Shelby

Welcome Kelly!

Basquecook, I need to try your pasta squash recipe. Looks good! Ann, beautiful as always. I love those potatoes. Venison taco salads again

Hi Sandi! You are a very lucky person! I used to pick raspberries in Colorado when I lived there. I miss them terribly. Store bought are NOT the same. The ladies in this thread here http://forums.egullet.org/topic/149057-manitoulin-test-kitchen-part-2/page-5#entry1980062 have made this http://www.thibeaultstable.com/2013/07/summer-torte.html summer torte with several different kinds of fruit. I think raspberries would be wonderful. I'm showing my ignorance, though, because it has 3/4 c. of butter and maybe you can't eat that?

I know, I know....it just seems like one evening they are too tiny and by morning they are grown-ups lol.

You're killing me. Gorgeous. Absolutely gorgeous.

Smithy, that will go in my rotation as soon as I get some buttermilk. Thank you! Are you guys sick of seeing my bread yet? I kind of like posting everything here...it's like a diary that I can look at next year for ideas. I really liked the sour cream zuke bread, but I ran out of sour cream. Sooooo, I thought to myself for a bit and decided to sub a cup of Hellman's mayo for the oil. It's good! Of course you don't taste the mayo, but you get a good texture. Picked another four today--one is kind of a big guy. He was hiding from me.

Figs. Drool.

Liuzhou, I have never heard of that method of cooking chicken. I bet it's really tender! About how long did it take to finish after turning off the heat? I assume you keep it covered with a lid? EDITED to say--Sorry Liuzhou, I'm reading more about the method in the hot cooking thread. I wrote before exploring further. Ohhhhhh, we had an excellent meal last night. Made fattoush salad for the first time ever. What a revelation. We REALLY liked it. I used a mix of recipes. I'm babbling lol. Pita brushed with olive oil, sprinkled with sumac and toasted Dressing--isn't it a pretty color? Salad--of course, this time of year with fresh garden veggies, any salad is awesome. The cucumbers and tomatoes were SO good with this dressing. I didn't have any mint. I used some fresh cilantro and parsley. Along side we had zucchini fritters And fried fish

That's a really good idea, but we just aren't big sweet pickle fans. I would eat a few, but it would be just a few and only me. My great grandma made something called stickles --see this link for similar recipe http://mylidsaresealed.blogspot.com/2012/09/sweet-stickles.html --and I thought maybe the zukes would work for that, but it would have to be a tiny batch.

Aaaaaand, here is the basket today.

Not a great picture. I had some leftover dough from making bierocks so I did up some calzones. They were stuffed with shiitake mushrooms, italian sausage, onions, peppers and mozz cheese.

http://www.thibeaultstable.com/2013/07/summer-torte.html

Is that mint in your drinks?

Nice score for sure. At least you can get them there. It must be too far and too hot to ship them to Kansas grocers.

Oh I miss berry picking so so much. Used to go in Colorado....raspberries, gooseberries, currants......and tiny little wild strawberries that grow waaaaay up in the mountains.

HA HA! Tell me you own this!!! Is that a dessert in the top middle????? Looks similar to the one that has crushed pretzels on the bottom with strawberries and jello? Awesome if it is lol.

FIG ENVY happening here.

You have to promise not to scream and run away when I mention Velveeta I do my mac and cheese in a saucepan on the stove. Cook your noodles, drain and pour into saucepan. Toss in cubes of Velveeta, a handful of shredded cheddar, diced tomatoes and sometimes I do some fresh dill and/or green onions. Sprinkle with a bit of lemon pepper and salt. Pour a bit of milk, slap the lid on and heat on low until it get all melty and gooey.

Garden tomatoes (should be WAY more than this by now...but, sigh....it is what it is) BLT's and mac and cheese

Sour cream zuke bread. VERY good.

You guys had a long day! Hopefully you're getting ready to enjoy a cocktail.

Ham and egg sandwich?

http://www.amazon.com/OXO-Good-Grips-Oyster-Knife/dp/B00004OCLC This is similar to the one we have except ours has a guard between the handle and the blade. I like the handle to be bigger like that--makes it easier to shuck (for me). The blade is thick and a bit rounded. I've had it for a lot of years and it hasn't broken yet. Also, don't forget to get a kevlar glove or gloves to protect your hands. Those suckers are lifesavers for me. However, you are probably a lot better at opening oysters than I.

Hi Lydia! Welcome to Egullet!

HA HA bacon bowls!