Shelby

I had this overwhelming urge to eat egg salad. So I made it. Now I don't want it lol. Sigh.

Had a vac. packed bag of ribs that were smoked a few months ago become un-vacuumed so it was rib night To go with was baked beans and roasted brussels sprouts. With garlic and cracklins. I seem to be obsessed with cracklins

If you email them (email is on their website) or message them through Etsy and show them that picture, I'm almost positive they would make a set for you. I ordered a second set a while back and it wasn't shown on their sites. They are really nice people. AND those bowls are the perfect size for soup. Not too big and not too small.

Thank you so much! I love them, too. They are from a place called Clay Coyote. I've bought pottery from them for years. They used to make the most wonderful wine goblets. https://www.etsy.com/shop/claycoyote?ref=shopsection_shophome_leftnav Also if you google them they have a website.

When I first moved out to a studio apartment and was going to college and working I would get a Little Caesar's pizza (they were big and cheap) and eat on them for days. I don't think I could stand to look at another lol. I haven't tried one for years and years but back then they were not very good. Rubbery cheese, sweet sweet sauce (and not very much of it) and the pepperonis were few and far between. Guess that's why it was so cheap lol.

I've always suspected that I am weird. This thread confirms it I like raw broccoli. I like raw asparagus--when it's young and tender straight from my garden. I don't know if this qualifies as taking mundane and making it special, but in my lettuce salads I like to toast pine nuts and add them in.

Thanks for the reminder! I don't have lamb but I'll probably do something......I hope others post their ideas.

Tried to get live crawdads yesterday for Fat Tuesday but to no avail. So, I turned to the frozen tails I had in the freezer. Again, I will sing praises to the store in LA that I've mentioned before. These crawfish are locally farmed down there and they are really good. Crawfish étouffée I froze a ton of cracklins from my lard making experience (thanks Andie for suggesting the freezing) so I took some of them out and made cornbread. Oh my. I am pretty sure I had it as a little kid but I had forgotten how good it was.

The lovely person that supplies me with her wonderful chicken eggs told me a couple of weeks ago that her chickens are laying 12-16 eggs a day.....good news for me

Bumping up this old topic. I'm toying with buying a Squeezo. I've read good things about it. But, in reading some recent reviews on Amazon a third party seems to be making them now and they are not as sturdy as they once were. Anyone have a Squeezo here? http://www.amazon.com/Squeezo-09101S-Strainer/dp/B0015QH3L2/ref=sr_1_1?ie=UTF8&qid=1424127204&sr=8-1&keywords=squeezo

Oh gosh, the food has been looking so great you guys! Now I'm hungry for eggplant, Hassouni. My plants didn't make it last summer. Going to have to rectify that so I can have some homegrown. It's been quite a week here. Life should be settling down now (knock on wood) and I'm ready for it to! Last night I made a prime rib. The store didn't have bone in so I had to settle for boneless. It was still very good along with some salt crusted baked taters and salad. Cherry pie for dessert.

Foraging ideas. Venison....different kinds of ideas using meats that are not the normal chicken, beef etc. Pictures of great food. The dish ware. I'm a sucker for different/beautiful plates etc. I "know" you. That alone makes me purchase your book.

I hate to waste too. I just wasn't prepared for this amount of cracklins. I'm glad you suggested freezing them. They will be lovely with fresh green beans in the summer.

Ok. I'll do that. They are in the fridge now...cooling off a bit. I guess I'll put them in little freezer zip locks. Thanks Andie.

So, I've finally finished. It should never take this long, but we've had a death in the family precluded by a month long terrible illness sooooo... yeah, you can see how that made my rendering have to start and stop again. I feel like I've screwed up. I only got a quart of lard out of that whole bunch of fat and LOTS of cracklins...like so many that I feel like I should toss them now because I'll never use them up. The lard is lovely, though, so I'm glad I got at least some

Venison steaks last night

The low setting makes it begin to simmer and bubble.

My fat is rendering away in the slow cooker. I have a "warm" setting and a "low" setting. It seems like the low is too hot and the warm isn't hot enough, so I'm switching back and forth. Since this is my first time doing this, I'm not sure how picky to be.

I hate following Ann. Her photos are always so lovely. Kim--That baked sketti looks delicious! Vegetable soup and turkey sandwiches on homemade buns. My husband thought the buns were too thick. Sigh.

How in the world did you make the spirals? Very cool!

Thanks for bumping this thread up! I have a lot of pork fat that I'm going to render. Life keeps getting in the way, though. I wonder how long I can keep this fat in the fridge? I think I might be able to start on it Friday...but if not should I freeze it?

I love basil with strawberries, so yeah!

That looks really good! I am doing that next time with some. Thank you! It does! Tony's is a slightly spicy cajun seasoning. http://www.tonychachere.com

Prawn--I want one of those razor clams BK--Lovely sausages. At least someone brought food this time lol. My Superbowl dinner was not traditional at all. Mainly because I could not have cared less who won. I was pleased, though, by the outcome since Seattle kicked my beloved Broncos butts last year. The Asian market had the tiniest quail I've ever seen. I floured and browned them, made a mushroom gravy and baked until super tender.