Shelby

I was going to say it looks more like celeriac.....

You be Ann, I'll be Moe.

UGH on the hail. We still have damage on the front of our house from not very big hail, but the wind was a zillion miles an hour. However, when the insurance adjustor came out his exact words were "hail doesn't cause paint damage" 🙄 Um....okaaaaay. Your salad looks delicious. I'm wondering around the kitchen as we speak trying to think of something for dinner. Sigh. Hope your husband feels better ASAP.

I'm trying not to look at the skins I'm trying not to look at the skins I'm trying not to look at the skins 😁 Yeah, I LOVE that bread bowl....I don't need any bowls...I don't need any bowls....I don't need any bowls

I get that a lot around here 🤣

Quite the waitlist.

@liuzhouYour shrimp are always so fresh...they just jump out of the water on to your plate! @TicTacI want clams. Fries, hot wings and salad night before last It was chilly yesterday and we had to run into the big city TWICE so I prepped a lamb stew in-between trips and then threw it in the IP when we finally got home.

Oh the cactus and the aloe!!!!

We have only cold smoked our ribs--around one sixty F--some of my number keys on this laptop aren't working, sigh. After that into the IP for 50 mins. on high and let it naturally release.

I don't know why I know this---one of those weird random things that has stuck in my usually Swiss holed brain. Valencia is a type of peanut. It has red skin on the nuts. That will be the one thing that I know for the whole rest of the year 🤣

Yes! I think that's what these are. They are very small but SWEEEET.

Perfect. Thank you!

Am I the only one still ordering 🤣 Imperfect Cilantro is on the edge of bad. Need to do something with it today.

The last of the doves Along with braised fennel and leeks and Mac and cheese

Me too

LOL at the eyeballs 🤣 Maybe a stack of paper plates would suffice.....I'd miss plates, too.

That food looks delicious. I love chili rellenos and I hardly ever make them. And, no, I could not have resisted buying those glasses. I, too, have some of the thick blue rimmed glasses. I think I got them at Pier One a zillion years ago. I'm down to three. And, I broke my pitcher also.

Just seasoned flour. Soaked in an egg\buttermilk mixture first.

I've skipped a couple weeks in order to whittle down the veggies, but I'm back on this week. Also, I'm SO excited. Misfits has become available to my mom where she lives (a pretty remote area)! She got her first box a couple days ago and was delighted. This will help her SO much. My Misfits I've already pickled all of the radishes--addicted to those right now. I have a cabbage coming from Imperfect too. I have a craving for bierocks and I need to start another jar of sauerkraut because I'm almost out. Those Mand

All of you guys with your seafood. Every bit looks delicious. Chicken strips with the required mashed potatoes and gravy along with Nirvana corn from the freezer ( I have a lot of corn yet to eat....summertime is fast approaching) Breakfast last night. Wonderful eggs from my egg person, potato patties using leftover mashed potatoes and boudin. Oh and along side in little bowls, the best Mandarin oranges I've ever had.

I just swooned over that lasagna. I don't think I've ever seen a more perfect picture of deliciousness.

Ugh that high temp --yeah time to go for sure IMO lol. I hope you are having a good trip home. Be safe....I just can't not say enough to wear your masks and wash hands etc. It's not over yet around here for sure. I'm pretty sure you're ready to get back to your house :). Thanks for alllllll of the photos and taking us along. Always loved by all of us!!!

Lol! I've never been anointed a Mistress of anything before.... ;) I use a 10" wide 3" deep cast iron skillet. I fill the skillet with a little less than 2" of veg oil. I guess you'd say my method is shallow frying. I do reuse the oil several times. I've learned if you're frying correctly the oil doesn't pick up a lot of "scents"...meaning even if I fry fish or shrimp, I still keep it and reuse. When it starts smelling strong, I dump it in a huge coffee can and when that gets full it goes out to the burn pile. The skillet with the oil resides in my oven. When I use my oven

Sort of a puttanesca sauce--lots of olives and capers and hot pepper. Very good and I'll be making more of that sort of sauce over the summer with garden tomatoes hopefully. Roast chicken and salad also. Got some more shrimp and scallops for the freezer so fried shrimp last night along with leftover scalloped potatoes and bruss. sprouts.

What a beautiful table!!!! The fresh flowers and the plates just really set everything off. YOU HAVE THE SAME DISH AS I DO!!! OMG!!! That was also my Grammy's. We have to be related somehow lol. Yes, the eggs are a bit difficult with just fingers, but I used a little cocktail fork and it worked like a charm