nonblonde007

christine007, please, hold your bows for those more worthy, and they are many. I would love to have seen the honorable tomatoes incorporated into what sounds like a most fabulous breakfast. You Must include pics, no humility allowed here, we want to drool over your morning gluttony!

LindsayAnne, thank you very much, glad to inspire jealousy when I can! Percyn, I am proudly lifting my chin if one such as you can aprove! This is for you and all the other greasy, fried fat and skin lovers....... And for breakfast this morning, last nights dinner put to good use....French Dip, with left-over garlic bread smeared liberally with truffle butter, roast beast and peppery broth. (I couldn't wait until lunch, it haunted me all night) As an afterthought, I wished I would have put a nice gooey egg on that sandwich.

I can't single out any dish lately, they all look so fantastic! Allthough, I do tend to be partial to any seafood creation. Tonight, long and slow roast w/veggies and rich onion gravy. Comfort food, gotta love it!

*wiping a tear from my eye* I am not alone anymore.......Bless you all and your support regarding my shamefull fatty fried skin habits, and atrocious disregard for my health. May I live long enough to do it again and make you all proud!

Bruce, those scallops look mouth-watering, I realy miss fresh seafood. And the fried rice is beautiful, will have to try it with capers myself, sounds yummy. Jennifer, I have never had beens and eggs, looks fantastic. Add bacon and I am sold! Percyn, soft shell crabs.........nuff said! LindsayAnne, Thank you, I love grits also and have never lived south of Wa. state before now. Go figure! Nonblonde007 was a gift from a dear friend of mine. I tend to become a major space when I cook, focused on nothing besides what I am trying to make and will spend hours researching everything about a food item that I can find. The house could burn down around me and I probably wouldn't notice, so she allways teased me about my blonde roots (I am naturally very dark brunette and only dye the gray. oops, did I say that out loud?) In short, I am a ditz, but dedicated to cooking. It is her joke about my occasional air-headedness. No offense intended, she is blonde also. This morning, I am too ashamed to post here, I actually made fried chicken skins, pork belly and tomatoes for breakfast. I think I have to go and take a loong painful look at myself in the morror after that one!

O.K., I am pretty sure I could be arrested in at least 3 states for this breakfast, but I couldn't resist! All of that lovely skin from last nights dinner, that I just couldn't religate to the stock pot and some left-over pork belly from a few nights ago. I did throw in a tomato (must have Something a teensy healthy) Just dusted the skins with a touch of flour and fried to golden goodness in the rendered pork and chicken fat mmmmmmmmm!

Bruce & Chufi............I did not mean to dishonor either of you, in fact the opposite! Please forgive errant fingers. (exactly why women should NOT be given sharp objects or keyboards at certain times of the month) Much Luv to you both..... btw, Wow, to Marlene on the best looking rack I have seen in a while. *wink* And of course Bruce........nuff said.

Oh My God Chufi!! Bruce, you have competition....*sheepish look* Those are amazing pics and meals! ETA, that must have sounded rude, sorry........now, where the *&%$ is the PMS thread?!

Once again with the tomato porn.......You are my hero

Sparrowgrass, you are Amazing! Once again, thank you for a wonderful tutorial and great pics.

Thank you Bruce, the locals are teaching me a thing or two. I now Love grits loaded with butter and pepper! Just seeing your food sends me off with a "warm glow". Just lovely and perfect as expected. Lisa, Must we wait until Sept.? *picture big puppy dog eyes here*

I am going to be daydreaming, sighing and reading this thread all winter......thank you for every post, to all!

Gosh I love egforums!! Where else could you get involved in a deep discussion on the best way to put mayo and tomato on a hunk of bread?! Two very thick slices of homemade yeasty white bread, lightly toasted, one half buttered, (real butter) the other liberally spread with Best Foods (Hellmanns in the south) mayo, *must be the first spoon from a new jar*, a couple of thick slices of beefsteak, seeds and juice intact, sprinkling of sea salt, fresh ground pepper and an absorbant napkin. Must use a saucer, so you can lap up the puddle of goodness on the plate afterwards.

Sometimes, it's all about the grits...... Sorry for the lighting, my flash isn't working properly. (sounds like a good excuse to finaly replace this old camera! )

David, I miss puget sound so much, fresh seafood! Whole foods! Those scallops look achingly delicious, and I am homesick now, thank you. Eskay, don't hide your dumplings, they look yummy. Ted, crunchy crispy greasy chicken skin..........sigh.

Wonderful picture lesson, thank you Jennifer.

Sparrowgrass...thank you, thank you, thank you!! Please keep them comming, it's such a help in learning to have great pics, and those are great.

Oh Shelby, that makes me want breakfast for dinner!

I don't even know where to start, everyones meals are outstanding! Lucy, you remind me how much I miss fresh crab legs! Prawncrackers, Osso Buco is one of my favorite meals, make it at least twice a month with beef shank. ( think I do it just for sneaking out the marrow ) Yours looks amazing. Tonight, I wanted to experiment with baby octopus, never made it before. Bacon, tomatoes, octo babes, misc. other yummy things and penne. It was rather good.

Carrot Top, you crack me up!

Tracy, great looking meals, even without the evening sun. Heidith, The catch this time was trout. Simply baked in bacon, butter, lemon, garlic and rosemary. Did the no-carb thing for a long time, I don't envy you.

MaryMc, I follow basicly the Ball Blue Book also. I just loaded another dozen jars of toms, about half in sparrowgrass's roasted sauce, along with 3 varieties of dill pickles, and my first dilled beans. I have a bag of key limes and was thinking of preserving them. Think it would work like preserved lemons in salt?

Bruce, don't tease! You know better than I do how easy pho broth is to make. We seem to be on similar plains tonight, dinnerwise that is. Looks delish! (like there is any surprise there )

Summer bounty. Could anything be so sublime as feasting on what the land has given, at sunset in the summer? Fish, fresh caught by the children, baked with the neighbors generous gift of homeloved bacon, butter and lemon, off of a friends tree in Fl., just picked corn and green beans, and couscous. All while dining on the deck at sunset, drinking in the view of green land, horses and the ones you love. Life is good.

Thank you Heidith, do you know how it is used?