Shelby

*revising my CV*

I just sent my CV in.....I really hope they need an unemployed, middle-aged, woman from Kansas that loves to eat but not work very much.

Had to google this. Sounds really good!

I love this. Also, it gives me a whole other reason to turn the Christmas lights on tonight lol.

Very interesting. I knew an Amish man quite well through selling him lumber for years. They were always closed for Epiphany--a holiday I never had heard of before learning from him. Being Amish it wasn't the celebration that you're showing, though lol. Getting the baby in the King cake is supposed to give you good luck for the next year. In my house it means you get to do the dishes.

I need to get to the Asian market. Are pea leaves the same a pea shoots? I love pea shoots.

Post more take out! Us rural Kansas people love seeing what you eat no matter what. I'll try my best not to be envious

Well, we might try gently bending down...it won't be a lot down, but maybe enough. Also going to leave the grow light on more. We only have two plants that are tall like that--the other is a bush type plant--so we're too scared to try cutting them off. It's definitely just for fun--I mean good tasting tomatoes in January...might as well try lol.

Thank you! Ronnie will be inside shortly so I'll show this to him and see what his thoughts are. We have a grow light that we turn on over nights....but it's been cloudy a lot. Maybe we should keep it on during the day, too. I appreciate everyone's help very much!

I'd definitely say tree-like.

Thanks for your responses @rotuts and @Senior Sea Kayaker. Both Ronnie and I agree that there is no way to bend--even gently--these plants down. They would break. It's the main stem that's getting so tall, not leafy parts that are more bendable if that makes sense. I don't know if our tomatoes are indeterminate or not???? Picked just now:

I'm realllllly enjoying this. Thank you so much.

@KennethT and all others who have greenhouse/indoor gardens: Ronnie's tomato plants in the greenhouse are ginormous. They are starting to touch the top of the ceiling--which are glass windows. Is it going to hurt the plants if we trim the tops off?

HAPPY NEW YEAR!!!! I hope it's a really great year for all of us. I should have thought ahead better. We have a nice bone-in ham that I should have thawed out but by the time I thought of it yesterday it was too late. So, I thawed out a small half of a "football" ham. It was good enough and I hope that I hit many of the lucky foods lol. Made a not very authentic Hoppin' John--my homemade rotel tomatoes, garlic, carrots, celery, onions, bacon, a bit of chicken broth and black eyed peas Brussels sprouts to hit the leafy green luck bit, Hoppin' John and ham steaks with mustard sauce

They fight like crazy so yeah they are fun!

Happy New Year everyone! Seems to be the year of the lobster tail for a lot of us . We splurged and bought 4 tails. I decided to make two last night and save the others for Valentine's Day. Thanks so much to @Kim Shookfor making the best way to cook lobster tails topic and thanks to everyone who responded. I ended up doing them the way @KennethTrecommended because I made shrimp for shrimp cocktail and thought the shrimp water would be perfect to use on the tails. I added salt and some lemon. Put a skewer through the tails to keep them straight. Brought the shrimp water to a simmer, put the tails in, covered and removed from heat for 15 minutes. PERFECT. It's been a long time since I've had lobster tail....this might have been the best I ever had. Along with the tails I reheated the prime rib leftover from Christmas dinner in the SV bath at 127F for a couple of hours. Also made my first ever béarnaise sauce. Phew. It tasted good....it might have been a bit too thick... Also did asparagus and @Mmmpompsroasted potatoes. My mom and stepdad sent some Italian cookies to go with the cioppino we had on Christmas Eve but we were too full so I saved them for last night. I also made kind of a fun dessert. Berries in champagne jelly: You mix plain gelatin, sugar and water together over medium heat until dissolved. Remove from heat and add some sparkling grape juice and champagne. Let set up over night and then layer with berries. Tastes so fun and festive. See you over on the 2024 dinner thread

I like Melissa's products.

We watch the weather north of us--Canada....the Dakotas etc. There has been snow and cold. Maybe not enough...maybe migration has slowed....I hope not

I can't believe it's the last day of the year already. My b-i-l has been making Canadian bacon. I asked for his recipe which he sent me....but then for Christmas (we had agreed not to give each other any gifts)he dropped off a nice package of it! It's absolutely delicious. I'll be getting some tenderloin soon and making it for us. Decided to make a pizza for the first round of eating it Tired of potatoes after eating heavy over Christmas so I made a pasta salad and hot wings For the 29 years that Ronnie and I have been together he's always said "fishing is a warm weather event". He's changed his tune. I think mostly because there are just no ducks and geese around. I've never seen such a sparse year. Duck season closes today. He's out making one last attempt so we will see if he gets anything. Anyway he went fishing Friday. It was COLD. He really wanted to get some walleye, but none to be found. He did come home with some nice bass and a wiper. So, fish piccata Cleaning out the fridge--had some turkey and salami that needed used to paninis last night. I'm off to figure out side dishes for tonights lobster and steak

I'm too scared to skip all the lucky foods lol. Definitely having RG BEP's. Was thinking about making Texas Caviar.

I bought lobster tails from Luke's Lobster for NYE dinner. There are 4 of them....I don't know if I'm going to do them all ...probably just two as I plan on having prime rib too. I'd like to SV them. I think --just like @weinoosaid--that would make the best results for me. Two questions: Time and Temp? Do I need to take them out of the shell? I'd rather not but I will if that's the best way.

This was my favorite thing out of the whole meal! I have a little dab left. I need to get to it before Ronnie does lol.

Agree. They will be wonderful just keep a close eye. I love the small ones.

Happy Boxing Day! It's lightly snowed off and on all night and it's supposed to continue all day today . Knock on wood that we don't have to go anywhere and can just stay snug and cozy. As I said before I had a small prime rib salted and resting in the fridge. Took it out of the fridge around 1 so it could come to room temp. I put it in the CSO at 5 yesterday evening--temp of 200F. Checked after an hour. Continued for another 45 mins. Perfect. Pulled it with an internal temp of 125F. Let it rest until around 7:30 then put it back in on broil at 500F. Did that for about 10 mins. Reading last years Christmas thread I came across a recipe that @Maison Rustiquereally liked--Parmesan Mushroom Casserole . I had a ton of cremini mushrooms --perfect idea! Thank you Maison!! Really delicious and went great with the prime rib. @Norm Matthewsmade melting potatoes for his Christmas Eve meal so I copied him because they looked so good Broccoli salad leftover from brunch to go with I ordered a Yule log cake from a place on Goldbelly. I was impressed. It was wrapped and packed so well. Not a lick of damage from shipping And it was super delicious

AMAZING! Thank you for showing us. I'd give you guys a run for your money on that pasta. 33 people . I bet you guys are kinda tired today!