Shelby

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.

I was going to say something that you would make with oxtails. Or, you could trim the meat and make broccoli beef.....I'm hooked on that stuff right now.

It's pretty thick. Spreadable, but thick. It should look smooth....and it will be very dark brown in color. Making me hungry for toast and apple butter!

Oh dear.....if you consider that junk food then I'm in trouble lol. It's all veggies with a bit of starch...

I think you would LOVE apple butter.

I think it's meant to add thickness, but I would think that heavy cream would work, also. This recipe uses either milk or cream. I haven't tried it, though.

Fried chicken, mashed taters and gravy, creamed collard greens with pickled collard stems.

I made the Creamed Collards with Pickled Collard Stems yesterday (pg. 429). These are good. The little pickled, spicy pieces of the stem really go well and help cut the richness of the dish. She uses it as dip or a spread. I used it as a side dish for fried chicken . Fresh picked collards. The pickling process. I did these the day before so they spent a day and a night in the fridge. Very pickl-y and spicy. Good. The stewed collards. I didn't have a ham hock so I used pork tasso. And, I cheated. Vivian does hers on the stove. I used the Instant Pot. I did these on high for an hour. Nice and tender. Finished. Very creamy and smokey with a kick of pickle and heat from the stems.

Oh how awful for the fisher people! Beautiful food and beautiful scenery.

We are almost dinner twins. I put lamb chops in the SV.....I like them at 125F and then a nice sear. Being vertically challenged I have to stand on my tip-toes to see the top of the Anova once it's in the pot. I thought I programmed 125 when actually I did 135. I noticed about 45 mins. in. PANIC lol. Luckily these were still frozen when I put them in. I quickly stopped everything, added some cold water and began again at the right temp. I was so worried I had over done them but they were good. Phew. Scallops taters and bruss. sprouts to go with.

OH this looks good. Is rock melon the same as cantaloupe? I guess I should google.

PS. those strawberries are lovely. Do they taste as good as they look?