Shelby

Pasta. I can never get enough. After a summer of eating zoodles, I'm certainly ready for some of the real thing! I'll have to think........

Oh NIIIIIIIIIICE!

Brother-in-law texted me yesterday and asked if I wanted more jalapeños. I must have had a moment of insanity. I swear I said something back like "ok, but not near as many as the first time". Apparently it's payback for all of the zucchini gifting I did....... I guess I'll try my hand at jelly again. I've done cowboy candy and I've pickled......and I've frozen. Not wild about dragging up the dehydrator. Drying these makes me sneeze like you wouldn't believe. Any other ideas?

Steak sandwiches

Now I need scallops.

Oh good, I was worried there would be no cocktails because everything was packed.

YUM, Chris. I'm hankering oysters. Soon I'll order some....gotta wait until it gets cold. Those salads look very good, too. Made some egg rolls and broccoli beef last night. This afternoon I'll be making a lot more of the rolls to freeze.

Always sad to see you go....we just got here lol! Thanks for letting us come along.

I literally just drooled. That looks so good.

In honor of @Anna N Leftover steak on toast.

I grow collard greens. They get tough for sure. I pressure cook mine for a good 45 mins to get tender--and that's with the main "stem" down the middle removed. I think the collards would still work if you blanched them a little longer and/or steamed them longer? I might try using them as a cabbage roll wrap....... edited to say....I meant to also add that the younger the collard leaves are (smaller) the more tender.

I can't put this cookbook down. This book is like coming home to a cozy house. I've found myself nodding several times in agreement with her words. I think she's an excellent writer and boy ...not that I'm anywhere near the great chef she is....but her recipes are so something I would make/have made --the tomato section is awesome. She talks about canning tomatoes. As many of you know, I can the hell out of them every summer and enjoy them so much in the winter. She says that you can use whatever size jar you like, but she prefers wide mouth because the regular size are only good for storing toothbrushes. Amen, sister. I only use the regular size when I'm completely out of the wide. And then she peels her tomatoes (not on everything like I do, but still). My mom always peeled tomatoes by using the back of a knife and running it lightly, but firmly from the stem of the tomato to the bottom. It loosens the skin making it easier to peel. I had never heard of Vivian until this book. I'm so so glad the cookbook fairy knew me well enough to give this to me. It's an awesome book. And I'm only a little over half-way through it..... edited to also say I have turned down so many pages of recipes to try, it looks like I've turned down every page lol.

I think I'll join you over in your world. I want to snuggle in with my new cookbook and a wine sounds like just the ticket to go with.

You're making me feel super lazy. And now I want more shrimp.

I swear I was going to post the exact same thing about the meowing. Every. Single. Time. I read this title my brain makes it meowing lol.

Had a special meal last night. Started with some foie gras with both homemade jalapeño pepper jelly and sand hill plum jelly. I liked the pepper jelly best with it, Ronnie preferred the plum. But, it's foie......so I'd eat it if it was stuck to the bottom of my shoe lol. A bit later we had some shrimp And then we moved on to these beauties My mom sent me this awesome cake. OH it was so good. Chocolate and peanut butter. I had never heard of this type of cake before. It's called a Smith Island Cake. Those layers must be so hard to make so thin! I suspect this will be some of my breakfast, too.......

Super jealous of ya'lls prime rib purchases!

Drooling. My kinda meal.

I can join the fun!!!!! The cookbook fairy sent me this and it just arrived. I can NOT WAIT to dive in to it. Looks right up my alley.

Yay, Kerry has the night off!

I wouldn't mind skipping turkey day. It's too close to Christmas here in the states.

Chicken, onion and hatch chile quesadillas

I need something to put behind my boat tires for the winter so that it doesn't roll.......

LOL Well throw some chunks in a cuisinart and make bread crumbs?

Hello croutons.