Shelby

Looks perfectly delicious. I want to snatch a fry.

Dcarch, lovely as usual! What were the wings stuffed with?

No, we didn't smoke it. Here is the link to the olive oil site http://thesmokedolive.com . I highly recommend getting some. Maybe I'll give the Wens. cheese another chance if it's plain.......

My husband semi-retired so he has more time. He built a "greenhouse" on the back of his shop. He used windows from an old farmhouse etc. He did an amazing job, but I digress. Over the winter he cultivated tons of plants--among them a LOT of squash. Soooooo, we have beautiful squash plants (we are fighting the squash bugs already) and lots of squash. I just told him that I should go pick some blossoms and he rolled his eyes. Not sure what that means lol. National Leave Squash On Your Neighbors Porch day isn't until sometime in August, so that idea is out for now lol.

I am experimenting. I had the best pickled eggplant at an Italian restaurant years ago. They put it on their salad. They looked like little anchovies in size and shape. Anyway, I am wondering if I could duplicate that using zukes. I have them weighted down now in salt to press the liquid out.

Well, it looks pretty! You could always make a bread pudding out of it......

BUMP Yep. Already. Every. Dang. Year. We plant too many lol.

Never boring! I am pouring over old zucchini threads here for some new ideas (I have a bazillion of them already--zukes, not ideas) and while I do that, I eagerly await new posts on this thread

Oh thank you everyone! (smokinjack--I grew up in Lake City, Colorado--nice to see a fellow mountain person here ) I used this recipe from King Arthur Flour http://www.kingarthurflour.com/recipes/baked-english-muffins-recipe I didn't have any Hi-maize fiber so I added a scant 1/4 cup of flour and I omitted the pizza dough flavoring (ick) The only tricky part of the recipe was flipping the pans over, but I succeeded without too much turmoil lol.

I didn't like the texture of that cheese. It was ok...but not something I'll buy again. And, now I'm stuck with that whole wedge. I love smoked olive oil. I put it on everything these days. Really good on asparagus when you roast it. Also good on squash. That salad I made is really light--just seasoned with s and p. It will be even better when and if we get some decent tomatoes out of the garden.

Hmmm...I have a whole bag of figs to use up. Might have to try that with my fave oatmeal cookie recipe. Looks great Blether!

It was 20 years ago, on the 4th of July, that my husband and I had our first date. We watched the fireworks together With all of the "4th of July" food that we had last weekend, we decided to have our champagne and favorite snack type foods last night to celebrate ( we don't celebrate our first date every year, but we felt 20 years was worthy ) From the left going clockwise: Shrimp, salami, mountain gorgonzola, granapadano stravecchio oro del tempo, hard boiled eggs, tomato/cuke/red onion tossed with smoked olive oil and red wine vinegar, olive spread, provolone piccante, wensleydale with cranberries (husband did NOT like this cheese) prosciutto and in the middle were olive oil and salt crackers. And the star of the event Foie Gras with peach and fig preserves and a fig almond "cake". edited to say that the foie was duck ---------- Kim, I have mushroom envy! Huiray, I could never tire of seeing that delicious pasta.

I want a chilled coconut with a straw

Oh yeah. YUM! Chips on a sandwich! Doritos, cheese and mayo.....Lay's, peanut butter and pickles. Delicious!

That pizza looks....interesting. Is that (gulp) mayo on top?

Grape leaves go on the bottom of the crock and on the very top to help them stay crisp. The leaves came from the south end of our property.

New batch of pickles in the crock

Your grocery store is amazing. Simply amazing. I would LOVE to be able to have access to the seafood and meat. In the produce pictures...the 5th one from the top. Are those mushroom stems?

Kim- I use this recipe for the pork lettuce wraps http://www.foodandwine.com/recipes/thai-ground-pork-salad I add some sautéed shiitake mushrooms to it, too. LOL that was more of the tobiko that was also on the deviled eggs.

Kim, your recipe was very very clear. Your recipes are always easy to follow . It was my non-knowledge that was the problem. You did say to invert the cake over a bottle--I just didn't do that because I thought the cake would fall right out and I didn't know what kind of bottle etc. I didn't know that was an integral part of the recipe . But now I do! I will for SURE be making it again. Tasted WAAAAAY better than store bought. And, I only have 3 more yolks to use up lol. I also learned (after the fact) that my mom knows all about making angel food cakes, too. It seems my great-grandmother was really good at it and she learned from her. Your ribs look incredible!

Eggs Benedict --homemade english muffins, ham, eggs from my gal, hollandaise made from the yolks left over from an angel food cake, squash from the garden, leftover cheesy taters.

First good pick from the garden. A couple of tomatoes, cukes and squash.

BUMP! Anyone pickling yet? I have enough to start a small crock full. I'm kicking myself, though. Last year my husband loved the ones I made (seems like every year I do something different) and I didn't write down what I did . Sigh.

I'm so excited. I finally got brave and decided to make english muffins. I could eat every one of them right now. They turned out really good. They will be perfect for breakfast sandwiches this winter during hunting season. Muffins rising in the rings Out of the oven Toasted with butter

Seafood enchiladas using leftover crawfish tails