Shelby

Looking forward to your next taste test, Anna. My mint was exactly 1/2 an ounce in each clam shell. I do recipes both ways....Like Kerry, sometimes I wing it more, but if there is a recipe like this one with an ingredient that I'm not super in to, I measure. I, too, wish Kerry was my neighbor...she's just the best!

I think we're all correct. Some of us taste things differently. I also think that some mint is more minty than other mint. All this talk about LGD forced me to make jammy eggs. A spoon full of scalloped potatoes to go with.

Well, I'll be..... That looks much easier than messing around using a knife!

I didn't know such a tool existed! You're right, though, andie probably has 10 of them lol.

I had grand plans of freezing some the R Rated onions today. This was like 8 onions and I used half of it in dinner last night. 🤣 Imma have to get more onions. Again.

Chicken livers with caramelized onions over rice (sauce was a bit of cream, Worcestershire sauce, vermouth and a squirt of Sriracha). Canned green beans from the garden.

The recipe is from Vivian Howard's new Cookbook "This Will Make It Taste Good". The base is something she calls Red Weapons (which is something I wouldn't make unless I had really good tomatoes--not to sound snobbish, but the tasteless grocery store ones just won't do). I can pm you the recipe if you want it . The liquids are white wine vinegar and rice wine vinegar. There are jalapeños, onions, ginger, turmeric, mustard seeds (off the top of my head, I don't have my book next to me). Anyway for the pickled shrimp you marinate them in the red weapons over night with added herbs when you serve them.

BD, you always make EVERYTHING look so delicious. I smeared LGD on TOP of already made pizza the other morning and it was awesome. I'm glad you tried the pasta. I really almost made some for lunch but I was too glued to football and figuring out turkey day menu. Dang, I was really hoping you'd like it. Maybe mint that is crappy (like mine was) loses some of the minty-ness? Like BD said, don't give up yet. Maybe a different use will trip your trigger.

Oh my!!!

Here it is . If you can't find frenched or thin green beans (I never can), I buy the whole fresh green beans and slice them lengthwise in half. A little time consuming, but this recipe is worth it.

Instead of cleaning my filthy house, I'm sitting here perusing all of the EG Thanksgiving threads for inspiration. I found the turkey quarters in the freezer, already brined, so those will be had. Thinking of doing the sous vide thing. Anyone done that? If I do find a turkey at the store, I might go ahead and buy one and do just half a breast too....but I'm not sure at all that I'll find one. I have tons of corn frozen from the garden this year so a corn pudding sounds good. Tomato bisque for a starter. An Epicurious recipe that @JeanneCake loves for Brussels sprouts with roasted chestnuts (my mom just sent me two jars of chestnuts!). Deviled eggs of course. Mashed taters and gravy of course (gravy from a More Than Gourmet roasted turkey base that I've been hoarding). Oh and stuffing of course. Might make sous vide pumpkin pie or I might just splurge and order a dessert to be delivered..... I also love this green bean/mushroom/blue cheese tart that I've talked about here before, but that's a lot of food lol. But it is Thanksgiving. I'm probably very opposite of every single one of you, but I'm looking forward to just being us and at home. It's been years and years since that's happened.

Yep, lol you win 😳

Amazon has them, but they are pricey.

I agree. I think it would be excellent tossed with pasta. Add a bit of parm.

@pattiPopeye's is our favorite place to get take out fried chicken. We don't get it very often because the nearest restaurant isn't very near lol. Steaks on the grill last night along with pickled shrimp , Brussels sprouts and scalloped potatoes

We tried the pickled shrimp last night. Really liked them. I didn't find them rubbery at all. Maybe the trick is to not over cook them? I did them for exactly 2 mins on each side (and waited to put them in until the skillet was really hot). Added red weapons to some Brussels sprouts. This wasn't a suggestion in the cookbook, but I highly recommend it.

Yeah, it's addictive! What kind of olives did you use?

I had to do that with my oranges. They wouldn't have fit otherwise. I wondered why she made such a point to cut them that specific way?

You put about 1/4 cup of salt in the bottom of the jar, then starting with the limes, you cut them in an X almost all the way down to the stem, so you can pull the sections apart to get the salt rubbed on them, but they are still attached at the bottom. Rub with salt, put limes in the jar put a couple more TB of salt and then smoosh them with the back of a wooden spoon. Repeat with oranges and then lemons. Top with a bit more salt and then squeeze lemon juice to cover all of the fruit.

@robirdstxOh that gyro meat looks so good! I can't wait to make that. Another big fat sandwich the other night Last night: Wellfleet oysters, fried shrimp and baked potatoes

Got the pickled shrimp made yesterday and the citrus shrine as well. We will sample the shrimp tonight...they smell delicious. Here is the citrus shrine. I think there is a reason why it wasn't pictured in the book---not very photogenic lol. I know the lime aren't fully covered here. I poked them back down after the picture. She says they can sit on the counter, but I chose to put them in the fridge. Now we wait for 4 weeks. Oh, and it took way more than 2 lemons to get enough juice...I think my lemons were smaller and less juicy.

You won't be able to put DRR down. It's SO good. So is the other one, but I'll always love DRR best

This is me every time I go to the store and need something from the top shelf.

We did call ourselves the Fabulous Four...... (which in retrospect sounds like a group of snotty girls, but I don't think we were ...lol)

When I was in eighth grade and on into high school I was best friends with three other girls. One of our after school snacks (often after a drill team practice etc.) was to make Kraft Mac and Cheese and eat it out of the pot. We loved it. I bought a box a few years ago to relive the memory. One bite and I dumped it in the sink. AWFUL. Either the recipe changed or I've majorly refined my palate