joiei

I am not going to be able to attend, I have a wedding to go to that day. Y'all have a fun time.

Krystal or Waffle House.

I would recommend going back to TJ's and stocking up on that mustard in case it is a seasonal thing. They do that.

apparently they have opened their new facility in downtown Rogers

May 31-June 2 Judging SCA steaks in Kansas City on the 31 and judging KCBS bbq in Baldwin City, KS on the 1st. June 21-23 Judging SCA steaks in Springfield, MO on the 21 and judging KCBS bbq in Oklahoma City on the 22nd. July 12-14 woohoo, free weekend July 26-28 Also a free weekend I enjoy free things to do.

Here are a few more links Wine Folly Palate Press

We have a seed library here also. I found out about it last year and was able to get a few seeds for Cherokee Purple tomatoes. Tulsa City County Library Seed library

Tried my hand at almond macaroons. I need to work on it a bit.

It has been a very long time since I had this soup. I will be making it this week to warm up. It is pretty cold here right now. I can already taste it.

My Baker's Seeds came the other day. now I am dreaming of what I can put into my 4x5 gardening space.

I haven't been in a very long time but some of the old places we used to hang out when I was a student at USF. Cafe Pepe, Columbia-Ybor City, the Silver Ring, Las Novidades, The Mullet Inn, The Swiss House at Busch Gardens, and a few clubs out near the university.

I will let Moe know what you all have suggested. She made me some fritters last night with a marinated eggplant and some with potatoes, The eggplant ones were delicious.

The lady who lives above me is looking for corn flour like she had in Bangladesh. Can I process cornmeal in a blender or a food processor to make as fine a flour as she is looking for? Would masa be a suitable substitute? The corn flour from Bob's Mill is pretty expensive for her everyday cooking requirements. Thanks in advance.

Found this newish bbq joint in Joplin, MO and checked it out this weekend. So worth the trip and time. Little Pigs, put it on your lunch list when traveling the I-44 or Route 66. In fact it is located on the original route through Joplin. Go straight for the burnt ends. This is not competition be's but what I can think was the original version of this delicacy. They only sauce a little bit, make their own sauce and that is the only sauce, unless you just have to have ketchup. Dominic, the guy who owns the place is from KC and cooks KC style bbq. One reason I like his be"s is they contain bark. In the meantime, it is supposed to snow overnight. I was out earlier and it smelt like snow. I might be involved in a snowball fight later tomorrow with a 3 year old. Can't wait.

THanks, had not thought of the bread.

I need your all's help. Thanksgiving is coming up really fast. In the last few years it was a very quite day for me. I would usually head over to the equality center. But this year, I am thinking of sharing the day. There is a young couple who live above me. They are from Bangladesh. Over the last year they have become a part of my world. I want t invite them to join me to celebrate the holiday at my apartment. My thinking is to integrate some very American dishes with some things I have no idea about but is more comfortable for their palates. There will be 4 of us including a 3 year old, who is my best friend. I am thinking a turkey breast and gravy, starch and vegies are open, and pecan pie to finish. Now I do not have a normal table, but we can set up on coffee tables, sort of relaxed. What am I missing? How do I make them feel relaxed and comfortable? I need to keep the menu doable. Should I ask Mo to add to the menu? What should I plan on as beverages? BTW, no pork. As for Megh, he loves anything truck. Thanks in advance. btw, I now go to thrift stores to find trucks for my buddy. Menu suggestions that are doable in a 7.5x7.5 kitchen are greatly appreciated.

What brand of coffee do I use in my french press? I use Topeca, a local roaster, and grind to order.

Not the only two, there are , I would guess, multitudes of we no not ever starbuckians.

WIth the cold coming and wondering what happened to fall here in Green Country I decided to take out the tomatoes, harvested some basil to make more pesto for the freezer. And with internet help, I am learning how to tie smudge sticks with some of the sage I have been growing all summer. Now for a month in a dark closet to dry before I burn one. A little cleansing before winter. I left enough sage to hopefully last till Thanksgiving. I am going to try to talk one of my potter friends into creating a smudge pot for me. The only things left at this point is the jalapenos and I will be making pepper jelly later this week. There is some beets that just need to grow. Some garlic for next year and one green been plant. I discovered the bean in my gardening bag in late june and just stuck it in the ground. There is enough fruit on the plant now for a mess. I am using a tomato cage for it to grow on and that is working out great. That's it for now.

We had a cold front come through so I guess I will be digging sweet potatoes tomorrow.

In the garden this morning I pulled up all the tomatoes except the Jonagolds, they are still producing. If Miriam doesn't come harvest her Thai basil that is going away also. Noticed that the one pinto bean planted in June, I found a bean in my garden bag and said why not, is not only blooming but has beans. Hoping the frost stays away long enough to get a little harvest. And the late season volunteer dill is going crazy along with the jalapeno. I think the sage is to the point where I can make some smudge sticks to get the house ready for winter. There are beets hiding underneath the dillghost peppers anyone. It has gotten very prolific.See my baby pinto beans, the last couple of days the bees have been working this plant like a bee freeway. sage to make smudge sticks with and a bit for Thanksgiving I am told this is a variety of arugula, very thin leaves and has a very mild spiciness. I love the flowers. It is a late summer/early fall bloomer.

No that wasn't one of the kid's entrys, that was one of the cake masters competing for big bucks. The winner of the Grand National Wedding Cake portion will take home $30,000.

That was one of the cakes in the kids 7-12 catagory. Good sense of humor.

Where did you get the inspiration for your wedding cake from? Did you just pick one out of a book at the bakers or did you have something specific in mind? Here are a very few of the examples that I saw today at the 2018 Oklahoma State Sugar Arts Show. What was amazing was some of the cakes by the 7-12 year olds. Artists in the making.

And as luck would have it, the liquor laws change here on Oct 1st. Cold high strength beer can now be sold in Oklahoma at liquor stores and grocers. Wine also. I bet the beer garden at the fair will be busy this next week.