Shelby

Tried SV'd corn for the first time. I did 180F for 30 minutes. We LOVED it. If this corn had been from our garden, I would have done the 140F method, but this was from the store and a bit tougher.

Dove season opened up yesterday. Ronnie and Chum braved the heat and brought home dinner . He always leaves the hearts and livers intact for me. The gizzards, pictured on the left side, will be fried at a later date. Stuffed with a half a jalapeño from the garden, wrapped in bacon, seasoned with black pepper, garlic and Dale's and ready to go on the grill Cucumber salad SO good. Also tried sous vide corn for the first time. Color us impressed.

This looks so good. The cubes are....potatoes? Did you make the cranberry dressing?

I'd be picking the one in the foreground and the one in the background 'Course it could be the camera angle, but they look the perfect size to me.

That looks excellent, @Anna N. I love chicken liver. Trout Almondine last night

I don't know if this fits your criteria, but you said you usually have pulled pork--an easy make ahead dish would be pork enchiladas. Pop them in the oven like 30-40 mins before your guests. Chips and store bought salsa....or guacamole or both. Canned refried beans for a side if wanted.

Messy, but good lasagna last night

Venison steaks, salad and a baked potato with a gravy of onions, mushrooms and a bit of sour cream...oh and some tomato juice that I had left from canning yesterday

I'm no help because I haven't had that happen, but maybe @blue_dolphin is on to something. I don't have mine under any lights...in fact, the water tank is very shaded from any sunlight.

Had a craving for @Ann_T's Honey Garlic chicken and @Anna N's Japanese Tomato Salad fit right in with it. We loved the salad and, of course, we always love that chicken.

Happy Anniversary @Ann_T! Venison meatballs with zoodles and a bit of angel hair pasta

I've never heard of that! Do people dip the pizza into the ketchup or spread it on top?

Roasted chicken, squash, cucumber salad, okra, 'maters and a potato/stuffing pancake

Thank you!!!! Definitely trying this....might be tonight, in fact, if I can ever get these jalapeños canned.... ****brings a tear to my eye when someone embraces the nude tomato****

Lovely pesto!! I look forward to your canning adventures

Chicken gizzards, gravy and roasted and fresh tomato pie from Deep Run Roots

I finally got around to making the Roasted and Fresh Tomato Pie from page 272. Yesterday was another day full of canning tomatoes so I figured it was a good time to make this since I was peeling tons of them anyway. @blue_dolphinmade this first over here She loved it and and we did too. Highly recommend.

Geez, @Anna N you are really hitting it out of the ballpark lately! Am making note of this to try.

This looks wonderful. You should add your pesto picture to the What Are You Preserving thread LOL! I really wanted a Rock Ford Colorado cantaloupe. Those are the absolute best IMO. I will have to see about the Galia--I don't think I've ever heard of them and I love honeydew. The prosciutto is thinly sliced country ham

@Ann_T makes a wonderful looking pizza that has potatoes on it. I think she calls it a Greek pizza? Anyway, I've never tasted it, but it looks delicious and it was the first time I'd ever seen taters on pizza.

Locally grown cantaloupe and prosciutto . Heavenly.

The Australian beef excellent short ribs pizza must take forever to get done. (seriously, what is the purpose of the candle thing?)

Aw thank you! No recipe, really. I was kind of thinking about spaghetti casserole for some reason ......I made zoodles and then wrapped them in a paper towel for a while to dry them a bit. Next I halved some cherry tomatoes and chopped up some basil. Then I took a bowl and whipped a couple of eggs, added a splash or two of milk and some flour, shredded cheddar and seasoning--black pepper, Lawry's Salt and a bit of grated garlic. To the bowl I added the noodles and the tomatoes and stirred it up. I dumped all of that into a buttered pie plate and baked it in the CSO--steam bake at 375 for about 45 mins or until it was set in the middle. Quail last night

What a beautiful bride! She looks stunning in both dresses, but I really really love the red one. Oh and the food. Simply amazing. I can't imagine how busy the kitchen was getting all of that food out to all of those tables.