Shelby

O M G @blue_dolphin and @Okanagancook you guys are so right about the Roasted Green Bean Salad . We LOVED it. I forgot was too lazy to go out to the garden for the basil, but other than that, I followed the recipe to the letter. I will be having the rest for breakfast. Also made a pepperoni/ham pizza (was going to make lasagna, but the brand new, unopened container of cottage cheese was moldy when I opened it).

Ronnie made me an adjustable bag holder so it's way easier to pour liquids in

Fried chicken breast with gravy.

Ronnie and Chum caught some nice catfish at the lake yesterday

Yes

1 free-range chicken or fryer, 3 1/2 to 4 pounds, cut into 8 pieces, rinsed and patted dry 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 8 tablespoons unsalted butter, cut into small pieces 1 tablespoon vegetable oil 6 cloves garlic, unpeeled 1 cup good-quality white wine vinegar 2 tomatoes, peeled, seeded and chopped, about 1 cup 2 cups chicken stock 2 tablespoons creme fraiche or heavy cream Chopped parsley, garnish Season the chicken evenly on both sides with the salt and pepper. In a large Dutch oven, melt 2 tablespoons of the butter with the oil over medium-high heat. Add the chicken and garlic cloves and cook until the chicken is well browned, turning once, about 8 to 10 minutes per side. Add the vinegar and stir to loosen any browned bits on the bottom of the pan. Add the tomatoes, cover the pot and reduce the heat to medium. Cook until the chicken is tender, about 25 minutes. Transfer the chicken pieces to a warmed platter and cover to keep warm. Add the chicken stock to the pot and bring to a boil, scraping any browned bits that cling to the sides or bottom of the pan. Cook until the sauce is reduced by 1/3 in volume, about 10 minutes. Strain the sauce through a fine sieve and return to the pan, discarding the solids. Reduce the heat to low. Add the remaining butter, a piece at a time, whisking constantly until all the butter has been added and the sauce is smooth and thick. Do not allow the sauce to boil and remove from the heat as necessary to prevent from breaking. Add the creme fraiche and whisk to combine. Adjust the seasoning to taste. Ladle the sauce over the chicken and garnish with the parsley. **** Note--I don't strain the sauce, I like it chunky!

Nope It would be good with pork! Vinegar Chicken 1 free-range chicken or fryer, 3 1/2 to 4 pounds, cut into 8 pieces, rinsed and patted dry 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 8 tablespoons unsalted butter, cut into small pieces 1 tablespoon vegetable oil 6 cloves garlic, unpeeled 1 cup good-quality white wine vinegar 2 tomatoes, peeled, seeded and chopped, about 1 cup 2 cups chicken stock 2 tablespoons creme fraiche or heavy cream Chopped parsley, garnish Season the chicken evenly on both sides with the salt and pepper. In a large Dutch oven, melt 2 tablespoons of the butter with the oil over medium-high heat. Add the chicken and garlic cloves and cook until the chicken is well browned, turning once, about 8 to 10 minutes per side. Add the vinegar and stir to loosen any browned bits on the bottom of the pan. Add the tomatoes, cover the pot and reduce the heat to medium. Cook until the chicken is tender, about 25 minutes. Transfer the chicken pieces to a warmed platter and cover to keep warm. Add the chicken stock to the pot and bring to a boil, scraping any browned bits that cling to the sides or bottom of the pan. Cook until the sauce is reduced by 1/3 in volume, about 10 minutes. Strain the sauce through a fine sieve and return to the pan, discarding the solids. Reduce the heat to low. Add the remaining butter, a piece at a time, whisking constantly until all the butter has been added and the sauce is smooth and thick. Do not allow the sauce to boil and remove from the heat as necessary to prevent from breaking. Add the creme fraiche and whisk to combine. Adjust the seasoning to taste. Ladle the sauce over the chicken and garnish with the parsley. ****Note--I don't strain the sauce. I like it chunky.

Oh I haven't had gooseberries in years and years. Majorly jealous.

So, over here I was lamenting the loss of a vinegar chicken recipe . My mom happened to read it and sent me an email saying "is this it?". I had sent her the recipe years ago and she kept it. Sigh. Always ask your mom....she's like my own personal backup/cloud. So very happy to have the recipe again. It hit the spot last night. Vinegar chicken over rice and spinach

I bought Ronnie the smallest Yeti you can get a few years ago. IT IS AMAZING. You will not regret getting one.

Venison burgers done on the grill

Ronnie found me some Palisade peaches from Colorado. The best peaches I've ever had. The sweet juice runs down your arms when you bite in. So, I canned 6 quarts in medium syrup, saved 6 to eat and have enough left to make a cobbler. I kinda want some more, but.....I have enough on my plate I guess. Also did some tomatoes. I always think I can get more done in a day than I actually do. I need to set my goals a lot lower so I'm not disappointed in myself.

This looks so good. Could you share your green bean salad recipe please? It was just me last night so I had this:

Salad and spaghetti and venison meatballs