Shelby

I still say it's a corn dog. Oh, and Kerry never guessed me when I did my blog......just sayin'...........

@Panaderia Canadiense?

It's a corndog. Gotta be a corndog lol.

Is it @BonVivant ?

Could this be a happy mistake?

I bet you don't like ketchup with your grilled cheese like I do

Between the ice cream sandwiches and the perfect grilled cheese above, can I be your rugrat #2?

Ok, you do the MW and I'll peel the tomatoes.

Fried wings and boudin balls

Well, keeping in the animal theme (goat cheese stuffed peppers), a Moscow mule might do

I grate cheese ahead, too. Cheddar and parmesan. The parm lasts forever it seems. At least 2 months. I've never had the cheddar mold or anything either, but I use it quite often so it doesn't sit around too long--I know it's fine for at least 2 weeks.

Spicy ham and mortadella sandwiches last night

I prep a lot of veggies ahead. I'm always glad when I do that. I do a lot of onions ahead...I'm not super picky about how big my onions are chopped. I currently am prepping a ton of squash ahead. Nice to have some already diced up to go in sauce or for a side dish. Peppers stay great all chopped up. Oh and I prep lemons and limes, too...though they aren't veggies. I never prep a tomato ahead. I do not want this to go off topic so I'll just say that YES the 'maters taste different after being in the fridge and I don't like the taste.

We always think your meals are worth posting

It was a shoulder roast.

I'd love to have your crust recipe, too, David

I had a super busy day yesterday and even though it's a zillion degrees outside I decided to do a pork roast in the slow cooker. I'm so glad I did. I was exhausted by the end of the day and it was nice to have most of the meal already done. This recipe is so easy and good. I need to do it more often. I prep this the night before and leave in the fridge overnight. Make slits in the roast and shove garlic cloves in all over, salt and pepper, brown in a skillet. Place in the slow cooker on top of two onions that have been sliced into rings. Pour in a cup of hot water that has 2 generous TB. of soy sauce in it. Cook on low for 8 hours--mine was more like 11. Take the roast out. Mix together 2 TB of water and 2 TB of cornstarch. Pour into the slow cooker and bring to a boil (mine boils if I put in on high). This makes a nice gravy.

I've never had a mango...even a crappy one. It occurs to me that I need to get out more lol.

I've been ruminating and I think out of everything--and trust me, I'd like everything--I'd like to try the rice paste in the banana leaf. Oh and a mangosteen.

Oh I wish this blog would go on and on. I have the biggest craving for pho now........ Thank you so much, Kenneth!

Hmmmm that is really good to know regarding the freezing/reheating of the yorkies. I love to make and eat them, but the batch is always too big for just the two of us....now I know I can freeze them!

Some people probably discovered that they liked the sauce better without those pesky tomato skins flopping about........ Alfredo over zoodles with shrimp and spicy sausages

You guys are killing me.

I bet you'll like the apple version a bit better --if it uses a tart apple?

I don't cook mine at all. I put them in a strainer, salt them and let them sit in the sink for about an hour. Then I squeeze out the excess "water" and toss them in my heated sauce.