Shelby

I'm the last of my family's blood line--apart from very very distant cousins. I have no children. So, I think about what I'm going to do when I get older and I can't live on my own. For that amount of money, I think I'd rather find someone to come in to my home and cook etc. for me. But that is easier said than done, I'm sure. Hard to find someone good at their job that is also trustworthy.

Fork mix for me. Food processor breaks it down too much IMO. Oh Smithy YES, try it again. If only just for me I like those little jars like your mom likes...but they are a whole different thing from good pimento cheese. Don't use pre-shredded cheese. Grate your own. And, make the mayo yourself. I bet you will love it. I also remembered over night that I do like one store bought kind. I ordered some from Zingerman's a long time ago that was pretty good.

HATE store bought. Too mushy....no flavor. Just no. My tried and true recipe comes from a cookbook called Screen Doors And Sweet Tea by Martha Hall Foose. Ingredients include: Homemade mayo, sage, lemon juice, dry mustard, cayenne pepper, freshly shredded Colby cheese, freshly shredded sharp Cheddar cheese, pimientos, s and p, and a few dashes of hot pepper sauce. Oh and some Worcestershire. I need to make some now

Amen, sister. Nothing wrong with store bought crust.

Hi Shel! I hope you guys had a great vacation! You got me to thinking that maybe there is a smaller version, or a way to grow them in smaller spaces. I googled "growing watermelons in small spaces" and found some ideas. Don't give up....it might be possible.

Oh my gosh, Smithy! Those are the cutest apples ever! I wonder if you could pickle them? I did a quick google and this website popped up http://nipitinthebud.wordpress.com/2009/11/26/making-sweet-pickled-crab-apples/ . I'm still in a pickle mode, I guess

I'm definitely roasting before freezing...but I don't think I'm going to peel all of them. I'll chop some up like Katie does.

Now you can make freeze dried ice cream like the astronauts take with them I'm following this with great interest.

Oh me too. The FedEx guy that delivered the box said that his whole truck smelled like peppers.

You would probably faint dead away if you paid what I did for these, but I love them so much, they are worth it On another note, do you freeze yours with the skins on?

I wonder if they were truly Hatch chilis? I got the medium heat--Big Jim variety. They are on the higher end of medium hot and they are nice and thick.

Got my box of Hatch chili peppers yesterday so we had a chili pepper feast Roasted In salsa Chiles rellenos--some stuffed with cheddar, some stuffed with queso fresco Quesadillas stuffed with chicken and Hatch peppers

I received a 25 lb. box of Hatch chili peppers yesterday that I ordered from Hatch Chili-Express. http://www.hatch-chile.com Lovely people. I order every year. I sent one to my mom, too. They smell SO good. Newman inspected and gave his approval Roasted a few

Wow, that sounds really good. Forgive me asking more questions. Roasted in the oven? On a sheet pan? Does the batter slide off a bit?

Willie, that looks amazing! Basquecook, I'm BEGGING ya tell me more about the cauliflower.

This morning I read Andiesejni's recipe for making scrambled eggs and I had to try it. http://forums.egullet.org/topic/138706-best-scrambled-eggs-2011-and-beyond/?p=1814687 Delicious, creamy and rich. Garden tomatoes on the side. Thank you Andiesenji!

Asparagus lettuce! Now there's something I've never heard of before. Please let us know what it tastes like. Can't wait to see what you think.

YAY a fellow Dale's user! That is exactly what my doves were marinated in--plus a little garlic. Oh yes, beer is required here, too. And, Basquecook, I second what Steve said. Amazing food. I'd like to hear a little more about how you did the cauliflower, please.

Did you not like them, Anna? They look perfectly delicious to me.

LOL well, thankfully between the two of them it's 15 each....but I'd still share with you They shot really well. I didn't find any shot in the breasts...which is always nice. I'm sorry you'll miss the season. I would share with you too

Thank you Heidi and MM! I usually cook them that way. I left them just as you see them (well, except for that gizzard in the one third from the left. You gotta clean those a bit more and then put 'em back in) , laid a strip of pepper on and wrapped it in bacon.

[Host's note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments. The discussion continues from here.] September 1st is the opening day of dove season here! So, tradition for us on Labor Day is always dove for dinner. My husband and his brother shot these. I like the liver and the hearts to be left in when you clean them. I only got my way on four of them I obviously need to take control of cleaning the doves Bacon wrapped with peppers from our garden Cheesy scalloped potatoes Plated with baked beans and garden tomatoes

Hey Shel_B! See my post here in the gardening section http://forums.egullet.org/topic/145733-gardening-2013–2014/?p=1984498

For Shel_B I just went out and took pictures of the watermelon patch and the pumpkin patch. They definitely take a fair amount of space because they love to spread their arms waaaaaaay out I live in Kansas, so they definitely love a hot summer, but not too hot. It's been from 90-100 for a couple months with a few cooler days thrown in and they are thriving. Regarding moisture, that can be kind of tricky. Too much rain and they blow up and split. Too little and they are bitter. I don't think we've watered them ourselves at all this summer because we've had about the perfect amount of rain. When my husband gets home tonight I can ask him about how much space he thinks they take up if you wish A bit of the watermelon patch. In the background is the tomato area. We left quite a bit of space in between Pumpkin patch--right next to the melon patch

OH MY David, that looks heavenly. I want want want. I'm drooling. And a BIG thank you for posting a picture of how the dough should look when done mixing it. I am pastry dough challenged and I will be referring to this picture often.