Shelby

You're nicer than me. Ronnie would have gotten salted flour.

I've put up enough tomatoes so I'm back to making sauce for the freezer. Probably doesn't "go" together but I was out of lettuce and wanted shishito peppers so I did those with elk meatballs and vinegar cucumbers and onions. Went to the store for lettuce and decided sub sandwiches sounded good so I picked up some deli meats. I'm sure there were fries included. Fried up some catfish last night. Decided to smoke some more mushrooms and I fried them too. Worked well.

I've been thinking about this topic for a couple of days .....agonizing, trying to find some weirdness in me. Then I realized that I was having a hard time because I think everything I do is normal 🤷‍♀️, but when I stepped back and analyzed, I realized...I was wrong 🤣. When eating spaghetti and red sauce, I don't like the pasta all mixed in with the sauce. I like a pile of pasta with sauce on top, leaving some of the edges plain. But if eating say, an Alfredo sauce on pasta, I like it all mixed together. I peel my tomatoes --however, me and @Kim Shook truly are the most normal for doing this--the non-peelers are wrong. I like the skin that forms on top of pudding. That's it for now. I feel cleansed.

I wish they would do that here. If I had kids no way would I let them go sticking their hands in a bowl of candy that a zillion others had been in.

Roasted teal, salad with @Norm Matthews' China Coast dressing and pasta with @ElainaA's Slow Roasted Cherry Tomato Sauce

Harvested the pumpkins yesterday. I only got 4 big ones. That's ok...but so weird. Sigh. I chalk it up to 2020. Did get a few of the cute little guys, though

@ambra You say you're in a cooking funk, I say it all looks amazing and delicious!!! I was hungry for a good ole macaroni salad so we had that with BLT's and fries Yesterday I put a pork roast in the slow cooker along with some of our new potatoes that I've stored in the basement and some carrots. Made a pretty good gravy to go with.

Available on Amazon @rotuts

Amen. Today I threw a pork roast in the slow cooker with the usual onions, carrots and potatoes. I'll make gravy from the broth here in a bit. Slow cooker can be our friend......but if it's hot , I know that kind of food isn't wanted.

I think you are adjusting very quickly in this pandemic time. Everyone has a learning curve right now. So, pat on the back for you!!! And have a cocktail. You've earned it.

Count me in. I'm still cooking, but if it weren't for being married, I think I'd live on wine and an occasional bite of raw hot dog. Where we live grocery delivery is not possible --unless it's like 2 day shipping or overnight from someplace (not a local grocery store...I'm talking specialty places). So, I've still had to go into the grocery store every few weeks (I've become so used to my mask, I feel naked without it). I've tried to find new things for me...that always helps me want to try.... Shishito peppers were my new find lately. I'd like to spend money on some shrimp etc. but not in the cards right now. Especially with UPS and FedEx being super unreliable...and the heat. I have a lot of stress ( I have major anxiety anyway for no reason so pandemic has added a great load of "fun" lol) because of upcoming events that I'm against happening but I don't know what my other half is going to do....I'll leave it at that. My best advice (and what I do) is even if I have a plan for dinner, if I'm not hungry for it, I'm not making it. I switch. Or if I'm absolutely not hungry at all, Ronnie has to pick and I'll make something for him and I'll pick at it.

The recipe I use for IP sushi rice adds the vinegar after the rice is cooked. (I use all rice vinegar, no white wine vinegar)

Yes! One of my favorites too. I like to use it in lasagna soup.

WANT I had Ronnie pluck some doves instead of breasting them out so I could roast them. Chicken quesadillas and stuffed peppers last night

LOL! We ate them quickly. Super simple. Dice 2-3 garlic cloves and an onion or two depending on the size of them. Chunk up 2-3 zucchini or yellow squash. Add chicken broth or veg broth. Cover and boil until all veggies soft. Blend with a stick blender. Season with salt and pepper (I also use some Lowry's salt) and add a couple dollops of sour cream or glugs of heavy cream. Blend again until smooth.

Steaks on the grill for Labor Day along with peach cobbler that I ate too much of Last night chicken fattoush salad and zucchini soup topped with fried blossoms

I can't seem to stop making this squash carpaccio. Ronnie wanted fried chicken...some pieces look odd--he loves to eat the back.

Squash blossom and chicken quesadillas with stuffed poblanos and beans Derby day I rooted through the fridge and found some salsa that needed to be used, some thawed venison and tomatoes on the counter sealed the deal that chili must be made. Deviled eggs because it's Derby Day tradition.

It really feels extremely ......weird/wrong/upside down etc. to be having Derby Day today, but I'm very grateful for a bit of normal. A day to forget about how things are right now. I also hate seeing the stands completely empty. But, again, I am happy to get to watch my beloved horse racing. I've poured a glass of wine...or maybe two by now lol. I'm trying to decide dinner. I like watching racing and putzing around the kitchen in-between races. My favorite derby memory is when Mine That Bird and Calvin Borel won. One of the greatest rides I've ever seen. And it didn't hurt that I had bet the farm on him

I love the cloth

My new favorite thing. I am going to be sad if/when I can't find them at the store anymore. Ohhhh those look so good. The only bad thing about reading here is being hungry for items that I cannot get. @Kim Shook and @robirdstx have made me hungry for tuna salad. I can't remember the last time I made any. The grocery store didn't have any figs...didn't figure they would but a girl can dream. I should write about this in the pandemic thread, but it still amazes me the things that are in shortage at times. The whole section of frozen chicken breasts was empty. I don't usually buy them but had thought I might because it's so handy. Outta luck on that this time lol. Anyway, after shopping and cleaning out the fridge and putting things up (got a little more involved than I had planned) dinner became less that what I was going to do. I had Ronnie pluck 5 of the doves he got so that I could roast them in the CSO. Was going to do more elaborate sides, but too tired. Corn was from the garden that I had blanched and frozen.

Great meals, all. As usual, I'm having fig envy. I have to go to a grocery store today so I'll look and see if they have any. Bet they don't. Seems like every year the garden does something different. I have tons of green tomatoes on that just aren't ripening. My eggplant up and died when the fruits were about golf ball size. Anyway, wanted to make some spag. sauce for the freezer and I always like to add smoked eggplant to it. Had some mushrooms and decided to try smoking them in the stovetop smoker. REALLY good. Will be doing that again regularly. Why had I not thought of doing that before? No pics of the spaghetti and meatballs--ya'll have seen that plenty lol. We had apple pie for dessert that night Next night I roasted chicken quarters with mashed taters, gravy, Jaymes' squash Had to have smoked turkey sandwiches one more time. Tortellini salad and fries to go with (Ronnie isn't wild about pasta salads) Sous vide beef ribs for 24 hours and then broiled with a honey/5 spice mixture. Drunken noodles and shishito peppers done in sesame oil to go with. Dove season opened on the 1st. Scout and Chum are having a blast. Did them the usual way on the grill for opening day. A lone hotdog got thrown on as well. Finally accumulated enough okra for a meal (yeah weird garden year again) so had that with tomatoes and Mac and cheese. I've been diligently picking the squash blossoms. Last night I did some in tempura and stuffed the flowers with mozzarella. Good stuff. Greek salad and pepperoni and sausage pizza to go with.

I'm going to pretend those are chocolate chips.

I use the big ones in meatballs...shredded. Adds a lightness.

I'm in the dark....what am I missing?