Shelby

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.

Eggplant!

Always wanted to attempt those. I even bought a silicone thingy to make them in.

Shrimp/sausage boil last night with some pasta salad

Summer on a plate 'Maters, cottage cheese and pickled squash

That duck looks perfect @liuzhou I will forgive your use of tomato skin @HungryChris........this time...... BLT's last night!!!!!! My tomatoes were de-skinned. Ronnie's were not.

Our UPS guy was just here--a bit later than normal due to Prime Day deliveries. He said that today is bigger than the day before Christmas for UPS deliveries and they don't hire any extra help which I think is nuts. He has a co-worker that normally has about 100 drops a day out here in the boonies. Today he has like 250 and he isn't scheduled to get back to the UPS home base until midnight tonight. Crazy.

I used the CSO. My oven is full of my cast iron skillets and I can't be bothered to take them out lol.

You guys are light years ahead of me in organization

You had a beautiful garden!

Interesting. Thank you! I will have to look into this for next year.

You need to go back and find that out for me

LOL I need some magical algae water.....my lettuce bolted 20 degrees ago.

I can't believe how good the lettuce looks in the middle of all of that heat!

You could probably add different spices to make this more middle eastern, but I've been eyeing this recipe for a while: https://smittenkitchen.com/2013/08/rice-stuffed-tomatoes/

I had zoodles last night I've also done them in a basil pesto with some SV'd chicken breast and parm. cheese. And I've done an alfredo sauce with shrimp. All are very good.