IowaDee

Wow, you could be the first person to create a recipe for stuffed asparagus.

As Mr. Rogers would say, "Won't you be my neighbor?". Those biscuits look perfect.

You are a wise man!

I grew up with shortcake being the one on the side of the Bisquick box. Never saw a reason to change it. Yes, lightly smash the berries with sugar and let sit overnight. Pile them on the square of shortcake and, it gets strange here, pour some 1/2 and 1/2 around it. Finish it off with a big old squirt of spray whipped cream. We make an entire meal of this several times in the peak of berry season. I've made it with blueberries, raspberries and blackberries but all seem like imitations next to the real thing. If no one is watching me, I often split the shortcake and butter it and zap it in the microwave just to melt the butter. When it come to this stuff, more it better. And much more, is much better.

Wowl did you yell TIMBERRRRR every time you picked a stalk? Very impressive!

Smithy, I have to compliment you on your taste in flatware (maybe because we have the same yet ourselves!). Do you know the name of the pattern, I would love to get more?

I find it amazing the amount of stuff you can cram into a baked potato and it always tastes delicious. Kind of like packing for a trip when you are only allowed one piece of luggage. Somehow it always works...

Recommended by two out of three lion tamers!

And here is yet another rave review https://sf.eater.com/2020/5/13/21257912/rancho-gordo-cookbook-beans-review

We will have tacos, chicken probably and Corona beer just to prove that not all things named "Corona" are evil. I may type this message on my vintage Smith-Corona typewriter-----remember those?

The three words, "chili, rellenos and leftovers" would never be spoken in the same sentence here. I wonder how many I would have to make to have leftovers? I haven't seen a fresh poblano for months though...Your look perfect for any meal.

You sound "All shook up".

Probably be a good recipe to drag out now that so many are stuck home all day with bored kiddies. I recall making lots of no-bakes when mine were little. Good, messy fun. Guess I've never had a classy version of the chow-mein cookies. Too many I remember had peanut butter which I do not like .

Does anyone remember these odd things. They were quite the fad to make years and years ago. https://homecookingmemories.com/no-bake-chow-mein-noodle-cookies-recipe/

I thought they were little fish too. Some of them even have itty bitty "eyeballs".

Hum. those sweetsops look like a cross between an artichoke and a pine cone.

Nice mentions of Rancho Gordo here..hope it works https://culinarybackstreets.com/cities-category/mexico-city/2020/cb-book-club-23/

Sorry, my sentence structure was goofy. I meant that I would eat turkeys but not vultures. Sure be handy if I changed my mind though. We have a nesting pair of vultures and their last year's young in the ruins of the old barn. Have to Google recipes for BBQing pick- up trucks. This one is dark blue, not a popular food color. I think it is in one of the photos I posed in the weather thread a couple of days ago. Maybe he should practice on the little Chevy first?

Eating omnivores is not a huge issue with me. I'm surrounded by hog confinement places and packing plants both of which are doubly scary right now. And yes any wild boar worth the title would eat meat. Hell, a big one would probably eat my GMC truck to get at me..and not bat an eyelash. I eat chickens not eagles, turkeys, not vultures But I'm am fortunate in that I have never been so hungry that I have had to make that choice. That might put a while different spin on the outcome. Today is Day One of Week Six of self isolating. My head is not usually filled with such odd things but these are truly strange times for us all.

When it comes to eating meat, I draw the line at eating carnivores. If it can eat me, I won't eat it.

Well said rotuts! I ate horsemeat as a kid. Your description fits my memories exactly as to taste, color and texture. We always had just the tenderloin and it was cooked on the grill. It was sourced through a high end pet food shop and was not cheap by any means. It was not something that graced the table often but I had no complaint when it did! Our spoiled cat, on the other hand was served only the spleen and it was a challenge to cut into cat bite sized pieces.

TEN fires? Is that a personal best? If they fill you up too much, I would be happy to take that sandwich off your hands! It looks awesome.

During a spell of having too much time on my hands, I started a list of what every country used as a wrap. Tortillas, won ton wrappers and the like. They have been reinvented more times than I could list. No way could anyone trace the first person or nation to use them in any form. It made the afternoon go quickly though.

Remember the bento boxes?

Cut 1/2 lb. of pork tenderloin into small strips. Make a marinade of equal parts Greek seasoning, olive oil, lemon juice and water. I find that a Tbsp of each works for that amount of meat.Put it and meat into a zip lock bag and mix it up well. Refrigerate several hours/overnight. Next day heat a skillet until super hot, add meat and cook until done to your taste. Pile meat into a couple of pocket breads. Add diced onions and tomatoes and a good portion of your "zeke" sauce. Personally I don't think you can add too much cucumber to the sauce. I used Penzy's Greek seasoning but since they no longer carry a salt free version it is not as good. I am currently using Cavender's salt free mix.