Shelby

Jalapeno jelly? Good with cream cheese and crackers. Dry them? Crumble up after dried and use for heat in dishes. I made a jalapeño mustard that was awesome.

White bass caught by Ronnie

I've found that I like my corn better when I blanch it first. It adds an extra step, but it's worth it IMO.

Hot wings and a salad --a few fries too. Little by little we are digging potatoes. Still getting a lot of the really small tender taters--my favorite--so I had to make creamed peas again. Garden squash and an excellent beef t-bone done on the grill.

Venison burger and pepperoni last night

I have a very dark and cold basement so I store some of the ones that look hardy down there. The others I store in the fridge. They last a long time that way.

Good idea!

Had some squash to use, so I made some sauce using my canned tomatoes from last summer. Venison meatballs and Italian sausage to go with.

Just homemade ranch dressing. Nothin' fancy lol.

Picked a few onions, taters and greens this morning

Are you getting garden 'maters already? Super jealous if so.

Wow. Last year's Independence Day seems like a million years ago. Times have certainly changed. Holidays now seem to turn into virus hotspots. I hope everyone stays safe, distances and wears a mask but still can enjoy the holiday. I don't know yet what we will have. I really want to make some type of fruit dessert but I don't know that I will get to a grocery store this week. I could go maybe before my periodontist appt that I am truly petrified of and dreading. Anyway. We have both some pork ribs and beef ribs. I think maybe two beef steaks in the freezer. I know we have hot dogs. I really want seafood like king crab legs or lobster, but that ain't happening this year lol. OH I do have a bag of frozen blueberries ....might do for my fruit fix. Smoked chicken sounds good too. I'll report back when I have a more solid plan lol.

Chicken fried venison steaks and the first cucumbers from the garden

Hmmm.... I don't know. I'll look thanks for the. link!!!

I've done it with only zukes or a mix of both yellow and zukes. All good.

I really think he would like it. I've used sour cream, Laughing Cow cheese or shredded sharp cheddar. All are very good. I have been known to eat it cold for breakfast the next morning. But, I'm kinda weird.

Bless your hearts Kim and Mr. Kim. I know this is a lot of work with the added stress of Covid. Take care of yourselves, too, and get plenty of rest. You're doing such good!

The mangoes that I got were called Honey Mangoes. I have no idea where they are from though. I was very nervous because they showed shipping last Monday and I didn't get them until yesterday (Fedex). I was glad to see that they were still ok and not over ripe or smashed. I'd really like to find some around here but I bet I couldn't. Possibly the Asian market in the big city??? I have been really wanting to go there but haven't because of Covid and only going places that I absolutely need to.

I highly recommend that recipe. Very refreshing . Yeah it's hot now. Low's in the high 70's highs near 100. Yes, squash from the garden--dunno how much longer though...the damn squash bugs are back and they already killed one squash overnight. Sigh. Yes, the unpeeled tomatoes. A travesty...but they really shouldn't even be called tomatoes as tasteless as they are (store bought). I guess I put them in for color lol.

I don't think I would ever utter that phrase 🤣

Host's note: this post, and the ensuing conversation, were moved from the How do you Eat/Peel/Open a Mango? topic. I've never had a mango before (to the best of my knowledge). After seeing several posts lately and thinking that they looked really good ( @liuzhou had one for breakfast a while back) I decided to splurge and order 3 from Harry and David online (I joined a monthly club for a few months). I had to google how to cut one up and I'm sure I butchered it but OH MY what have I been missing out on all these years???? Sweet...kind of like a cross between a cantaloupe and a peach...juice dripping down my arms. I'm sad I only have two more!

Made a big bowl of the pickled squash from Deep Run Roots to go with a chef salad

I read somewhere that the carbonation companies are super behind due to Covid.....

Wow! Paul!!! Gorgeous garden!

Been wanting to try Wylie Dufresne's Scrambled Egg Sandwich ever since @liamsaunt and @blue_dolphin mentioned it in the breakfast topic. So last night was the night . It is a very filling sandwich...very good. To go with I made my usual tomato/olive/caper salad, fried red potatoes from the garden, crawfish boudin and @Jaymessquash.