Shelby

Roasted chicken quarter done over potatoes with asparagus from the garden Spaghetti night with salad--cherry tomatoes from Ronnie's greenhouse plants @Ann_T's spicy honey garlic chicken

The James Beard one looks awesome! Thank you!

LOL Ronnie and I have a saying that if the gray doesn't finish first, it'll finish last --all said in fun. Off to google sweet onion sandwiches!

Nah. Even if he finishes last, his owners are great. I won't get further into any discussions like this. Back to figuring out my menu.

I don't but the margarita sounds awesome. Yep, was super sad when Hollywood Park was no more

I've tried and tried to like mint juleps. I haven't had one for a few years....maybe I should try again. They are so festive and pretty. And the ones they make at the KD--the ones that are like 1000$ a cup --super pretty, but I'll save my money for betting lol.

NO!

It's that time of year again!!!! I've got my PP's printed. SO excited. Even though the KD happened a mere 8 months ago, it just wasn't the same. Glad to have it more normal this year although I think they are only at 40-50 percent capacity and masks are mandatory (who cares!!! I'd be happy to wear a mask!!) Anyway. Food. Deviled eggs for sure. What else? I don't know. I need to peruse the freezer. I don't want to make any grocery store runs this week. I have a box of veggies etc. coming. There is a horse named Soup And Sandwich that I've had my eye on......maybe that's a sign???

😎I can't wait!!!!! KD in September just doesn't cut it for me.

@Kim Shook Agreed on the cheese. Deli Deluxe is more "fancy" lol to us. The ones in plastic I buy for slapped together lunch time sandwiches and for when I have to give the dogs a pill. Oh the squid was so good. Yes, it was marinated in lime juice for long enough that it was "cooked". For squid it only takes like 40 mins to an hour. If you leave it longer, it turns into rubber bands. The texture is firm, but not too firm. A few of the thicker slices were a bit chewy, but that didn't bother me. The tentacle parts are my favorite .

Kansas Skinny 😁

This is right up my alley. I used to eat peanut butter and pickle sandwiches.

Annnnnnnd, this right here just made me click on the link and buy it.

Fried catfish Ceviche De Calamar or squid ceviche (mom don't look--she's not a fan and neither is Ronnie--more for me lol)

Seriously this looks AMAZING. So mango dressed with lime in the salad with the rye croutons--MUST TRY. And the bread. YES. Thanks for the well wishes. I thought I was pretty close to the end of all of this and BOY was I wrong. Sigh.

Shishitos tater salad surprisingly good cucumber so made a cuke salad Venison meatloaf sandwiches

Yeah, it's really windy. I was planting onions yesterday and it knocked me over!

I haven't been out to eat in like 100 years, but not seeing the prices would really bother me because I would be horribly embarrassed if I happened to order something ridiculously expensive. Doesn't matter if it was just Ronnie and I or someone was hosting us. Edited to say there is no way in hell Ronnie would take us to such a place that didn't show prices 🤣

@Panaderia CanadienseSO good to see you :) @DanteTHAT is a pan of nachos that I'd happily scarf down. @Norm MatthewsNice looking spread. Venison meatloaf, mashed potatoes and salad to use up the rest of the green bean salad. After a very very crappy dental visit, brats ....mostly for Ronnie. I nibbled on fries and drank a vat of wine. Last night I needed to use up the rest of the pasta dough and rabbit ragu so I made some ricotta cheese in the IP and blanched some fresh spinach to make ravioli.

My fridge was getting shockingly bare so I doubled up this week and got both Imperfect and Misfits. Misfits offered corn so I got a couple ears. Haven't eaten them yet, but they actually smell like they might be good. The poblano peppers are decent size. And, although I have some really nice chicken stock frozen, I couldn't pass these cans of low sodium broth for sixty nine cents a piece. Handy when I need a small about of broth. Imperfect was mainly because I'm obsessed with the lamb they sell and I wanted some for the freezer. Also, somewhere here people were talking about buying good butter so I splurged and got some Vermont cultured butter with sea salt. No one tell Ronnie that I spent that much on butter. OH and they offered SHISHITO PEPPERS!!!!! Very exciting.

Massively seconded!

This makes me curious as to how the olive canners --makers---you know what I mean--get the pits out so well.

I can even get them pitted at the smaller grocery store I frequent. They ain't cheap, but I can get them.

@Kim ShookThat pork looks amazing. @dcarchBeautiful looking dish as usual. I'm with you on the scallops. @JoNorvelleWalkerI'm so glad you're getting to fill your shad craving :) After seeing @Smithy's pizza the other day, I had to have it too. Pepperoni and olive. Salad to go with. Ronnie cold smoked a domestic turkey quarter and a couple of wings--185F for 4 hours. Then I threw them in the SV bath at 148F for 7 hours. Got nice and tender for smoked turkey sandwiches. First bit of lettuce from the garden on top. Of course fries and shishito peppers on the side. As @Anna N predicted, Mr. Rabbit became dinner. See more on the Rabbit Cookoff topic. Rabbit ragu sounded good on a cold spring night. I made pasta. Feta, pine nut, green bean salad Rabbit ragu

As I wrote on the dinner thread, we had a rabbit wreaking havoc on our asparagus. I'm usually willing to share a bit...but this guy was biting off the top of every asparagus spear! So. He became dinner. He was a really old buck. I felt like he was going to be really tough. So, we brined him for a day while I thought about what I wanted to do with him. Ronnie wanted me to either sous vide or pressure cook and then fry him up, but I wasn't in the mood to fry anything last night. We can do fried a different time. It was cold, so I thought Rabbit Ragu sounded lovely. Ronnie deboned the meat for me while I prepped everything else. Here are the tenderloins. These were actually not tough at all. I didn't start this early enough to do it on the stove, so IP to the rescue! I browned the rabbit chunks in some olive oil then removed them and added onions, celery, carrots and garlic and cooked until a bit soft. Deglazed with a bunch of red wine. Added mushrooms, the browned rabbit, some tomato paste, a jar of my canned tomatoes, salt, pepper and some bay leaf. High pressure for an hour. Meanwhile I made pasta Finished dish I woke up in the middle of the night wanting to sneak down and eat another bowl. I restrained myself....this might be what's for breakfast :)