Shelby

My step dad is Cajun and now lives in Colorado with my mom--been married for 21 years now. They (and me) always order fresh crawdads....last year it wasn't feasible. Hoping to do this year.

Ok, @blue_dolphinand @Kim Shook you've tipped me over the edge. Can you point me to the scone recipe? I'm not really a scone fan, but these look different and better to me!

SO many great meals. Happy Birthdays to those that had them . @Eatmywordsthose rolls look great. It's been a long time since I've made any. Will have to do so soon. Better late than never. Got my muffuletta. OH did it hit the spot. I can replicate the meats, cheeses and olive salad, but the bread. Nope. I can't. It's crisp on the outside...not so much that it's difficult to bite, just enough...and soft on the inside, but not too soft. Some of the best deviled eggs I've made in a while. Don't know what I did different. Mom got me those cute masks on toothpicks Next night I had some portobello mushroom caps that needed to be used. They were quite flat so I put them in ramekins and stuffed with a mix of cream cheese, diced spicy pepperoni, parm. cheese and a bit of spinach. Pepperoni and Canadian bacon pizza to go with Next was pork belly that failed to get the skin the way I wanted (again). Don't know why. I did it the same way. It just wouldn't poof up and get crackly. Still tasted good with drunken noodles. Roasted some chicken quarters last night

Leftover drunken noodles with an egg

I LOVE sushi, Ronnie hates it. So, I don't get to have it very often. If he liked it, I'd make it at home more...but it doesn't seem worth it for just me..and I'd have to make him a separate dinner (I'm not nice like @liamsauntlol).

Is everyone sick of seeing my boxes lol? I'm still just over the moon that I can get them. Imperfect today. Came with an ice pack enclosed in the foil bubble wrap, but not a thing was frozen (it's also a lot warmer than the below freezing highs of last week). Todays haul: Everything seems great especially the green beans again. I wouldn't have ordered sour cream but I was almost out and not sure if we would hit a grocery store soon (we did, but that's ok...we use sour cream a lot). And LAMB Also, I placed my Misfits order at exactly 3 when my window opens. I don't know if it was because I was earlier than normal, but they have expanded their selection by a ton. They even had a meat/seafood category. Granted there were only 3 items, but I'm guessing they might be expanding that way. More veggie and fruit options too. MANGOS. We will see if they are decent. And I bought fennel. Dunno what I'm going to do with it...never bought it before, but I'm looking forward to a new ingredient.

I gotta make Community Organizer. Do you see any problem with me using my canned tomatoes from the garden over using fresh?

The heat in those chiles always varies a TON. As you know, we order every year and it's always a crap shoot. The flavor is so good, though. And, I know it's not the fault of the growers. When we would grow peppers (when they actually would grow) some years they were hotter than heck and other years, same type of seeds, not so much.

I have never seen this site 😳. You two may very well owe me a lot of money for making me shop there.

I am also a fan of this. I drool over it every time he posts. WANT.

I'd do your latter idea. More flavor from the mustard would get in there...then add the cream later.

Is there a job opening for me?

That's just beautiful @dcarch.

@pattiI want every single plate you pictured! Jalapeño cheese cornbread and ham and beans last night.

No, just like 3-4 inches of veg oil in a cast iron skillet.

@Dejahyour paella looks excellent. I love how much different seafood you used. Hot wings with spinach and Mac and cheese For Mardi Gras I had to pivot because my muffuletta kit didn't ship due to the weather conditions...sooooooo, muffuletta pasta salad with oysters, fries and fried crawfish tails.

Got HUGE watermelon radishes from Misfits. New to me. Had no idea they were that big. Anyway, I decided to pickle them. Should be ready in a couple more days.

Ditto!

Nah, @Kim Shookteases me because she thinks I can get massive amounts of food in the CSO. I don't. It's the same size as everyone else's

We haven't had lobster in forever. Looks so good. Prime rib method is from Serious Eats. I'll probably never do it any other way. It never fails me. This is for rare (the outside pieces are more done of course). If you go to the link it will have the methods for med. rare etc. *Salt and pepper the roast on all sides. Rest uncovered on pan in fridge for 4 days (I skip this part a lot...especially if my fridge has no room) *Take meat out and let it come to room temp. *Place on rack over pan in oven. Cook at 220F. for approx. 8 mins per lb. until internal temp is 125F. *Remove from oven and let rest for at least 30 mins. (this is a nice step--if I'm unsure about timing, this lets me get everything done and then the next step heats it back up) *Set oven to 500F. Roast for 8-10 mins to brown. ***If my roast is small enough (and it usually is because we cut them into servings for two) I do it in the CSO (the jumbo CSO that is ). I check it after 45 mins and then pretty often after that because the temp can jump up to the 125F quickly. I've made a couple notes on how long it took in the CSO: 3.7 lb. roast took 1 hr. and 15 mins. 4.3 lb. roast took about 2 hours.

What brand? I'm having a major sweet tooth right now and I want every single thing on this page.

Happy Mardi Gras! I'm bummed. My muffuletta was supposed to be here today. UPS tells me a shipping label was created, but it's never shipped. Sigh. I'm going to scrounge around to see what I can find here. I think I have some andouille sausage. I know I have some crawfish tails. Internet has been down for me....dunno if it's because it feels like -30 or what, but it needs to stay up 'cause I have some googling to do!

I'm craving corned beef. We have a venison roast that we could do....but I'm just a lazy ass now...I hope to get over it.

Adding more acid? I'd add more tomatoes.

Ronnie is upstairs. Perfect time for a sneak order.