Shelby

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@Dejah You are a rock star to be feeling so horribly and still cooking all that delicious looking food! Tried some grain free lower carb taco shells--not bad tasting but the texture was .....difficult. When you took a bite it was crunchy for like half a second and then it turned mushy. Like cereal after you pour milk over--I like it crunchy, not mushy lol. I always check out the big portobello mushroom caps at Dillions. They are ridiculously expensive but then no one buys them so they put them on sale for like 2 dollars for a package of 3 huge caps. These I stuffed with a mixture of egg, spinach, seasoning and cheese. Salad and SV'd steak to go with. The last of the quail in the freezer. Ronnie wanted it fried again. Breakthrough on the gravy front. I used xanthan gum and made a cream gravy--carb free and it tasted excellent!!! Mashed cauliflower "potatoes" to go with.

Right???!! It gives him something to do in the cold months before fishing .....I think he worries that some won't come up. We can give some away to family members. And there are years that we don't get a ton of tomatoes no matter how many we plant. We so enjoy fresh tomatoes. I dunno. I'm scared lol.

Ronnie has tons going in the greenhouse. 60 tomatoes are up and I don't know how many peppers. Hopefully not as many jalapeños as last year. I still have a lot in the freezer. Yesterday I planted 300 onion sets--100 each of yellow, white and red. And 3 rows of radishes. I did very little today. I am sore lol.

Beautiful!

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!!!