Shelby

I was a long time reader of her blog. While I agree that a few of her recipes are good, you can also find the same type recipes in any local cookbook. Without going deep into it, I grew weary of hearing how much she hates being in the spotlight, how much she sweats due to being nervous etc. etc. If one loathes something so much, why keep doing it? Also, if you do a google on the Drummond ranch, or Ladd Drummond it is quite an eye opener regarding the dollars they receive for keeping horses and how the family acquired their land in the first place. If I didn't know all of the background that I know now, I'd wonder why so many have such strong feelings regarding her, too. That being said, it's her life and I wish her all the happiness in the world. She's just not for me. Oh, and on a side note, if you google Pioneer Woman there are a couple of sites that spoof her blog. They are kind of funny/interesting. But, then you get into the whole blog bashing thing and that gets tiresome, too.

That's exactly the same thought I was just having. Now, if I could only find some nopales.

Where's the fun in that? Whatever will we discuss if we cannot put down TV personalities we don't know? Or judge news events we don't know much about? FWIW, I've not had much success with Pioneer Woman's recipes (not even that cinnamon bun recipe people raved about), so I don't even read her blog. But if the Homesick Texan or Smitten Kitchen or Tartine Gourmande or David Lebovitz came out with shows, I'd watch even if they were on Food Network (if I got Food Network, which I don't). And if I liked them, I'd keep watching. And if I didn't, I'd stop. Amen, sistah

How about fried chicken?

Sheesh, what ever happened to making the birthday girl feel happy and special?! It's no fun to have a spat with your hubby...AND have poor wait service. I say, scrap that dinner and have a do-over. Pick a day next week and pretend like the first birthday dinner never happened.

Could you expand on that? Do you not like the crust? Just curious. Frankly, I start with the crust and work inward. (and, shamefully, I've dipped in Ranch before )

I've never gotten to have "real" Pho from a restaurant....I've always made my own. I'm dying to try the authentic stuff so I can taste the difference. One tiny thing, are you using the real rock type sugar? That sure made a difference in the taste of my Pho.

Those are the cutest pickles I've ever seen. Awesome.

OK, got it. You might even be able to say that in one paragraph, rather like this. I happen to like her, think her blog is well-written and fun, and anyone who puts tater tots in a breakfats burrito can't possibly be so bad. See? One paragraph. I do love me a Sonic breakfast burrito with tots in it.

Your eggplant dish looks divine. I also have a bunch of eggplant that produced well from my garden. They are the regular size with the "thicker" skin. I'm always in search of new recipes to use with them.

I do want to make savory crêpes later this week. I'll include a demo so Shelby (and others) can cook them with confidence. I'm excited! In fact, I'll even put some fresh fruit on my grocery list so that I can make them after I learn from you! Fruit around here is sad sad sad. It's so hot that none locally produced....so, I think bananas are my best bet from the store. I DO have watermelon coming out of my ears from my (sad) garden....but, don't think that would go with crepes

Those are beautiful crepes. I'm scared to try to make them....I just know they'd turn out like lead pancakes lol.

Ugh. She drives me absolutely crazy. Can't stand the woman. Fake Fake Fake

Ohhhhhh good!!! I can't wait to see Eataly again! I'm glad you're back.

Beautiful, Rhonda! I hope you found some dill. I finally ran across some at the Asian market that is about an hour away from me.

Well, that just sucks. A once-in-a-lifetime trip should NOT be that way. I'm glad that you didn't go, too. Although, I bet you could have been persuasive.....

Soba and Scotty--I'm SO jealous. The heat kept our 'maters from setting until now. I hope and pray that we have enough summer left to get the true "Kansas" tomatoes that we love. I wish I could pluck one of those off my computer screen! Kim--That open-faced chicken with the gravy looks divine. I should make that--I never think of doing it at home. Oh and that yummy BLT with the egg. I want. Everyone's meals look lovely --as usual. The heat seems to have finally broken with some pretty wicked storms. It's still in the upper 90's, but not those 112 temps that we had for so long. Here's a pic of the storm that interrupted my cooking night before last: We came home and dove into this peanut butter pie. First time I've ever made one--and it won't be the last. I didn't know these were so good. Tastes like a Snicker's Bar. Also, I got out the pasta machine:

Oh my this looks soooooo freaking good. I want, I want I want.

It's that time of year, again. I have a bowl of pickles in brine as we speak. I need some help, though. Due to the scorching heat there is not a sprig of fresh dill to be found. Ideas anyone? I can't make my pickles without it. Well, I could, but I don't want to.

What a lovely thing to do. Prayers for the family and friends. That cobbler looks so wonderful. We used to have access to peaches like that, but this year the heat shut all of the fruit down.

No, it's not crisp. But, oh so good.

I didn't know that anyone could hate a green bell pepper. Is it true? There really isn't a difference between green bell pepper plants and red bell pepper plants? Just a difference in ripeness?

This really is a great way of doing it (thanks for finding my post, Heidi )

It won't be long now - just a couple of days left in England . Hope you'll be reporting on your London trip! Actually, there is more cream on there than it looks like from the picture - really piled up on the back side. I kept urging Mr. Kim - "that's cream, not butter - PILE it on!" Thanks so much, Prawn - that means so much coming from a native! Yep, 'skon' - I was raised with that pronunciation! Oh, yes - tell me why the bars in the US haven't glommed on to a Pringles machine??? And it's not butter, Shelby - even better the thickest, richest cream you can imagine. You can actually make it at home with good (pasteurized, not ultra pasteurized heavy cream). You need to try this.

Absolutely breathtaking. Reminds me of my Kansas sunflowers!