Shelby

I'm so happy you liked it! I will be doing the same thing (making sauce) here in a bit

Stock up if she has them......very worth it IMO.

They've known that something is up.....mom never cleans this much unless a stranger is going to invade our domain. Too much of that vacuum machine monster.

Same here--company coming is my ONLY motivator. My cleaning angel has Lyme's Disease and hasn't been able to come since last December soooooooo.....it was super dusty. Hopefully I can be a grown up and remember that if I just do a quick dust using my Swiffer every day it doesn't have to turn into the Sahara Desert. I don't measure this, I just dump and eyeball. Peel tomatoes and roughly chop. Add what veggies you like--also chopped. My go-to is onion, carrots (if need to be used), bell pepper, zucchini and/or yellow squash. I like to roast and eggplant and peel and add if I have it. Garlic of course. Saute all the veggies besides the tomatoes in olive oil--sometimes I add a pat or two of butter--until a bit softened. Deglaze with a few glugs of red wine. Add tomatoes and spices--basil and oregano...salt and pepper. I like some Lawry's salt. A few pinches of red pepper flakes. Simmer on low for several hours until it thickens up. If you're in a hurry or it doesn't get as thick as you want it (look away chefs) I sometimes add a bit of store bought sauce.

It's me again 😊 Our friend arrives this morning. I don't know how the hunting is going to be, but I suspect not very good.....it's hot. Highs in the 90's every day. We're 5 out of 8 on the fire danger level for today. We really need some rain. The only season open is dove right now...duck closed for a bit and will reopen later. I think they may go to a lake and fish sometime. Anyway, you might just be stuck seeing food pictures and hearing me complain about being tired 🤣. I did my usual fall decorating--I wasn't really in the mood since it feels like July, but I took some pictures : The corn is from our field corn--Ronnie picked some for me and strung them together so I could hang them And look at those two massive pumpkins! They are on either side of the ladder. It's hard to tell in this picture but they are HUGE--to us anyway. We just planted regular pumpkin seeds. These two weigh at least 60 lbs each. For the first time at our place the farmers planted Milo which is a type of sorghum. Kind of fun to have something different. I enjoyed watching it grow. They just harvested it on Monday. Not sure if they are going to keep it for themselves to feed their cattle with or if they took it to the Co-op. When it's about ready to harvest it turns this lovely reddish color I've been scrubbing the house for days now, all the while thinking that @Anna Nwould be telling me that cleaning is way overrated--and she's right lol. I need to make two different kinds of bread today, spaghetti sauce (some tomatoes from the garden need to be used before they go bad), I have tomatillos to do something with....and so on. I picked up a package of roast beef at Sam's yesterday to make pickle roll ups with so, needing a quick easy dinner last night, I used some of that and made a sort of French dip sandwich with tater tots (made extra of those for breakfast burritos) and shishito peppers. I'm off to have morning meeting with the outside cats. Be back later

I know the smell you're talking about. Ground pork--and pork chops, now that I think about it, always smell "off" to me. I make Ronnie smell it and he always says it's fine. I also don't notice it with other meats.

Ok. So. Apparently we are going to have to restrict Ken from cooking.

Summer has flown by fast Ronnie smoked a ton of ribs to put in the freezer--will probably do some when our hunter friend is here. Kept a few out for our dinner Strawberry/blueberry galette for dessert First Teal of the season Shishito peppers and smoked turkey paninni Chicken tenders, fries, stuffed mushrooms, salad Needed to use some tomatoes before they went bad so made sauce and meatballs

I would have!! Ronnie got 4 a few days ago...but we already ate them. Hopefully more will show up next week when our hunter friend is here

Doing this tomorrow. Thank you!

Spicy peppers or red bell?

This sounds really good. How long did you marinate? In the fridge or room temp?

I also add a bit of garlic and Lawry's salt.

I use jalapeños btw.

For the past few years (when I have enough tomatoes to can sigh) I've been doing a batch mixed with hot peppers--like Rotel canned tomatoes. Peel your tomatoes and chop your peppers. Put in a huge pot. Cook down a bit. Put in jars and process like you would just a regular jar. You'll have spicy tomato juice left which I also can and use for spicy tomato juice/bloody mary's etc.

I haven't had enough time to play around with my oven like I would like to, but I did a second pizza the other day. Turned out much better. I just need a bit more tweaking. Need to make a double batch of dough so I have some to mess with.

Been busy and stressful and sad around here but we're persevering . Dove and duck season has begun but there are no birds down here yet. Our hunter friend comes at the end of Sept. so we have begun preparing for that. The house is a total disaster so I'm cleaning etc. Slowly getting there. Ronnie grilled some steaks the other night with the intention of having lots of leftovers to repurpose. Scalloped potatoes and Greek salad to go with Peach/blackberry galette for dessert Steak fajitas--ignore GPB haters lol. The peppers are from the garden and are very good. Salsa to go with Another steak meal--beef and broccoli with jasmine rice and an Asian salad Found some Colorado peaches at the store...the sticker said they were from Talbott's in Colorado so maybe they were Palisade peaches? Anyway they were wonderful. 99 cents a pound and I only bought 6. Should have loaded up and canned some. Sigh. Peach galette for dessert. I know I make these a lot but they are the perfect size for two people. Fried some chicken Ronnie cold smoked a turkey breast and then I SV'd it for sandwiches Deviled eggs to go with. Couldn't resist yet one more picture of our tomatoes. Pineapple sorbet in the Ninja for dessert Last night was big salad night

That's such good service. I really think they do the best they can and I am so pleased most of the time.

I check back frequently during the time that my window for ordering is open. It changes and I find that some things come back in stock. My order that arrived yesterday was short 4-5 different items so you’re not alone.

I like this attitude. Hopefully I can refrain from dumping them all over the inside of the oven lol.

I had that same thought. I tend to over do on toppings lol. I have to go to the store today so I'm going to get more cheese and give it another go.

It was thicker than it should have been IMO. I also should have turned down the far right dial to make it less dark.

Ok. Got it. Thank you! I flipped thru the manual and I couldn't find instructions except for how to season it.

I should have used the pan--that's a good idea. I need to get that seasoned. Dumb question: Do I leave the stone in the oven and set the pan on top or remove the stone? I also just ordered a second stone.....just in case.

It's here! I like the way it looks. However, I'm going to need a LOT more practice. I didn't take a picture because I was so flustered. I did pepperoni which I put on top of the cheese as I usually do. It was burned to a crisp but the dough wasn't done yet. And I ended up getting cheese all over the inside which I'm currently trying to burn off. I'm not giving up, but I'm feeling a bit intimidated.