Shelby

OMG I'm drooling over this. I need to make this. Now. I have some frozen crawfish tails.......

I don't need this book. I am trying to downsize my life. I don't need this book. I don't need this book. I don't need this book. Can't wait to see your creations, BD! And, everyone else

Happy Anniversary!!! I love snacky type meals like that. Anna, you've made me hungry for ham salad....

Finally got the second batch of jalapeños used up. I never have problems cutting up hot peppers, but these ...phew. My left hand still burns this morning. More pickled, more cowboy candy and more mustard. I reduced the sugar in this batch of mustard and left most of the seeds in. OH it's good. I can't wait for kielbasa and kraut. This isn't complaining because I'm super grateful for all of this yummy stuff....but I need a break from jalapeños for a while lol.

Steak night!

Venison meatballs and zoodles

Damn, that looks good!

@Katie Meadow UGH, what an irritating situation. I'm not big on family dinners like that anyway....but I won't go into all that lol. I can't remember if I got this big white electric roaster from my Grammy or my mother-in-law. It's similar to this one only it's way older...and I think bigger. You could do the turkey the day before, keep it in the fridge (whole maybe to keep the juices in?) and then carve it, put it in foil and warm it up/keep it warm in the roaster. I think my grammy would put some water in the bottom, put a rack in and then put the turkey wrapped in foil on the top of the rack. Or I could be delusional and maybe it was me that did that years ago lol. But it was never dry and it was nice and warm. And kept the oven free.

SV'd pork chops last night

There can never be too many calamari pictures.

Oh I'm sure you could. I used this recipe. Looks easy to halve or even quarter. It says that you will get 10 half pints out of this. So, I expected to get 5 pints. I only got 4 with enough left to smear on a couple sandwiches.

Beautiful marmalade, FrogPrincess. In the never ending quest to use up jalapeños I made some jalapeño mustard yesterday and canned it. I would definitely do this again.....and I might today. This stuff is good. It's sweet like a honey mustard but with the hot peppers it balances wonderfully. Definitely has a kick to it. I was thinking that my husband wouldn't like it--he balks at sweet with savory--but he LOVED it on turkey sandwiches last night.

Dejah, here is the beginning of the now four part thread on the IP if you haven't seen it yet. Lots of good info in there. Can't wait to see what you get up to when you get yours I made a HUGE pot of venison chili yesterday--needed to use up a lot of jalapeños so a lot went in there. SPICY lol. We had some for dinner...the rest I will be freezing for Ronnie to eat for lunches during hunting season. I feel a little ahead of the game this year lol. Oh and I opened one of the jars of pickled jalapeños to garnish the top. Holy crap. I'm still on fire.

I'm hoping that my mom isn't reading this. I really want to get this for her for Christmas....she will love it, but she might beat me to it and buy it for herself. DON'T READ THIS MOM LOL.

*Chanting* Go, Smithy, Go! Go, Smithy, Go! Go, Smithy, Go!

I'm tellin' ya, @Smithy, I have read every word in this book. Her writing is captivating and real. This is a book that one should have. IMO. I cannot wait until next summer when I (hopefully) have more veggies etc. to use. This book will be front and center.

BLT's

Oh it's so easy..don't judge me lol. I sautee diced onions in some butter with salt and pepper in the same pot that I use to boil the water for the macaroni ...then I add diced tomatoes...if they are out of season I either skip or I open a jar of my canned. Sautee both until onions are soft. Set aside the onions and 'maters on a paper plate. Add water to the pot that held the veggies --with some salt--boil, cook the macaroni until done..but not too too soft. Drain, add the onions and tomatoes back in along with Velveeta cheese--for us I use one 4 inch chunk--depends on how much pasta of course. I also sprinkle in some shredded sharp cheddar and some shredded parm if I have it. Stir....add milk.....not a lot...then turn burner on low, put a lid on and melt ...stir...melt ..stir....add more milk if needed. I also love a sprinkle of fresh dill or some lemon pepper.

I will go to my grave respectfully disagreeing with you guys. Tomatoes--at least Kansas tomatoes--taste markedly different if they have been put in the fridge. I will cook with them, but I won't eat them without being heated up. So, bring on the canker sores lol.

I've never had farmed......I'd go for wild-caught and smaller filets. But, even if they're bigger, you will see the red meat and can get rid of it. Come to think of it, do they sell wild-caught? I don't get out much to the big stores...

I use and like the Pillsbury brand.

I promise, no muddy taste. Maybe they don't clean the fish like they should. Some of the bigger fish have a deep red meat that goes down the spine....gotta get all of that off. It's strong/icky/muddy tasting.

Weather here is crazy hot. Dodge City hit 100F for the first time in recorded history a couple days ago (on that particular day). Ronnie went fishing and caught some really nice catfish--one of them had eggs inside. Shouldn't be happening this time of year. Anyway, fish for dinner.

Two thumbs up!!!! Perfect!!!! I promise, on toast....heavenly.

The bottom picture is the perfect color...but I do think it needs to reduce more.