Shelby

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!

Now is the time of year that I wish I had this book, thanks to you

Kay, I'm so sorry. YUM Hot and tired last night. No word from the air conditioner people. Have they abandoned us lol. Big ole salad using up some prime rib and fried chicken

Good plan I don't have my own frozen peas, but I do have some and always do. I didn't reduce it much--the pic I showed wasn't half of what I have.

No way! I like my Anna spunky and spicy.

*mental note to quash my "ya'll" if I ever meet Anna* 🤣🤣🤣 ( you know I'm teasing you--my ya'll doesn't come out too awful much anyway )

Did some more corn today and finished the corn broth from Deep Run Roots

While putting up some sweet corn from the garden I was toying with using the cobs for something. @rotuts and @ElsieD both suggested a broth--rotuts reminded me of Vivian's Corn Stock located on pg. 232 of the cookbook. Using some of the inner husks would have never occurred to me. I didn't use any salt or anything to season it--I'll do that when I thaw it out and use it. It's very corny and good though

I know what the chocolate pudding is for. I know what the chocolate pudding is for. 😛

Was hungry after coming in from the garden

Yeah, those long cooks do that. I throw some foil on top and that works. That same thing happened to me a while back. I forget what I was making....anyway, I woke up in the middle of the night and could NOT figure out what was beeping incessantly downstairs.

I always throw my meat in right when I'm starting the bath. I haven't killed us yet

In belated honor of National Fried Chicken Day

My nemesis is always flour. I always think I have another bag downstairs when I don't.