Shelby

WOOO HOOO!!!!! Break out the champagne!!! Congratulations!!!

Oh NICE Elsie! I should have saved my cobs and done that......

Oooooooh, pretty Elaina!!!! I could stare at those tomatoes all day and those beans are awesome.

Well this "folk" would love another years worth

Kay, that looks so good. I'm impressed with your arepas. I've never tried to make them 'cause they seem daunting. Peggy, those buns are GORGEOUS. Ohhhh Paul, stuffed peppers. I didn't get a single bell pepper off of my plants this year. (Rotuts wouldn't mind that lol). Yours look delicious. We brined a pork roast overnight. I drug him out, poked some holes that I stuffed garlic slivers in, peppered and a tiny bit of salt. Then I seared him on all sides and tucked him in the slow cooker on top of some sliced onions. I wanted to make gravy so I did a cup of water with a bit of soy sauce mixed in and put that in the slow cooker, too. I was worried it might be too salty, but it turned out perfect. Oh and I made biscuits. And, they turned out good. Phew. That's not always the case. I'm biscuit challenged. Mashed 'taters and 'maters to go with. I also had planned on hominy, but I didn't start it soon enough and it wasn't done in time. Cherry pie for dessert

Oh Curls, what a nice thing to say! Your tomatoes are beautiful and I love those red and white rings!

How cool! I bet you guys had such a good time And the food looks good too

Yay!!! I've been wondering if you would come back and show us this years celebration Good to see you!

Breakfast for dinner last night. Boudin, fried 'taters, zuke cakes....and a mimosa to go with

Glad you joined, Ama!

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.