Shelby

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!!!

Damn it! Now I wish I would have peeled ---if the non-peelers say they should have then I certainly should have 🤣

Welp, just came in from the garden and doing a last pick of everything. 87F here today, then a huge cold front coming in tonight. Low of 28 tomorrow ....SNOW and (hopefully not) freezing rain Monday and Tuesday. Monday high of 27F low of 19F. Snagged all the tomatoes ....picked the basil, a few squash and some greens.

It's been tumultuous around here. My iPhone 6 stopped holding any kind of charge so I decided it was time for an upgrade. O M G. Either I am getting really old and stupid or they are making it like joining the FBI hard to switch to a new phone. Anyway, I think I've finally got everything squared with this new phone (one of the cats already put a nice scratch on the screen for me 🙄). I haven't gotten the hang of the new camera on the phone so excuse the shadows. Chicken quesadillas Last night more Wellfleet oysters, catfish and peppers

I couldn't help myself. I had to make a batch of Red Weapons (pg. 104) last night.....I still have a few tomatoes so why not (wondering if I could use my canned tomatoes this winter for this though....). I made the recipe exactly as she said (for once I have ginger). Killed me not to peel the tomatoes...... The mixture after all of the boiling And everything stirred together. Smells heavenly. Going to transfer into a big jar to wait the 3 days before they are ready to use. I really want to make the Pickled Shrimp (pg. 109) but I'm out of shrimp . So leaning towards the Chicken and Grits (pg. 110).

If all three "sauces" would have been available, I would have bought them too!

I didn't know she has an online shop!!!! Do you have a link? I can google if not. Never mind, I found it! I still have a few tomatoes.....contemplating making a batch of Red Weapons.

I still need to make my second batch. They freeze really well too.

Anyone else get this? Mine came from Amazon yesterday. I'm about half way through. It's not near as big as Deep Run Roots, but I'm seeing a lot of things I want to make. Like DRR, I'll need to wait until next summer when the garden starts making to do many of her recipes. This book is in a bit of a different format. I'm definitely going to see if I can find some mint at the Asian Market so I can make her Little Green Dress recipe.....

@TdeV Here is my tried and true recipe for bierocks Preheat oven to 375F Filling: *note* Make the filling enough in advance so that it's all the way cool. Don't want to stuff dough with hot filling. Sometimes I make the filling the day before and keep in the fridge. Venison burger (or hamburger...make sure it's well drained after cooked) about a pound 1 large chopped onion Bag of coleslaw mix (or make your own or use just plain cut up cabbage--bag of slaw is a good time saver) About half a cup or so of sour kraut Salt and pepper Caraway (I love the taste, but hating biting into the seeds, so I use ground) Shredded cheddar cheese In a large skillet, heat a bit of veg. oil and throw the onions in. Cook for a bit, then add your meat and seasonings. Cook until meat is done (drain if needed). Stir in the coleslaw mix (you might not want the whole bag--eyeball it--the meat should outweigh the cabbage by a bit. Let cool. Dough: 1/2 c. milk 1/2 c. water 6 T. butter 1/4 c. sugar 3 1/2 to 3 3/4 c. flour 1 T. yeast 1/2 t. salt 1 egg, beaten Grease large bowl. Combine milk, water, butter and sugar. Heat on stove until temp is 110F. In mixer combine 3 1/2 c. flour, yeast and salt. Slowly add milk mixture and the beaten egg. Mix for about 3 mins. Increase speed to medium and mix until dough is smooth. If dough looks wet add more flour 1 T. at a time until dough clears the sides of bowl, but sticks to the bottom. Transfer dough to bowl and let rise until double. When dough is ready, roll out into a square. Cut into smaller squares (I usually get 4, but you could get more if you make the smaller). Spoon filling into the center of each square and top with shredded cheddar. Pull opposite ends of each square together and pinch to seal seams. Turn over onto parchment covered pan. Bake in oven for 22-25 mins.

Thank you!!! Please don't think I didn't see your request. I promise I will post it soon. I've had to be out a bit today and just haven't had time to sit down and post.