Shelby

I need to write this salad down for this summer with our tomatoes. IF I can ever find some decent canned/jarred artichoke hearts. I have my hoarded expensive ones from Zingerman's though, so those would certainly work. I've tried several different brands of canned/jarred hearts and the all have those unedible, tough leaves on them UGH.

I've never had mashed potato pizza....looks delicious! Thawed out some oxtail ragu. The flavor is excellent but man, the meat is tough. AND I pressure cooked it to death. Salad to go with. Used up the rest of the corned goose last night Made Vivian Howard's Squash and Pistachio Crumble for PI day dessert....not exactly a pie, but close enough.

My goodness, yes, I remember her even though I joined later, I was a lurker person for years. She was such a gifted writer. I very much enjoyed her posts. I'm so sorry about her illness. Prayers for her family and friends.

This looks right up my alley. Easy and delicious. Is it a graham cracker crust? I used to subscribe to Taste of Home, too. Probably 20 years ago? I have TONS of them stored in a chest upstairs. Should throw them out...but boy, at the time, I looked forward to every one of them. I also have the end of the year hard cover books with "the best of" recipes.

Could you see the big tendons in the fish? Like round "cords"? That is a big sign... and if the meat is super firm...which is harder to pick out because sometimes firm doesn't equal tough when cooked. I imagine that this cod was a huge, old one--old meaning lived a long time in the sea. Best thing is to remove the tendons and then, yeah, make a fish cake? Or chowder--chop up really small.

We've caught fish that ended up tough before.....catfish and flathead so I'd assume that cod could be the same way. When they are big and old their tendons are larger, meat is tougher. Stripers, too.

Posted on the dinner thread but wanted to drop a note here too. Ronnie corned a Canadian goose. Brine: 2 quarts water 2 cups Morton's Tender Quick about 1/2 a cup of brown sugar 2 Tbs. pickling spice Combine in a pot, bring to a boil. Cool. I think we brined for about 10 days. Vac pack the legs and breasts separately. SV at 179F. Legs for about 13 hours. Breasts for about 6 hours. Can go a bit longer without harm.

It's been cold-ish--totally normal for March. Made a big pot of venison chili. Had that with Fritos and tamales. Ronnie corned a Canadian goose. I vac packed. After perusing the internet I decided to SV them. Got the legs started about 5:30 in the morning at 179F. Put the breasts in about 12:30 in the afternoon. So the legs went for about 13 hours and the breasts for about 6 hours. Turned out well! Forgot to take a picture of the sliced meat--I did it as thinly as I could with a knife--didn't want to drag out the slicer. So reubens! Also made some fries and stuffed some jalapeños.

Looks delicious and I hope your husband is home ASAP!

Baby back ribs, fries and stuffed jalapenos I swear my plate didn't feel as sparse as it looks lol. Potato salad and brats Pork belly, noodles and cabbage salad Fried chicken, macaroni and cheese, broccoli salad

This looks incredible and right up my alley. I'll be googling for this recipe for sure. Plus it's such a pretty color

@Kim ShookI'm biscuit challenged but I'm going to try those out! @Ann_Tbetween you and @Chris Hennesyou're making me want to try my hand at deep dish pizza. It was nice enough to do some steaks outside a few nights ago. Tried out a new salad mix that uses Everything Bagel seasoning. It was meh. Venison meatloaf Roasted chicken with @Mmmpompsroasted potatoes and @Jaymessquash I did the nopales last night. We've never had them---we LOVED them. Definitely will be doing more of these. Cut up and boiled in salted water until tender I roasted poblanos, onions, jalapeños and garlic. Whizzed that up with a jar of my tomatoes. Added cumin, Mexican oregano, salt, pepper. Heated up. YUM. Made beans. Used leftover steak and made a fajita type thing with the delicious tortillas from that Mexican grocery store. Had one avocado so supplemented it with a bit of cream cheese and made guacamole. OH and cheese stuffed poblanos baked in the sauce.

I'll remember to bring my Xanax if I ever go to this restaurant. 😅

HOLY SHIT!!!! I'm sooooo happy to see you Bruce!!!!!!!! Lovely food btw.

Looks like our trash can only a lot cleaner.

We went out last night and looked at them too! Maybe we were all looking at the same time I need to get or make some limoncello.

I'm re-reading this whole thread and damn you're a modern day Nostradamus.

I can fit 4 in the 6 quart--could probably do 5. Eggs straight from the fridge. Yes it pressure cooks them under the steam and low settings. I've done two eggs in one silicone cup also.

These

This really rings a bell. I am pretty sure my friend told me something similar--I remember thinking it must take days to make this delicious stuff.

Maybe what I had wasn't true menudo lol. It didn't taste rotten. I just remember it being spicy with a ton of good flavors.

I finally have a fail-proof recipe for poaching the eggs in the IP. 1 cup of water in the pot and place flat rack inside. Butter silicone egg cups. Crack and drop eggs inside. Carefully place on rack. Adjust IP to STEAM and LOW PRESSURE. 4 minutes. Quick release.

My first and only bowl of menudo was made by a friend of mine's mamma--I think she moved here from Mexico but don't quote me on that. It was years and years ago and I still remember it. Good stuff.

This is their online menu Productos Mexicanos Abarrotes Medicina Mexicana Platillos en combinación Tamales Burritos Gorditas Carnitas ( sábado y domingo) Menudo ( sábado y domingo) Barbacoa ( sábado y domingo) Chicharrónes ( sábados y domingo) Everything is labeled in Spanish. The person that rang me up spoke English so next time when I have questions maybe I can find her.

Hot wings and a salad. I made my own hot wing sauce--forgot a picture. I've migrated to keeping the sauce on the side so we can dip, but still have the wings crisp. They save better in the fridge too. Freezer dive when time got away from me. Found already made pork and tomatillo enchilada sauce and beans. Breakfast last night