Shelby

@gulfporterHappy Birthday! @Margaret PilgrimI love fried shrimp and yours look perfect. @DuvelYummmmmm on the melty cheese. It's finally feeling like fall here. I've been craving cabbage rolls for a long time. Got a head of nice Napa from either Imperfect or Misfits and still have tons of garden tomatoes so it all fell into place. Roasted fingerling potatoes and corn from this summers crop to go with. Ronnie has been wanting livers and gizzards so we did some on the grill and some fried. Was able to order some delicata squash--first time ever trying it. I loved it. I didn't think Ronnie would, but he liked it too. Just roasted in the CSO wth some garlic, olive oil, salt and pepper. Roasted chicken too. Yesterday it poured all day long and it was cold. Seafood soup--chowder--stew--something like that. I used shrimp, oysters, crappie and some canned clams. Hit the spot. Bread on @Ann_T's beautiful board. We are under a high wind warning today--sustained north winds of 35 mph with gusts to sixty. Even for KS that's kinda windy. Might be soup night again....

We keep it simple around here . Either cut them in fat steaks and grill or get a cast iron skillet super hot, throw some butter on and sear. Venison is best when it is rare--or rare-ish. Scroll down here and you'll see how I cut them.

I love this story!!!! I'll be trying this for sure. I have a zillion jars of beans that I canned still downstairs. Not complaining but doing something new with them will be fun

Bumping! We don't get trick or treaters--which I'm fine with because I'm a grinch lol. But I like hearing about others that do. I just looked at the Halloween candy online at Walmart and passed.....we will see if I remain strong tomorrow. I am sure it's different all over. Are kids going this year...I dunno. I'm trying to decide dinner--any reason to celebrate for me --I have some beef ribs in the freezer which seems appropriate.

FedEx for both Imperfect and Misfits.

Slide in models have "unfinished" sides because they are meant to slide in between cabinets so the sides are left that way because they won't be seen. If the measurements are the same, then a stand alone can be put between the cabinets, but if there are no cabinets to go between, you probably won't want a slide in. Helpful link

@DuvelThat fig pizza needs to be in front of me right now. I may need to speed up my arrival date lol. @Paul BacinoI wish I had some sort of white fish that was thick enough to make a dish similar to your cod with spicy tomato sauce. All of my bass is too thin. @Margaret PilgrimYour shrimp in cognac looks heavenly. @Ann_TYour roasted potatoes are always so perfect. I need to dig through the freezer and see if I have any pheasant because now I want piccata. @Kim ShookSo nice of you to take food to Jessica's friend. The baked spaghetti looks delicious--and smart to make yourself a pan too! @dcarchI haven't had it in a very long time, but monkfish is one of my favorites. I like it better than lobster. @liuzhouAs per usual I have seafood envy. Had some grilled chicken to use up so I turned it into enchiladas with some of the green sauce that I made a while ago and threw in the freezer Cheese stuffed banana peppers and RG beans to go with. Big sandwiches and fries. Cold smoked ribs finished in the IP and then under the broiler My poblano pepper plants produced a few--it's amazing. We suck at growing peppers. Threw some in the Mac and cheese. Italian sausage and pepperoni Venison cheeseburgers One of the last of the garden cucumbers Venison spaghetti red Had some Granny Smith apples, so pie for dessert

If you click on the link I provided it's all there but here's the model # Model #JGSS66SELSS It's a GE

Quoting myself to say that my husband says it was around $700 when we bought it.....I wish it was that price now for you, but...like I said...sign of the times

I have had this gas stove for probably....ugh. I'm bad with time...but 3 or 4 years maybe 5. General Electric. I, too, tried to find one without electronics, but it was impossible unless I wanted to spend more money than I wanted to. I'm really happy with it. It has five burners, the two front big ones are high boil burners. The middle one is awesome--it comes with a griddle insert that you can see in the link. I had to buy the grate that I'm showing separate, but I'm glad I did. It's great for big pots or canning. I know it's just under $1000...I think it was a bit cheaper a few years ago, but times have changed as we all know. I like that I can remove the grates and throw them in the dishwasher to get grease off. I hope I'm not jinxing myself by touting this lol. edited to say that it's 30"

Good move buying the cranberry sauce. I've been wondering about turkeys this year. Even though we don't make one for Thanksgiving, we always buy one for later use.

Sigh. Are things EVER going to get back to normal

I've never seen the Penny Shop 😳 OMG what have I been missing??????

My mom has been ordering the meats too and loving it. It's a LOT cheaper on Misfits than her local grocery store. I hope Misfits never goes under. We need them. Edited to say that I'm looking forward to what you think about the shrimp. I'm out and am going to order if you think they are decent--I've been waiting for the weather to cool down.

I remember a summer years ago that the big tomato plants just up and died and I was left with only cherry tomatoes. I peeled sinkfulls of them and canned them. Ronnie thought I was nuts lol. I don't think I'd go that far again. But I'm with you!! I don't like cherry tomato skins either.

It must be a southern thing. My very southern Texas raised Grammy--and her mother my Great Grandma Susie--ALWAYS peeled their tomatoes as does my Mother and then down to me. I do not care for tomato skin. It gets in the way of the delicious tomato meat! It's good to have another person around here that is TEAM NO SKIN lol. @DuvelThank you for the recipe for the Maultaschen. It sounds so good. I wish I could just pop out and get some fresh pasta dough. I'm going to have to suck it up and just make some so I can make this! Last trip to the lake this year happened yesterday. It's now time to do the heavy duck blind work. Lots of catfish were caught along with a couple of white bass. 😁 look! More tomatoes I fried the bass

Ha! I do love me a garden tomato. You will never catch me complaining...but a freeze wouldn't hurt my feelings too much LOL. Looking forward to hearing what you think about the pickled tomatoes. I have TONS of beautiful green big tomatoes that I will probably pick right before it does freeze.

Thanks again to @pattifor introducing me to tea leaf salad. I wanted to make this when I had good tomatoes-- so last night was the night. Ronnie grilled some chicken breasts--hard eggs and cheese toasties to go with.

Ann that's so sweet. Thank you. Happy Thanksgiving! Looks SOOOOO good.

Been a while. I've not been taking many pictures....maybe because my food is boring lol. My mom came for a wonderful visit and brought lots of fun things. The pottery dish these tomatoes are on was my Grammy's. I love it. She also brought these awesome turnips that she grew. We didn't eat them while she was here--I wish we would have....but we ran out of time. So, I used them in a really good lamb stew along with crusty bread. Pizza night with a cucumber tomato salad Last night was Italian night I can't seem to stop taking pictures of sliced tomatoes lol. Eggplant parm using eggplant from the garden. Shishitos from the garden Pasta and spicy Italian sausages to go with.

Glad to see you, too. (((hugs)))

This will be happening. Thank you so much! I gave mom free reign to take as many tomatoes as she wanted back home and it still didn't make a dent lol. And she took a TON. I've been needing to can for two days now, but life has gotten in the way. The temperatures are very much still like summer--highs in the 90's and it doesn't look to end any time soon. The plants are still loaded and covered with flowers. Might be a fun Christmas gift to give, too.

I'm so dying to try mine! It's still in the box Life has been extra crazy and I haven't made time. I have a jar of peaches that I canned with a lot of juice --would that be an easy place to start?

Kerry is the coolest!

I KNEW it 😄