Okanagancook

Sure, the soup is really simple: 3 mediumIcucs, peeled seeded and whizzed in the food processor until finely chopped but not pureed (the first time I made this soup I chopped them by hand but not finely enough...the food processor does a good job) 1 medium onion (I used white) finely chopped 2 jalapeños, seeded if you like and finely chopped 1 T olive oil 1.5 t salt 2 cloves garlic, minced with salt on a board 2 T chopped cilantro 1 cup plain yogurt 1 to 1.5 cups water chopped chives for garnish AND DON'T FORGET THE TOMATO CHUTNEY

Ha, so true. My friend and I just made a double batch. Best one yet and a great way to use up 16 pounds of garden tomatoes. It goes really well this cucumber soup. Hot yet refreshing.

Some mighty fine looking meals here. Yesterday was a cucumber sandwich because I had 10 cucs in the fridge

We were hungry and our protein for dinner wasn't very much so we decided to roast up some wings. The wings were from MC@H with an apricot-maple syrup sauce and peach/habanero hot sauce for dipping. Yum.

Lamb chops, grilled zucchini, roasted potatoes, sauce sliced mushrooms and green beans tossed in garlic mayo

Spicy cucumber soup with yogurt and a dollop of Indian Tomato Chutney from eGullet with toast topped with mashed sardines and a side of cherry tomatoes.

Could not agree more. Food Network what are you thinking? Huh. Sheesh. Love knife fight though. Gusto is my new food channel.

BBQ'd pizza.

Bobby Flay's 16 spice rubbed chicken leg; mashed potatoes with a pesto swirl; stuffed zucchini 'cause I pick six a day...it was stuffed with sautéed zucchini cubes and cheese; arugula based salad from the garden. Very tasty.

Shrimp stuffed lemon cucumber for appetizer and P. Prudhomme's Italian Sausage Custard Pie with a salad not shown.

Spicy Cucumber Yogurt soup with a squirt of peach/habanero sauce along with a Caprese salad and fresh greens & lemon cucumbers from the garden.

Thanks pbear. I looked at the Eat Your Books thread but it is just about EYB. The older thread is getting closer but still not the one I remember. Anna's Evernote entry above as well as the Gmail idea is like the thread I had in mind. I really like EYB especially since I subscribe to a few magazines which are now added automatically each month. I use the bookmarking system they have so I can organize and rate most of my cookbook and magazine recipes. The only thing with EYB is you can't enter your own recipes with all the specifics needed to make it. You can only enter the ingredients which then allows you to search for them in the same fashion you do for the other recipes. I also use MacGourmet to keep track of my other recipes such as online (which you can download and insert into your list of recipes), recipes from newspaper clippings and others that you have accumulated over time. You can rate and categorize them as well as enter main ingredients for searching somewhat like EYB. The only thing you can't do is take a picture of your recipe and insert it. You have to actually enter all the details of a recipe which can be time consuming. So for me using these two devices meets most of my needs. The friend I was referring to above doesn't have any real computerized method of organizing her recipes and this is a project she wants to tackle this winter. She has a lot of recipes that are from older cookbooks that are probably not indexed in EYB and also handwritten family favourites. Something like Evernote might be her best route unless there is something else.

I know there has been a discussion about how to organize one's recipes but could not find it. In that thread there were many tools that were discussed, for example: Eat Your Books; MacGourmet; Evernote, etc. A friend and I were discussing how to do this without having to input recipe details. Maybe take a picture of the recipe and paste it into a document. We both have recipes that have been cut out of newspapers, magazines, etc. Anyone remember which thread that was?? Or maybe we should start again with a new topic and the latest tools available.

The peas look terrific and a great combo with the chicken and jus.

Shelby, I don't feel so bad looking at all your wonderful tomatoes. I have a bowl full plus 8 lbs diced in the fridge ready to make the Indian Tomato Chutney recipe from eGulleters. If you have not made this, it is worth considering.

Nice, think we'll have that tomorrow. Thank you. Made a basil gimlet with the garden bounty 5 leaves basil 2 oz gin 1/2 oz agave syrup 3/4 oz lime juice Muddle leaves with lime.add ice and other ingredients. Shake, strain add spanked basil leaf as garnish

A great big thank you to you both for sharing your adventures and insights on cooking. Oh, not to mention cocktail appreciation

Dejah, yum, yum is all I have to say. Glad you are on vacation! Keep on cooking.

I harvested all my corn the other day. Poor crop this year we think because it has been so hot and dry they have just not gotten enough moisture. Small cobs. Ad hoc has a recipe for creamed corn....quite involved...didn't have the energy to do all of that but did take his idea of juicing some of the kernels and then I cooked the remaining kernels in that juice with added chicken stock and butter. Wow. Turned out very 'corny' and creamy without the use of any cream. Four pouches in the freezer and we'll have the remaining spoonfuls tonight with our baked chicken and okra. Hopefully I can remember to take a pic for the dinner thread. Shelby, those tomatoes look nice and firm. That'll be a lot of work if you are going to skin them before making your sauce. I recently processed ten of my large Cherokee Purples. I like to skin them; deseed over a sieve then cut the flesh into large chunks; the seeds are pressed to extract as much juice as possible and then that juice (plus the juice that has come out as I deseed) is reduced to 1/3. I then put the tomato chunks into the juice for a quick three minute boil. This way I find the sauce has a very fresh feel to it. They are frozen and if I want to simmer them more later I can.

Thanks for doing that. I tried to email them but could not get the email address to work. I think I will try calling them tomorrow. This show looks fantastic.

I really enjoyed your travel dialog and all the pictures. Thank you for sharing your experiences!

Be careful with that stuff, Shelby! Nice looking tomatoes and so many on that plant. I just picked 6 cucumbers and ANOTHER gaggle of zucs. Current green beans are just about spent and the new ones are flowering. Good timing. Harvested some beets and am making southern style beets: roasted then marinated in a ginger, clove, bay leave, cider vinegar sugar syrup. More cherry tomatoes so I think another batch of Elaina's sauce is in order.

We have loads of growing season left, however we are two to three weeks ahead of normal. The potatoes were planted April 26 and the plants started to die off. The potatoes get this kind of scab on them if I leave them in the ground so we dig them up and enjoy them. We have been digging potatoes for the past three weeks, enjoying them small and creamy. Not really about the amount we get. I have a new planting of arugula in and I think the tomatoes will be done in three weeks. We are in growing zone six/seven.

Dug the last of the potatoes. Rest of the haul for today was the usual: a couple of cucumbers; some cherry tomatoes; several 4 inch zucs; a handful of green beans; four cups of arugula; and five Cherokee Purple tomatoes. I'm trading some of that with my neighbour...she has peaches ready

The garlic has been drying for three weeks in the garage. It is good and dry now. Usually I dry it for two weeks but there was so much of it I wanted to make sure the air got to all of them. Need 240 cloves for replanting next year. Sorted it all into non-seeding and seeding. First picture from outside on the cleaning bench and the second one of them hanging in the wine cellar where it is nice and cool (and not too damp). A friend's husband planted hers the pointy end down. Needless to say her crop is not that great so I have some seed cloves for her garden. Never hurts to grow more than you think you can possibly need.