Shelby

WOW! Those eyes!

I couldn't believe how hot they were. They are hotter than my jalapeños.

A tostada of sorts with poblano peppers from the garden. They are the HOTTEST poblanos I've ever had.

I made a broth out of a lot of them You're right, great flavor!

Needed biscuits and gravy last night (AC is fixed!)

No. That's a brilliant idea!

Bringing my corn post forward I tried to use my FoodSaver to vacpac the corn, but that did not work. The corn was way too juicy. Freezer bags worked great.

Yes.

I par boiled mine on the cob for 5 mins and then straight into cold ice water in the sink.

No, we ate so much of it that I didn't have any left to VM--but there is always next year I just love that machine.

Cut up a ton of okra, let it sit in a bowl with some cornmeal for about 30 mins, then I spread it on a cookie sheet and froze it for a few hours. VacMastered. Will be excellent in the dead of winter.

Quail from the Asian market. Which was secondary to the tomatoes, okra and green beans with new potatoes (for me anyway).

No...in fact, I often wonder if they are even truly scallops and not round pieces of some kind of fish.

I would name the 4th Galaxy Chocolates.

Aw, well, it sure looks delicious!

You did so good on the scallop cooking--I struggle with getting any color before they turn into rubber pencil erasers. I want this right now.

@Ann_T Good to see ya! Made another pot of spaghetti sauce. Put it over some of those raviolis I made a while back.

I'm grinning and bearing it . Truly, it hasn't been too bad. The last few days have been stormy/cloudy and only highs in the 80's. I can't complain. Edited to add that I'm told I need to thank Canada for the cooler air. So THANK YOU, eh.

😳

ALCOHOL ABUSE

Was a busy canning day yesterday. Tons and tons of cucumbers this year so I made a double batch of sweet dill relish. My mother-in-law loves this stuff and I've grown to like it too. Then I did 3 pints of pickled jalapenos Dried some cherry tomatoes in the oven and then put into oil and into the fridge Now I'm getting ready to start a new crock of pickles

Ronnie and Chum went down to the river behind the house and caught us a few catfish for dinner. Onion rings, broccoli salad, mac and cheese, 'maters to go with

Thanks! I SV'd at 155F and then smoked at around 275F. It's a new smoker so it's taking some getting used to.

Was making some scrambled eggs yesterday morning using store bought eggs. It's been a very long time since I've come across a double yolk.

SV'd a brisket for about 27 hours and then smoked it for 3 hours.