suzilightning

And I ask AGAIN...... where will the SPAM show up?

Guess Cathay Pacific has spoken up about the ketchup with egg question...

Well, it looks like Cathay Pacific agrees that ketchup goes with eggs as @Duvel found out and posted.😁

so it is a reading cookbook NOT a cooking cookbook

WHERE is the "Groan" emoji?

but they were INCREDIBLE!!!! ham...salt pork...they were pig!

Dr. Praeger's Buffalo chicken bites ( I could only manage 3) with some blue cheese dip and a mix of Chiloula chile lime and green Tabasco.

CBS this morning right now interviewed the scientist who developed the Impossible Burger and also interviewed the folks growing meat in the laboratory. Very interesting stuff. Wish I had known Beyond Meat was going public...

OHHHH BIRDER.... I can handle about 3-5 hours of general birding but I did 20+ years counting migrating raptors for HMANA.....for 8-12 hours at a time.

WOW!!! Welcome @fondue. Don't know about ocean ells but growing up we used to trap them. Get them out of the trap, nail the head to a board, slit the skin and slip it off. Eviscerate, rinse, soak in some water then dry, cut into small portions. Some would be sautéed, some would be smoked. The first animal I ever hunted was rabbit. We would jug it(preserve it) or make it cacciatore style - my favorite. Can't wait to hear more...would love to hear your story of how you ended up there.

And in Newfoundland we ate scrunchions or scruncheons with our cod.

...and the SPAM is for?

I like Finlandia lacey swiss....

Try googling "Texas weiner sauce recipe" or "Texas hot dog sauce recipe". It's all over around here.

Kerry, I am a Miracle Whip girl from waaaaaay back(don't let those Hellman's/Duke drag you down) though I now have made room in my life for Cain's. Carry on with that beautiful sandwich!!!

Ohhh.... spent a day across from the West Palm garbage transfer station - hey, when your husband is a general birder you spend a lot of time at garbage dumps and places where your waste goes to

love mid-coast Maine, especially around Damariscotta. Do it later....

had a wonderful time last night with another couple for dinner. Mara and Dave roasted some brats she bought from Costco and hey were really tasty. We sautéed some Vidalias and mixed color peppers to serve with them on some toasted buns. We had a big salad of arugula, chives and chive blossoms, cherry tomatoes, olives, lemon and I'm not sure what else. I had picked up several packages of pierogies from Quaker Creek near Pine Island NY. Desserts were phyllo shells with mixed berries and wj hipped cream and figs with Ewe's blue stuffed into them, wrapped with a mantle of thinly sliced prosciutto then grilled. Leftovers are going to be sliced up and tossed with some of the leftover arugula for salad today

@Anna N 1. WHY do you feel you need to own the books? I borrowed both of the books you mentioned from the library. Copied out maybe 2-6 recipes. I am a librarian of almost 40 years and unless I want to copy out 1/3 -1/2 of the recipes I do not buy the book. Just my rule. 2. Bison!!!! YES, please. We almost never buy ground meat any more UNLESS I know where it is from and how it is raised. We DO buy bison however as one of John's triggers for iBS is fat and bison is so much lower. You do have to be vigilant in cooking it and compensate for the lower fat content in different way. can't wait to see what you do with it!

@MetsFan5… did ou get the hubs up to NE? I'd love to hear about your adventures....

That sucks big time...... no political statements about tariffs here...….. love the pork...wish John would eat it. and rhubarb?! I remember checking under the basket to see if there was enough to cut to stew ….

OHHHHHH.... fig tree!!!!!!

@Anna N tonic water? I soooo envy you!! I had to give it up years ago as I am one of those folks who has problems with quinine - even in those small amounts in tonic water.

Please note the box.....

@curls I so agree!! John likes a thin slice on his bison burger. I like it stuffed into a fresh fig that is then draped in VERY thinly sliced prosciutto de San Danielle or jamon Iberico then popped into a hot oven for about 5-8 minutes. Drizzle with some aged balsamic (I have a 12 year in my stash). OOOHHHHHHH..... just found black figs at the farm store. They only had prosciutto de Parma so OK. I don't have and probably can't get Rogue but I do have some Ewe's blue....maybe do the roast, quarter them and put them on top of some greens and top with a balsamic vinaigrette for dinner....