usable.

OCRFeeder in action and ready to export a page of the example PDF to ODT format

… and here is an image of the exported .odt file (word processor file) of the page viewed and created in OCRFeeder, then opened in my word processor (LibreOffice):

Ironically, as this case shows, the changes (or lack of adequate recognition and / or translation of the original layout) can be as great or even more as can occur by simply sharing documents between not-fully-compatible-though-similar software suites. However, though far from perfect, it is arguably usable, depending, of course, on how much effort you are willing to devote to replicating the original document layout — and then making your desired changes, and finally creating a new PDF document.

Exporting to other file formats:

As has been (indirectly) demonstrated several times throughout this post, PDF files can be imported into software that isn’t specifically dedicated to PDFs, and then allow for the resulting imported file to be exported into other formats. For example, The Gimp was used to create most of the working images for this post: In the case where PDF files were to be displayed, the PDF files were imported into The Gimp, and then exported in jpeg or png formats. This type of conversion — from PDF to another given format — can often be done by other pieces of software (to varying degrees) according to their strengths or weaknesses.

Photo Editing with PDFs

The Gimp is fully functional image processing software, very similar to — but, unfortunately, not fully compatible with nor a perfect drop-in replacement of — Photoshop. Using The Gimp, you can import a PDF and edit the image(s) directly, or extract photos and other images through a variety of means, such as selecting the area of the photo, copying the selected area, and creating a new document from the clipboard.

Here is a The Gimp having imported a PDF of a photo of myself on a cruise:

PDF of a photo of the author imported into The Gimp

During the live presentation, I gave the hypothetical example — for the sake of levity — of a barber who particularly likes sideburns, and seeing mine in a PDF, decided to clip out one of my sideburns from the photo …

Selecting a region of the photo and creating a new document therefrom

… and then notice on how I was starting to go grey at the time :

The beginnings of some greying in my sideburns

It is taken as an understood that use of The Gimp to manipulate the photo can be continued at this point — such as how my sideburns might look after a colouring, or to compare side-by-side against other people’s sideburns — and then the result exported as a PDF.

PDFTricks allows for resizing of images in PDFs, principally compressing and reducing the file size to the order of “large”, “medium”, “small”, and “extra-small”, as well as image exporting to .jpg / .png / .txt formats, and file merging and splitting.

During the presentation, the PDF document above composed of the photo of myself on a trip was run through the software’s “extreme compression” option. The following is a clip from a screenshot from a file manager, showing the size difference between the the original file, and the newly created compressed file:

File size difference before and after processing file with PDFTricks

LibreOffice Draw allows for some image manipulation.

LibreOffice Draw being used to manipulate an embedded image

In this particular situation, the night sky drawing in the karaoke page of the example PDF I created was selected, and the various options directly available were shown. However, as mentioned earlier, I have imported PDF documents of building plans and modified them to include notes showing were works were performed, or to add signatures to documents.

PDF Forms

PDF Form Creation

LibreOffice Writer and Calligra Suite are fully-featured for the creation of forms. Unfortunately, I am not particularly adept at creating forms.

Filling PDF Forms

Evince — if the PDF form was designed to be interactively filled
Okular — if the PDF form was designed to be interactively filled
The Gimp — allows for text areas to be inserted, as well as photos, drawings, and the like
LibreOffice Draw — allows for text areas to be inserted, as well as photos, drawings, and the like

Here is an example form found at https://www.aloaha.com/sample-fillable-pdf-forms/ — a sample tax form which I began filling out for Mickey and Minnie Mouse, using Evince:

Fillable form being filled with the names of Mickey and Minnie Mouse

Final Choices:

Viewing / displaying PDF files : User’s choice (usually a system’s default PDF viewer is adequate, or a web browser)
Combining and splitting PDF files : PDFMixTool
Editing PDF files : User’s choice (depends on objectives and source file; The Gimp and LibreOffice Draw are good contenders)
Adjusting PDF file size : PDFTricks
Form creation : User’s choice
Form filling : User’s choice (usually a system’s default PDF viewer is adequate, or a web browser)
Exporting PDF to other formats : OCRFeeder (for .odt); LibreOffice Draw (Photos and images); The Gimp (photos and images)

Note on Linux availability of the above software:

Here are some screen shots from my system’s installed repositories (Fedora Stable; Fedora Updates; rpmfusion.org — free and non-free)

PDF software easily accessible from my computer’s software repositories (“App Stores”):

Gnome Software list of available PDF software from various software repositories on Fedora Linux

As this list suggests, there is lot of software available which have varying PDF abilities, ranging from being dedicated PDF software of various kinds, to other pieces of software with other principal functions but with PDF functions ranging to simple importing from and exporting to the format, to being useful within the limits of the software’s main functions to manipulate PDF files in some way(s).

