Shelby

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

Don't hate yourself at all!!!! It's SMART to pick up an extra now and then. I never want to feel like I did in march and April and may that I had to count the squares of TP that I use. You need to stock up on what gets you through this with NO feeling bad about it. It's not like you bought a zillion packs of anything and wiped them out.

Ahem, Kim, you're light years ahead of me. I don't even know if we're having turkey. 🤣

I went to the big city store today. I'm glad I did. I don't have a clue yet what I'm making for Thanksgiving, so I'll be going back probably the week before the week of Thanksgiving. I was sad to see the TP and paper towel isle were looking skimpy again. So was the flour. I took a picture (no one was in the isle with me). The bags on the far left are wheat flour. The bags in the middle with the orange label are what I usually buy. They still had some, but not fully stocked for sure. And they had no whole turkeys. I think many people might be having ham for dinner ....unless they order one . I have some turkey quarters in the freezer so those might have to do--and that's ok. The two of us definitely don't need to make a whole turkey lol. I was going to pick up some hopefully discounted Halloween candy, but nope. None to be found. They already stocked the shelves with Christmas candy!

I went to the store again today. I'll post more about that in the food in the time of a pandemic thread. But anyway, I couldn't resist getting more mint and parsley to make more little green dress I figured why not? It lasts for a month (probably longer I'd say) and I'm over half way through the amount I made last time. I also picked up extra lemons and limes and 5 oranges to make Citrus Shrine. OH and I broke down and stopped at the seafood counter and bought 2 lbs of shrimp. $6.99 a pound..around here that's not tooooo bad of a price. So, I'm definitely making the pickled shrimp. Might all happen today, unless a nap over takes me lol.

So I should scratch lobster Mac and cheese off my bucket list?

Wings, fries and, with the last of the zucchini from the garden, @Jaymes' squash.

Not a very exciting picture, but I took Vivian's advice and tossed lettuce with some furki, sesame oil and rice vinegar. I am very sensitive to sesame oil (or the brand I'm using might be really strong). I like it, but next time I will use just a regular olive oil. The furki adds a nice little crunch and great flavor. Made a nice light lunch

I'm so sorry to hear of this. I don't think we ever interacted but I certainly remember him fondly. @SmithyThanks for this link. I really enjoyed reading it.

Gorgeous!!!

You can't leave us hanging like that. Need recipe please 😁

This looks delicious. I usually make a breakfast casserole when we have Ronnie's kids over to do Christmas....this year that's not happening, but I think I'll make this for just the two of us anyway! I finally got all of the ingredients to make the Quirky Furki. I have never seen much less eaten bonito flakes. This bag is HUGE. A pound of bonito is....a lot. I am going to google to see what else I can do with them. Thinking I should vac pack them so they will stay fresh longer. Also on the Bonito note....beware of opening the bag, sticking your nose in and taking a deep breath. It was almost enough to put me off of making the recipe lol. Toasting the nori makes it bend and shrink a bit. Also, it catches fire very easily and if it's a big enough fire, have your sink cleared out so you can run over and turn the faucet on. Just saying. Then I toasted the sesame seeds. That went a lot more smoothly lol. If you go with the little dried shrimp, you roast those too, but the bonito you don't. So, here's were I got a little confused. As you can see, the bonito I have is BIG flakes. She doesn't say to run the bonito through the food processor, but I felt it was too big, so I did. All mixed together. I didn't run the whole mixture through the food processor again simply due to laziness. One of Vivian's no brainers was to toss it with shishito peppers and lime juice so that was lunch. It was good! I was pleasantly surprised. I was scared it would taste super fishy but it works. I am glad I made this when Ronnie wasn't in here because he would run from the bonito flakes, but because he doesn't know they are in there, I gave him a pepper and he liked it too. Definitely use the turbinado sugar, you want the big pieces. Also, this makes a lot. This quart jar is full and I have about a half a cup that wouldn't fit.

I'm going to be thinking about @curlsgyros all day....... Duck season opened back up this weekend. Ronnie got some nice ones so we decided to have some last night. Homemade rice-a-roni and pepperonata to go with

O M G You are my hero!!! Recipe pretty please??? I may actually order ground lamb from someplace online. I have to have this.

I don't think they taste like Spanish olives at all. Isn't it funny how different people taste things differently? I'm not saying you couldn't use the Spanish ones, but I think it make it taste way more olivey. edited to say: yes, I agree most any olive would work...just would change the taste a bit from the original. Maybe I'm just in love with this brand new olive that I've never tasted until now lol.

It was my first time doing endive. A couple TB of butter, when melted I added the endive and about half a cup or so of white wine and juice of half a lemon (a big lemon). Then I put a lid on it and let it cook on low for at least 45 mins. Remove lid and turn up heat --braise until liquid gone. Salt well. Then I topped with dollops of Little Green Dress from Vivian Howard's new cookbook

@Kim ShookYour char siu looks amazing! @robirdstxHappy Anniversary!!! I'm sorry it wasn't like you had planned, but your food looks delicious. @DuvelI want that bread. @pattiI want that shrimp. I've been out of shrimp for a while. I miss it! @weinooLamb isn't usually a favorite of mine, but yours looks delicious. Ronnie loves lamb. It's really hard to find around here. Sandwiches again...I seem to be having a major craving for a big fat sandwich lately. Then for Halloween, spider deviled eggs, more endive, ribs and Mac and cheese

Vivian said LGD goes well on any type of egg....soooooo it was perfect to put a dollop underneath my spiders for Halloween..plus, it's green! And more endive. this time I braised it even longer like @gfwebsuggested. I'm sad that this was the last of it.