Shelby

Hey Stacey! Welcome!

It must be! Ohhhh Olathe sweet corn *swoon*. My husband loves a good ear of corn. Wish I could get my hands on some of those...... I only have six more peaches after this one

They are from Palisade, Colorado. We've always just called them Palisade peaches....but there might be another name for them. Truly, they are the best peaches I've ever had.

Norm, what a beautiful, luscious looking meal! I'm yearning for surf and turf now. Lightly breaded boneless chicken thighs in a creamy mushroom (not from a can) sauce over white rice, green beans from my m-i-law's garden and 'maters from ours.

Canned about 70 peaches yesterday which made 9 quarts and 2 quarts of the most lovely juice. I'm dying to get some champagne and mix the juice in (drool). This was my first time canning peaches. A bit more work than tomatoes, but just as rewarding

I don't think you've failed at all! You have many choices for him to choose from. Don't fret, it will all be GREAT! I promise

Faux Pas, I LOVE the sub contractor idea.....decor could be old tools....construction stuff etc.

Expensive...and maybe not the cuts you want. http://americanpridefoods.com/reindeer-meat.html And, holy crap SUPER expensive here http://www.exoticmeatmarkets.com/reindeermeat.html Can you describe the taste?

Turkey sandwiches again....you can never have too much of a good thing.....

Just wondering how your trip went, Chris. Did you eat anywhere noteworthy?

Ooops sorry! I thought my link was in the "this". http://www.saveur.com/article/Recipes/Apricot-Salsa-with-Mint

Ours was who ever got the bay leaf had to do the dishes.....I guess that could be better or worse than kissing depending on the cook lol.

I am not a huge mint fan, but I've had it in a fruit salsa that was delicious. Something similar to this only mine used peaches.

I'll post the recipe this afternoon in the pickles cook-off thread Chef salad again. Twas really hot yesterday.

Ahhhhh, I see. Thanks, Kerry. So, when I'm squeezing the puffs for fun (because I'm like that lol) they are reaaaally old. I need to find them way younger. It must be the climate up there because I don't think they would get any where near as big without succumbing to the puff. I'd love to see a sliced pic if you can

Since no one else has answered you, I will tell you what I would do.....but trust me, I'm no baker lol. I would cook the filling a bit first to make sure it's thick enough and to get more of the rosemary or thyme flavor going.

I saw this picture this morning and I haven't stopped thinking about it since. That is the biggest dang mushroom I've ever seen! We have what I call puffballs here, but they aren't the same as yours. If you squeeze the top of ours, literal "puffs" of spores? spew out. What does your puffball taste like? More depth of flavor than a regular button mushroom?

I chickened out on the pie crust and made a crisp instead. These peaches are super good. I still want a pie, though..... Jam to be made in a bit

Ohhhh, Daniel, that cherry pie looks so good. Sour cherry pie I assume? I cannot quit taking pictures of tomatoes...you guys will just have to humor me lol. Cukes and onions with a bit of cider vinegar Mac and cheese again Bierocks with a few slices of my quick fridge pickles. I named them Quickles. Pretty sure I should patent that.....

What are the theme colors of your gas station? Is there seating inside?

I always jump right over here when I get an email alert that you've posted, Kim. Really good to see you! Now I want a good steak with some spaghetti and chili on the side........

I'm going to make some peach jam, too, in a bit. You've inspired me! I do have a lot going on that might be fun to blog about....pickles...canning etc. I'll think on it.....

I love your micro-batch peach jam idea. I'm stealing it! My Grammy and Great-Grandma made tons and tons of jelly and jam....I, sadly, have not. I think the reason is that I don't get a lot of great fruit around here. Grammy always picked berries up in the mountains.... The only thing I make a lot of is apple butter. I'm looking through my blog now to see if I took pics of my canning area. I think I did. I had such a blast doing that blog....I want to do another one..... EDITED found it http://forums.egullet.org/topic/136293-eg-foodblog-shelby-2011-from-the-field-to-the-table-warning-pi/?p=1778920 Now, I'll stop derailing this thread. I need to start my peach pie.

There. Is. No. Way. That. You. Can. Ever. Have. Too. Many. Peaches. Ever. No. Way.

Thank you, Huiray! It's the garden tomatoes that make it great. I chop everything in my food processor. Yellow or white onion Peeled tomatoes Bell pepper Anaheim pepper Jalapeño pepper Cilantro Garlic Cumin Salt Pepper Nothing fancy...but very good You're right about all of the different uses. I especially am drawn to putting it on toasted bread and in tomato soup.