Summary:

This presentation’s goals are to highlight:

how PDF files are well supported most of the time on most systems, while the various pieces of software, between two versions, typically a well-known closed source project and an open-source counterpart, for document production, are not as compatible with each other as we may want;
free software while avoiding the security risks inherent to using unknown and potentially dangerous websites, as well as software which is easily available for routine tasks as well as to reduce costs;
the possibility of editing PDF files with various pieces of free software which are easily available in most Linux distributions’ repositories — as well as often easily available for other platforms — albeit occasionally with variable success.

Questions taken during the presentation:

A question asked midway through the presentation expressed a certain surprise that The Gimp can be used to edit PDFs. As mentioned earlier, The Gimp is able to import PDF files, and perform various functions on the file according to its strengths (image manipulation).

A participant asked at the end during a question period about a recommendation for software to affix signatures to documents. I replied that I was not aware of any open source official signing software with digital traceability, simply because that I had not done any research on that subject; however, an image of a scanned signature can usually be inserted in a document using The Gimp or LibreOffice Draw, or as a document is being created in a word processor.

A final comment recommended the use of LibreOffice Draw, based on the commentor’s frequent use of it to perform a number of the functions listed here, to which I’d commented that I had asked my employer’s IT department to install LibreOffice on my work-issued Windows-based laptop computer in order to be able to perform some drawing-modification functions as part of my employment.

Enjoy sharing and editing PDF files!

UPDATE 20220407:

Signing PDFs can be performed with jPDF Tweak.

JPDF Tweak can also encrypt and add passwords to a PDF.

March 18, 2022December 22, 2024

Making Roast Potatoes — Photos

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:

Potato peels collected to place in the fireplace

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:

Towel folded over 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:

Potato pieces picked up and slathered with margarine

Potato pieces slathered with margarine and placed on baking 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!)

Supper is served!

Yummy!

January 18, 2022

Making my mom’s stuffed butternut squash — photos

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:

Rice, water, and flavouring mixed with 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:

Rice simmering for 20 minutes, partway through

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:

Cooked squash 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:

Cooked ground beef and onions taken out of freezer

The ground beef cubes were broken up with a fork:

The mashed squash was added to the beef:

Mashed squash added to cooked ground 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:

Rice added to cooked ground beef and mashed squash

The cooked ground beef, mashed squash, and rice were mixed together with a fork:

Cooked ground beef, mashed squash, and rice mixed together

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:

Condensed tomato soup spooned into hollowed-out squash

The rice, cooked ground beef, and mashed squash mix was spooned into the squash:

Rice, cooked ground beef, and squash mix added to squash

The rest of the condensed tomato soup was spooned onto the top of the rice, beef, and squash mix:

Condensed tomato soup spooned onto the rice, cooked ground 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!)

December 26, 2021December 26, 2021

Making my mom’s turkey stuffing — Photos

This week, leading up to Christmas, and generally taking advantage of a week of holidays, I delved into my collection of recipes, and made plain white bread, as well as raisin bread (twice), lemon squares (twice), blondies, bran muffins (twice) for my mom, shortbread cookies, corned beef hash, my pepperoni pizza, and, the subject of this post, my mom’s turkey stuffing — of course, to use for family Christmas dinner, which I also made this year!

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:

This week, bread I’d just made was taken out:

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:

Fresh bread cubes in a freezer bag put aside for later in the week when I made the 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:

Chopped onions transferred to microwave oven safe cooking vessel

Bulk sausage meat was taken out:

… and removed from its packaging:

Bulk sausage meat 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:

Bulk sausage meat broken up by hand and placed in microwave oven safe cooking vessel along with chopped onions

The sausage meat and onions were mixed together by hand:

Sausage meat and chopped onions mixed together

Time was set on my microwave oven:

The microwave oven safe cooking vessel was placed in the microwave oven:

Microwave oven safe cooking vessel placed in microwave oven

Microwave oven safe cooking vessel in 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:

Sausage meat and onions broken up with 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:

Fresh bread cubes transferred to large mixing vessel

Fresh bread cubes in large mixing vessel

The cooked sausage meat and onions were added to the bread cubes

Cooked sausage meat and onions added to bread cubes

The bread cubes and the cooked sausage meat and onions were mixed with a large mixing spoon:

Ingredients mixed with 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:

Chicken soup base added to 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:

Boiling water added to measuring cup with chicken soup base

The chicken soup base and the boiling water were mixed together:

Chicken soup base and boiling water mixed together

The chicken soup was added to the rest of the ingredients:

Chicken soup added to rest of 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:

Dry bread cubes added to rest of 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:

Stuffing placed in a plastic bag for later use

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:

Stuffing transferred to serving vessel ready for Christmas dinner

Yummy!

