Shelby

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!

WOW, Norm. Very impressive. I love it!

Meh, if the product truly does keep well and it tastes just like you made it that day, lie to me.

I'll eat that one.

I bought a canele mould/pan like two years ago because I am dying to try them. It's still pristinely sitting in my cabinet.

Soooooo, is it your birthday Kerry? If it is, I don't think you should be givin' that cake away.

That petroleum shrimp looked SO unappetizing. I think the guy needed one more ingredient (I jest, I jest). Katie's broccoli salad....the judges kept saying they didn't think the bacon component fit with it. Around here someone always brings a broccoli salad to picnics, dinners etc. It has broccoli, shredded cheddar, crumbled bacon, red onion, red wine vinegar, sugar and mayo. It's pretty good and the bacon goes well. I'd be interested to know the rest of her ingredients.

Eggs over some sautéed squash, tomatoes, carrots, onions and peppers

I like a super spicy remoulade.

Squid looks delicious. The tomatoes for the fajitas....not so much. Why do people serve icky 'maters? (rhetorical question lol) I'll bet you enjoy tomorrow nights meal with Anna more

Good evening everyone! Last night I shucked the clams that I didn't use in the pasta and made a clam chowder Tonight, my husband had a meeting so I was on my own. I ordered some ahi tuna steaks and trimmed them up before I froze them....I might have left myself some prime pieces.... Heavenly for this Kansas girl who doesn't get anything like this usually

I must not have when I was a kid....I LOVED my Grammy's red velvet cake.....or maybe she did something different. Now, if I buy that cake, I hate it due to that red coloring.

I can taste red, also, but that's the only one.

I love hearing about your life, Anna. I had no idea the evening meal was called tea. I'd have guessed that was a mid-afternoon tea such as tea and biscuits. Our habit started like this because we would maybe get home at 5:30 or later and I wanted to relax a bit before I got up and did anything cooking-wise. This habit has continued even though I don't work outside of the home anymore. In fact, if we are finished eating before eight, I feel like wringing my hands because I don't know what to do with myself LOL.

I'm kinda like you, Anna, I only have myself and my husband...and he has to eat when I say (lol). I enjoy cooking and drinking my wine, so it's usually a leisurely experience.

Lovely chicken. You guys have it so much more together than I do. I can rarely get dinner done before eight.

Good ideas! I hadn't thought about doing battered and fried chicken. I think he would like that. Thank you! P.S. I think you should de-lurk more often

BRUCE!!!! So glad to see you!!! Your meal sounds lovely. I forget to use fennel.....need to incorporate that. I hope Mrs. C is feeling better and get that camera dusted off. Don't be a stranger!

Yeah, thanks for the pictures!!! And, that house is so cute.

This is one of the coolest things I've ever seen. Is it terribly hard to turn the press? If one didn't have goats, are the apple "remnants" ever used for anything else? Could you cook some down for sauce or apple butter?