Shelby

Oh we love salmon, too. David, you're going to force me to order from Pike's Place one last time before the heat sets in so I can participate in this I don't think I've ever seen salmon in the fish dept. at the big city grocery store --and if I did, I bet it's farmed. As I said above, I get some from Pike's Place once or twice a year. Big splurge, but cheaper than flying there myself lol. I haven't gotten super creative. While I'm trimming it up, I eat the trimmings raw (cook's treat). I like to sear in a hot hot hot skillet with butter, skin down and then a flip. We like ours rare (I like mine more rare than Ronnie so mine is really rare when I don't accidentally over cook it 🙄) Sometimes I make a caper butter sauce to pour over. I like the acidity of the capers with the fish. If there are leftovers I like to use them to make onigirazu for breakfast the next morning. Oh and dang it, Ronnie doesn't care for salmon skin so I have to eat all of his

I love stuff like this and I never think to make it. Looks delicious!

Is there such a thing 😳

Not as pretty as everyone else's up there, but lasagna And venison steaks (under sautéed mushrooms)

I love this.

Sausage and pepperoni pizza Boudin with biscuits and gravy. Fried okra on the side Shrimp alfredo with more asparagus from the garden

More radishes were ready to pick yesterday

Radishes from the garden and Hatch chili pork enchiladas with RG beans

Venison burgers last night after a huge fun day of horse racing

Sticky Asian wings, sweet and sour tofu over noodles and pork egg rolls

Salmon with caper sauce, roasted fingerling potatoes and asparagus from the garden

*stretches legs and back* Kinda feels good to get out of the camper for a bit Really enjoyed the trip. I also am enjoying knowing you are HOME with your big counter space and your dishwasher and your dishes and your bed. (((hugs)))

Hot Italian sausage, pepperoni, spinach and mushroom calzones

Night before last was salad and sketti with venison meatballs Last night was pickled things and sous vide pork tenderloin with caper mustard sauce and roasted fingerling potatoes

Just last night I told Ronnie I am craving chocolate. I need a brownie.

I couldn't believe how fast they grew this year. I'll be honest, radishes are not at the top of my favorite veggie list. I probably wouldn't even plant them, but Ronnie likes them. These, however, are very sweet and good. I was sad we only had 4 to eat last night. I am intrigued by cooking them. I will try that. Thank you!

Thank you! It belonged to my grammy I love it, too. I know how you feel. The tiny upside is that you have some wonderful farmer's markets near you at least.

First radishes and onion from the garden with salt to dip in. Sous vide, then fried chicken, taters, gravy, asparagus from the garden and corn from last years garden

First radishes from the garden. Newman approved.

Another frozen avocado update: I'm simply amazed at how well these freeze. I am so grateful to @Smithy for enticing me to freeze the halves and I'm so grateful to myself for being too lazy to finish the recipe 😂 We had taco salads last night and I remembered that I had 3 more halves in the freezer, so I thawed them out and made guacamole. I didn't even add any lime juice--just a few spoons of salsa. Guacamole stayed nice and green!

Went to the big city grocery store the other day and perused the olive bar--this won't be exciting to most of you lol, but I had fun. And the olives were really good! Had these along with a sub sandwich and tater salad done in the IP Last night was venison taco salads

OH ok. I get it now. Thank you ☺️

I've been pondering ever since you posted it. Even knowing the answer, I don't get the candy cane part. Someone 'splain to the slow girl in Kansas please 😁

Like @Smithy, I don't keep the butter dish in the fridge. In the dead of winter and in the dead of summer the butter is pretty hard because I keep the house around 65F at all times. In the spring and fall, with the windows open, it's more butter-conducive. Thus, in the winter and summer, I butter the bread first and then toast in the CSO. In the spring and fall, I butter after toasting. See? It is complicated.

I'm the same way. The seed that I feed the birds has dried corn in it--THAT even makes me think of @liuzhou. It would be gratifying knowing that at any given moment people all over the world are thinking of me. 🤣