Shelby

There has to be something a little off if you think that telling someone to "draw a bath and get a razor" is going to fly. I watched most episodes of Man Vs. Food (simply out of tv boredom). I would guess he had to stop doing that show due to health reasons. I get that publicity is good....but this made the network postpone or maybe cancel his new show....so maybe not so good this time.

http://www.nydailynews.com/entertainment/tv/adam-richman-food-show-pushed-back-instagram-rant-viral-article-1.1851536 ----------- Wow. Maybe he was drinking? When one loses weight, that alcohol goes to your head much quicker lol. My husband and I both commented a while ago on how great he looks and how much weight he's lost.

HA! I didn't know that! I'm very very distantly related to him....ketchup and taters must run in the family LOL. Anna, don't shy away from showing the ketchup on toast

Pork lettuce wraps, fried rice and a spring roll. Along with an icy cold Coors Light. Life is good tonight

Oh fiddleheads --on the west coast and the east coast......why can't they be in the middle too???? Jealous again.

WOW Emma! The rum raisin ones REALLY are calling to me......I may have to try to make those ASAP. May I ask what brand of rum you used? And, I hate to ask because I KNOW that recipes are spectacular the way they are....but what would happen if I omitted the pecans. Totally would change the flavor???

I know exactly what you're saying, Shalmanese. We are lucky enough to have a farm with 160 acres and we are grandfathered in for the water rights on the river. If you bought a new property...or let the rights expire...you no longer would get that here in Kansas. I assume it's the same and worse in Cali.

LOL I had ketchup with leftover mashed potatoes for breakfast the other day........ahhhhhh ketchup. The breakfast of champions.

I know people put Epsom salt on their roses to make them bloom bigger and better.

Oh yeah! We use drip, too. Takes time to set up in the beginning, but very worth it.

I think about conserving water a LOT. Especially since we were in such a huge drought the last few years. Like you, though, this last winter and spring brought much needed snow and rain. The river we live on is actually flowing and, if needed, we could actually use the irrigation system to water our crops (we own the water rights to the river and use that). We use a well to get our water...when the water table grew alarmingly low the last couple of years, I had small panic attacks about what we would do if it dried up. A small thing I do is use the leftover water from my always-by-my-side Tervis cup to water the indoor and outdoor plants/flowers (the ones on my porch). When ever the ice has melted and my sparking water has gone flat, in it goes. Also, when it's raining I set my porch plants out in the yard (well, I try to if I think of it). If I'm blanching a veggie and having a pasta of some sort, I'll use the same water for both. After making hard boiled eggs, I dump the still hot water into the sink and use it for dish washing. These are all just little things.....I'm not sure if they really add up to much, but, maybe it helps a little.

I think I'm going to purchase one of those Anna. Many times I have all the burners on my stove going......would be nice to have an extra one.

So, the tomatoes really do have the "tomato" flavor they should have? I'm jealous. Our spring was so cold and long. My garden is so delayed. We usually get to pick at least one tomato around the 4th of July. Not this year

I had some veggies etc. to use up, so I made a crustless quiche. Ham, sharp cheddar, a few sliced black olives left over from pizza night, fresh dill, a few steamed brussels sprouts left over from meatloaf night, mushrooms and spinach. Oh, and eggs lol. Used up the very last of the asparagus and threw in some hash browns on the side.

Araucana turned in to Americana in my head LOL.

For the first time EVER in the zillion years that we have lived here on the farm, our sand hill plum bushes have made fruit that isn't mealy and wormy. I need to make some jam or jelly out of them, but, yesterday I had a cup or so of them that I needed to use up--along with a few plums picked from my in-laws tree. SO, I decided to make a sour cherry pie that included the plums. You can't taste the plums....but it was a way to use them up. I learned to put almond extract in my cherry pies from my Grammy. Ohhhhhhh, she made the BEST cherry pie ever. I've said it before here, but her crust was the most delicious, flaky, light crust with a sugary finish on the top. I miss my Grammy so much. I used a store bought crust--the kind you roll out. The crust was ok, but nothing like hers. I'm having a piece for breakfast

The gal that I get my eggs from always throws in a few of those lovely blue colored eggs. I can't tell a taste difference either, but I've banned my husband from them. Blue ones are all mine LOL. I asked what kind of chicken produced the blue ones and she told me.....but for the life of me I can't remember except it had the word "Americana" in it. Americana chicken perhaps?

I always know summer has officially arrived when I see this thread come alive!

Shrimp ceviche in little cups?

Oh, Kim, I'm afraid you've outed me--the gravy is a store bought from Sam's dry mix. Just boil water and stir it in. I love it. I'd be honored to help with any venison questions--if I can't help you, then I know my husband can

Thanks, Kim! I haven't checked your blog for a while and I look forward to reading another installment

Venison meatloaf (with a little ground pork added), taters, brown gravy and steamed buttered brussels sprouts.

I was a Peanut Buster Parfait girl around '86-'87 when I was in grade school. Heavenly. I miss the hell out of those.

Oh I love liver and onions too. Jealous here.

Smart move to pot it.