Shelby

It must be tough stuff, Andie, to withstand that earthquake! I've literally only found one chip in a bowl.

Ok, I couldn't take it. I just dug through all the china. As much as I think the one bowl says 66-7, the others say either 44-6 or 44-7. That seems more likely. Platter Bowl--just like the first one I posted So strange.

Thank you! Now I'm double interested to find out more about them. I'm going to look at the backs of more of them to make sure, but I'm pretty sure that the numbers are 66-7.....but that wouldn't make sense like you said with them quitting earlier than that. The mystery deepens.

No! Very interesting! Thank you so much. So, if I'm reading the chart right, my dishes were made in 1966 in the month of July? We honestly thought these were a lot older than that.

Yes, yes you did The bowls are the perfect size for a little scoop or two

I've been on a pickled egg kick and have been using some pickled beet juice in the process.

Sandwiches on homemade buns with large amounts of lettuce from the garden. This all came about because I had leftover gravy from fried chicken night that I wanted to dip french fries in.

My mom came for a couple of days and brought the china Some of the pieces are stamped! Odd to me that they all aren't stamped but anyway it allowed us to look them up. We ended up keeping the set. She kept a couple of plates and the rest is in my china cabinet. So, here's what it is: Thanks again for all the help.

Her's is the only recipe I use for this kind of cookie. SO good. Haven't made them in quite some time. Thanks for the reminder.

I love ice cream. All kinds. Really, I can't have it in the house or I eat it all. Quickly. Like a whole Ben and Jerry's by myself. I couldn't take it anymore. I had to have ice cream, so I threw my bowl in the freezer and used Lebovitz's Perfect Scoop to find a recipe. I wanted something simple so I made plain vanilla. I shouldn't have done this because I am now going to make another batch....and then probably another. I also made a wonderful hot fudge sauce for the top. I have a lot of that left over so, dang it, I have to make more ice cream. I forgot to take a picture last night, so in the interest of documentation, I forced myself to have another bowl this morning.

Stunning, Elaina!

Anna, I think your alfredo looks delicious. I would happily dig into that! Gorgeous ribs, David Kay, the steak looks to die for but it's the tomatoes that have me going. I hope they tasted as good as they look (as I look at the pouring rain outside once again drowning my 'mater plants) Ribs, collards from the garden, breaded tomatoes and mac and cheese

Oh yeah, can't beat fresh trout.

I dunno...something American like that may seem exotic to them. I'm sure between everyone here we can come up with some fun/interesting/new to them things that will knock their socks off

OH WOW. I've never tasted any lamb parts except for the chops. I just recently found that I like it. I'd have loved to taste all of the innards I'm glad your husband was brave and tried it. What did the intestine taste like? Looks sort of chewy?

I found two more frozen bags of Silver Queen corn that I had hidden from myself so we had to have fried chicken and taters to go with it

Another IP banana bread

SV lamb chops

KayB, I have tomato envy. We have gotten SO much rain. The Little Arkansas is at 25.12' which is flood stage. It's now invading my corn crop with more rain forecasted today and all next week. My second round of tomatoes that we planted (to replace the 50 that got too cold and died) look terrible. If we don't get any more rain for a couple of days I would say they have a fighting chance. If we do, I'm going to be on round 3 of planting tomatoes. Never had that happen before. Sigh. This morning I was able to get in there and weed. We also planted 200 seeds of Silver Queen corn and more squash. The lettuce and the onion look good....and that's about it lol.

I hope you'll be taking us along for the trip (hint hint) Have fun and be safe!

I feel like my meals have been boring lately so I haven't taken many pictures. Everyone's food looks sooooo gooooooood. Red beans, rice, andouille sausage with collards from my garden Lasagna using a ton of leftover venison meatballs that I diced up and made small. Looks like a disaster lol but it tastes good. One of the best lasagnas that I've made. Oh and salad using lovely lettuce from the garden that I was able to pick in-between monsoon rains falling.

LOVING this blog. So interesting about the fridge. I can't imagine it not being placed in the kitchen And the food, oh the food. I agree, those tofu noodles look so good. Along with that stuffed eggplant. And, the dough that you dip in beer for dessert! Oh and the food robot. How cool is that???

What Anna said is exactly right. I will time it next cheesecake making day. Just off of the top of my head I think it takes me about 10 mins ..maybe a bit longer to get to pressure using 2 cups of water. Like Anna says it depends on the temp of your water and also the ingredients. Also like Anna says it takes like a couple of mins to get back to pressure if you have to cook it longer after releasing.

My mom lives at 8,661 ft. She takes the time of a pressure cooker recipe and multiplies it by 1.4. This is done loosely, though..... If I were doing a cheesecake at high alt. I'd do it for 50 mins. If it still looks too jiggly in the middle I'd go for 5 -7 mins more.

I have this book too!!!! I laughed my ASS off. It's seriously one of the funniest things I've ever read.