(And — mom loved it!)

December 10, 2021December 10, 2021

Making Eggplant au Gratin — Photos

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:

my mom’s raisin bran muffins (photo post);
stuffed potato skins (photo post);
bacon wrapped chicken pieces (photo post);
bread (photo post);
my breakfast sandwiches, thrice (photo post);
my mom’s corned beef hash (photo post);
two batches of bran muffins (photo post);
two batches of chocolate buttercrunch (photo post);
blondies (photo post);
lemon squares (photo post);
13 dozen pickled eggs (photo post);
meatballs (photo post);
chicken soup (photo post);
a half batch of shepherd’s pies (photo post);
a three quarter batch of chicken pot pies (photo post);
manicotti (photo post);
and, the subject of this post, a half batch of my eggplant au gratin.

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.

Making the Eggplant au gratin:

First, a nice beer was taken out — Brune d’Achouffe, a Belgian brown ale 8,5% alc/vol in a 750mL bottle, brewed under licence from the Brasserie d’Achouffe by Brasseurs RJ in Montréal, Québec.

Next, the beer was poured into a glass:

… 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:

Eggplant 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:

Food processor with slicing blade 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:

Chopped onions in skillet with more olive oil and salt

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:

Ramekin contents patted down with a fork

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:

Ramekins filled with all fried ingredients

A jar of commercial (meatless) tomato sauce was taken out:

The tomato sauce was spread over the ingredients in the ramekins:

Tomato sauce spread over 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:

Mozzarella cheese slices placed on top of ingredients in the ramekins

Zipper bags were taken out and identified:

Filled ramekins were individually placed in bags for freezing:

Filled ramekins placed in identified zipper bags

The bags were placed in a freezer (in this case the freezer door) for future eating:

Bagged eggplant au gratin in the freezer

A few days later, an eggplant au gratin was taken out, defrosted, baked, and eaten; of course it was yummy!

October 18, 2021October 25, 2021

Halloween 2021 on my street — photos

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.

Inflatable decorations with flickering lights

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:

Ghosts up the stairs and a large spider’s web

This is the house had the first decorations this year, first set up over the last weekend of September:

First house decorated for Halloween this year

At this house, Dracula is ready to welcome ghosties and ghoulies!

Dracula 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.

Pumpkin and ghost lights around a tree, and pumpkins on the steps up to the door

More pics will be added if, as, and when other houses are decorated.

I’m looking forward to Halloween this year!

August 4, 2021August 4, 2021

Making Firestarters — photos

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:

Flat checked for holes in the light. This flat has three wells with holes in them.

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:

Flat cut into pieces to be further cut into pieces

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:

Flat cut into formats of 2, 3, and 4 wells

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:

Solids from candle meliting saved in a coffee can

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:

Egg carton wells with sawdust and wax picked up with pliers, brought to 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:

Firestarters placed in the breeze to cool

Trimming the firestarters:

The mostly cooled firestarters were picked up, in order to trim the solidified wax from the bottoms:

Mostly cooled firestarters picked up, to trim solidified wax from 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:

More sawdust 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:

Firestarters placed on a cutting surface

A knife with a serrated blade was taken out to cut the firestarters into individual units:

Knife with serrated blade taken out to cut firestarters into individual units

The firestarters were cut into individual units:

The protruding bits of sawdust and wax were trimmed with a pocket knife:

Protruding bits of sawdust and wax trimmed with 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:

Trimmings placed in 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:

Bags of firestarters placed in a 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:

Loose sawdust transferred back to bucket

Excess sawdust was brushed off of the cooled and solidified sawdust and wax mix:

Excess sawdust brushed off cooled and solidified sawdust and wax mix

The cooled and solidified sawdust and wax mix was brought to my work surface:

Cooled and solidified sawdust and wax mix brought to work surface

Some of the pieces of solidified sawdust and wax mixture were placed on the work surface to cut into smaller pieces:

Pieces of solidified sawdust and wax mixture placed on work surface

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:

Slices of sawdust and wax cut into 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.

