Shelby

Yay!!! I can't wait to see what you make with it. I haven't pulled the trigger yet. Been staring at it all day.

Ribs, Hatch chile and tomato mac and cheese and spinach.

GAH, why did I read this thread???? I have a couple of gift certificates to use from Amazon......do I need all the bells and whistles of the newest model? Probably not.....but it looks cool. I do wish I could pressure can in it, though......

I didn't last night. I salted them, let 'em sit for a bit and then squeezed the daylights out of them. They were juicy.

Made a big pot of spag. sauce to freeze so had some of that for dinner over zoodles.

It probably is the same as your mom's. I think I got this from my grammy. Lightweight, but sturdy. My Boys do enjoy their spot on the counter...they get fed bits of cheese and meat from time to time so they rarely leave their perch when I'm in the kitchen

Wings, 'maters, zucchini and a bit of leftover tomato bread pudding.

That is exactly what we thought! We're calling it alien bread.

That okra looks perfect. Nice and small and tender, Liuzhou. LiamsAunt, fish cakes...I haven't made those for a while. I love your rainbow tomato stack! BLT's and fries for us.

I've long envied all of you that get your white bread to rise so beautifully in the pan. The bread looks so pretty and "domed" and perfect. My bread NEVER rises like that. It might get a half inch to an inch above the pan but that's it. My mom and I were lamenting about this yesterday and she never gets a good rise either. Anyway, I was out of white bread and decided to experiment. Anna kindly pointed me towards a King Arthur Flour video that shows how she folds her dough. I also read a blog where the person uses a smaller bread pan than I do. That was her tip to getting a nice big top on the bread. I used the King Arthur Flour white bread recipe. I usually use the rear pan which is 9 1/2" x 6". This time I used the front pan which is 9" x 5". I didn't take pictures of the rise...I forgot because I was so amazed at how big it got lol. Here is the finished product: LOL it was HUGE. I checked on it half way through and was DYING laughing. Tiny little bottom due to the pan. HUGE top. It could have used a couple more minutes in the oven, but it was the best bread I've ever made. Next time I'm going to use my bigger pan with the folding method.

They do look like eyeballs!

Had to google Longan. Similar to the lychee. YUM. I've only had canned lychee....I'm positive that fresh is a zillion times better. And your rice looks good too Paul, I love bolognese. I made one a while back with goose and chicken and livers and I forget what else. Need to do that again. Seems like the days are already cooling off a bit here....fall is poking it's head in the door already. BlueDolphin, what a beautiful meal and love that blue plate! I bet your mom was smiling down. Ever since Kerry and Anna's (thank you both for sharing the recipe) last trip I've had the recipe for Summer Tomato Pudding up on the computer screen. I finally made it last night. I didn't have some of the ingredients (feta cheese) and I had to use shredded mozz cheese. I used the end of a loaf of homemade French bread. In the end mine didn't look near as pretty as the one pictured on the recipe, but it tasted good. Smoked chicken and cornmeal fried okra to go with

I love those little jars, too. I will do some searching. Maybe with all of us looking we can find an online source.

Hi Daniel and welcome! I can't wait to hear more about your soy sauce!

Looks good, Rotuts and I know exactly what you mean on the bacon. I prefer thin, crispy (cheap) bacon.

FauxPas, those strawberries are so red and pretty! Lettuce wraps, spring rolls and a rice noodle salad last night. Noodle salad recipe from Smitten Kitchen . I don't think I used enough oil...and I didn't have sesame seed oil so I used plain olive, but this was good. The sauce/dressing was a hit. Cukes were nice and cool against the heat. I used a lot of Siracha --more than what she called for.

Oh that jam is so pretty!!!! And the 'maters are too I think you could roast them in regular oven for sure.

I enjoy roasting them myself. It's therapeutic Mine from mail order keep a good week and a half but then I have to get on the stick and get them processed and frozen. Do they cost more if they roast them for you?

Great ribs, Norm! Anna, I'm hungry for stroganoff now. Very cool, Baselerd. Spaghetti red last night. Made a huge pot of venison chili to freeze. Used up a few tomatoes and peppers

I second a vote for reading FatGuy's thread for PJ. He had some great ideas. You could make and freeze a batch of breakfast burritos. Cut them in half and freeze if he's not able to eat a whole one. Same with breakfast sandwiches. Heat 'em up in a toaster oven or microwave while getting him ready. When I was a kid I loved those individual string cheese things.

Ah, yes. Matilda speaks fondly of her cousins up north . That must be it. I'll posthumously name him Martin. I hope the death occurred after the mating at least......... They really do eat a lot of bugs. I hope they stay thru the remainder of gardening season.

I'm in the lurker club, too. I swear this one wasn't there yesterday. Can't see the tape measure but it's about 14". Hello bread or zoodles lol. Pickage today: The farmers only did a test cut of the corn last week. It's still not dry enough for harvesting. However, there were some ears left on the ground so I gathered them up this morning. The birds love these in the winter. Matilda is still eating and growing. She added to her web. It's HUGE now. I named the second spider Madison. We had a third one....small, wee spider, she was. She had a cool web going. I couldn't find her a couple days ago. I figured she was out hunting. Then, I made it over to Madison's web....she was eating the third spider. Yes. Madison is a cannibal.

Sounds like you'll fit right in

How did I miss this topic for so long???? Thank you, Liuzhou, for all of your work here. I LOVED reading through this. So many exotic sounding dishes.

I've bought them before. Handy when I used to work. Good snack at work. I also bought them for a trip which included a hospital stay for a loved one. Super handy to snack on while waiting overnight. I thought they tasted just fine.