Shelby

I tackled the jalapeños yesterday. Saving a few back for other purposes. There weren't enough to can so I decided to pickle them and let them set in the brine for a while on the stove. When mostly cooled I dumped them in a jar. I figure they will stay nicely in the fridge for at least a month. I use pickled jalapeños in a lot of things.

That's one of the neatest markets I've ever seen! I love the decor and the vibe.

I'm jealous!!!!!! I'm sure I can order the olives....but the mint not so much.

Stuffed peppers and venison spaghetti red

I need this in my life. Could you post the chicken liver recipe please? I actually have pomegranate molasses.

Kim, I really admire your organization! I can't figure out dinner the next day much less the impending holidays. I need to get my life together like you!

My boring food is following all this new and exciting food lol. More turkey/salami sandwiches with fries and peppers

Ok. I must find an online source and buy. I want! And, nooooooo....making them myself is far beyond my pay grade. I admire you all that can do stuff like this!

That's so nice of you! Nothing fancy AT ALL lol. Lawry's salt and plain ole black pepper. I wouldn't have shown that at all except I have never opened a package of oxtail (really they are beef I'm sure) and had them still attached to each other like that. It's a pandemic....I'm easily entertained.

Jo, I'm so sorry...I don't know any answers to your questions. And, I have more questions to add lol. I've put away my canner and pressure canner......then my B-I-L texted to say he has tons of peppers if we want them. Of course, I said yes. I might have to drag my stuff back out. I was thinking of making a big batch of pepperonata, but there are only like 5-6 bell peppers. Is spicy pepperonata a thing? Mostly they are banana and Anaheim with maybe 20 jalapeños. Any fun, different ideas rather than pickling? I won't let them go to waste. Tomorrow I will be searching the net looking for ideas......

Pizza night...canadian bacon, pepperoni, mushroom and banana pepper....and of course, salad Yesterday Ronnie came in around 3 and said that oxtail ragu sounded good. Without the IP, that wouldn't have been possible with that late of notice. IP to the rescue! I didn't feel like making pasta.....still was good

I'm not liking your power being out.....I hope the winds stop soon!

I've ordered all of the ingredients I need for the Quirky Furki on pg.236. I know I could've gotten what I needed faster and cheaper had I gone to the Asian Market but with the uptick of virus around, I'm just not going to go. Who knows how long it will take to get said ingredients lol....the virus might be long gone.... Instead of the tiny shrimp (which I wanted, but were outrageously expensive) I opted for bonito flakes. Super interested in this recipe.

I, too, have quite a few of those types of booklets...I'll go through and take pictures. Some are quite entertaining lol. Yummmmmmm.....toast soup...... 🙃

No, I don't blanche first if I use the knife. You could use a butter knife, but you'd just have to switch to a paring knife, so I'd just use the paring knife to begin with. Also, I have small hands so a butter knife would be hard for me.

Some of those were cherry tomatoes which I wouldn't peel, but most of them were just really small tomatoes. I run the back of my knife from the top of the tomato down to the bottom all the way around. That loosens the skin enough that makes it easy to peel. Takes time, but worth it if you are a skin disliker like me.

@Kim ShookYou're making me crave Stop Top Stuffing! Chicken Alfredo with the last of the garden basil And from Vivian Howard's new cookbook the Where's My Medal Grits and Chicken

Ok, so, I know Vivian said to wait 3 days before using the Red Weapons, but I waited a day and a half (plus I left them out of the fridge all Wednesday night like she said I could so I figure that counts as more time lol). I simply had to make the Grits and Chicken last night (pg. 110) I don't make grits very often at all and I need to change that. I knew I had a bag. I dug through the pantry and found it...I was nervous, but I had exactly a cup which is what this recipe needs. I quickly ordered more from Amazon that will be here soon. Anyway, I had chicken quarters, not thighs so I subbed them. Otherwise I made the recipe just as she said to. Red Weapons I didn't get a great brown on one of the quarters. Not enough skin was on it, but here is the whole dish before going into the oven. I was nervous because it was really soupy.... But it worked! I baked it 10 or 15 mins longer than the recipe says, but that was my fault because I didn't heat the CSO up long enough before putting it in. Definitely will make this again and again. The RW's give the grits a tangy, bit of spicy goodness that mixes awesome with the juices of the chicken. The grits on the top have a great texture and the ones underneath are super creamy but light at the same time. Ronnie is not a grit fan and loved it.

Been reading about these. Anyone have a tried and true recipe? Sauce or no sauce? Cheese or no cheese? @Kim Shook are you familiar at all?

You won't be sorry that you bought it. It's different than DRR, but still great writing and some innovative recipes.

The hunting did happen, but that was a long time ago......It was always very late at night 10 p.m. until ???? Beer was involved lol and a long frog gig. That looks like a pitchfork only the fork part is a lot smaller. Back then, it was fun...but oh man you came home wet and dirty. We'd go to different ponds that we knew were full of them (bullfrogs). In the early years of living here, we'd go down to the river and gig a few. I will admit, though, that cleaning frogs are the one thing that I don't like to clean. It puts me off eating them, in fact. If I don't have to clean them, I'm fine. I think our gigging days are over.....I like being clean and sleeping more than being out and doing that lol. These days I buy them online. They are always farmed and say they are from China. My favorite way is to cook is to fry them. Sometimes a tempura like batter, other times a buttermilk, egg and then dip in flour batter. Somewhere around here (maybe the sous vide thread?) I SV'd them first and then fried them. Really tender that way.

I've done it a million times and we're not dead yet.

That is so disappointing to find out there are fakes floating around. All of the hard work to grow your food, then preserve it, only to find out they don't seal.

Yeah....well, maybe not that common to have such extreme changes....but there is a saying "If you don't like the weather in Kansas, give it an hour and it'll change".

I am just now seeing this. I would try too!!!