Shelby

Wow MM. Lotta truffle going on there!

I can honestly say I've never had a foam. I often wonder what I'm missing.

Yeah, like Annabelle said, I really don't want one on a burger....but I do love one or two....or three once in a while on a pizza.

Hmmmm.....I think I'll ask my husband if he wants his eggs scrambled or spermy next time

Can you share your creamy vinaigrette recipe please? It looks delicious.

It is weird, isn't it. I'd think that even if Emeril or Paul or somebody equally fabulous had mixed up some of their Cajun seasoning and handed it to you and you were sure it was perfect, you'd still taste your dish to be sure it had salt (after all, a great many seasoning mixes don't include salt), and to be sure you had used enough of it. But, especially since it wasn't Emeril or Paul mixing up the seasonings, how could you just put it into your finished dish and make no effort whatsoever to determine whether or not it was sufficient in every way. I think they all wanted to be eliminated. That is the only possible reason lol. When I cook I always taste it. Automatically. Multiple times.

Patty is a crier lol. I can't believe all those guys didn't taste that seasoning. Weird.

I now have stove envy.

I do the same thing, gfweb. Then, I let them sit in the fridge on another paper towel to let them "dry" a bit further.

That looks like my kind of lunch! Everything is so beautiful. I'm wishing that I had a few more eggplant from my garden left to make that mouthwatering moussaka. Is lamb always used in that?

Are they chanterelle mushrooms? Lovely market. Those tomatoes look like they actually have some flavor (as I sit here looking at my garden tomatoes dwindling in number on my counter).

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.