Shelby

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!

Fair to say the point is to make totally clear ice - it's the holy grail of ice it seems. Crystal Clear Ice Blocks The Ice Topic DIY Ice Ball Maker Ah, Ok. Cool (pun intended lol)

Ok, I'm soooo enjoying this. How cool to be able to just cook what and when ever you want to. I'm going to ask a reaaaaallllly dumb question, so please, don't hold it against me if the answer is glaringly obvious: I love the clear, round ice cubes. I really do. But, is the point just to make totally clear, round cubes or is there another reason I'm not seeing?

You guys are my kind of people.

Yay!!!! A double team

Thank you, Franci!!