Shelby

Nothing super exciting around here... Sandwiches Chicken enchiladas Last night was a bit more fun...I ordered pasta online. These were ravioli's stuffed with mushrooms. Very good. Two with venison meat sauce and two with a simple marinara.

I planted these walking onions like 10 years ago....they didn't walk...they didn't move an inch. They were non-walkers.

@Toliver I couldn't resist. They aren't too bad, really. Of course, they are very sweet. You do get a hint of "Peep". The frosting taste a bit like a marshmallow and you get a bit of crunch from the sugar crystals on the frosting.

I posted about this in the corned beef topic but I wanted to make a note here, too. I used the IP to make ours. I wanted to test out the slow cook. It did a good job. The veggies and the corned beef were all in there for 10 hours or so (we like our veggies soft). I used the "normal" setting for the slow cook. I think the low is just the same temp as the keep warm button and the high is too high for an all day cook like that. I'd use the high to get a jump start on heating up the slow cook and then reduce it down to normal after an hour.

St. Patrick's Day dinner. Ronnie had taters...I had a craving for buttered egg noodles with my cabbage.

@liuzhou @JoNorvelleWalker @IowaDee I just about fell of my chair just now when I saw that Driscoll brand. We have them here in Kansas, too. And, yeah, they are always a bit moldy. They kind of taste like I imagine those styrofoam peanuts taste.......

How cool! I admire your ingenuity!

Roasted chicken

Bragger

You're not alone, I feel guilty too. I look through it literally every week, though, and every time blue_dolphin makes something I really really enjoy it. I figure that when (if) the garden produces this summer, I'll have more stuff to work with.

Why do I peruse EG when I'm starving?

In retrospect it's only been 3 months...but man I wish they would ship my new blade. I'm actually thinking of just buying a whole new food processor....

Thanks for doing this. I am very interested in what the IP people have to say.

In high school I only used Aussie hair spray, shampoo and conditioner. Smelled soooo good. Kind of grape-y. This was of course after my Aqua-Net phase. Back on topic, I wonder if any of the seeds etc. that make up the "bite" are indigenous to Australia?

Ohhh this all looks very good. I love liver. I'll take it all.

OH ok. Tempura. Got it. I'm just a simple country girl. I love beets...but not so much fried. So, no more of that lol.

Loved every minute of this! Hope you got/are getting back home safely in the snow.

Every single meal above has me thinking "oh, I want that right now". I love meals like that @Kim Shook. I got on a fried kick night before last and fried everything in my fridge lol. Bass, pickle slices, brussels sprouts, beets, mushrooms.....(I'd skip the beets next time). Last night fries and venison chili dogs

Those shrimp look so good I can almost smell them. I love ceviche. I hate being hot, though. You have my utmost respect. I would be sniping at my husband to get to someplace cooler (even if our vehicle was in the shop lol). He would probably leave me in the desert.

That looks amazing, Andi. I need to make your peach one.

I LOVE that fish. The happiest fish I've ever seen!

Is that why good leaf lettuce is non-existant right now around here?

Nice, @rotuts. Very nice.

Ronnie wanted biscuits and gravy last night. For those that don't know, I'm biscuit challenged. I usually cobble some together using self-rising flour and just cross my fingers that they rise and taste good. Yesterday I decided I could do better so I googled "egullet" and "biscuits" and came up with a thread started by @Kerry Beal with a reference to @Ann_T 's country biscuits. The link to Ann's recipe in egullet was broken so I went to Ann's blog and found this recipe for Country Biscuits . (Ann has a great blog, by the way, filled with her stunning food pictures and her recipes never fail me....also, I have one of her lovely cutting boards which I highly recommend--my mom bought it for me and I love it). Anyway, hallelujah, success! Mine weren't as tall as Ann's but they sure were pretty enough for us and they taste sooooo good. Nice and fluffy. So we had those with venison sausage gravy, a bit of boudin and eggs.

Oh good. This makes me feel less sheltered lol.