Susan in FL

Me too... I didn't think I would ask any more questions or else it might be too much information.

Ah, I love the Three Guys From Miami. I'm not an expert, but in our experience, plantains don't change much in a few days. WHT, what is it you meant by "Refer time"?

This is good. I hope y'all are enjoying this as much as I am. I'm trying to find out and remember who's who. I've got Dave the Cook, Heather, Debbie Moose, and Ronnie Suburban down pat. And, Rochelle (Malawry) and Sharon... I think, but I'm not sure which is which in that photo. Others, I don't know. Who's the good looking guy in the background of Debbie and the Deviled Eggs? (That sounds like the name of a band.) We're fixin' to eat some pig for dinner tonight, in honor of your gathering in Raleigh. We're having spare ribs, potato salad, and kale. Cheers!

That sounds so good to me! One of the friends we have over for dinner occasionally is a vegetarian, and your meal sounds like a great menu for a time she is here. I decided today to try harder to get out of the funk I've been in about Katrina, so I'm watching less TV coverage and getting back to posting dinner photos. Last night's dinner... This, johnnyd made me do it. Following his blog got me hungry for clams. Then we had bruschetta. Fried fresh flounder was the main course. It's been more noticable that the days are getting shorter. Most evenings, it's light when we start dinner and dark when we're finishing.

Hi, All! It was just last night I realized Varmint's Pig Pickin' is this weekend, so I have tuned in to watch the coverage. Thanks for the photos so far, and please keep them coming for those of us who are virtually enjoying this event along with you. Cheers!

It was May 27-29 this year. I think that it is at the end of May every year.

Yes, that photo does look mighty fine! I'm glad you tried a Cabernet Burger, and liked it. If I recall, it took some care not to overcook these burgers, so that would be an added note for someone who, like us, does not prefer them well done.

Over the weekend before, during, and after crabs I had good, fresh Sierra Nevada Pale Ale. I expected that some light weight beer like Corona would be the best match with crabs, but this was refreshingly zesty and tasty. I'm ready for some more real soon.

Tonight, the last of the leftover crab meat on lettuce with remoulade sauce I put together, as a starter... After this we had London Broil, baked potato, and skinny green beans.

Robyn, what an outstanding event, and your write-up did it justice. Thank you so much for taking the time to compose an excellent report. I read it with Floridian pride, and appreciated your comments on Katrina, as well. I too add my wishes to the victims for their strength and patience in the coming months.

Interesting. I guess maybe that's why they hung it, too... just to have a place to put it. Now that you mention it, I'm not sure.

Agreed, Wendy, everybody really is on a roll with wonderful food! And you, I like the way you camp. Last night I used leftover crab meat in crab and corn ravioli, with a corn butter sauce -- or a butter corn sauce -- or a corn beurre blanc. Not sure what to call the sauce, but it was a reduction sauce using some corn broth I made the last time we cooked a large quantity of corn on the cob. Yeah, there really are ravioli under the corn.

Thank you! Wow, food everywhere, all kinds. I can only imagine how wonderful it was. I'm looking forward to when you have time to describe some of that. Beef. It's what's for breakfast. Or so has been the case for us this weekend. This morning Russ made hash... steak, potatoes, and onions, cooked in goose fat.

I have my mom & dad's Atlas pasta "machine" that they used when I was a child... so I'll be making pasta with an appliance that is probably over 50 years old! What I remember the most about that was that they placed the spaghetti on indoor laundry racks to dry. What a funny sight I thought it was.

I changed the image URL so we can see the full-size image! ← Nice! LOL, yeah, that it was. Good eye! Yes, I hope you do... Would love to see some of the great sounding meals you describe. Cool, about feeding your son and all. I'm going to visit my son, who is a batchelor, in California in about a month and I'm hoping to do some cooking for him.

Michael, sounds delicious, and right up my alley. I make something very similar with zucchini. I'm not sure about his, but for what it's worth about the doneness of the eggs Chufi, when I make the zucchini thing, the wet stuff keeps the eggs from seeming overdone. They don't get dry, and it all stays soft and juicy. This comes from the Italian side of my family. LOL about its not being photogenic... When I make the similar dish, Russ says it looks like somebody already ate it. Percy, looks delicious! I've been looking forward to seeing food photos of your trip. Are there posts on another thread I've missed? Yesterday morning for brunch we had hamburgers with fried egg, lettuce, and tomato on potato rolls (and onion on mine).

Elie, good to see your food again! It all looks great, but wow your homemade fettucine is beautiful. Homemade pasta is a possibility in one of the upcoming eG Cook-offs. When/if that happens, I hope you'll share some of your expertise. Last night we had a one dish meal... that can take two or three hours to eat, and even then there are sometimes leftovers; and for those of us who like to photo our dinners, requires a before and after shot. We had four dozen steamed crabs.

Ahhh yes, I understand, being an easily amused person myself. I think I'm going to "make" ravioli using crab somehow tomorrow night, but I am going to use the wonton wrappers or some such easy thing like that. It might take a Cook-off to force me into making fresh pasta again, and so I am in favor of that, or the "Gnocchi"...

I've been meaning to post a note about a couple of our most recent burger meals. Then we had a hamburger for brunch today, and it prompted me. This morning we were craving a BELT (a BLT with an fried egg on it), but didn't have any bacon in the house. So we looked in the freezer to see what we did have and there was a pack of about a half pound of ground round. We thawed it, and made hamburgers for brunch... on potato rolls with lettuce & tomato and a fried egg (and onion on mine). This burger recipe, Napa Valley Cabernet Burgers, is one of our favorites. I'm glad I was reminded of it today, as I wanted to share the idea with you on this thread. We had them recently, only it was Sonoma wine that we used and drank, so I guess they would be called Sonoma Valley Cabernet Burgers. We also used rolls instead of foccacia.

Food Porn is Good. I want to do that and that.

Yeah, I've read about a cornmeal and water bath for "cleaning" mussels, clams, or oysters. Seems salt would be of benefit too, maybe for flavoring/brining some of the farm-raised. ...? LOL, good description.

I've been thinking about fresh pasta as a cookoff. That's a good idea, too. I've never made homemade.

...Rachel, that's beautiful! What you wrote put a lump in my throat. It is a screened porch, so when you come this time of year, wear the cotton shorts, and experience the latter. Come late fall and most of the winter, you are welcome to "dress for dinner" on the porch. Most important is to be comfortable.

Thanks for including the photos in your post. Yum, now I'm convinced to do some research ahead and travel however far I have to, to buy one of these babies. I saw on their web site that they are sold in some Publix in the Orlando area.

Ahhh yes, beach plum jelly or jam. My mom and her friends used to make it a lot during the season ...Delaware coast. Much of what you're referring to reminds me of my previous lives, at the Delaware coast. Clamming and musseling. My parents always clammed with their toes, but not me. I've always been afraid of what my feet would come upon. Thanks for trips down memory lanes! I'm enjoying this and love your blogging style. I suppose I'm an elementary-style-reader of blogs; I like to look at lots of pictures and don't want to take a long time to read through lots of paragraphs. My sentiments exactly.