Shelby

I think I might have to try it I've never had kimchi--might as well start with okra! They are producing more--not like a couple years ago, but enough to keep us going.

I've said it before and I'll say it again. When ya'll go home I know it's close to the end of summer and the beginning of hunting season sigh. Thanks for always including us. It's a highlight. I'm sure your families are happy that you're back home

Oh man, I didn't know whether to hit the like button or the sad button. They do have really good customer service. If the replacement works like it should, it will have a very long and happy life. I'm just sorry you have to pack that heavy thing up. Ours was delivered by a nice man in a big semi truck (we met him on the main road so he didn't have to drive down our dinky ones). I hope yours could be delivered to your door.

I have several ideas....might be kind of a long-winded post from me lol. I was in charge of making customer baskets to give at the holidays for years and years. I wish I would have started a thread here when I first began, but here is a link to some of what I did . I was worried that the homemade breads would seem cheap or hokey, but people loved them. On that note, Ronnie's side of the family begs me to make them homemade white bread as gifts each Christmas. Back in 2011 (I'm sure there is a picture on here somewhere, but I found them on my phone faster) I made a ton of sugar cookies and bagged them individually. Got raves about those. On the cookie note, this thread has lots of great recipes and ideas. The last few years I've made a batch of @ninagluckeggnog. Ronnie's brother loves it. You want to start it at least in October so that it has time to mellow out a bit. Need to get another batch of that started pretty soon. The summer of 2016 I was inundated with jalapeños and decided to make that the gift giving theme. They are naturally perfect for Christmas--red and green I canned pickled jalapeños, cowboy candy, jalapeño jelly , jalapeño mustard (be sure and reduce the sugar--it's too sweet otherwise IMO) Link to the recipe is in this post and jalapeño cranberry jelly . The jellies are excellent over cream cheese as is the cowboy candy. I have to run out for a bit. I'll keep thinking. That preserving thread has tons of good ideas too.

Me too. No idea.

We are an easily distracted group 😁

I'm almost there

Did two more CSO trays full of cherry tomatoes to put in olive oil yesterday. Also made some more zucchini butter. Loving this stuff. Uses up a lot of squash and freezes well. I like knowing I'll have some in the dead of winter. This big ole pan Cooks down to this Added some basil from the garden this time, too. And, put up 4 quarts of tomatoes. Always nice to get the first can of the summer out of the way with no exploding jars or non-sealing lids.

I had no idea about the ability to set the slow cooker to a certain temperature .

I can't believe it's already been 6 weeks. I've completely lost my ability to keep track of time.

I think so, but make sure you are right there stirring a lot when using the saute function--mine, even on low, gets super hot. I should mention that the recipe said that if it gets too dry to add water or white wine. I didn't need to add any liquid. Also, if it gets a bit brown, just scrape. The caramelization adds goodness.

The usual garden veggies (I love this time of year) Shrimp alfredo with zucchini, tomatoes and toasted bread and zucchini butter

I get so much inspiration from this thread every year I've been wanting to make the Squash and Onion Smother from Deep Run Roots pg. 340, but it calls for tahini and I keep forgetting to buy some--side note, maybe I have some sesame seeds and I could make my own...hmmmm... Anyway, in the meantime I ran across a recipe for Zucchini Butter. Easy to make. Throw some smashed and then chopped garlic in a large skillet along with about 3 good glugs of olive oil and a pat or two of butter. Medium heat. Then chop up 2-3 zucchini or yellow squash or both. Throw that in the skillet with some salt and pepper--I added a couple of shakes of Italian seasoning. Fresh herbs like basil or thyme would be good. Then you cook it down--it took over an hour--but it becomes spreadable like butter. Three big squash cooked down to about 1/2 a cup. It says it keeps in the fridge for two weeks or you can freeze it for up to a year. Win in my book because it uses up a lot of zucchini and you can freeze it Excellent on toasted bread. Other ideas--spread on pizza dough....toss with pasta.....

Pork belly, SPICY sweet and sour tofu, broccoli and green beans and the Japanese salad that @Anna N introduced me to

She sure knows how to feed anything..non craving......craving.......semi maybe wanting an M&M....a bread crumb....

I have an ear worm...but there is no tune. Naan in a caan Naan in a caan Naan in a caan Damn. ARRRRRGH That rhymes too

Glad you're home safe and sound and many thanks for the trip

Spam, duck egg and tomato

I laughed and then I didn't.

Nothing but Lawry's salt and pepper. Finished with a squeeze of fresh lemon. Our friend sprays his grill with non-stick spray. I put a tiny bit of olive oil on the skin/scales too. They say that if you get the grill hot enough, then it won't stick, but that's hard to do with fish IMO.

220-225F for about 4 hours.

Had a turkey in the freezer waiting for tomato season. Ronnie smoked it Friday. Sandwiches on 100% whole wheat sour dough Last night was hot wings, tater tots, more of Jaymes' squash and sweet corn I've been craving strawberry sauce over homemade vanilla ice cream so I finally made some along with some brownies.

Now you've done it. Hope there's room on your couch for Ronnie.

Ditto. You are an excellent father

Don't make me break out into Dr. Seuss