Shelby

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.

You guys are both on the same wave length. I just pulled out my Deep RR cookbook. Cobs are staring at me from the sink. Might as well do something with them I have not heard the corn grow...but now I'm very intrigued. I have an inkling to go out and plant another row......

Sweet corn is ripe. I planted a new (to me) variety this year. I also have some Silver Queen that came up on it's own. Anyway, the new variety is called Nirvana. I can't believe it, but I love it more than Silver Queen. The kernels just burst corny, sweet goodness into your mouth. I could eat nothing but corn right now (and that's saying a lot). Next year I have to do something about the damn earworms --Mom told me a farmer she knew used mineral oil on the silks at a very specific time during growth and that suffocated the worms/eggs. Anyway, our corn isn't perfect, but it's SO good. I decided to freeze it instead of pressure can it. Easier for me and I think it tastes better. Picked this morning Shucked and blanched in boiling water for 5 minutes and then dumped into a sink full of ice water I used the method @kayb taught me--a bundt cake pan. Place the corn in the hole and scrape it down. The nekkid cobs Bagged up and ready to freeze Now, I'm off to clean up the random spurts of corn that are all over the kitchen and to contemplate if I want to mess with the cobs or just dump them on the garden compost pile........

When my old stove burners would click and click without igniting, I'd use a wand lighter (matches seemed too close to my fingers lol) and it would start and then be better for a while about lighting on it's own. I realize this doesn't solve the problem, but it offers a temporary solution.

I never cut off the crusts.

Garden update: I've never had beans be this late. The hot air dried up all of the earlier blossoms. A few beans are starting to form now--I'm ready for green beans and new potatoes! Peppers are doing better than usual Okra will be taller than me soon Basil Tomatoes are taller than me Eggplant Cucumber I love these bumpy pumpkins. There are only two...maybe more will come on..... I have a lot of corn to shuck and put up here in a bit

Second crock of pickles started

Made a Kansas Greek salad---from the garden : banana peppers, cherry tomatoes, cucumbers--black olives (didn't have any Kalamata) feta cheese, salt, pepper, oregano and olive oil. Had with spaghetti and venison meatballs Last night: Our potatoes and corn and the best prime rib I've ever had

YUM

Makes sense.

I had to sit on my hands to not type anything.

I've never seen molasses in a container like that.

Anything named JimJam has to be good.