Shelby

I had all of my kitchen toys humming yesterday. Two instant pots full of chicken feet making broth and my anova and gourmia making pork belly and then later a couple of eggs for the pho. First time doing eggs SV. We loved them. The pork belly was damn good, too. There are rice noodles under all of the fixins' . Oh and I also made a sheet pan full of pork eggrolls that I will freeze today.

Look what I got today from my mom I can't wait to watch them!

Really really really really hot wings

Well, thank you but it's just cheesy toast with a crappy tomato on top.

I've long said I was going to grind up some of the wheat but I've never gotten around to it.

I made a dove casserole in the IP last night. I soaked the doves in milk and egg and then dredged them in seasoned flour and then quick fried them. Then I made a mushroom gravy (onions, mushrooms, garlic, seasoned flour, chicken broth). I poured one cup of water in the liner. This little casserole dish fit perfectly on the trivet. 15 mins on high. Natural release. Very tender and good

Found another package of doves in the freezer. I think this is finally the last one. I decided to make one of Ronnie's favorites--dove casserole. I quick fried the doves and made a mushroom gravy. Instead of using the oven, I used the Instant Pot to finish it off. Twas good.

Happy Anniversary!!! Everything looks wonderful!

Chicken taco salad

It's a beautiful summer day. This is lunch . Surprisingly good Driscoll's strawberries over a Twinkie. Yep.

I love looking at our wheat fields this time of year. Almost time for harvest.

Spaghetti night

Venison burgers last night

Your pictures are as beautiful as always and I am absolutely drooling with envy--as I always am looking at your wonderful food and your vacations. I swear my neck muscles relax when I see the scenery that you show us

Kim, that looks wonderful. Chicken enchiladas for us last night And the second cherry tomato we've picked from our garden. They aren't very good yet...the first ones never are for some reason. BUT, HEY, it's a garden tomato so I'll take it.

LOVE the animals. OMG so cute. I, too, would kill for the spaghetti and gravy. Those tater pancakes look pretty good.

Our kick off the summer meal: The usual deviled eggs Cheesy potatoes--new recipe for me. I par-boiled the potatoes which I will always do from now on to avoid crunchy taters (which happened to me a lot). Ronnie smoked ribs which I finished in the IP and then the broiler. Baked beans and collards from the garden.

I think this is the second time I've made this peach cobbler from Smitten Kitchen and it's good but it never turns out crispy for me on the top. It's more cakey. I follow her directions to the letter except that I've always used my home canned peaches which are peeled instead of using fresh. I don't think that would cause the non-crispness. Or maybe her definition of crisp is different than mine. Anyway, we enjoyed it and hopefully I will get off my lazy butt and make some vanilla ice cream to go with it.

I didn't want this to end! I was going to ask if women were not allowed to help with the preparations, but then later I saw some ladies handling the veggies and rice. Just curious if it just worked out that way or if the men are generally the ones that handle the meats? The gentlemen eating their rice porridge with chopsticks will never cease to amaze me. I wouldn't be able to get anything in my mouth. AND they are people after my own heart--holidays are just made for drinking in the morning The bamboo cooking method for the chicken wowed me. I think they should add some spices and then it would really knock your socks off....but that probably isn't traditional and I would be kicked out of the party with that suggestion lol. And that carp and the deep fried pork belly would keep me happy for hours. You would have had to roll me home. Thank you for doing this!!!

@Anna N I am up letting Chum outside and thought I'd pop in to tell you that if you do make the french bread, I use the bread setting while baking and keep the temp the same as the recipe says 375F and reduce the baking time to 20 mins.

So, you and I are in the same heavy cast iron boat. You are indeed the one that told me about the Walter Sands recipe--I was trying to split another recipe in half and you smartly knew that splitting in halves wasn't going to work for the recipe I was trying to have success with. I only proof in the CSO to hurry up the process...that and I keep our house cold because I like it that way....but the bread usually doesn't lol. To me, the bread above looks really good and I would happily dive into that.

I make Walter Sands' Basic White Bread and Grandma's French Bread exclusively in the CSO (mainly because my oven has become more of a storage place for my cast iron and I don't like moving everything out) and I proof both in the CSO. The white bread I proof at 100F for about 25 mins and the French bread at 100F for about 15 mins. I've never had a flat loaf. Edited to add that I don't think I've ever used bread flour--I always use all purpose.

Perfection. I must do this. Maybe tomorrow.

So, the naan will already be cooked then. I'd definitely add some parm. Gives it a kick. I like your ricotta idea...alfredo seems too rich along with the bacon jam. How hot does your oven get? Edited to add: My oven goes to 550F so when I make pizza (using pizza dough that needs to bake) it goes in for 10 mins and is perfect. I've done eggs on top and 10 mins at that temp was too long....I wanted the yolks a bit runny. I think I added them with 5 mins left to bake and it was a pain. Since the dough doesn't need to bake, I think you're good to add the eggs from the very beginning.

@Okanagancook Those shrimp are a thing of beauty. I can almost taste how fresh they are through the screen! And, happy belated birthday!! @Kim Shook I love seeing your meals and your tequila shrimp are also calling to me. Fried fish and shrimp last night