Shelby

Yeah, it happens. They are different than the zukes. I made the mistake of not tasting one a couple years ago before I roasted it and threw it into a huge batch of spaghetti sauce. Bitter bitter bitter and the whole batch was ruined. Made me so mad. Well, I speak from great experience. I have some on the vine right now that are the white/brown color and they are bitter as hell. I just couldn't use them up in time. Jo, listen, I don't want to deter you...maybe yours are more edible. I would for sure test one.

You gals eat the best food.

Oh ....yeah.....THOSE are nice looking. I can almost taste them.

I am willing to bet they are ready to pick right now. They are over ripe when the purple starts turning a brownish whitish color. They say when you gently squeeze one, if you leave prints, then it's not ripe yet--but that's hard for me to judge. The outside should be firm and glossy....like I said, it's been growing all summer, bet'cha it's nice and ready to pick.

@Anna N Waaaaaay back in 2015 you made a savory cheesecake that I swore I was going to make, and then, in my usual fashion, I forgot. I am looking for some different make ahead appetizers to have on hand for when our hunter is here. Do you think this would hold up if instead of using sun-dried tomatoes, I used fresh--if I made sure they were diced finely and paper towel dried? Also, would this be good at room temp, sliced in say, bite sized squares?

TFTC, must have been shrimp night last night Shrimp and bass with spinach and hatch chile mac and cheese

Beautiful!!! I might make the relish kind this time.....be great poured over cream cheese with crackers.

OMG those look amazing. You have more patience than I do for sure. I need to be more like you.

@Okanagancook So sorry! The next morning turned into days later lol. Here is the jalapeño mustard recipe . I reduced the sugar by quite a bit....like I maybe used 1 1/2 cups or so. And, I didn't de-seed the jalapeños. And, this is the cowboy candy recipe.

Have had a late onslaught of squash. I made some relish--shown on the preserving thread and now I am going to make a bunch of bread. Zucchini banana cream cheese bread.

Probably the last BLT of the summer

Zucchini, toasted pine nut and parm salad and pizza

Will do--I'm off to bed but I will give recipes first thing in the morning

I had pounds and pounds of jalapeños last summer. Here is a list of what I did--if any of them trip your trigger I'll send you the links to recipes--and these are all things I've canned.. Cowboy jalapeños--these are candied-super good on ribs Jalapeno mustard--LOVE this --probably the best thing I came up with last year. Great on burgers and sandwiches Pickled-always a fave--great on pizza Jelly---I made a cranberry-jalapeno and also just a jalapeño

My mother-in-law was telling me a couple days ago that she has a craving for relish--zucchini relish piled on a hotdog. She was going to make some but I think she said she was out of onions...and, also, I don't think she has a cuisinart so she would have to shred all of the ingredients by hand and that's a lot for her. Anyway, I decided to be a good daughter-in-law and make some for her. I hope she likes it...... Not too pretty of a picture, but .... And after it's all canned up. I halved the recipe.....I should have halved it again because I don't know what I'll do with two whole pints for myself

The tattooed foot in the background makes nice ambiance

Welcome to the midwest lol.

Homesick Texan's Hatch chile and squash casserole with roasted chicken and taters

Gorgeous! I want a crusty slice with butter. Ok, so you seem to have gotten more acquainted with bread in the CSO ? You've had two successes in a row

I forgot to post a warning for you over on this thread

Drooling and extremely jealous.

@scubadoo97 I will be thinking of you. I am watching the weather channel non-stop. I really like how your governor is handling this. @rotuts Do not look at the following meal.....it will upset you greatly Venison stuffed bell peppers and porcupine balls done in the Instant Pot

Still trying to use up some venison burger before the season starts. I had both pots going last night. Stuffed bell peppers--burger, an egg, tomato sauce (I used the last of Vivian's cocktail tomatoes from Deep Run Roots),rice, onion, bell pepper, salt, pepper. Layered in some slices of sharp cheddar cheese. 15 mins. High pressure Natural release--cheese put on top after the NR and then I put the lid back on to melt it. Porcupine meatballs--basically the same recipe as above minus the cheese. Same cook time as above.

And, when you've made your way into a man's heart...but you've exhausted all of those recipes....here is Around the clock with...Menus Men Prefer Just think of him first, plan to please him, and you will be the apple of his eye. Guess what? MEN like meals with FLAVOR. Sorry ladies. No flavor for you. Make a perfect dinner.....we want our men soothed and refreshed. Look how happy he is! Ohhhh and ladies....let him have some fun rustling up his own grub *wink wink* ...even though you've already done all the work, he'll think he's a chef! All of this is sponsored by Bond...the bread men prefer! If you're married to a soulless woman who does not bake......