July 14, 2021July 14, 2021

malak.ca — Server Hard Drive Upgrade

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 new 256-gig SSD was ordered and installed in the IBM ThinkCentre I claimed from a pile of computers to be shipped off for disposal in 2017 but only actually started using in 2020, with the intention of essentially setting up things as they were beforehand, with only an under-the-hood change of technology.

Here are a few highlights:

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!

July 6, 2021August 5, 2021

Making My Mom’s Corned Beef Hash — Photos

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.

Making the corned beef hash:

First, a nice beer was taken out — Mons Dubbel, a Belgian-style Dubbel 8% alc/vol in a 750mL bottle, from the Belgh Brasse Brewery, in Amos, Québec:

Next, the beer was poured into a glass:

… and of course, right away I had to do a bit of quality control on the beer:

Now to the cooking of the corned beef hash, really, this time:

A bowl was placed on a kitchen scale, and the scale was set to zero:

Bowl placed on kitchen scale, and scale set to zero

About 900 grams, or about two pounds, of potatoes were measured out in the bowl:

Water was placed in a pot:

The potatoes were peeled:

The peeled potatoes were placed in the pot of water:

A French-fry cutter was taken out:

Potatoes were placed in the French-fry cutter:

The potatoes were sliced with the French-fry cutter:

Potatoes sliced with the French-fry cutter

If you don’t have a French-fry cutter, you can slice the potatoes lengthwise with a kitchen knife:

Potatoes sliced lengthwise with a kitchen knife

… and then slice the potatoes again lengthwise to make French fries:

Potatoes sliced lengthwise again to make French fries

The French fries were cut into cubes, about half an inch in all dimensions:

The potato cubes were placed back in the pot of water:

Potato cubes placed back in pot of water

The water was drained from the potato cubes:

The potato cubes were again covered with fresh water, for rinsing the potatoes:

The water was again drained from the potato cubes, and the potato cubes were put aside:

Onions were taken out:

The onions were cleaned and trimmed:

The onions were sliced into halves:

The onion halves were sliced into half-coins …

… and then the onions were coarsely chopped:

The onions were added to the potatoes:

The onions and potatoes were transferred to an electric skillet:

Onions and potatoes transferred to electric skillet

Water was measured out:

The water was transferred to the skillet with the onions and potatoes:

Water transferred to skillet with onions and potatoes

Onion salt was added to the ingredients:

Olive oil was added to the ingredients:

The electric griddle had been turned on by this point:

The water was brought to boiling:

The electric skillet was covered:

A timer was set to five minutes:

The potato and onion mix was boiled for five minutes:

Potatoes and onions boiled for five minutes

After five minutes, the cover was removed:

At this point, my beer glass was empty, so I refilled it with the rest of the yummy beer from the double bottle:

While the water fraction was boiling off in the electric skillet, a can of corned beef luncheon meat was taken out:

The can of corned beef was opened:

After a few minutes, the water fraction had begun to boil off, and the potatoes and onions began to fry:

The corned beef was added to the frying potatoes and onions:

Corned beef added to frying potatoes and onions

The corned beef was broken up with a spatula / egg flipper:

Corned beef broken up with a spatula / egg flipper

The corned beef, potatoes, and onions were mixed together:

Corned beef broken up and mixed with the potatoes and onions

The corned beef hash continued to be fried and mixed:

Corned beef hash continuing to be fried and mixed

The corned beef hash was just about ready:

Once the potatoes began browning, a yummy supper was served on a plate, while the rest was placed in a container to freeze and have a lunch:

Yummy!

June 27, 2021December 22, 2024

Cooking Breakfast Sausages — Photos

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:

Package of commercial breakfast sausages 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:

Using a flipper to lift and turn over sausages

The sausages were turned again and were beginning to brown:

Sausages turned again after a few minutes

The sausages were turned yet again and continued to brown:

Sausages turned yet again after a few minutes

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 …

Cooked sausages placed on cookie baking tray

… while the rest of the sausages were kept in the skillet to continue cooking …

Finishing cooking the rest of the sausages

… and once all of the sausages were cooked, they were all placed on the cookie baking tray:

First half of the cooked sausages on the cookie baking sheet

The cookie baking tray of sausages were placed in the freezer:

Cookie tray of cooked sausages placed in 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: