Shelby

Oh the tomatoes are so good. I could eat a bushel a day. I made some alfredo to top it with. I SV'd the chicken at 142F for about 2 1/2 hours.

I'm a bit late but I'll chime in I do that exact same size of pork loin --give or take 1/2 a pound-- at 135F for 2 1/2 hours. Done it many times. SO tender, juicy and good. I would not add fresh onions. They will not cook down. I would season the loin with garlic powder...onion powder...salt and pepper. Add a pat of butter if you want to sear your loin after it's done in a cast iron skillet. You don't have to do that, of course. It's good either way. Also, it will be thawed enough, but I throw meat in when I start the SV machine and it's always been just fine. If it's frozen solid I add another 30 mins. Yours will be thawed though. Don't be nervous. This is easy as pie and SO good.

Nice job on the chicken and I love the name of that drink.

I think they would still work. I make a zucchini fritter that has feta cheese in it and was thinking about mixing in the chopped okra.

Pounded out chicken breast stuffed with sautéed mushrooms, pea shoots and mozzarella . SV'd for a couple of hours.

The mopping may have sealed the deal 😛😂

You REALLY need to. Especially in summer when the veggies are so good. Well, I appreciate that...if you come then we are both going to get right back in the car and go to @blue_dolphin 's house--her cooking always makes me drool

HA! I KNEW she wouldn't pass it up. 😂

I hope Max realizes how many people were depending on him for your pork. 😛😂

Maybe he will have pork for you at a later date?

Annnnnnnnd, more corn went into the freezer yesterday

The first BLT of the summer along with Summer Vegetable Scallion Pancakes from the Deep Run Roots cookbook

Last night I made two of Vivian's recipes: Everyday Cucumbers found on pg. 246 This really shouldn't even count lol. I make these all the time--long before I ever got her book. I highly recommend this. I keep them in the fridge all summer long and just add to it. Then, having just cut a bunch of corn off of the cob to freeze, I decided to make the Summer Vegetable Scallion Pancakes found on pg. 406 Again, we really really liked these. I've made zucchini fritters before--but these go another level up. The "goo" from the okra really does hold it all together--not slimy at all once they are fried. I did add a bit of ground black pepper. The batter You bite into one and immediately get a burst of fresh, sweet corn that is nicely balanced by the onion and the dash of hot sauce. They are also good right after coming in from the garden, straight out of the fridge.

I will now need to SV a pork loin. I wonder how many hooks Kerry removes while you guys are up there on average? The fisherwoman in me wants to know.

I hope so! I'll post about it in the beef tongue thread a bit later.

NICE! I just put the beef tongue that I had brining in the smoker.

Thank you SO much Ken. Really really enjoyed it. Truly, it's like a vacation for all of us

Oh those look good!

Wow. I want. I have no other words.

No! You can't go home yet!

Beautiful scenery. Awful that you guys were sick. Ronnie got sick on our one and only trip to Seattle a few years ago. Chicken soup of all things. I had planned a huge day of walking around and stopping in different places to sample things and then a fancy dinner that evening. He spent the fancy dinner in the bathroom.

Honestly, mine was like pork belly--only less meat....it's gelatinous, rich. Just plain good. Ronnie got home and had a bite, and he didn't like it. More for me lol.

😂 I thought it was something more exotic. I couldn't see the "j".

Apparently , you are not alone in that thought. 😁

What does the writing say on the dessert plate?