Shelby

Venison burgers done on the grill

Ronnie found me some Palisade peaches from Colorado. The best peaches I've ever had. The sweet juice runs down your arms when you bite in. So, I canned 6 quarts in medium syrup, saved 6 to eat and have enough left to make a cobbler. I kinda want some more, but.....I have enough on my plate I guess. Also did some tomatoes. I always think I can get more done in a day than I actually do. I need to set my goals a lot lower so I'm not disappointed in myself.

This looks so good. Could you share your green bean salad recipe please? It was just me last night so I had this:

Salad and spaghetti and venison meatballs

Oh this whole meal looks heavenly. Especially since you did it right and peeled the tomatoes

I always sit here and wish I was a recipient of your pops. I should take time to make some of my own. Laziness takes over lol. Also, your handwriting is impeccable. There is no way I could write that small and have it look that good.

That looks amazing!

@ElsieDPopcorn Ice cream!!!!! WANT! Ronnie grilled us steaks last night. He did really good.

Lots of veggies coming in. Weather has been pretty perfect. Not too awful hot.

Canned and preserved all day yesterday and I didn't hardly make a dent. But that's ok . The poblano plants are packed full--they don't get very big, though...maybe because they are too packed lol. And, O M G they are SO hot. Anyway, picked a basket full and steam broiled them in the CSO to get the skins off. Luckily Little League baseball was on to keep me occupied during the tedious peeling. Then I got to use my VacMaster On to the mountains of okra and jalapeños

Holy crap. The price was a total of $13.00 when I bought it. Including shipping.

Hi @Kim Shook it's me again lol. I was looking through my CSO notes today and saw that I baked a banana bread--I'm sure it was just a plain one with no chips or anything-at 325F, steam bake, for 40 mins. My notes say "try 35 mins next time" which means I thought it was over done a bit. I was sure I had a box of those brownies, but I don't. If I did, I could tell you how long and temp I bake mine in the CSO. I will tell you this, though. This pan is the BOMB for making those brownies in there.

Hmmmm.... I can't think of anything else. I guess if I were you I'd check them a lot sooner since Chris' were done in such a fast time? I know how frustrating it is to have to throw out such good veggies.

Are you keeping the jars in the same place as you usually do? Could the sun possibly be hitting the jars? Is the house warmer than normal?

Brisket last night

😳I swear I thought I posted about it. I've lost my mind, I guess. Thank you for asking I liked it. I need to work on my smoking skills, though. I think it needed longer. But, the meat tasted good and it was tender. I made sandwiches out of it. I don't have time right now to do another , but I will do another, rest assured--there's a lot of this going on over here that is occupying my time:

Ditto this for me. As I've said for years...when this blog and trip is over, summer feels likes it's coming to a close for me.

Hmmmmm......that could be! I had it in my head that I used either cider or just regular, but maybe it was sherry. Thank you I will be trying this!

I can't imagine not sharing a technique or recipe. I'd be extremely flattered if someone asked me and wanted to learn how I made something because they enjoyed it. So, I'll take this moment to thank all of my EG friends for teaching me so very much. I read here for probably 2 years until I finally got up the courage in June of 2007 to join as a member. One of the best decisions I ever made. Mine is a lost recipe for vinegar chicken. I made it years ago and Ronnie loved it. I had the recipe saved in my faves on my computer and, of course, my computer died without me backing up or saving anything. I cannot remember what site it was on. I've tried many recipes since then and none are the same. It had a lot of garlic and, unlike all of the other recipes I've since tried, the vinegar flavor was pronounced but not like swallowing a spoon of it.

Cucumber salad and shrimp and scallops

OH ok, duh, I'm sorry. I was thinking the CSO heat, not the internal heat of the bread.

Hi Kim! Your bread looks great. I'm confused--and take this with a pound of salt, I've been canning all day and I'm exhausted--it took a long time to get to 200F? Did you mean 325F?

And did you entertain Anna's ears with this song?

100% the same. I was just using you for an excuse.