Shelby

WOW, I am literally salivating. Every single dish looks so freaking good. That meat plate. I wish I could reach through the screen. Best of luck BK!

Maybe lemon pudding?

Welcome to EGullet!!!!

Norm, I always love seeing all of the extras that you add to the chili. It always gives me good ideas Chili looks soooooo good!

Ok, thank you so much!!!! I will order one tomorrow. I've been wanting one forever and have just never done it. Happy birthday to me lol Me too. I bet homemade limoncello is sooooo much better than the one taste I had of store bought. I didn't care for it. Tasted....chemically ...if that's a word.

If you recommend that model, that's what I'll get.

I need to get a food mill.

Oh, yeah, the goo is the best part!!! I leave as much as I can possibly leave. Good idea to brine. I guess it takes a bit longer for them to crisp up, or do you take them out of the brine and let them dry out for a while?

Now that is a cool gadget. YUM. Good idea. I think I'll open one of my smaller pumpkins and roast some. What seasoning did you use? I like it simple. Salt. I have some smoked olive oil that I might use, too......

I will be anxiously awaiting your report from Friday. I'm hungry and I think your Juicy Lucy meatballs sound awesome. What a great idea!

I've been wanting gumbo. Yesterday was the day lol. It takes me forever to make it....I'm just not fast at that particular dish for some reason. I still have some of that wonderful andouille sausage that I ordered from down in LA. And, I had some dove that I needed to use. So, I spent a looooong time breasting out those little guys. Even dove breasts have that lovely "tenderloin"--best part IMO. Although super tiny. Finally done. To the right are a few hearts and livers. YUM. Added trinity to the roux. It hurts when you splatter this stuff on your hand. All done. Had to have some cornbread I also fried up a few okras to sprinkle on the top. Good stuff.

Oh yes, huitlachoche. I have two batches in the freezer to add to enchiladas this winter. Good stuff. Weird..I know, but super good.

Lovely. How was the corn? Season is waaay done here, but up there maybe it's still good?

Sounds like if you put us in a kitchen together, we'd be hell on dishes

That's what my Grammy always said. I don't think she ever broke any of hers. She gave me a set and I only have a bowl and a plate left. Could have something to do with my clumsiness and a stone kitchen floor...........

GORGEOUS meatballs, Kim. My mouth is watering. I am so so used to eating venison that I swear, I don't even think to say that it's venison anymore. We don't have hardly any company, but if we did, I would have to remind myself to tell them lol. I bet if you didn't say anything, no one would know they were venison.

Nothing like a good catfish fry, TFTC! I still have some...might have to make fish sandwiches for dinner..... We had salad and lasagna last night.

Oh I'm lazy....if I would have had to look very far in the pantry for them, they wouldn't have appeared lol. I used Everything Bagel seasoning from KA flour. Good stuff.

That hospital must count the days until you arrive because you feed them so well

Tdig--Those tortellini are beautiful. I need to learn how to have patience and make stuff like that. Gfweb--What a lovely table setting to enjoy that meal by. That was a big duck! I made some hotdog and hamburger buns (thank you again, Cyalexa). I've been hungry for chili cheese dogs and fries ever since I saw Chris H. post about them (them being chili cheese fries--I only put cheese on mine and then dipped them in chili occasionally ).

Cyalexa, I finally made these yesterday. OMG these are the best buns I've ever made. Mine in the past have always turned out like crusty mini loaves (which are edible, but not what I'm looking for with a hotdog or hamburger). I didn't have any wheat flour so I used all white. I need to practice shaping the HD buns....I re-did them twice and they still didn't look near as good as yours. I'm definitely doubling this recipe next time and I'm going to freeze some. Thank you so much for this recipe!!!!!! Definitely a hit.

I'm hoarding homegrown 'maters here...to a fault actually. Your sandwich looks lovely. I gotta can tomorrow...a small batch.

Are you on call still? I guess that means no cocktail hour

Thank you for the link, TFTC! I will peruse it and see if I get brave enough to try Ronnie went fishing yesterday in the river and caught some nice little catfish (I think he went over to a small lake nearby, too, where he caught a couple bass). Fried fish and onion rings. Tater salad to go with.

I am so behind all of you guys in making different things in the IP, but I had to share. I did potato salad last night. Eggs came out perfect again and the potatoes OH the potatoes. I used Russets. Peeled 3 of them and chopped them up. Threw them in the IP after the eggs were done. Did them on steam high pressure for 5 mins and left them in for 5 more before I released. I was afraid they were too done at first, but after mixing everything else in and letting it chill in the fridge, it was declared the best potato salad I've ever made by Ronnie.