Shelby

Yay!!! I'm glad you're stocked up!

Was going to do beef steaks on the grill last night but it was rainy and chilly so I SV'd them instead asparagus salad and deviled eggs scalloped taters to go with

I am solidly aligned with Mr. Kim. I am a pro.

Yeah....my first try at curbside was a total failure. From Sam's it was pretty good except they had no TP available online but I saw with my own eyes people walking out of the store with TP...so ...ugh. On the good side your meat looks great!

Same with lots of salt and black pepper

I'm the same way! Oh those tiny, tender potatoes.....delicious. I just ate some cold straight out of the fridge.

I have to have creamed peas and new potatoes at least once a spring and last night was the night. I make sure to plant extra potatoes so that I don't feel guilty about digging up the little guys Ronnie has been wanting a pork roast done in the slow cooker. I don't remember where I got the recipe, but I've had it for years. Make slits in the roast and stuff with garlic cloves, salt and pepper and then sear the roast on all sides. Place sliced onions (and carrots if you wish) in bottom of cooker. Place roast on top of those along with a couple bay leaves. More onions on top of roast. Mix 4 TB soy sauce with 2 cups hot water and pour into cooker. Cook on low all day long. When ready, remove roast, carrots and onions. Pour the liquid into a sauce pan. Mix 4 TB cornstarch with 4 TB cold water. Add to liquid and bring to a boil. Makes a really good gravy.

ME TOO. Every time she posts a picture of those I want one. I have looked several times at the smaller grocery store for those hash brown patties, but never could find them. But yesterday I found them at the big city store! I was so excited. I had to make one just now to test it. Very good. 7 mins at 450F in the CSO. Flip. Bake for 7 more mins. Kinda wish I'd bought 2 packages of them......

Yeah. Same. I think stuff like salad bars and buffets might become extinct.

I had a big day yesterday--big city grocery store early in the morning and then hours of working in the garden. I was really tired by the evening and glad I had taken some pizza dough out to thaw. The olive bar at the store has long been taken away due to the virus....and to be honest, if it ever comes back I will have some second thoughts about scooping olives out of something that bunches of people have touched. Anyway, they had individual containers of the olives that we like so I picked one up. Went well with jalapeño pepperoni pizza and salad

1/3 cup olive oil 1/4 cup freshly squeezed lime juice 4 tablespoons red wine vinegar 3 tablespoons honey 1/4 cup chopped fresh cilantro 1/4 teaspoon salt 1/4 teaspoon black pepper I don't pre-chop the cilantro. I throw all of this in the food processor and whiz it up.

Don't feel guilty! I'm glad things are pretty normal for you and it makes me feel better to know that some people and places are doing great

Ha ha! I bought this today at the store Told myself that I'd wait to eat it until Memorial Day for a treat to look forward to. That plan didn't work out.

Chicken quesadillas again with salad and that cilantro lime dressing Needed a sandwich last night. Bologna, pepperoni and turkey.

Took a few pictures of the garden. This was early Wednesday morning. Well, not super early. You can see that big round hay bale in the back. SO so so blessed that our farmer brought that over for us. We would have had to track some small bales down somewhere, load them etc. He just dumped it off the back of his truck. Easy peasy. I wish it could be like that every year. Just came in from spreading it all around the tomato plants. We have soaker hose down under the straw. Glad to have that done. The straw spreading is my least favorite chore.

Arrrgh. I feel your pain.

Oh damn! We have squirrels but I was just coming on here to post that they never dug up the asparagus here. How frustrating.

I would give just about anything for a donut right now. ANYTHING.

A few more radishes were ready yesterday. I think I'm going to plant some more in a a week or two....if it doesn't get too hot. More pak choi and asparagus and a nice bunch of peonies

More pak choi ready in the garden. Shrimp pad thai, egg rolls to go with

Yes! At the farm--I was little but have very distinct memories. I'm sure nowadays one would be in trouble if a little kid like myself was around the equipment. They had a huge walk in cooler that they stored the bouquets in--they were put in a sort of plastic wrap and then they had a string-tier machine ( they even let me do that a few times). And yeah, they were kept for Mother's Day and Memorial Day. My mom and others sucker-budded the zillions of peony bushes. They had a great time .

Thank you so much! I love flowers, I just have no patience to plant them every year, unlike a food garden that I really enjoy. But, these peonies are my pride and joy and I've worked very hard on them. My mom worked at a peony farm when I was little and it sparked my love for them. I wouldn't say peppery, although the red colored ones, now that you say that, do have an undertone of that. Peonies smell very sweet, but not sickeningly so. I frankly don't really like the smell of roses....and peonies are nothing like them (not that I would ever turn down roses ). I wish they would bloom all summer long, but then, I know that maybe they wouldn't be as special to me

First radishes and lettuce from the garden yesterday

Crawfish boudin, garden asparagus, poached egg and taters First radishes and lettuce from the garden Made some more oxtail ragu--oxtails were plentiful in the grocery store. Sauteed radish greens on the side. Sorry for the blur.

Oh it's so easy! I tossed asparagus (non-blanched) with salt, pepper, some garlic slivers and a bit of red pepper flakes (optional), put it in the dish, drizzled with heavy cream and sprinkled with fresh parm and some slices of racelette cheese and maybe some mozz. cheese (can't remember lol)--any melty cheese would work. Bake at 400F for about 20 mins. Put oven up to broil for a couple of mins. if you want to brown the cheese up a bit.