Shelby

I've done the same and thought the same. Bland. I now add Lawry's salt--or even dry ranch dressing. That gives it the nudge it needs IMO.

I know exactly what you mean about the pickling spice being too much of something. I made a batch of pickles using this one year: Terrible. We like dilly/salty pickles with no hint of sweetness. I didn't read the ingredients--this leads with cinnamon and allspice. I'll never use it again. I dunno why I still have it--maybe in order to show you lol. I order this off amazon It's hard to read (sorry) but there is no cinnamon and allspice is listed way down the list. It's exactly the flavor I want for both pickles and corned beef.

More SV'd steaks--I'm almost out and that won't do. Salad, mushrooms and some Little Green Dress to go with. We have a lot of quail in the freezer that our hunter friend gave us and apparently he has even more to bring so Ronnie thawed out a couple packages to use up. Decided to splurge and fry it--it turned out really good.

Here you go

Almost a month ago I posted that my mom sent me some neat lids for fermenting . So, almost a month later, I finally got around to attempting kraut again. It's good that cabbage lasts practically forever in the fridge lol. I have another that I can do....but I thought I'd see if this attempt doesn't mold like the last time.

As I've posted about elsewhere around here, we are trying to eat less carbs. We certainly aren't perfect (I cheat a lot--Ronnie has will-power. I do not lol). I'm constantly looking for things to put in salads or sauces to perk veggies up. For some reason I had forgotten about this cookbook. As I was shopping at Misfits I saw they had fresh mint and BAM I thought about Little Green Dress. I made a batch yesterday and I had it on my salad and on top of steak. I can't wait for garden tomatoes to make another batch of Red Weapons next. Edited to add: I was so excited to have the fresh parsley and mint. I was--and still am--certain that I have a jar of castelvetrano olives in the pantry. I searched and searched yesterday to no avail. I KNOW they are here somewhere and I guarantee I will be face-to-face with them sometime soon. I ended up using manzanilla olives which worked just fine IMO.

Definitely put them in the wine fridge. At 55 that will slow ripening way down. They will still eventually but you should be good for a good two weeks or even three. Don't do the fridge--they won't ripen but the temp will alter and take away the tomato taste.

I’d do the almond crust. Pecans with lemons sounds delicious sigh I just got up from a long nap I meant pecans lol

Yes, good idea! Thank you!

This and your witches hats are awesome!!!

@weinooI can't quit thinking about your meal above--especially the scallop ceviche. Heavenly. We're plugging along over here. Ronnie has been non-stop in the greenhouse. I think he said he has over 60 tomato plants sprouted. Help us lol. We got the garden all prepped so now we wait --April always gives us a surprise freeze so we have to be patient. I will be planting onion sets as soon as they get here, though. Misfits had packages of premade Spanish rice so I tried some--I'm so hungry for rice and I can take just a bit out for me when I can't stand the cravings anymore. It's not bad. Steak fajita-ish stuff and beans to go with. I SV'd our corned beef this year. Turned out well. Salad, deviled eggs, Brussels sprouts and mustard sauce to go with. I seem to be frying a lot of chicken lately Wings Ruben wraps with the leftover corned beef. Not as good as a corned beef on rye by any means but it was ok. Speaking of chicken, I wouldn't normally buy chicken tenders but the store had them on sale so I bought them all and vac packed and froze em Aaaaan roasted chicken. I need to back off the chicken lol.

I'm literally drooling. Looks delicious...moist...frosting looks amazing. I'll be right over.

I had two corned beefs left in the freezer that I purchased last year. Luckily because I didn't want to get out and go shopping. I had both a flat and a point. I chose the flat because it's bigger and SV'd it for 24 hours at 155F. Very happy with the results.

The bottom had slices of cheese. The top was the olive salad--I do think they drained the olive oil as much as they could out of it. I know it sounds weird but the top bread honestly didn't get soggy a bit.

They arrive just as you see in the picture--all put together. I've never had one get soggy. In fact , because Fat Tuesday is, well, on Tuesday, I have to order for the sandwich to get to me on the Friday before. It sits in the fridge just fine until then. I've even frozen one or two whole sandwiches and they are perfect after thawing. I highly recommend these if you're hungry for a muffuletta