Shelby

Sous vide fried chicken Cantaloupe pie for dessert

Well my first observation is that I did the "small" shipment that was for two people. I got 3 mangoes. Sooooo....that seems small for the amount of money and then the cherries ...I probably got 2 cups??? And, like I said they weren't very good. I realize it's a pandemic, so I get it...but...

I did something probably dumb, but I was and am craving good fruit and I've bought a monthly delivery for my MIL a couple times and it has worked well. I ordered for myself a monthly delivery of fruit from Harry and David. First was mangoes (heavenly). Second was cherries. Not great. I could have bought the same from the grocery store. Dunno what my point is here lol. Just sharing.

I'm super jealous!!!! And, thanks, for a bit of normal in this very abnormal time.

I've been so hungry for Asian food. ANY type of Asian food. So you'll be seeing it quite often in the next coming days lol. I've been dying to try @Norm Matthews China Coast Salad Dressing-- @Kim Shook made it a while back and she also adds those crunchy chow mein to her salads sometimes so she inspired me to pick some up at the store. So, I made some of the dressing, did some sticky beef ribs in the IP along with drunken noodles and salad. OHHHH it hit the spot. Honestly, the salad dressing and salad were the star of the night. Definitely will be keeping that dressing in the fridge at all times.

Yes What did I ever do without the Vacmaster????? No I've never concentrated it....should try that next year.

More corn broth in the freezer

Oh I think they look really really good! It's a nice cool day here....and I have been craving Asian food like you can't believe. I want to spend the day making "things" out of the stuff I bought yesterday but dang I have so much to do. The whole afternoon yesterday was spent repackaging meats etc. The squash are going to force me to build a lean-to just to house them in. I need to can badly and lets not even talk about how dirty my house is sigh. I've seen many folks here post pictures of their shishito peppers and I've always wanted to try them. Ran across a bag full in the big city store. OMG new favorite thing. I wish I had bought more! Charred a bit and finished with fresh lemon juice and sea salt. Fried some of the chicken gizzards I bought at the Asian Market. Then put them aside while I worked up some tomatoes for sauce. Came back and threw the gizzards in the IP for an hour while I made the rest of dinner. Nice and tender gizzards

I did better with shorter type pasta (macaroni) than long. Long would get somehow lost in my mouth.

I've been using my pressure canner a lot. In fact, I've gotten along with it so well, I'm thinking of doing the tomatoes in there....(always have had problems with siphoning with tomatoes for some reason). Did a lot of online research on pressure canning yellow squash. Learned that until 1988 the Ball Canning guide (water bath) included a recipe for squash. Found a lot of blogs etc. of folks pressure canning squash with no problems so I thought what the hell. Seemed to hold it's structure nicely. I'll use it in squash casseroles this winter (if it doesn't kill us lol).

We had to be at the vet (curbside only) this morning at 8:20 to get Scout a booster shot so, as always, we combined all errands that needed to be run. Liquor store, grocery store (no wipes or any cleaning supplies really. Where the hell is the 409???) and then Ronnie turned the car in a different direction and we ended up at the Asian Market. We haven't gone one single place that we didn't "have" to until today....BUT, I hadn't been there since before Thanksgiving and I've been out of pork belly, almost out of garlic (could get that at another grocery but way cheaper here). As per our Pandemic Procedure, he waited in the car while I went in. Oh it was heavenly. For just a bit it felt like the world was normal again. First observation: In the big grocery store there are signs every 2 feet telling people masks are mandatory (many not wearing one grrrrrrrr....) and signs every 6 feet telling people to distance (many people waaaaaay too close including store employees). Then, in the Asian Market not one sign telling people masks were mandatory (every single person had one on AND WAS WEARING IT CORRECTLY) and not one sign telling people to distance (and NOT ONE PERSON got within 6 feet of me). If not for the Asian market not having a few things (they aren't big on milk and cheese products there) then I'd ONLY go there. Asian Market was completely stocked like it always had been (I didn't go down the isle where the cleaning products are *stupid me* they might have had wipes.....) I went waaaaay overboard. The meat and produce --beautiful. They had beef tail (oxtail?) for 1.59/lb so I bought two huge packages ($5.00 and some change each) so either beef stock or they are so meaty maybe ragu. Two packs of chicken gizzards (haven't found them in the regular store for months). Ohhhh and the pork belly.....$3.99/lb a little more expensive than they used to be but I didn't care. Bought two nice ones. That will make at least 4 meals for us. Some chicken feet for stock Veggies, tofu, oh and some ground pork to go with that cabbage and I'll make spring rolls in the next couple of days (I need to clone myself--I have too much to do lol). Beautiful dill. OH and two mangos --they smell really good. Should have stopped off and bought another fridge too 🙃

