Shelby

First (any maybe only lol) beans from the garden. We will see if they spring back after this heat breaks a bit. Look at these fat hogs just sprawled out in there. This is only one group. We're gonna have a lot of melons if the raccoons leave them alone. And, all you smart people. I've never seen this happen in my garden before. Two cantaloupes on one end. Is this weird? Do I need to keep these seeds because a miracle has happened lol?

Oh yeah. Tons of seeds. You can spit all you want.

Busy busy over here. Not canning any tomatoes yet....going to do a big batch of sauce today. I'm totally out of frozen and that scares me lol Lots of corn being shucked/blanched/cut off the cob/frozen. Bring large pot of water to boil. Throw the corn on the cob in. Blanch for 4 mins. Out and into an ice water bath. Cool/cut off the cobs/vac pack/freeze. @rotutssuggested putting a pat of butter in with the corn and then vac packing. Will try that today on my next batch. Been making a lot of Vivian Howard's corn stock with the leftover cobs. Misfits had tomatillos so I bought another 3 lbs and made more green enchilada sauce/salsa Lots and lots of pickles Had a TON of cherry tomatoes so I made a batch of @ElainaA's Slow Roasted Tomato Sauce . That cooled off overnight in the fridge so I'll bag it up and freeze it today.

@Kim ShookRegarding the corn silks, I don't have any tips or tricks. Most come off with the husk and the few remaining I just stand there and pick them off lol. I don't usually buy corn in the husk from the store so maybe the difference is that ours is fresher from the garden? Beautiful tomato, btw! @KennethTELK!!!! It's been so long. Elk tenderloin is one of the best meats I've ever eaten. Your mapo tofu looks amazing. Biscuits and sausage gravy/eggs/Brussels sprouts/sausage links. Sausage wasn't my favorite....maple sausage must not be my thing. Bought some good peaches from Georgia (not as good as Palisade peaches from Colorado, but I might be biased). Also had some pretty decent strawberries and blackberries so I made a cobbler for dessert. Our usual cucumbers from the garden BLT's (yum) with the first of our sweet corn (double yum) Ronnie swears this is the last of the doves from the freezer. Not sure I believe him. Fried crappie/Mac and cheese/spinach/tomatoes Last night after shucking a bunch more sweet corn I decided to make a Vivian Howard recipe--more about that here. Fresh corn roasted in chicken drippings. Good stuff. First beans from our garden--don't know how many more we will get. The heat has been kinda hard on them but, our friends who passed away from Covid in December...their daughter is carrying on their excellent bean growing ability and gave me a big bag yesterday. Both a sad and happy gift. We will be eating those soon! Done in the IP with bacon and potatoes from the garden

Our watermelons should be ready in 2-3 weeks. We have a TON this year (that is if the damn raccoons don't carry them off grrrr). We also have a lot of cantaloupes --just picked the first one this morning. Haven't cut into it yet. I hope they are good. I get a pot of water boiling and then put the shucked corn in and blanch for 4 mins. Take out and plunge in ice bath. Then use a knife and slice it off and vacuum pack ----love love love that Vacmaster (I'll post on the preserving thread some pics).

It's that time of year again where I pull out DRR and pour over it. I don't think I'll ever tire of reading this wonderful cookbook. Our sweet corn is ready and I've been shucking around 10 ears a day/blanching/and then freezing. Yesterday I thought of Vivian's Fresh Corn Roasted in Chicken Drippings on pg. 222. Instead of freezing this batch, the corn went into this dish. @Katie Meadowalso made the dish and posted about it here. Vivian says to season the chicken with salt and pepper and brown it slowly in a skillet with oil. As the legs did their thing I tossed the corn with a little more salt and pepper. Like @Katie MeadowI omitted the teaspoon of sugar that Vivian calls for. This corn is so sweet that I didn't want to add to that. I also didn't have any fresh thyme so that didn't happen either. Anyway, I placed the chicken on the corn and roasted it in the CSO at 400F. Vivian says to do it for 45 mins but I couldn't hold out that long...the chicken would have been too done IMO. I was only using 2 smallish quarters. I didn't get the edges of the corn done quite like the picture in the book but we didn't care--this is SO GOOD. I plated the chicken and then stirred the corn around so all the juices were mixed. I could have just dove head first and swam around in it. Another stellar meal from this book!

I have deviled egg platters. One is that ceramic Easter bunny one that Grammy made in her ceramics class, one is a standard round cut glass type and one is plastic with a lid for traveling. Also, have iced tea spoons. Just wanted you to know I'm a proper southern 😬 I'll also do a vote for the deviled eggs. My niece brought this to a family gathering and it was gone in a flash --Dorito Taco Salad . I know, I know. It's prolly a little trashy 😁but I could have eaten the whole bowl. Same niece also did this --Better Than Sex dessert not quite like the name says, but pretty darn close lol. Someone up thread mentioned homemade bread. That's what Ronnie's family always asks me to bring. I bring two loaves and if there are leftovers, people grab and take it home. Right now I'd probably do a big bowl of cucumbers and onions sliced up with the usual cider vinegar/water/salt/pepper/sugar mix. Made a few days before so it can marinate. I'm always a sucker for that 7-layer Mexican dip--refried beans, taco meat, guacamole, sour cream, salsa etc. Muffuletta sandwiches cut up in wedges keep well. OR this Muffuletta Cheesecake is awesome. I've done this using the IP. I sliced up some French bread and toasted it. Need to bring a knife to spread the dip on with. In line with your brownies, but a Texas Sheet cake always goes down well around here. Made one for a gathering early this spring and there were no leftovers I'm told. Also just a good old fashioned sour cherry pie. Use store bought refrigerated crust. Makes it easier

