Shelby

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.

I've never seen this before. I guess the bread around the crust is meant to catch the gravy or drippings that come out of the crust? Seems a bit of overkill to me lol.

I think you should take one , or two, for the team .

Oh this just looks terrible ...and the views are awful. Seriously, how relaxed are you???? I would be a pile of jello. Happy jello.

Yeah, Kim. That looks so dang good.

Ok, I'm fine with the taquitos And a margarita. Or two.

I see they have homemade baklava. Might need to sample that next time for me

@Anna N Your salad looks so good. I'm craving salad. Salad, salad salad. Threw together a pasta dish. Cajun spices, andouille sausage, shrimp, green bell peppers, garlic, onions, tomatoes and broccoli. Splash of white wine to deglaze after cooking the sausage. Cream to finish it off. Not too shabby.

A fish reuben. That's a new one for me. Is the fish fried? Looks like more of a cole slaw instead of the traditional reuben sour kraut? What kind of fish? I might need to make this at home

Want.

They need to tell Amazon, then.

Modernist Bread will be released in May.

I've been wanting to make this since I got the book. Now I really really want to make it.

Potato salad and BBQ pork sandwiches. The 'taters were spicy because they were leftover from the crawfish boil.