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Everything posted by Shelby
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Awwwww what a great story!
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Just two words: I'm jealous. Ok technically three words
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I've never been to Spain. But my husband and I were married in Ouray, and my parents live there. (I think I know which store your mug came from, K.) Here's a challenge that most people get wrong the first time: pronounce Ouray! MelissaH ← Not to hijack this blog, but I was raised in Lake City, Co. Ouray is just over the pass from us! It's "Your- Ray"
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Kathleen, I love your writing style. It flows so smoothly! I can't wait to read more!
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Thank you Bruce! I loved your last food blog, btw.
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Congratulations on your house! How exciting!
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Ohhhhh you're killing me here. I love grits.
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Yaaaaaay!!! I love these blogs. I'm off to read your other 2!
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Great read!
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I second that, plus the sweetcorn looks sooo nice. I'm definitely going through another Italian phase, tonight a ma-hu-sive Osso Bucco. This was about 5 hours ago and i still feel quite stuffed ← OMG this looks good. I've been talking about making Osso Bucco. Is it always lamb??? Help me out. Which cut do you buy?
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My first breakfast picture We buy eggs from a lady up the road--so fresh and good! Soft egg on a sausage bagel with fresh 'maters
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Gorgeous pictures everyone! A special YUM to the peach cobbler *drooling* Fried walleye with homemade tartar sauce and pasta salad
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Thank you, Brenda! We have a 100 year old farm house and we just renovated the kitchen a couple of years ago. It was hell while we did it, but it was well worth it! I don't know how or why I started cooking the tomatoes down. I don't cook them for very long, but it does get a lot more juice out. I don't think it changes the flavor at all. I add Lawry's salt to them, but have never tried lemon juice! I will add that next time.
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Ok, you forced me into it Veggies I blanch my 'maters in boiling water for a few seconds and then put them in the sink in cold water. It makes the skins slide right off. Then I pile all of the 'maters in pots and let them cook down while my jars are sterilizing in the dishwasher. After everything has cooked down, I strain the juice and put that up, too. Finished product!
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I can tomatoes, primarily. Lots and lots of 'maters! I agree, there is nothing better than standing in my kitchen on a cold day in the dead of winter with a jar of canned tomatoes that I've just cracked open! I also put up a lot of cucumber pickles and baby corn. edited for spelling
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My furry babies LOVE my tomatoes, too!
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I also thought there would be plenty there because of an influx of consumer money, proximity to the beach, and the place's reputation as a golfing destination (I guess my assumption that many people who play golf might also like to dine/eat well=stupid). But unfortunately, the place was full of chain restaurants and the supermarkets were overpriced with very poor products. I even saw imported tiger shrimp in a seafood shop that was less than a block from the beach ( ). Oh well, sometimes you eat the bear and sometimes the bear eats you. ← Yeah, but still a big disappointment. I hope y
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OH MY GOSH! You can't get any fresher than that. I have food envy
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Anchovy butter YUM. I would have thought there would be really neat places to eat down there! I'm now crossing Myrtle Beach off my places to visit list.
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Oh my! This looks really good! I've never heard of dragonfruit. I'll have to google to see what it tastes like.
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Bingo. ← I didn't know that!
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Kim, all of your food is making me DROOL. I've never had green heirlooms, your caprese looks sooooooo yummy.
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This looks waaaaay better than McDonald's for sure!
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Mark, Just wanted to tell you how much I enjoyed reading! Your world is very different than mine--very interesting. I hope your lady is feeling better today!