When you mentioned the slight taste that reminded you of Banquet Chicken I immediately wondered if they brine their chicken (I'm pretty sure that Banquet was brined). Could be a salt and water mix--we use water and Morton's Tender Quick. Now, I don't think that has anything what to do with the crust. I tend to agree with the double dipped method that's already been discussed.

YUM. Thank you for the reminder. I can only make this when my tomatoes start coming in. This will be dinner soon.

I was able to eat it....I really liked the texture (I like a "smooth"...or maybe "fine grind" is a better term....NO chunks of gristle or big chunks of meat). But it was...yeah, too sweet. Maybe I just don't care for maple sausages.

Too sweet? We just ate some of those a few days ago. Very sweet IMO.

Echoing the thanks. I loved this! I want the squid.

Envious!! I was just saying I wished I had some fresh basil.

I don't know what day your order window opens but mine is Sunday and they had them available again.

@Smithy I'm so glad your venison roast turned out so well--even if the spices weren't quite to your liking. I've made a note in my SV book so I'll be trying your way for sure. I guess my temperature tries have been too high and my time has been too long. @Norm MatthewsYour meatballs done on the grill look great. I'm craving spag. and meatballs. Also that cherry chocolate cake!!! We have been getting up before dawn--around 5:30--due to the extreme heat. I go out and feed/water/play with the cats, then come in for some water and then Ronnie and the dogs and I hit the gardens. It's supposed to be 107F today--and that doesn't include the humidity. I've become a siesta taker . Kinda nice to have a nap then get up and putz around the kitchen. I've found myself more than once wishing for some of @blue_dolphin's popsicles. It's supposed to be 100 or over for the next week at least. Anyway, it's been a while since I posted any dinners. Ronnie smoked some ribs that I finished in the IP. Broccoli salad and more creamed peas and new potatoes on the side Pepperoni/Canadian bacon/mushroom/spinach calzones with eggplant parm--kind of. I didn't fry the eggplant, just baked it in the oven before layering with cheese and sauce. Big fat deli meat turkey sandwiches Oysters, fried shrimp, salad and mushroomy pasta Got a lot of cucumbers--that has slowed down a lot since the high heat hit. But, I have one crock done and three more going of pickles Had to have sandwiches again to go with the first made pickles of the year Got about 3 lbs of beautiful tomatillos from Misfits. Since I have tons of onions and jalapeños from the garden I decided to make a green enchilada sauce and have some for the freezer. This was kind of a long project. Before bed I started a pork roast in the slow cooker that I seasoned all up and added some wonderful leftover "juice" from the last Mexican-ish pork I made from the freezer. That cooked overnight and was done when I got up. Later I made the above sauce. Then I put some RG beans in the IP, roasted, peeled and stuffed some poblanos, assembled the enchiladas and finally dinner was done. First Nirvana corn from the garden on Sunday! Getting a few good bigger sized tomatoes ...dunno how long that's going to last because...the heat. Fried up some chicken quarters Chicken, tomatoes, corn, squash and Mac and cheese for Sunday dinner A few days ago Ronnie cold smoked a little pork pork roast that he had brined. Then I SV'd it for 4 hours at 135F yesterday afternoon. It's not quite as "hammy" as ham is, but close. It's good. More tomatoes, baked beans and fries to go with Try to not burn up everyone and drink lots of water.....and a personal beverage or two as @rotutswould say

Happy Birthday!!! I want it all. Period.

It's ...needing a lot of water. So far things are ok. Just today I noted that the cucumber plants have slowed waaaaaay down. The tomatoes seem to be hanging in there. We aren't getting a ton yet....I hope that happens soon. There are quite a few green ones on but they aren't very big. Corn is ready--all at once of course lol. Cilantro has bolted and dried up as has the dill. I envy those folks that can keep that going all summer long. It has been soooooo hot and it's not stopping any time soon. Tomorrow is forecast to be 107F and it's 100 or over until at least a week from now. Yay. lol. We are getting up literally at first light and going out to get things done. By 8 it's already scorching not to mention the humidity. I no likey. Thanks for asking. So far the AC is holding up. 'Bout fainted at the electric bill today, though lol.

Mayo! That's new to me. I always do sour cream. Sounds good.

I love stuffed potatoes. But I hate making them. Yours look super good.

At least the company was good!

Pretty sure you should do the lottery or something. That's damn lucky!

I truly thought I had a comment that might redeem this, but I just realized that it's 10:25 pm and I'm only up because I have to pee.....TMI..I know. MINT on what ever the hell bun shaped things are with sprouts??? Nope. I'm going back to bed and hopefully erase this nightmare from my brain.

I love Mr. Kim's review. You both have great talent for writing. The fried pork skin *groan*. I want. Those lima beans are also calling my name.

🤣