Shelby

I think this is the first time I've ever made stew with beef and not venison. Hit the spot on a chilly fall evening. But, I think I prefer venison.

Question: What is a MOF? Oh those fox chocolates and the chocolate flower bouquets are killer!

Want.

Kinda like Willy Wonka's factory

Shrimp cocktail and then some scallops with the very last zucchini found lurking in the garden.

Franci, I am so happy for you!!!!!

Last pick of the season. Supposed to be 31F tonight and 21F tomorrow. I am ready for cold weather. I want snow!! Those are the stems off of my artichoke plants there on the right that never made an artichoke because the growing season isn't conducive here....I knew that when I planted them, but thought I'd try anyway. Over here dcarch cooked them in a pressure cooker so I thought I'd follow suit.

How long did you go in your pressure cooker? I take it that the leaves are not very good to eat? Here's a pic of mine that I just picked. Just in time, too. Supposed to freeze tonight. Thanks for your help!

Yep, I'm going with frog legs. YUM

I know, right? I could have spent her whole vacation time just walking around in that store.

Glad to have you!!!

I can't find really great, hot horseradish around here (central Kansas). The stuff they sell at the grocery store is so tame that they might as well call it mayonnaise. This is my favorite and I can only order it online. It is HOT and has a great flavor.

@dcarch You never cease to amaze me. My plants look very similar to yours so I think I could eat mine too!! I am begging you to tell me how you cooked them. I think your ratatouille looks wonderful! Off my cooking game a bit. Nothing sounds good. Kielbasa and tater tots Chicken gizzards, taters and hominy

WOW. I am so glad I clicked on this. I had no idea about places such as this. A table built specifically for the dishes the chef serves? Amazing. The sunflower with the scallop is beautiful. Thank you for taking the time to share with us. And how cool is it that the chef wrote you a note?!!!

O M G Norm...those biscuits look AMAZING. I am so biscuit challenged. Is the recipe on your blog? I realize that the flour makes a difference. I will have to find some.

Yeah, ours are never baby back......I guess because the others are always cheaper around here? I don't know what St. Louis cut is exactly....ours are the whole rib--so I guess that would be St. Louis cut? HA nope, I only have my 2 original IPots.....it's been very hard to resist upgrading, but why change when you love what you have....

I concur. Pork ribs are awesome in the IP. We have started cold smoking them at 180F for 4 hours --and that's for a couple of racks. Then I cut them up into portions for two people and vac pack and freeze. When we want ribs, I grab one, thaw it out, throw it in the IP for 45 mins on high (do less time if you like them not falling off of the bone). Then I put them in the oven , cover with BBQ sauce and broil until nice and bubbly and caramelized. Heavenly. Even if you don't smoke them first, they are still really good.

That's exactly what I used--a couple of whoppers that I wouldn't have eaten otherwise. They work perfect. I do slice off the seedy insides.

That sounded really bossy and angry lol. I didn't mean to. I just meant that every meal is always made with love no matter if it's for one person or more or it's a frozen dinner or whatever, it's just wonderful to see all meals here. And, I know that church and other groups have many things going on especially during the holidays but please remember that it's time for you too. I will shut up now.

STOP beating yourself up! I love seeing your meals. And, you'll get done with what you can get done. We all put too much pressure on ourselves and I'm tired of it.

I'm craving tacos. If and when I ever get to the store to get some lettuce, tacos will be happening.

That looks AMAZING

I did that a week or so ago. I thought it was great--especially for how fast it was.

I'm feeling a bit under the weather today and have given myself permission to just sit and read this cookbook. Really enjoying it, too! Maybe it will inspire me to cook something exciting for dinner.

LOL....it really does taste good. I bet'cha you wouldn't know it was zucchini if I didn't tell you