Shelby

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?

I blanched my basil, wouldn't that save it from turning brown?

I think that's one of the prettiest turkeys I've ever seen.

Patrick, I've never had hen of the woods and I think I should I love 'shrooms. Kim, now I want chicken salad Huiray, you know I'm a sucker for any pasta and yours always looks so good. And that spinach is calling my name. So, my birthday generally lasts about 5 days and Dejah's pasta 3 ways has been haunting me every single day. I had to make a similar dish last night. I have a ton of basil in the garden so I thought I'd make some pesto. I've never made it before. I've had the kind from the grocery store and it was ok. But OMG. Homemade pesto WHERE have you been all my life???? I want to swim around in it. What a difference homemade makes. I need to look and see if it freezes well. If so....hello pesto all winter! Bad thing is, my husband didn't care for it. I think it's such a pretty color. Caprese salad Pasta three ways: Manila clams in white wine, pesto, and my meat sauce with a slice of sour dough I had such a good time cooking the manila clams. I loved watching them open

What kind of chowder are you thinking of? Red? White?

Thank you so much! We don't travel....sooooo I treat myself....what would I do without the internet?????? Yes, I ordered it online. I get it from www.markys.com . Here is a picture of the whole thing. Now that I think about it, I need to look up Hudson Valley and see if I can order from them direct.... It's on the plate with the toast points. When I was cutting the foie up these smaller pieces were left so I used them. The nice big ones are resting comfortably in my freezer

I don't get out much. I've never seen a dish like that sticky rice. It doesn't fall apart when you dip it or do you place it on your plate and use a fork pouring the sauce over it?