Shelby

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?

Oh I love this! Do you have to share your toys with others? If so, do they know how to use them? I'm an only child so I'm not a good sharer lol.

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.