Shelby

Oh they were so good. Yes, I filled them with diced ham, spinach, mushrooms and a few onions. I put a spoon or two of béchamel sauce down, then the filling and then rolled them up. Topped with more sauce and baked for about 20 mins. I had the rest for breakfast the next day.

Yeah, I wouldn't use that.....but some ground beef would do nicely

Just a little 'ole cherry pie.

Bump! Venison cabbage rolls. Cooler temps made me have a craving. I love the method of freezing the head of cabbage and then letting it thaw. Every single leaf came off easily and intact. Before baking. I put some ribs in there, too.

LiamsAunt--Spag. and meatballs. My favorite meal. Great picture! Kay--Your grouper looks delicious. TFTC and Smithy--My husband HATES ricotta cheese. I've tried a ton of different commercial brands. He finds it bland (even when I doctor it up) and likens it to Elmer's Glue lol. I've given up and I always use cottage cheese in place of it. Maybe someday I'll make some here at home, but it can't be that much different and then I'd be stuck with a bunch of homemade ricotta lol. Venison cabbage rolls and salad. Buttered egg noodles on the side. Oh and that's a rib. I like to put ribs in-between the rolls. Gives them a smokey flavor. Taco night with a new guacamole recipe

Classic Guacamole From Roberto Santibanez Pg. 45 I wasn't expecting too much from this recipe. I mean, how different can a standard guac. be? I was pleasantly surprised. Roberto's main points are to use a mortar and pestle to make a slurry out of onions, jalapeños, cilantro and salt. I don't have one of those awesome tools so I just used a knife and mushed and chopped. Then he cuts up the avocado making sure to leave the cubes intact. I always like my guac. more chunky than smooth so this appealed to me. Next he folds the onion/cilantro/pepper/salt slurry gently into the cubes crushing some of the avocado only so that it makes it a "dip, not a salad". Finish it with squeezes of fresh lime juice and more cilantro.

Ugh, that is a shame. They have bred all the heat out it seems like.

Welcome to eG! I can't wait to hear more about what you cook!

Thank you for the write-up!

I use parchment when I make pizza. My oven is up as high as it will go (around 525 degrees) I leave it in the whole time. It turns quite dark but I've never had a fire start. And I make a lot of pizza.

Hi! Good to see you! I make it just like KayB does. Slice the okra into rounds and throw 'em in a ziplock bag. Let them sit for a bit so that some of the juice (lol some would call slime) comes out. Toss some cornmeal in (I like to use self-rising cornmeal). Just enough to coat them. Sometimes I add some diced onion in the okra ziplock, too. A glug or two of oil in a skillet, turn heat to med or med-high and fry 'em up. It takes a bit to get them to crunchy stage, but it's worth the wait Oh and salt and pepper as soon as they start getting crunchy. Last of the doves the other night I had a strange craving for Catalina dressing on a salad. First time making that kind of dressing. Hit my spot. I actually wanted a wedge salad but I didn't have any iceberg lettuce so I used leaf. I made crepes last night (Kim Shook's have been stuck in my head ) See here for the super easy crepe method. I highly recommend it (unless you are a master at making crepes the regular way ) Ham, mushroom and spinach filled with a béchamel sauce.

Got my book yesterday. I really like it. As I was thumbing through, a recipe jumped out at me: Crepes From Kenny Shopsin Page 26 I was so excited. For those who don't know of him, he owns Shopsin's Diner in NYC . If I ever get to visit the Big Apple, his diner will be the first place I go. I highly recommend his book Eat Me . There is also a film documentary that is very entertaining. Kenny is very smart, imaginative and quirky (to say the least lol). Anyway, I've been hungry for crepes ever since Kim Shook posted her dinner the other day. So, I dove in. Probably the most simple recipe in the book....and maybe one of the most genius. It uses flour tortillas which you dip in egg and cream and then throw in a hot skillet. Brilliant. I would say they are a tad thicker than some crepes, but for me, dead easy and very crepe-y.

My copy of the cookbook should be here tomorrow

LiamsAunt and Scuba, I've got some really nice tuna steaks in the freezer. You've inspired me to get them out. I'm always scared to cook them--I like mine super rare. Ronnie likes his a lot more done (blasphemy IMO lol). Liuzhou, I've never seen passion fruit. I thought I had. Definitely not after seeing yours. Do you eat the dark looking seeds or just the lovely looking pulp around them? Does anyone else ever peruse the old dinner threads? I'm in 2009 looking around. Seems like I was a lot more diverse and creative with dinner back then. Need to get out of my comfort zone and explore like I used to. Last night I did some brined chicken on the rotiss. Stewed, breaded tomatoes, stuffing, mashed taters and gravy to go with. Yes, that's StoveTop stuffing. Don't hate. I get a craving for it. Shrimp Alfredo the night before

How was the chocolate session yesterday? Safe travels and we'll see you when you get home

Darienne, I'm super jealous. I know you've done a TON of work, but you'll enjoy the heck out of all you've put up later. I wish we were neighbors

Gorgeous!

Oh man, I know I'm not awake yet. I had the hardest time figuring out what MB's were, Rotuts LOL. Duh, meatballs! I'm drinking coffee (which is rare for me) maybe that will make my brain work better lol. It must be the week for breakfast for dinner, Kim I always get excited when my biscuits turn out ok. I don't care what you tell me, the butter cut into the flour never has, never does and never will resemble peas. Tomato gravy, boudin, 'maters, (it's been strangely HOT here so they are still producing a few here and there) fried potatoes and onions and scrambled eggs for me. Ronnie had his eggs soft. Crab enchiladas Ann's wings

I think these look perfect. I wouldn't know they were rejects! What a cool idea...the eye doctor selling eyes lol.

Happy Birthday!!!! DANG it, are you on call???? No birthday cocktail (s)?

Bust out the champagne!!! Congratulations!!!!

*shivers* That certainly adds a Halloween factor.......

Oooooh I like that...tropical fog. Or maybe something Halloween-ish. "Fog over the graveyard"

I bought a food mill (finally) based on Kerry's recommendation and it arrived yesterday. So shiny! Thus, I made some V8 juice from a bunch of straggling tomatoes that Ronnie picked from the garden. Thanks to Elaina and Kerry for their recipes. The texture of the juice is perfect. I didn't have any parsley. And, I didn't have the right amount of celery but it tastes quite good. Ronnie and I both had some for breakfast. He deemed it very good and said he would also like me to add cream to it and make soup (I used a washed out V8 bottle...I swear I really did make the juice lol) I gotta find more things to mill. I had a blast last night using my new toy.

Thank you! NICE! I would have happily forked over $3 and not made the cake lol. I actually have some ganache left....may have to do that this evening