Shelby

Wow that triggered a memory. I LOVED Long John Silver's hush puppies. A looooong time ago--probably pre-EG--I tried to make them myself. They were not good.

You should be able to switch your plan to an al carte plan under your account settings. That's what I have and I don't get anything added to my cart until I add it.

Yikes. Easter snuck up on me this year. I have a ham in the freezer. I also have some lamb chops. I'm betting Ronnie will opt for lamb.... So, I'm thinking I will SV that. Deviled eggs (if I have enough in the fridge outside otherwise it will be deviled potatoes lol). I don't know what else yet. Too early for my asparagus to be up unfortunately. I doubt I'll make it into the store this week so what ever is here will have to do.

We have a heater in the greenhouse that keeps it quite toasty so I think the temperature is good. Thanks to you and @FauxPasfor the suggestions. I'm going to ask him, but I think he's tried the soaking. I bet he hasn't tried tried the sandpaper trick.

I put fried chicken and fried shrimp on a paper plate and leave it uncovered in the fridge....that seems to help it stay crispy.

I finally got my seeds ordered--Burpee was out of the kind of radishes I wanted. Ronnie had some seeds squirreled away though so phew. I had thoughts of whittling down and having a smaller garden but, it's like making soup, I can't make a small batch of soup and I can't seem to make a small garden lol. So, this year: Pumpkins Radishes Collard greens--new kind that says it makes giant, but tender, leaves. We will see. Red, yellow and white onions Tomatoes. Lots of tomatoes hopefully. Nirvana corn Potatoes--Yukon and russet Green beans Squash Peppers-jalapeno, shishito Lettuce Basil Cilantro Dill Okra Sunflowers We are having the usual wild Kansas spring weather. Today we are under a red flag warning --"extreme to catastrophic grassland fire danger" is forecast. Humidity is less than 9% and the wind is blowing 25-35 mph with gusts to 55. Then the lows dip into the high 20's so we had to move all of the plants back in to the greenhouse this morning. I took some pictures. Ronnie has been doing some excellent work growing tomatoes. I planted the onions a couple of weeks ago--200-300 of them I lost count lol. They are all up and looking good. Finally got my order of russet potatoes from Burpee yesterday so we planted those this morning. Still waiting for the Yukons. We usually plant potatoes around St Patrick's Day so it's late. I don't know why they wait so long to send them. Ronnie planted the collards and radishes yesterday so we are in pretty good shape. Only issue is the pepper plants that Ronnie is trying to start. We have the worst time getting pepper seeds to germinate. Does anyone have any tips? He uses the usual potting soil--it's a new bag so it hasn't been depleted of any nutrients by reusing or anything.

I continue to love Misfits. More and more they have new and different items--more like Imperfect used to be for me. I've been bad about taking pictures--I seem to always be in a rush to get things unpacked and put away--but I couldn't resist showing these beautiful poblanos. They had them again this week so I bought more. Annnnnd, sunchokes! My mom bought some a couple weeks ago and liked them. She said they remind her of turnips when cooked--she roasted some and then boiled and mashed the rest. I don't know what I'm going to do yet--google here I come.

Chicken piccata and broccoli salad Pepperoni and mushroom pizza, mushroom salad and broccoli salad--I seem to be making that a lot lately Panko fried shrimp, spinach and tortellini in a spicy vodka sauce Last night Ronnie wanted chicken fried venison steaks. Corn frozen from last year's garden.

I wish I was better at planned-overs.

That would be super handy for a long commute

Gorgeous sandwich @Ann_T Last of the corned beef for sandwiches again Hot wings with spinach and Mac and cheese Homemade chocolate pudding with blackberries Wanted to use my new chopstick holders so noodle bowls \ Chicken quesadillas I SV'd some domestic turkey wings for about 4 hours at 150F then threw them under the broiler Vegetable soup and salad to go with Venison meatballs and Italian sausages with roasted romanesco

They promised me that they had deleted this

I very much know how you are feeling. Absolutely nothing at all wrong with juicing and freezing! No waste and all that good stuff to look forward to in the future. Take care of yourself--no beating yourself up young lady.

Worse comes to worse and you're out of ideas, I squeeze them, put the juice in those rubber ice cube trays, freeze and then ziplock. Take a cube out or so and it's perfect juice. OR my fave is Lemon Posset. Easy and SO good with all kinds of berries.

I see people eating/talking about Japanese pancakes. I'd like to try those.

It is impossible to make a small amount of soup. It's in the laws of physics somewhere.

Check your closet....I might be in there as we speak. I should have taken a picture of the inside. There was a pork mixture and maybe a teaspoon of broth...I thought soup dumplings were only filled with broth and expected a far soupier situation going on.

Ditto on the oysters only raw for me

My mom and step-dad gave me a gift certificate from Goldbelly for Christmas. Decided to use it for this last weekend--fun stuff to eat while watching all of the March Madness games. Ribs from Philippe Chow Really good. Came with a honey sauce--was hesitant about that be we loved it on the ribs. And chopsticks with these cute chopstick holders. Not exactly sure why......maybe ribs are eaten with chopsticks? I certainly am better just using my hands lol. Pork soup dumplings from Nom Wah (always have wanted to try them and I certainly wasn't disappointed!) Dipping sauces I made a cabbage/Asian-ish salad to go with Thank you Mom and step dad!! Last night I roasted the last of our ducks Roasted broccoli and pasta with arrabbiata sauce to go with

YES. Truly was the best corned beef we've ever had.

I don't have a direct link, but I copied and pasted her exact words onto my saved recipes place: These are roasted spuds my Aunt in England showed me how to make: Preheat oven to 425 to 450.Peel whole potatoes, boil in salted water 4 to7 minutes until the outside is softened to about 1 cm in. Drain in the pot and with lid on shake the bejeebus out of the spuds to rough them up. Use a heavy pan..cast iron is great and pour VEGETABLE OIL *this is the secret to the crispiness* You can preheat the oil in the oven if you want. Then toss spuds in and coat them in the oil and salt aggressively. Cook 30 to 45 minutes until crispy brown, turning once.

This all looks SO good. I'm going to have to try cabbage fritters. I love that you changed it up this year--still very Irish, but different Night before last I threw together a cajun-ish chicken pasta thing. Salad on the side. I, too, switched from our usual St. Patrick's Day --throwing everything into the slow cooker. Wanted something a bit different. I did @gfweb's SV'd corned beef method--155F for 24 hours. PERFECT. Fried cabbage--onions, cabbage, bacon, salt, pepper, smoked paprika Carrots done in the IP then tossed with Little Green Dress @Mmmpompspotatoes Made a mustard sauce for the CB Couldn't resist these cute rice crispy treats. Super fun

I promise I'm not a stalker. 🤷‍♀️

I'm not Bruce but yep! His kids loooooved cukes--Eternal Cucumbers??? Is that what they were called?

Ronnie doesn't like Trader Joe's 🙄 He says it's all too expensive...and it's about an hour away. BUT that makes me remember that Dillon's had frozen hearts that I bought a long time ago. Maybe they still have them.