Shelby

Help! Never heard of 'em, never seen 'em. I have a recipe for butter chicken that I want to try and this is an ingredient. Where can I find this? It it crucial to the butter chicken recipe? I plan on making naan and rice to go with it.

I don't care for sweet pickles...I wish I did, it would make it easier to use these up Question: When picking the blossoms, do you have to use them right away, or could I pick them in the morning and they would still be fine by evening? If so, do I keep them in the fridge or out?

Bumping this thread because I have literally a ZILLION yellow squash and zucchini. I've been longing to try frying some of the flowers and have chickened out--I'm not a very good fryer. However, I'm going to put my big girl panties on and do it.

We have 56 acres of field corn. Had the same amount last year and lost it all due to the river running dry which runs our irrigation. The river ran out of water on Monday, July 16th this year. However, it's good enough to harvest. I went to Dillon's yesterday and there was a display of sweet corn. It didn't look very good. Also, in years past, there were roadside stands on about every corner, not so this year.

I'd say you had a late freeze/frost, Darienne.

Pineapple strawberries! I want!

I've never seen that either. Wish they did that around here because I hate peeling 'taters!

This is awesome. I'm enthralled.

We have a huge watermelon patch and I'm counting the days until they are ripe! I've never thought about dehydrating them. Going to try that! Approximately how long do you dry them? Yesterday we were out in the corn field and noticed a TON of watermelon plants growing in a path leading down to the river. The raccoons either dragged our melons from last summer down there to eat, or the seeds came out in their....er....waste. SO, we are going to have a LOT of watermelons. Luckily the other farmers around have no problem helping us eat them lol.

I'm with Chris on the thin, crispy bacon.Thinly sliced and toasted bread is a must. And, I prefer Miracle Whip on BLT's. I think it's the sweetness. I love ANY and all garden grown 'maters and any lettuce that isn't tough. I did a variation the other day using fresh dill mixed with soft cream cheese in place of the M. Whip. The dill added a great flavor to the BLT. Great looking sandwiches, guys.

*stomps foot* I don't like change. Best of luck and raid the fridge for me! Oh, and I expect updates on PJ and his school lunches occasionally!

I'm so glad you're having such great success! I want your tiramisu pancakes!

Ive tried so hard to get these. Anyone have a source for them? I LOVE this canned chicken. I buy it by the case. It's awesome in chicken noodle soup. http://www.lehmans.com/store/Kitchen___Pantry___Canned_Meat___Canned_Chicken_Meat___291201#12291201291201

WOW! That was some serious food and I loved every minute of your write-up. Thank you for taking time to show us!

Oh cool! I just downloaded the first book to my Kindle.

Thanks you two! What a great sunset.

Those would be dried grapes. Oh good, because I hate raisins.

Very cool. Out shines the volcano I made using baking soda and vinegar by far

I am glad you're back in the swing of things I'd love to hear the additions to your menu.

Thrilled that you're going to go longer! Those zebra mussels are so terrible here in Kansas. Our lakes are suffering greatly due to those little suckers. I love your latest drink glasses.

I bet they will be done shedding early. Here in Kansas, the wheat harvest is 3-4 weeks early, too. Very strange and warm winter most everywhere.

My step-dad made these for us a long time ago. He's pure Cajun. They were to DIE for. I'd love to make them...not sure how to source the pork rind, though. Yours are beautiful and make me want a beer to go with.

AMEN! I love American cheese on a burger. Seriously, I won't eat one without it--unless I'm in a restaurant which rarely occurs.

I need to get some of that shape pasta. I forget about it and it's great in soup. *cough cough* I might be coming down with something, too......*hint hint*

David, I always look forward to reading this every year. You are a superb writer. You make me feel as if I'm sitting beside you the whole time. Thank you, as always, for doing this!