Shelby

As everyone knows here, I'm a fresh fig fanatic. I'm finding it hard to quit staring at that bread.

I detest glass cutting boards. Cutting anything on them is like fingernails on a chalkboard to me.

Tell her to hurry up and get herself online. She might have a few new sales

The food is beautiful and so are those PLATES! Where did you find those?

Goodness, what a lot of GORGEOUS food going on up there. Your sauces look delicious. I'm stealing your recipe for the chile dip with the sour cream And your bloody mary's! My husband would go nuts for one of those.

A bit of flour and homemade chicken stock.

Maybe a tiny bit. A tinge sweeter...or maybe "deeper" taste. These are so hot that they are just....HOT lol.

I spent a looooong time yesterday roasting and peeling and chopping my (now mostly red) Hatch chiles. I made a sauce that I will freeze today in smaller portions.

Bobag87, I wish I was part of your circle. Those tamales look amazing and your tortillas! I LIKE that they aren't perfectly round.

I'm in the Scotch Bonnet camp, too.

Oh, I am loving this bobag87. You can't over-post. I want to see tons of pictures. I love all of your simmering pots.

I boiled them. Yes, I love tomatoes in mac and cheese You will love the taste of the mayo. It's so much better than store bought...although, I settle for sb most of the time.

BLT's with tomatoes from the garden, homemade bread and homemade mayo. I had the WORST time with the mayo. I added a splash too much vinegar and I had a struggle to get it thickened up again. Deviled eggs using eggs from my girl down the road. They were too fresh. Thus, they look horrible, but they tasted good lol.

We have company, so it's been busy around here. Pizza night last night. Started off with some munchies

Oh sorry John!!!! I forgot to convert it

The rings are 11 3/4 inches around and 1" tall, John. I purchased them here just in case you want to look: http://www.kingarthurflour.com/shop/items/english-muffin-rings-set-of-12

Got a hunter staying with us so I made some English muffins for breakfast sandwiches.

One year when our large tomato varieties didn't do squat, I peeled and canned cherry tomatoes Yeah I was young and dumb lol. I blanched them for a few seconds then dumped them in cold water. They came right of of their skins. I do the blanch method on the big tomatoes, too, when I'm peeling a large amount for canning or something. For thick skinned peppers have you tried roasting and peeling them?

Nah, you'll be fine refreezing them. I take bags out of the freezer all the time and only use a couple. By the time I put the bag back, they are always a little thawed out.

I've never heard of it, either. It wouldn't work for me. My 50 lb. black Lab rides everywhere we go. She loves fruit lol.

Hi Bill, See this thread for a bit more info http://forums.egullet.org/topic/125941-hatch-chili-peppers-merged-topic/page-3 I order every year from http://www.hatch-chile.com I couldn't recommend them more highly. Great folks. I usually order around the last week of August, first week of September. I get the fresh ones. They are all green when they arrive. At around 14 days they mostly all have started turning red. I leave the box sitting in my kitchen and eat the heck out of them during that time. Then, I begin roasting and freezing them. Right now I'm down to 3-4 gallon ziplock bags full of them in the fridge that are still fresh and doing fine.

Well, I guess mine is sort of a mix between regular alfredo and a primavera??? I'm definitely a "cobbler-together" cook, too The alfredo was just half and half (I was out of cream), butter, garlic, grated parm and an egg yolk. Along with the shrimp I threw in some yellow squash and zukes (lol because you know I'm throwing those in everything this summer) mushrooms and some onions.

Pork chops on the grill tonight

Those mugs are truly a work of art. Do people who don't dress up attend the faire as well....someone like me? Have you posted your wife's bread pudding recipe(s) somewhere here? I'd love to peek at one. Sounds delicious.

Wow. That's a lot of food! I must confess I don't know much about the faires. Are there goods sold? Is it all re-enactments? How do you pay for all that you cook? Do you and your wife make the bread and desserts? How many weekends do you do this? I think you should take pictures I know, I know, you probably don't have time with all that you're doing. Very interesting read