suzilightning

Seriously, though... Squash in all it's forms are favorites here in the aerie. Cheese pumpkins for soufflé s (I don't care for pies) or cheesecakes. Butternut to chunk up and stew, Acorn for baking, Hubbard, too. I also like to fill ravioli with pureed squash and serve in sage and browned butter. I also use canned pumpkin to make a pumpkin olive oil bread with raisins...and toast dope.

just in time for pumpkin chuckin'

me three.......

Roasted a chicken and made garlic mashed potatoes. Unfortunately John came home from (Rock) Climbing Instructor training late and wasn't hungry.... Found out why when I got home ... he's coming down with some sort of creeping crud. Have a pot of chicken noodle soup on the stove and just gave him some scrambled eggs. DAMNED GOOD MASHED POTATOES.

I'm guessing predation permits......we had them at the orchard for groundhogs and deer

I just saw this demonstrated and find it ... intriguing especially since it has an environmental component. Could not find anything on it here. Anyone else have any experience with this? I'm about to have to do some kitchen reno and am thinking this might be useful ...... Many thanks for any of your thoughts. suzi

Wise a$$.......... How about some of those old standbys oyster crackers with ranch dressing?

Over the years I have combined the East Texas style I learned with the Northeast style I grew up with: That means half the beef is diced and the other half is ground(in our case either venison or bison), a little bit sweet and with beans. Whatever floats your boat. Sauteed shrimp with roasted red peppers, capers, black olives and sun-dried tomato pesto and penne for John, Tiny forelle pears, grapes, pumpernickel bread, Cashel blue cheese and Finlandia lacey Swiss for me. Maybe today will be a better one for me. Leftover coq au vin for John.

LOVE...LOVE...LOVE hunting season blogs... It currently is bow season here so no more walking in certain places. How will you incorporate the Friskies into your meals? The Buddings were kinda standard for cheap sandwiches in our home growing up........along with the Spam that was baked In the toaster oven. Wymans ARE worth it IMHO...unless I have gotten fresh Maine ones.

John and I cruised here last month. I want to go back!!!!! Especially since the other islands we had been to on the last cruise we took together are now totally devastated. Ate in St. George's at the White Horse...never thought about putting fish on raisin bread. What a revelation. We were berthed at the Royal Naval Dockyards and I had a blast walking around learning so much about the history in this area. Loved the fish.............brought home some gifts that included sauces, onion jam and black cake.

Just reading the September Food Network magazine and the editor's letter is about ...sandwiches. PB & J specifically and that sometimes you can mess it up......fun read.

my gosh... I've got so many things that I want to talk about but still have to think about stuff I'm reading...... friend was Miss Kansas City 1960 and was from Missouri......her family came from the area where you are and were German immigrants who had family down in the grape growing/winery area... lived on an apple orchard years ago... we all had depredation permits. I had a .22 with a round magazine and a scope for the ground hogs....need a 12 gage or 30.06 or 30.30 for the herds of deer... grew up on the east end of Long Island. If we killed it we ate it......... only thing I did NOT eat was the ground hog

SMOOCH......(minus the cheese).

John got back Tuesday and is leaving today but we had two dinners together... coq au vin with boiled potatoes(John's request) on wednesday baked pork chops with sautéed zucchini and mashed sweet potatoes last night The pork chops were a revelation. Found them in a local farmers market the other day. They are pasture raised from a local farm and were some of the best I have had in a while. I will be buying them again. Forgot to add that I used the pan juices from the pork chops with a bit of water and several tiny forelle pears to make a sauce. Chops were great without the sauce but the sauce was sublime. I kept the leftovers for me....I'm going to top the last of the mashed sweets with the pan sauce.

please keep it coming....love the history/sociology and of course the food.... thanks p.s. love the Lexi girls face

@Kim Shook can we have Fritos and pimento cheese? and local sweet corn? I would be a happy camper....

ended up being linner and dinner and dinner again. I asked John if he wanted to take the leftovers for dinner tonight before he heads up into the 'dacks tomorrow. He said "No thank you...." he felt the broccoli had him expressing himself like a motorcycle and didn't want to annoy his fellow campers(course it's OK to annoy your wife, I guess). I don't think the cats will be annoyed if the broccoli bothers me over the weekend....

The FIRST tomato from the new kitchen garden....there are about 15 more on the plant. We have been harvesting the basil and Italian parsley.....the sage is coming along but unfortunately all my tarragon died.

Not sure if it will be lunch, dinner or something in between... I have some cooked chicken breasts, a couple of mushrooms, some broccoli and some vegetable stock. Looks like a chicken and broccoli tetrazzini.

dang...can't find it but Denis of Dennis and Judi has mentioned a place in the middle of nowhere heading from where he lives in Medford to the shore around Point Pleasant that is this great hot dog place.

Johnnybird is supposed to get home today - due back last Monday but various things came up - and I came home from a cruise with a case of the creeping crud that manifests itself as a cough. I haven't felt like anything but some chicken broth so that's what I have had... I had picked up some shrimp on Tuesday - sautéed them off and they are in the fridge. I'm going to make a simple risotto with peas and fresh Italian parsley and basil from my tiny kitchen garden. I had some ground chicken I had picked up and used it to make a basic taco filling. I have spinach and tomato basil wraps to make some quesadillas. Local red leaf lettuce and some other local veg for a salad. At least two meals accounted for........

I can sooooo identify with this CCST. Working in kitchens, both professional and at home, I have struggled with this and almost no one understands that by the time the food is ready to go on table my brain tells my body that I have already eaten...though I haven't. Looking forward to you expanding your repertoire ...... suzi

Thanks much... we also have friends up here in NJ who run tours and work with local folks where ever they go........ hey... wish I could get Johnnybird to eat beans with rice( it will give me gas) or arroz con pollo (it's too spicy) . Is there NOTHING else to local cusine?

I would love to hear more about what you DO have to work with. There are so many herbs, seeds, oils, etc that you may have access to that we in the states don't ..... rather than making a workaround there may be so many things that you can teach us.... My husband wants so badly to come there to bird..... welcome

@Shelby just watching The Kitchen on Food Network as my houseguest, Zoe the dachshund, seems to be fascinated by the food. Two recipes you can check out on their website that looked good were: Zucchini Pickled Noodles Zucchini Pizza Bites now they are doing a S'mores Ice box pie.....NOOOOOOOOOOOOO