Shelby

Ahhhhhhhhhhhhh!!!!! I'm so excited. This will be great

Looks so good! I would have never thought about using the sweet 'taters. YUMMMMM.

Are the orange rounds sweet taters?

Heidi, sadly, these are the last of the last. We had SO much rain in July and June that it slowed up the garden production. We got one good spurt of 'maters and that was it. I have a few sad specimens here next to me on the counter that I'm hoarding lol.

I read here EVERY day and always love looking at everyone's food. I won't ever live up to you guys, but, I finally took some pictures of my food tonight. I got a Mac and I just have been too lazy to figure out how to upload pictures on it. These are taken with my iPhone so I apologize--they aren't the best pics in the world. Starting backwards--my husband bought this cake for me for my birthday from the Amish bakery. It didn't suck. Twas very good in fact. Layers of chocolate cake, white cake and decadent yummy-ness. Back to dinner now....fresh tomatoes from our garden I ordered some Manila clams from Pike Place Fish Market. God bless those folks or else I'd never get decent seafood. Hell yeah, it's expensive, but you only turn 39 once. Oh yeah....and please don't judge me.....I do enough judging of myself and I KNOW I KNOW, this is just awful....but I love it. I had to have it. I will probably never get the chance to have it again. Twas expensive. And I just can't think about how they were raised and it's JUST not like me. But OH my gosh, are we enjoying it. Duck Foie Gras. Yes. Foie Gras. Here in Kansas. We have had it twice now. In a row. Perfectly seared...melts in your mouth. Heavenly. I paired it with a fig and garlic sauce and some homemade toasted bread points. Clams in butter and white wine with garlic and onion and pasta I. Am. Full. And. Happy.

Dave!!!! Can't wait!!!!!

Oh Kim!!! I hope you heal very quickly. (((hugs)))

Yay!!! *shelby eagerly awaits more*

Aw man

I've said several times, they are PIGS' EYES I apologize! I missed that.

Yeah, I wanna know what kind of peepers too!

Yes, I've had squirrel. It was fried and then done in a slow cooker covered with gravy. Dark meat....a little chewy even after cooking slow and low for hours. Oh and it's a bit greasy too.

So, just curious, what makes the toast great? The flavor or texture or both? I'd experiment myself, Kerry, but you've scared me off lol.

Franci, Welcome to the U.S.! I have missed your posts on the dinner thread. Now I know why--because you've been busy moving! I hope you're settling in nicely and I hope you're able to find some good mussels.

IMO, that lobster roll looks like it needs way bigger chunks of lobster? The chowdah ( ) looks delicious. LOL about the locals....I grew up in a tourist town and it was a love/hate relationship with the tourists. Love because that's when the money was made. Hate because they really do take over. (hate might be too strong of a word, though ) edited to add : that breakfast just made my mouth water. I'm off to read the full blog!

Did you use egg for binding? I can't wait to see your perfected burger

http://www.xojane.com/diy/how-to-make-your-own-ramen-burger-recipe I might be becoming slightly obsessed with this.

Pictures please

I'd definitely pick ramen over the Kraft, too.

Anyone tried one? Are the noodles crunchy on the outside, but soft in the middle? It looks terribly messy. I live in the sticks, so I won't be eating one unless I make one myself. http://www.latimes.com/food/dailydish/la-dd-ramen-burger-la-first-taste-20130907,0,5235977.story

Nice Dcarch! Those are what we call Butterstick squash here......I don't know if that's the real name, though.

I finally got the turning slicer that I ordered. Above is a picture of the box it came in. We had such a good time last night making "noodles" out of both yellow squash and zucchini. I made a huge pot of sauce from veggies I picked from my garden--eggplant, squash, onions, tomatoes, banana peppers---and venison burger that we made last winter. I sauteed the "noodles" quickly in a bit of butter to soften them a tad. And, this is what we ate last night: REALLY good.

For everyday use, I like Barilla. For special occasions--when I don't make fresh pasta--hands down the best dried pasta I've ever had is Caponi Pontedera. It's expensive.....but it's good.

That looks really good, David. I love dill with squash. I, too, made fritters the other day (no picture). I used the same recipe as others above with dill and feta cheese. My first batch didn't have enough flour to hold together, but the second batch was really good. On a side note, we've gotten like a foot of rain (no kidding) in the last few weeks. Unheard of in Kansas. Thus, my squash are REALLY filled with water and are growing in funny shapes. They look like a snake that has swallowed prey lol. Anyway, the other night I made squash blossom pizza using blossoms and thinly sliced yellow crook neck.

I use fresh. I like how it "smooshes" into the bread and absorbs flavors.