Shelby

Chicken piccata and broccoli salad Pepperoni and mushroom pizza, mushroom salad and broccoli salad--I seem to be making that a lot lately Panko fried shrimp, spinach and tortellini in a spicy vodka sauce Last night Ronnie wanted chicken fried venison steaks. Corn frozen from last year's garden.

I wish I was better at planned-overs.

That would be super handy for a long commute

Gorgeous sandwich @Ann_T Last of the corned beef for sandwiches again Hot wings with spinach and Mac and cheese Homemade chocolate pudding with blackberries Wanted to use my new chopstick holders so noodle bowls \ Chicken quesadillas I SV'd some domestic turkey wings for about 4 hours at 150F then threw them under the broiler Vegetable soup and salad to go with Venison meatballs and Italian sausages with roasted romanesco

They promised me that they had deleted this

I very much know how you are feeling. Absolutely nothing at all wrong with juicing and freezing! No waste and all that good stuff to look forward to in the future. Take care of yourself--no beating yourself up young lady.

Worse comes to worse and you're out of ideas, I squeeze them, put the juice in those rubber ice cube trays, freeze and then ziplock. Take a cube out or so and it's perfect juice. OR my fave is Lemon Posset. Easy and SO good with all kinds of berries.

I see people eating/talking about Japanese pancakes. I'd like to try those.

It is impossible to make a small amount of soup. It's in the laws of physics somewhere.

Check your closet....I might be in there as we speak. I should have taken a picture of the inside. There was a pork mixture and maybe a teaspoon of broth...I thought soup dumplings were only filled with broth and expected a far soupier situation going on.

Ditto on the oysters only raw for me

My mom and step-dad gave me a gift certificate from Goldbelly for Christmas. Decided to use it for this last weekend--fun stuff to eat while watching all of the March Madness games. Ribs from Philippe Chow Really good. Came with a honey sauce--was hesitant about that be we loved it on the ribs. And chopsticks with these cute chopstick holders. Not exactly sure why......maybe ribs are eaten with chopsticks? I certainly am better just using my hands lol. Pork soup dumplings from Nom Wah (always have wanted to try them and I certainly wasn't disappointed!) Dipping sauces I made a cabbage/Asian-ish salad to go with Thank you Mom and step dad!! Last night I roasted the last of our ducks Roasted broccoli and pasta with arrabbiata sauce to go with

YES. Truly was the best corned beef we've ever had.

I don't have a direct link, but I copied and pasted her exact words onto my saved recipes place: These are roasted spuds my Aunt in England showed me how to make: Preheat oven to 425 to 450.Peel whole potatoes, boil in salted water 4 to7 minutes until the outside is softened to about 1 cm in. Drain in the pot and with lid on shake the bejeebus out of the spuds to rough them up. Use a heavy pan..cast iron is great and pour VEGETABLE OIL *this is the secret to the crispiness* You can preheat the oil in the oven if you want. Then toss spuds in and coat them in the oil and salt aggressively. Cook 30 to 45 minutes until crispy brown, turning once.

This all looks SO good. I'm going to have to try cabbage fritters. I love that you changed it up this year--still very Irish, but different Night before last I threw together a cajun-ish chicken pasta thing. Salad on the side. I, too, switched from our usual St. Patrick's Day --throwing everything into the slow cooker. Wanted something a bit different. I did @gfweb's SV'd corned beef method--155F for 24 hours. PERFECT. Fried cabbage--onions, cabbage, bacon, salt, pepper, smoked paprika Carrots done in the IP then tossed with Little Green Dress @Mmmpompspotatoes Made a mustard sauce for the CB Couldn't resist these cute rice crispy treats. Super fun

I promise I'm not a stalker. 🤷‍♀️

I'm not Bruce but yep! His kids loooooved cukes--Eternal Cucumbers??? Is that what they were called?

Ronnie doesn't like Trader Joe's 🙄 He says it's all too expensive...and it's about an hour away. BUT that makes me remember that Dillon's had frozen hearts that I bought a long time ago. Maybe they still have them.

I need to write this salad down for this summer with our tomatoes. IF I can ever find some decent canned/jarred artichoke hearts. I have my hoarded expensive ones from Zingerman's though, so those would certainly work. I've tried several different brands of canned/jarred hearts and the all have those unedible, tough leaves on them UGH.

I've never had mashed potato pizza....looks delicious! Thawed out some oxtail ragu. The flavor is excellent but man, the meat is tough. AND I pressure cooked it to death. Salad to go with. Used up the rest of the corned goose last night Made Vivian Howard's Squash and Pistachio Crumble for PI day dessert....not exactly a pie, but close enough.

My goodness, yes, I remember her even though I joined later, I was a lurker person for years. She was such a gifted writer. I very much enjoyed her posts. I'm so sorry about her illness. Prayers for her family and friends.

This looks right up my alley. Easy and delicious. Is it a graham cracker crust? I used to subscribe to Taste of Home, too. Probably 20 years ago? I have TONS of them stored in a chest upstairs. Should throw them out...but boy, at the time, I looked forward to every one of them. I also have the end of the year hard cover books with "the best of" recipes.

Could you see the big tendons in the fish? Like round "cords"? That is a big sign... and if the meat is super firm...which is harder to pick out because sometimes firm doesn't equal tough when cooked. I imagine that this cod was a huge, old one--old meaning lived a long time in the sea. Best thing is to remove the tendons and then, yeah, make a fish cake? Or chowder--chop up really small.

We've caught fish that ended up tough before.....catfish and flathead so I'd assume that cod could be the same way. When they are big and old their tendons are larger, meat is tougher. Stripers, too.

Posted on the dinner thread but wanted to drop a note here too. Ronnie corned a Canadian goose. Brine: 2 quarts water 2 cups Morton's Tender Quick about 1/2 a cup of brown sugar 2 Tbs. pickling spice Combine in a pot, bring to a boil. Cool. I think we brined for about 10 days. Vac pack the legs and breasts separately. SV at 179F. Legs for about 13 hours. Breasts for about 6 hours. Can go a bit longer without harm.