Shelby

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?

I've had two pig ears brining in with a beef tongue for a couple of weeks. Ronnie had a meeting last night so I decided it was pig ear time I pressure cooked them for an hour. Then I made a basic slaw. Soft bun, spicy mustard, slaw and a pig ear along with a garden tomato. My very first time eating a PE sandwich. It won't be my last.

And, Happy Birthday Kim!!!!! 🎂

I am so excited for you!!!! You guys will LOVE it. I promise. And the thread is fun to read, too Be sure and look at/save @Okanagancook 's chart

I'll take the shrimp with a side of Henry, please.

George is pretty, but he will cause major damage.......

Exactly what I was thinking. The only one I ever tried was not good--also it wasn't that purple color. More white.

It's like driving through cattle country and avoiding all the steak houses........

Interesting. We have a mystery to solve.

That's weird. I wish the driver (s) would have been more forth-coming and told you why.

I love reading what you write. Very descriptive and I feel like I'm there--though usually you are in a place that is so very hot and humid that I'm glad I'm not 🤣(heat and I do not get along very well lol). The place was empty meaning it wasn't open or that people weren't eating there meaning the food wasn't good?

Sheesh, all of that kind of talk would have driven me up a wall. I don't want to be made to feel guilty while on vacation. I would have given the biggest tip to the person that didn't say a word about their situation. Is alcohol allowed?

*humming Bali Ha'i* Can't wait, Kenneth!