Shelby

Ohhhh you must make breaded tomatoes. Ya gotta use summer homegrown/farmer's market tomatoes for the best results. I've used San Marzano canned ones, though that aren't too bad. I sautee chopped onions and bell peppers in some butter. Add a bit of flour to thicken when the veggies are a bit soft then dump the chopped 'maters in. Season with s and p. Simmer until tomatoes are cooked, but not down to a sauce. Right before serving I add toasted bread and stir it up. This time I used some sourdough that I had made into croutons. I never add sugar. I don't like it sweet.

Oh FauxPas, such a beautiful snow!!!! I love your kitty I'm SO jealous of the snow. It was 90 degrees here yesterday! I'm sick of it! And, you know I'm a sucker for pasta. Sigh. I'd love to be eating that and looking out on that winter wonderland. Basquecook, I'm afraid you're going to have to tell me how to make caviar pie. Everything looks wonderful. Like I said, it's HOT here. I want winter and yoga pants and sweatshirts and SNOW. Thus, a very summery type meal last night Grammy's Rice Salad I scribbled this recipe over 20 years ago. Ignore the stains. It's been well used. Along with breaded tomatoes and smoked chicken

*googling Bavette steak and tomato tart* both sound lovely.

Just a plain 'ole apple pie. I was going to try a new recipe for Bourbon Honey Apple Pie, but when I went to the liquor cabinet I discovered I had no bourbon. Sigh. So, I made a regular pie. I did add some honey to it.....didn't seem to make a difference. I also used a lot more spices than the recipe called for. I like a spicy pie

Scuba--great looking 'sketti and meatballs. YUM. Chris--I've never had a pork cheek. I bet they are very tender. Crouton---MMMMMmmmmm bone marrow....I haven't made that in a long time. Looks scrumptious. Hotdog night!!! I got a new toy---an apple peeler. I'm sure everyone on the planet has one already Anyway, along with peeling apples I wanted to see if I could make curly fries with it. Nope. Didn't work. Sooooo.....we had weird fries with the dogs.

It would never even cross my mind to ask for a sample at any type of restaurant.

The peppadews that I had were sweet. Not hot at all.

Welcome to EG!

Yeah, I've been wondering about Gail, too. Maybe she's a vegetarian except for when on Top Chef?

Katsuji cracks me up. I hope he stays for a while simply for entertainment purposes.

Glad you get to have a cocktail this evening.

Nice piggy I like the smaller size. Easier to keep on my shelves.

Noooooooooooooo, don't gooooooooooo. I hope you have a safe trip home. I'll see you guys on the lunch thread

Spaghetti red

Welcome Tracey Kate!

I think stuffing is a great idea. Edited to say....maybe using your kimchi mix?

Dcarch--Now you've made me want to grow brussels sprouts again in our garden. We haven't for years because, frankly, we got tired of eating them. Franci---Beautifully cooked scallops! I bought some from Pike Place Market in Seattle and froze them. I'm always nervous to cook them because they are so delicate. I'm still hoarding our garden tomatoes. BLT's on homemade bread with mac and cheese stuffed Hatch chiles.

That veg looks pretty filling. I hope you had enough room.

Yay! I'm so glad you like the Ayocote. Sooooooo creamy. Makes me want some now.

Now you've done it....you have to tell us your special sauce recipe

Oh those olive sandwiches look divine.

I'm not Kim....but I wish I was 'cause she's such a great cook I make crustless quiche a lot and it's best served at room temp, IMO. My mom just made one a couple of weeks ago for a special luncheon with friends--she baked her quiche at least an hour before her company got there. I think quiche would make a great tail-gate food! edited to add: Heck I eat it cold out of the fridge the next day.

Made a double batch of venison bierocks. I have more filling so I'm making more this morning. Guess that would make it a triple batch. I am going to individually wrap them in foil and then vacuum pack them.

Nice to meet you Andrew! Welcome to EG!