As you all know I had major surgery last fall and then some more (more minor) surgery a few weeks ago. I will be up front and say that with the first surgery, I totally lost my appetite. My mouth felt so horrid that just the thought of food getting in there was just not appealing. So, I lost weight, too. I honestly kept making the same food as we always ate, but then threw something on the side that I could get down. Also, I know I ate more solid-ish food sooner than they said I was allowed to. I took very very small bites and chewed very very carefully. I don't know what teeth your partner has or doesn't have, but I still could chew using front and a side tooth (my problems are all in the very back). Right now at least you can probably get some decent produce.....if it were me I'd be making for myself: Mashed potatoes (lived on those for a bit). Either brown gravy or a cream gravy. I'd do that quite a bit and have breakfast for dinner. Scrambled eggs I could eat. I'd make some biscuits and take the softest part and crumble it up in some gravy for me. Then I'd make sausage or bacon or whatever Ronnie wanted. Tomatoes--peeled and as many seeds out as possible. Mixed with cottage cheese....or even a caprese salad minus the basil leaves (I had major problems with lettuce even though it's not that crunchy it would get stuck in bad places). Stewed down squash and onions. Add tomatoes for a change. @Jaymessquash is excellent. I've posted all over the place here about it lol. Macaroni and cheese (no crunchy bread crumbs or anything like that) Fish--a flakey white baked. Stuffing (no celery or anything crunchy) I know you're sick of soups but French onion--cut the crust off the bread and make sure it's nice and cheesy and soggy. I did ok with ground beef (in my case venison) so I made a lot of stroganoff, goulash..... All of these ideas may still be too much structure but maybe they will spring up an idea for you?

Yep I've been following closely. IMO DO NOT even OPEN any thing like this. Burn it if you can. And wear a mask while doing so. Not good to just throw it in the trash. Could contaminate landfills. Do not flush. Could contaminate septic etc.

Cucumber salad, fries and BLT's last night

Venison taco salads with stuffed Anaheim peppers and salsa

I highly recommend it

Deep Run Roots tomato pie and lemon roasted chicken with new potatoes

@Kim Shook I always love seeing your food.

Another pesto/zucchini/proscuitto flatbread Made some spag. sauce to help with the squash overload. Also made some ricotta in the IP with some whole milk that was on the brink of bad. So, I made ravioli stuffed with that and diced Boars Head pepperoni.

This is the recipe I go off of. I don't deviate on the dressing part, but the salad part I do. I add grilled chicken. I omit some veggies that I usually don't have.....like last night I didn't have radish or green pepper. When I remember (which I didn't last night) I add the toasted pita to the individual plates instead of to the whole salad (unless you're going to eat the whole salad that night). The pita gets squishy if you have leftovers. Still edible, but not as good.

I missed her posts greatly..... Damn virus.

I mentioned on another thread that we had a little mix-up seed wise in the greenhouse. What we thought were cucumber seeds were actually cantaloupe. Soooooo, instead of a glut of cukes that I was going to pickle, we have like a zillion melons. Picked the first one this morning. I will do the usual googling and searching but I also want to pick your brains. Maybe think outside the box. More than ever I don't want to waste anything. Recipes, ways to preserve....pressure canning???? Just anything. Or, last resort, the raccoons have major feasts every night lol.

Get well soon @liuzhou. I'll be thinking of you!

I only make this grilled chicken fattoush salad this time of year with our cucumbers, onions and tomatoes from the garden. It's one of my favorite things to eat...probably because I only do it once or twice a summer. To go with, a vegetable soup made entirely from the garden. Ever since I got the Deep Run Roots cookbook, I make corn broth out of the sweet corn cobs after putting the kernels up in the freezer. That's the broth I used last night. Very light and summery, even though it was soup.

You're too kind! Thank you!