suzilightning

We have moved from white donut peaches to regular white peaches and now the cling yellows ... the early apples are just coming in now and some types I have never seen before. Peach kucken with two of the monsters and making a clafoutis to take to a meeting with the other two and a leftover half pint of raspberries.

. So we've got Blonde on Blonde here (with all due apologies to B.D. Or Don Imus since this is the name of one of his Wednesday morning segments

SHELBY give me dove breast and those scalloped potatoes!! BASQUECOOK more info about that cauliflower please....thank you in advance Maultaschen. I had made and frozen packages of 10. Will poach in some vegetable broth then serve in some rich beef broth that is enchanced with some carrot. Peaches are now ready to work with so a peach kucken for dessert and for breakfast snack for John tomorrow. The field tomatoes are really at their best right now so I am going to make my tomato rice soup and serve it tomorrow with some sourdough rolls that I froze earlier. I've been reading a bean cookbook and want to make a cold bean salad to go with the soup...I'm thinking about a yellow and string bean salad with tiny white beans, red onion and green goddess dressing.

Funny there wasn't any cilantro in the bag I bought. They were ok and I left the remainder with my sil to finish

welcome!! There are some Jersey centric sites out there as well and, as Leslie said, there are a lot of things to explore ... and places here as well

$6.00 viewing next Tuesday. luckily there is an Indian restaurant in the mall-let next to the theatre....mulligatawny soup and barjas here I come

Very much yum. My mom used to make them and Irish Soda bread for sale in the summer to augment her income. I love them as is - since to me it seems more of a caramely thing and no nuts but I don't think I would mind some mini chocolate chips (ducks from Kerry's incoming).

No freaking sun at our house so no tomatoes . I HAVE been supporting a local farmer who grows a few heirlooms including Mortgage Lifter, Pineapple, Purple Cherokee and Juliets. I DO wish that I could find a way to grow the Rutgers :http://www.njfarmfresh.rutgers.edu/WhatabouttheRutgersTomato.htm. I love BLTs.

A take off of a grilled vegetarian lasagna from the Chelsea Market cookbook: 3 cups of yellow summer squash and zucchini cut into small dice 1 onion cut into small dice 2 cloves of garlic shredded on a zester toss with olive oil and salt roast for 15 minutes or so in a 425 degree oven mix 1 cup of olive oil with 1 cup of homemade pesto mix 1/2 up of the olive oil pesto with 2 cartons of drained lactaid cottage cheese, 1 egg and 1/3 cup of grated asiago start with a smear of the olive oil/pesto mix and layer fresh pasta sheets with the roasted veg, green cheese, grated asiago and olive oil/pesto mix. I topped it with 3/4 cup of a marinara then baked for 45 minutes covered then uncovered for another 15-20 minutes

Maultaschen. Homemade pasta and then an all pork with spinach, onions and herbs filling. Johnnybird came back from visiting his cousins in Germany raving about the food including maultaschen. Guess he forgot that I have been feeding him this for years - either in the broth or similar to perogies. I hate to poach them in the broth so I poached some in salted water; some (the ones that had small holes in the skin) I sautéed in a neutral oil then finished by steaming with some more salted water. Served in a beef broth that I had simmered with some carrots, scallions and a bay leaf. There are 2 more packages of 10 maultaschen in the freezer for later. Now off to try some new recipes: molasses blueberry cake and chicken thighs poached in a soy broth.

Well the white donut peaches have already gone. I used the ones I got to make peach kucken. Now have white peaches ripening in a bag for a peach and raspberry clafouti.

I worked with a woman who put grated cheddar in her crust, eliminating some of the fat. I like to cook my apples with some butter and brown sugar and some cider. That way I can fit more apples into the crust as they are wilted. My mom also cut half her apples pole to pole after coring and peeling them then cut half the opposite way after coring. She said it let her fit more of those macintoshes into her cust.

A vegetable lasagna modified from one in Chelsea Market cookbook. Fresh pasta sheets, pesto oil ...dome mixed with some ricotta, oven roasted yellow and green squash and onion, red peppers and garlic. All layered with Parmesan and Asiago cheeses and topped with some homemade marinara. Baked and eaten with some ciabatta Good but there was sooo much. Would make it again using strained lactaid cottage cheese so the husband could eat it as well. A great way to use up the squash.

I know ... me, too. That's why I made a ham, broccoli and swiss quiche last weekend for guests. Now I'm thinking a crustless western?

FINALLY was able to get about 2 pints of wineberries for steamed puddings. It was so cool and wet this year they are about a full month behind schedule.

Yesterday: Western sandwich Today: leftover bison chili with half a salvaged roll and the last of the Cholula chili lime hot sauce ANNA N : glad to see you home safe and sound and that crustless quiche is really calling my name!!

me, too. I aready test for several sources...

Reminds me of the Orient - New London Ferry my mom cooked on during her summers off from teaching. It was an LST leftover from WWII and is related to the ones that ply Cape May NJ to Lewes MD I'm really surprised that the gulls are roadkill. Perhaps they weren't moving well because of something else???? October I almost here - the only reason I'm not bummed

thanks Heidh.... missed that. will check it out

The husband has taken his sister to visit cousins in Germany. I have been so focused on his schedule and likes that now that I am single for a week I don't have a clue what I want to cook or eat. Has this happened to anyone else? I am taking the kitties outside with a few cookbooks and am going to contemplate WHAT I really want to feed myself the next few days.

SHELBY inspired by you I pulled out my mom's recipe for English muffin bread. It didn't rise as much as I remembered but then it was a fairly muggy day. The husband didn't mind and he ate several pieces. Going to go out and toast a few pieces then butter and toast dope for breakfast.

Decent cooking temperatures for the last few days: ham, broccoli and appenzeller quiche. steamed a broccoli crown then chopped the heck out of it. sweet and sour meatballs with jasmine rice and sautéed green beans. also made the usual sautéed shrimp, Asian noodles, peppers and onions with a hoisin sauce for John.

Better yet make spiedies!!!

Blueberry lemon muffins. Tossed the fresh blueberries with 3 Tbsp of Johnnybird's toast dope. Not sweet at all which is how we like it around here: 1/2 cup of sugar to 2 cups of flour. Next up is a recipe for lemon, blueberry and olive oil cake and a key lime pie NOT made with evaporated milk so John can eat it.

Pulled a package out of the upstairs freezer and found...beef for soup of stew. Made a stew with carrots, celery, garlic, sweet and white potatoes and peas. Served with some crusty bread for the husband. Watermelon rinds in fridge in a light brine for pickles.