Shelby

Ronnie caught some fish yesterday to go with my fried okra

Aw, man I think I said this last year....it always feels like my summer vacation is over when you guys leave. Be safe going home. See you on the other side

Yay!!! Okra!!!! I wouldn't think you would need anything to help it stick. The "goo" that comes out when you slice will be enough IMO.

Kielbasa on homemade buns with garden onions and peppers.

I would give a lot to have a slice of that right now.

Have fun, everyone and take lots of pictures!!!!

Beautiful, Chris!

I made some venison zucchini meatballs last night in the steam boy. 15 mins on steam/bake at 350F. Super tender.

Steve, your fried green tomatoes and eggplant look perfect. I hope you and your wife heal up FAST. RRO, I love me some crawfish. I do believe that races would have livened up the afternoon. I've tried to do that here at home but each time the race is interrupted by a couple of cats that can't keep their paws off of the competitors. Lovely fish, Liuzhou. I always like it when the whole fish is served like that. I had some frozen tomatoes from last summer...and a plethora of squash and eggplant so I made some sauce. There are some venison zucchini meatballs hiding under there that I made in the steam boy Cuisinart. Good stuff. Oh and zoodles. No pasta. I love my pasta. But, I can deal with zoodles. They surprise me at how close they come to the real deal. OH and we are really liking the marinated eggplant (seen on the what are you preserving thread). We use it as dressing and everything on salad. Highly recommended.

The two I've done were so fun....it was a documentation of stuff I was doing anyway. The hardest part is remembering to take pictures Links to my blogs are at the bottom of ...well, hell, what do you call it??? If you look down at this post you will see links.

Glad you joined us!!! Looking forward to seeing your cooking Maybe some day you could do a food blog ...... (hint hint)....

Fried chicken hearts, thighs and gizzards. And the star of the show...fried okra

OH YEAH, I forgot ribs and yogurt. We cold smoke the ribs, vac pac and freeze them. When ready to eat them I IP them for about 50 mins the slap some bbq sauce on and broil in the oven. Heavenly.

Hard boiled eggs Cheesecake Chicken stock Green beans and new potatoes Collard greens Beans

I just read your blog. I'm very interested to know if your bananas dried out. I tried and tried and just couldn't get them crisp like they are when you buy them dried.

No, what you said makes perfect sense. My brain simply thought I could divide the dough and voila! Perfect bread! I'm on the hunt for a recipe specifically for 2 8 x 4 pans.

Ah ha! Ok. Thanks. I knew someone smarter than me would be able to help

Yes. I divided the dough in exactly half (I weighed it) and put it in the two 8 x 4 pans.

It's very similar. This is the recipe I used. I've made it a lot--using my regular oven--and it always turns out well. I proofed it for 30 mins at 100F. The dough was still below the top of the pan so I turned it on again and proofed for 30 mins more. By that time it looked great....not too far over the top, maybe a 1/2 inch? Maybe a little less. I then put it on the bread setting and baked it at 350F for 20 mins. About 10 mins in it had fallen and looked like I could use it as a bread bowl lol. After the 20 mins it didn't look done to me so I did it for 15 mins more--too much.

Exactly. I don't hate oats on a crisp....but in the summer, I want mostly fruit. I think oats go great on an apple crisp......

Awesome!!!! The ugly ones taste the best

That is beautiful Okanagan. Thanks for the recipe. I like the topping part--not too much. Lets the fruit shine.

Jealousy abounds. I can almost taste that 'mater.

I'm having the hardest time with bread. Sigh. This is King Arthur's white bread recipe. If these would have not fallen (did I overproof?) and burned as black as coal on the bottom (obviously baked too long....need to adjust the time waaaaay down), they would have been excellent. The parts we could salvage were REALLY good. Nice, crisp tops.....soft white on the inside. Good crumb. I will not give up on this. Trying again this afternoon. I'm gonna need more flour lol. The sad failures.

Oh this will be a great cook-off topic. Good idea, David This now pushes me over the edge to go ahead and order some Colorado peaches. I've been waiting for them to show up here.....but I'm nervous. I'd rather KNOW that I'm getting some