Shelby

Sounds like you fit right in here, Deryn. I'm glad you de-lurked

Glad you're here, Dr. Matthew!

Anne, meatloaf hash----what a great idea!

Bobag87, I would love to see and hear about your big feast!!! 275 lbs. wow! That makes my measly 25 lb. box look very small lol. Don't tell my husband, but I'm kind of debating whether to order another box......he will say we don't have the room in the freezer.....but they are sooooooo good. I'm enjoying having fresh ones when ever I want.

Blue wing teal season began last Saturday. Very tender and flavorful ducks, they are. One of our favorites to eat. My husband plucked these and breasted the rest. The breasts and guts are in a bag in the fridge. I think we will fry them later this week. Please excuse the ugly pan. It's over 80 years old and my husband has a large attachment to it lol. Marinated in Dale's, garlic and pepper and stuffed with bay leaf and onions My husband did these on the grill. Crappy picture, sorry. I hope you can see how tender the meat is. Even the legs were good.

This subject is very timely. Just got this from UPS, granted, some are not beans.....

This. Is. Awesome. Will he be able to find out what kind they are? They are so pretty!

I've never had a bad bean from RG. However, my experience is very limited because the beans I had before came from a regular old grocery store. I love the Ayocote Negro. I use them in all recipes that call for black beans. They are creamy with a lot of flavor. I also love the Christmas Lima. I have an unopened bag of their classic cassoulet beans....I need to get cracking on that. I really want to taste them.

Yes, very very easy. Preheat oven to 350 degrees Butter a skillet Thinly slice 3-4 taters Place a layer of taters in skillet. Sprinkle with salt and pepper (I use a flavored salt that has rosemary, garlic and sage in it called Seasonello. Love that stuff) Sprinkle about a tsp of flour Add shredded cheese--I like a sharp cheddar but a Gruyere would be good. Repeat this process until taters are used up Pour heavy cream over until it can be seen around the taters--maybe about 3/4 of the way full On the stove at medium heat bring to a boil Reduce heat and simmer uncovered until most of the liquid is absorbed--15-20 mins Pop it in the oven and cook until bubbly and taters are tender. 10-20 mins. I also add a bit more cheese on top before putting in the oven

More bacon wrapped doves stuffed with peppers from the garden. This time they ALL had the livers and hearts left in them. I was a happy girl Scalloped taters. I really like this recipe. It's easy and my potatoes always get done. Before I have had troubles with that. You start the taters on top of the stove and then finish in the oven. Heck, maybe everyone does them like that and I'm just late to the party lol.

I like pictures, too. Don't skimp on the pictures

WOW, Nina!!! Could you describe each dish? They all look amazing. Like a 5 star restaurant!

It's here http://forums.egullet.org/topic/141127-question-about-dried-bean-varieties/?p=1903675 I want to try it, too.

I wonder if Kerry has anything left in the house that isn't freeze dried?

Soba, your zuke parm looks delicious! Lasagna night here

I made a sort of pork chile verde yesterday in the slow cooker. I cut the pork roast up into small pieces, put them in flour seasoned with salt, pepper, cumin and garlic and then browned them. After putting them in the cooker, I threw in tomatillos, tomatoes, onions, Hatch chiles and garlic. I cooked it for hours and hours. So tender and good. To go with I made Rancho Gordo hominy, refried beans and cheese enchiladas. Forgot to say I also added in some squash--both yellow and zuke. Somewhere here I read that is somewhat authentic I realize my plate looks all the same color, but it was still good

I like pimento cheese spread on apple slices

Sigh. This is the last of the wonderfully smoked turkey that my husband made. Cherry tomato salad with 'maters and basil from the garden Fixins' On homemade bread

When I see plates like this online ( never seen one in person ) I always think "Gosh, that must be hard to scoop up on your fork. So many little items."

So, I'm kind of trendy because I put our meals smack dab in the middle of the plate? I always thought they left that spot open in case you needed a place for your chewing gum.........

Ann, could you tell me how you make the red sauce that is over the Chile Rellenos? Specifically, is it spicy?

Huiray, I'm definitely going to try your recipe for the Hatch chiles. Sounds wonderful. Were yours super spicy? The ones that I've eaten so far out of the case that I bought are pretty darn hot.

Well, this is not going to wow you much lol, but my favorite sharp--and the cheese I always use in pimento--is a brand called Best Choice that I buy at the Dillon's grocery store in the big city. However, any sharp or extra sharp is better if you grate it yourself rather than buying pre grated. It's just..... fresher, fluffier and better flavored IMO...

Oh ChefPip, I can't back down on the grating your own cheese thing. I've made it with pre-grated. Not near as good. IMO Fire roasted red peppers sound good! Might have to try that!

Getting ready to put up another batch of full sours. This should make a total of around 15 quarts that I have. Got enough cucumbers to make another batch, but I can't start it tonight because my husband isn't home and the grape leaves are smack in the middle of a bunch of poison ivy. Shelby and poison ivy are a baaaaaaaaad combo. Sooooo, this may be the last of the crock pickles for this year. We'll see. Aren't the little baby pickles cute? They are my favorite size.