Shelby

Cold and rainy day yesterday...actually for two days now. Ham and beans. RG beans. Half country ham, half regular ham I was going to make cornbread, but I was too tired....lazy...whatever.

FIFO?

😳 Wow. I am totally craving sushi...but not that much lol.

Yes---I had enough left over to make a cinnamon/sugar dough thing that my grammy used to make with leftover pie crust. I made a smaller pie--didn't have a lot of strawberries or rhubarb. If I was doing a normal size I'd double the recipe. Might be some left over..... or maybe 1 and half times the recipe. Also, I didn't have canola oil so I used veg. oil.

Ohhhhh @Kim Shook I love corn nuts. Adding that to the must have column on the pandemic shopping list.

It's going to sound strange....the recipe called it strawberry rhubarb cobbler, but the picture looked just like pie crust to me. And ...it's just like pie crust only it's the weirdest recipe I've ever seen for that. Ingredients: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup canola oil 1/3 cup warm water I put the dry ingredients in the bowl first, stirred, and then poured the wet in and stirred. It's a soft dough. I put it between 2 pieces of parchment and rolled it out. Felt just like good pie crust to me. Turned the parchment over on top of my pie plate (I didn't do a bottom crust because I think with rhubarb it gets too mushy) and baked for 40 mins at 425 on convection setting in CSO. I ALWAYS struggle with the kind of recipes that tell you to cut the butter into the flour.

Yes! Smithy has posted my saga . That cleaning worked wonders. I highly recommend it. Edited to say: I can't believe that's only been a year ago. Seems like a decade ago with all that's happened in the world.

Venison goulash and salad

Ok, everyone. Might want to sit down for this one. I made pie crust from scratch and for the first time ever it didn't suck. Will I be able to make that magic happen ever again? Prolly not. 🤣 Strawberry rhubarb pi (rhubarb from my Mom--she picks it for me and brings frozen when she visits )

My IP's slow cooker temp runs hot. I use the med. setting when slow cooking. However, I always pressure cook my corned beef. Make sure the whole roast is submerged in water and I do mine for 90 mins. We like ours fall apart tender.

Ham, asparagus and raclette cheese wrapped in puff pastry with a poached egg--also some runny hollandaise sauce (I think I didn't get the butter heated up enough). And a tomato salad.

LOL! I feel blessed that we got them, though. A little peace of mind knowing they last a while in the pantry. For me, at least

Got my bean club box just now! Very exciting. So glad to get them. I know RG is overwhelmed with orders and doing the best they can I need ideas on using the Black Caviar Lentils. Haven't googled yet but if you guys have thoughts I'd love to hear them.

@liamsaunt I also had to look up malfatti. Looks like something I'd really like....I'd have to add some sort of meat with it to make Ronnie happy. Maybe some Italian sausage? @Kim Shook Even though the salad isn't Caesar, it still looks really good. I'm hungry for a good salad. Venison meatloaf last night

Fried up some more white bass along with more collard greens from the garden

You are super nice. You always make at least two different proteins etc. I am not that nice lol.

Had a small, sliced ham in the freezer for a while and I was afraid it was going to get freezer burn, so thawed it out and used some on pizza last night. I'll vac pac the rest so it'll stay good for longer.

Here in Kansas we're having a big spike. Lots of meat packing plants are being tested with many sick . Face masks here too. But, to make you feel a bit better, I envy your delivery of such wonderful food! Envy in a good way . I can't get anything delivered where we live.

Eggplant. I want. I usually try to grow some, but this year we didn't go to the nursery ....Ronnie did really well growing in the greenhouse here at home. Except I didn't buy eggplant seeds 'cause I usually just buy plants. Oh well, I guess there is always next year.

I agree.

Found my pictures. You can kind of see the inside on the far left of the last picture.

How timely. I just made them a couple months ago using this recipe. I'm sure I would have posted about them somewhere around here. I was able to the tapioca flour from amazon, but that was before the plague. I really really liked them. Even good reheated the next day.

I had one ear of corn that's been unshucked in the fridge for weeks. Was pleasantly surprised to find it still good. So I made a sort of Mexican street corn salad. Boy those corn kernels certainly pop all over the kitchen when roasting lol. I had no feta cheese so I subbed some chile flavored diced cheese curds. I'll make this again. I diced and seasoned up a chicken breast (fajita type seasoning) and threw it in the SV bath for about 45 mins. Then threw a cut up onion and the chicken on a screaming hot pan. Then added diced Hatch chiles from the freezer. Chicken quesadillas. Oh and the required margaritas.

Inspired by @weinoo (I think...I can't find the post now!) He made me remember that I have some canned clams downstairs.

Just to make it more tender......guess we could have tried grinding it without doing that, but then what would keep Ronnie occupied for those 2 hours lol.