Shelby

Welcome!!

I wish the zuke plants wouldn't fade like they do.....sometimes I get a regeneration , but mostly they just up and die on me. I need to get some more seeds ordered. Or maybe I'm zucchini'd out for a while.....I am still getting a ton of them...but I do miss them when they are gone....I think....lol.

Venison meatloaf sandwiches...homemade bread, homemade mayo....the tomatoes....I wished I had another stomach so I could eat another half.

I never get tired of roasted chicken in the CSO

I'm just now seeing this. Beautiful knives @rotuts ! Congratulations!!!

I honestly can't imagine how I would grate Velveeta.....it would just goo up the grater IMO.

Heaven on a plate. except for the tomato is still wearing it's skin.

*smacks weedy*

Celery keeps for a very long time in fridge if you wrap it in tin foil.

@gfweb Your shrimp and pasta up there is calling out to me. Blush sauce=an alfredo type with a bit of tomato? @HungryChris Pizza looks perfect! Twas pizza night for us too! Caprese salad (don't ask me why I keep putting eggs in the middle....I guess it's like the mom on My Big Fat Greek Wedding putting a potted flower in the middle of the bundt cake hole) And venison and pepperoni pizza. Two green bell peppers were sacrificed.

I would wear that crown with pride

I'm an only child....what can I say..I have to do all of my instigating here Be sure and tell us what you think.

Don't sell yourself short you will do great cooking from this book. Do you have any fresh veggies that you can get or that are already in your kitchen? The squash pickle salad on pg. 343 is very good and refreshing and not difficult. Honestly, I don't feel like any of the recipes are difficult, but some are time -heavy and you need to plan ahead a bit.

No question in my mind: Hard boiled eggs They peel SO easy.

Venison meatloaf using some of the cocktail tomatoes from Deep Run Roots.

I had a revelation last night. Long story short, I was going to make a huge batch of venison meatballs and freeze them, but yesterday got crazy and I didn't have time. I had no idea what to make for dinner and then I remembered I had thawed out venison burger so I decided on meatloaf. I spied the leftover cocktail tomatoes in the fridge and I thought "OMG these might be wonderful in the meatloaf"--they have brown sugar, ketchup, worchestershire sauce, all stuff that I put in my meatloaf...so I whizzed it up and added it to my panade. Quite a lot of it, actually. Then, I made a sauce to brush on top of the meatloaf --I added a bit of ketchup to thicken it. OMG this is the best meatloaf I've ever made. Pics on the dinner thread.

*drooooolig*

I feel you. For what it's worth, a lot of them fall off during the roasting process and I pick them out.

You must be my twin. I read like that, too. I get lost in books. Two hours feels like two minutes when I'm reading. You will not regret buying this book. Like @rotuts said, it's the best cookbook I've ever read. Well, besides the White Trash cookbooks.......

I knewwwww it I knewwwwwwww it

Don't worry. Those are coming soon

Thank you for the warning. I braced myself with a hearty drink of wine. Ugh. I feel bad for your friend.

This doesn't look like much, but it is. Oh it is. Homemade bread, homemade mayo, homegrown tomatoes. Many napkins lost their lives during this meal.

Fried catfish, okra, mac and cheese and tomatoes.

I know it looks like a lot of work, but it's truly not. Especially if you make the enchilada sauce one day and then you could do the rest another day.