Shelby

Ack, you're killing me with suspense, Anna. My first thought was tuna salad for some reason....it's too smooth for that, though. And you wouldn't be doing that in the IP

My girl's chickens stopped laying about 3 weeks ago. She brought me a dozen last week 'cause she likes me but she said they just aren't laying many right now.

Here's me: I'm especially excited about the free-range rice, the natural pepper with salt and the awakened figs. So much better than the sleeping figs I've been getting. THE SCHAEFER japanese rye 10sea-salt eggplant 10monkfish 14 turned kraut platter & ramp 16blistered farfalle with market anchovy 14free-range rice, butter reduction & cider artichoke 16 natural pepper with salt 14plum 18marrow frittata with fennel sliders & corn panini 18awakened fig & hand-pulled orecchiette 11

It's dove season again. I can't believe it . Seems like we just got done with it. Anyway, Ronnie brought home 6. Just enough for dinner. Here they are. Already headless. The usual bacon wrap with a jalapeño. We didn't feel like cooking outside because it was HOT so I did these in the oven. Fried okra, baked beans and 'maters too.

Two excellent looking sandwiches in a row!

The pickles that I started during my blog were done yesterday. Here they are in the sink after being rinsed off. I put these guys in jars and then started another batch. I think this will be the last one of the summer. Makes me feel a little sad

Ohhhhhhh figs......... Jealousy abounds.

Liuzhou, I've never had bitter melon. It looks so pretty. I like the shape. Breakfast last night. There are biscuits hiding under that gravy. My husband added a tad of tomato juice (gave it a kick--really good) to my gravy, that's why it looks a bit pinkish.

WOW Gfweb, that is amazing. Perfect sear on the duck. Perfect.

Thanks I'm excited. I'm having trouble deciding what to make first. I'm not familiar AT all with pressure cooking so this is a whole new deal. I bet you could make apple butter in a snap. I'm thinking venison stew sounds good....except it's super hot outside.....

Pizza night

It seems like the Brandywines are a bit slower so I still have green ones that need to ripen on those. Mostly it's a second set on the same plants. They aren't near as big as the first batch (and they won't taste as good...but way better than grocery store). Every time I think about being relieved I remind myself that in a few short weeks we won't have any more fresh ones. You'll never see me complain about having too many tomatoes.

Thanks Elaina! I have saved the recipe. I think it sounds delicious.... using it on and in meatloaf sprang to my mind, too.

I love beets. I never ever make them. If my IP ever gets here maybe I will.

I think I want one of those fritters right now! I wonder if you omitted the corn syrup if you would get the glaze you're looking for. Just do the sugar and the cider.

Maybe sub some fresh parsley? I know that cilantro tastes awful for some people. I'm a cilantro freak. Love the stuff.

Sorry Honestly, it's nothing fancy. It's the garden tomatoes that make it so good. Don't make this with those plastic grocery store ones. I don't measure...I just mix and taste until it tastes right. I sometimes use the food processor to chop everything (I didn't last night). If you do, make sure you don't go overboard...it turns into gazpacho lol. I've also made this with halved cherry tomatoes. Not quite as good, imo, but it works. Here's a list of everything: Peeled and diced tomatoes Diced onions Diced peppers--I used jalapeños from the garden Cilantro. Lots of fresh cilantro Fresh lime juice Cumin Garlic Lawry's Salt That's it. Mix together. Eat massive amounts with tortilla chips.

Oh no! Dang. Will you try again? Hopefully takadi will come back and be able to answer your mold questions.

Slowing down here, too. I'm only picking maybe 5 'maters a day. Okra still going good, though. I finally had enough to freeze a bag for gumbo later. Lots of green tomatoes on so if it stays hot we'll have some in a few weeks. Took pictures of the spiders today. They said to tell ya'll hello. I lost Matilda for a couple of days. Found her this morning. She made a new web by the Brandywine tomatoes. Maddy still going strong.

Robirdstx, those ribs look so good and tender. Elaina, can you tell us more about the "slathering sauce"? That dish looks right up my alley. My best friend wanted me to make her some salsa. She makes me feel like a chef (and trust me, I'm not) because she REALLY likes it I've been telling her all summer that I would and last night was the night. Then my husband asked if I would pretty please make some for a few business friends that he has. Sooo...it turned into a much bigger project than I thought it was going to be You can't tell from the picture, but this bowl is huge. The biggest bowl I own lol. I had enough left for us to eat at dinner last night. So, I made pulled pork/hatch chile enchiladas, rice and beans.

Ribs again. With hominy mixed with sautéed onions and tomatoes. Had some leftover mashed 'taters so I made some potato patties and fried them.

1. That cheesecake looks so dang good. I wish I had a slice sitting here. 2. Deryn, I'd say you went above and beyond in your testing. Thank you for doing that and documenting your results.

Cherry pie a couple of days ago. Probably our favorite dessert. RIP to my favorite pie baking dish. Such a pretty blue. We had only eaten maybe half of the pie....it was sitting on the counter all nice and cozy. Waiting for us to have our next slice. I got up in the middle of the night because Chum (our Lab) wanted out. I sleepily stumbled through the kitchen and stepped on something sharp. I looked down to find the pie plate shattered all over the floor. No pie in sight. How Chum, an 80 lb. furry baby, got in AND out of bed without me waking up is beyond me. She also drug all of the trash out of the can and ate all of the cat food. She had a big night.

I just fell over and down the IP hole. I see Rotuts beat me by a day or so The ribs did it. IP-60 is ordered and will soon be here. I think 2 days. Come on, Smithy, join us all on the IP side