Shelby

Oh man that brisket-cornbread hash, with poblano rajas and a poached egg on top---no words except, I WANT THAT.

Those fresh tomatoes are making me drool. I cannot WAIT until I can get some from my garden.

They have big buildings in Tulsa? Yep, downtown they do...I've never counted how many, but they do.

Looks kind of like Tulsa....

The best ones are the ones that I have screwed up...and I have to test...the bit of runny yolk that comes out...with salt and pepper. Heaven.

I feel your pain. I quit planting squash and eggplant for the last 2-3 years due to those little bastards. I went ahead and planted one of each this year. I'm going to be SO mad if they come back.

It's been over 100 for days here, too! Right now, it's pouring rain--much needed rain. I'm nervous about our wheat crop...they've already started harvest around here. It's the earliest harvest anyone can remember. Much of our wheat did not get the water it needs, which makes the kernels smaller..or they don't form at all, so we'll see. Anyway, my cilantro has already bolted...sigh... So, I bought more dill, cilantro and basil and I'm going to try growing them in pots inside. We have around 30 tomato plants going. They look really good. Around 20 peppers of all varieties are doing well, too. Also have cukes, eggplant, squash, cantaloupe and watermelon. Oh and onions, mustard greens and radish. I'll take pics soon and post.

Sheesh, me too, I need to quit looking at all of the dinner thread I did a mix of dijon mustard, thyme, crushed rosemary, ( I don't care for the whole ones)red pepper flakes, black pepper, garlic and olive oil. I didn't use salt because the roast was sitting in salt water brine for a couple of days. I massaged the roast with the above--all the while wishing it was me getting a massage..minus the mustard mix lol---and I let it rest for an hour or so at room temp. HEY, you live in the town of the best Reuben ever An eGullet discussion on tots: "The Tater Tot Topic - Creative Uses for The Little Buggers" Shelby, I have pork envy/lust now. It looks great!

OH THAT BREAD!!! That looks professional. I'm impressed!!

I want some gnocchi now!! A few pictures to share: Couple loaves of fresh bread Ruben and fries Spaghetti and bacon mozzarella stuffed venison meatballs Pork roast Pasta salad Same pork roast only smothered in BBQ with mac and cheese

Oh this is close to the perfect breakfast for me! Love the melty cheese. *drooling*

SO good to have you back, Kim! I await pics from your trip Your burgers made me drool and I just ate dinner!

I wonder why there are no chili farms?

Nothing better than a big drippy egg on toast!

I concur!

I would love to have access to something like this. Looks SO good. I love the variety.

I only wish I had the variety of lunch that PJ gets every day!!! He's one lucky little man. I love looking at every Bento meal.

Gazpacho soup Ceviche Veggies cut up with a dipping sauce--I love Ranch...it's not gourmet, but, it's freaking good. Veggies I like: radish, cukes, green onions, cherry tomatoes, fresh mushrooms, fresh red bell peppers Little sandwiches--tea sandwiches, if you will. Cream cheese, sprouts, avacado, tuna etc. Jello shots (I know, but they do cool you off) Sangria Summer beer Margaritas I seem to be spiraling down to alcohol lol.

Shelby, I wonder if you couldn't grow a few nasturtium plants at your place? They are usually really easy to grow from seed. Mind you, they can be aphid magnets when I grow them in coastal BC, and they tend to reseed so if you don't want them anymore, you have to work a bit to remove them. But the flowers are so expensive in the markets, and they really are tasty and so colourful. They also make a lovely vinegar - you don't need many flowers - just immerse them in white wine/champagne/cider/rice vinegar. They only take a few weeks and you get a beautiful colored vinegar with a peppery taste that goes well with salads, etc. SobaAddict70, your food looks so beautiful, your meals simple and complicated at the same time. You make them look so appealing. How big is your kitchen - what are the dimensions? Waiting to see what you will do with the strawberries! I'll have to look them up and see how they do in the hot Kansas sun. I have plenty of places I could plant them for sure! I wonder if you could do them in pots? Thanks for the idea! Soba, your fish looks like it just hopped out of the sea! So fresh!

You mean, like this? Linguine with wild mushrooms and chickweed in cream sauce, garnished with nasturtiums and herbs. I don't like cream sauces usually, but this hit the spot for yesterday's lunch. Very simple: chopped mushrooms cooked in a little butter, salt and pepper to taste, a little lemon juice; add chickweed; add light cream to the pan. Add cooked pasta directly to the pan, reduce sauce just a tiny bit. Serve immediately with chopped nasturtium flowers, chives and some cheese on top. That. Is. Beautiful. I've always wanted to taste those flowers. Are they kind of a sweet/flowery taste?

Hi Soba! I think yours was one of the very first blogs I ever read here. I'm glad to get to read another one!! I can't wait to see those gorgeous nasturtium flowers on something.

Loved every bit of your week! Thank you!

OMG that store looks like heaven to me. I could live in there. I like how you write....the gr"assfed" beef made me laugh out loud.

Dots Nerds 'nough said.

I've really enjoyed reading, Heidi! I was traveling so I didn't get a chance to comment too much, but I always stopped to catch up with what you were doing. Thank you for sharing!!