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kayb

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  1. I didn’t. Dinner consisted of liquid fruit. Salad did not get made because the green beans had gone south. Some of the peas made it into the broccoli and cauliflower salad. The jarred artichoke hearts did not.
  2. kayb

    Dinner 2022

    I cooked for the first time in forever. (I might also note I have apparently forgotten everything I knew about plating anything attractively.) and then I commenced eating before I remembered to take a pic. Grilled pork chop, baked beans, broccoli and cauliflower salad, potato salad. Strawberries over pound cake, not pictured, for dessert.
  3. Looking over the menu, I would have chosen either your order or your sister’s.
  4. I think my Anova is on its last legs (leg?). Cooking some pork chops prior to finishing on the grill. I had set the Anova to 135. Temp is cycling up and down between 130 and 140. Ideas? I thought I might try to clean it by circulating some vinegar and water.
  5. Re: tomatoes. I grew up eating hybrids. We’d have our first ripe tomatoes in late June, but the ones picked in late July/August had a richer flavor; I agree it’s the warmer nights. We usually planted Big Boys, which I think were superseded by Better Boys, which is still my hybrid of choice. I plant Arkansas Traveler and Cherokee Purple hybrids — love the taste, especially the Travelers — as well as Park Whopper hybrids. I’ve found my tomato plants dying off by mid-August the last couple of years. Too much July-August rain, I think.
  6. Went to my first farmers market of the season today. Sadly, I had put everything away before it occurred to me to take a photo. Nevertheless, there were early peas, bagged lettuces, tomatoes, strawberries, and the lady in front of me in line got the last of the asparagus. 🥲oh, and broccoli. I think tonight’s dinner plans may include a big salad of early peas, some green beans from the crisper, broccoli and artichoke hearts.
  7. Interestingly, I picked up a new client today, from Suwanne County, just east of where I was on the extreme West end of the panhandle. B’lieve I may need to go visit him…soon…
  8. I love peonies. Planted four the fall after I moved here. Not that winter but the next one, we had record cold and they didn’t survive. 🥲
  9. I have once again driven through southern Mississippi and Alabama without feeling the slightest urge to stop by any of the roadside markets and get boiled peanuts. I tried them once; a taste was sufficient to last me for the rest of my life. The only reason one should boil peanuts is in a prequel to making Vivian Howard’s pickled peanuts. I will, however, eat all the ballpark peanuts I have cold beer to wash down.
  10. I will never again decide I want more coffee to warm up the half (+/-) of the 20-oz. Yeti cup I’d let get too cool, and mindlessly make my usual 16 oz. cup.
  11. I’m not from Appalachia, but my ancestors about four generations back were. They brought much of the culture with them, including the food. So, yes, I’m familiar with greasy beans, even though we canned them rather than dried them, and cured ham and bacon in the smokehouse. A true Appalachian meal is a feast!
  12. Well, all good things must come to an end, and I’m back home, where it’s 10 degrees hotter than it is on the beach. Lucy the Pug has made no secret of her displeasure with me — won’t even sit on the couch with me! We left about 6:45 this morning, made good time, not a lot of traffic, very few stops, and I was home by 3:40. Dinner will be leftover road munchies. Dinner last night was one of the best of the week. Our friend who made it home the night before suggested Fisherman’s Cafe, a dive bar-ish type place almost completely hidden under the bridge over Perdido Pass. Good selection of seafood, and what looked like a pretty fine ribeye as well. Sue and I both had shrimp and grits, a preparation like none other I’ve ever seen, and I’ve eaten shrimp and grits all over the south. Cooked grits were formed into a tennis-ball-sized sphere, which was then deep fried. A serving was one such ball in a soup bowl, with shrimp in a Tasso cream sauce ladled around it. Dear sweet baby Jesus. This was absolutely astounding! I am not sure what they did with the grits to make them fry up so light; the panko crust was perfectly crunch against the savory creaminess of the sauce and the briny sweetness of the shrimp. Just amazing. Chad said the ribeye was excellent, as well. But who eats steak when they’re at the beach? Sadly, though I thought I’d taken a menu pic, I apparently did not. Instead, I’ll leave you with this shot of a beach sunrise, taken just after I got up today. Can I go back next week?
  13. Absolutely gorgeous! I love the way the two floorings go together.
  14. Had I not had grouper the night before, I would have. Last night, neither of us was terrifically hungry. We went to Doc’s Seafood and Oyster Bar, which bills itself as serving “the best fried shrimp in the civilized world.” They had a shrimp platter special that included fried, grilled and boiled, which we split but I forgot to photograph. All good. A touch I appreciated was that when I asked for cocktail sauce, they brought me a little plastic tub with a decent sized dab of prepared horseradish. “There’s everything else, so you can make it to suit yourself,” the waiter said, with a gesture toward the on-table tray of condiments. Well, all righty then. A dollop of ketchup, a dash of Tabasco, a shake of Worcestershire and a squeeze of lemon, and there we go! I did remember a menu shot. Tonight is our last night. Our friend whose condo we’ve been occupying returned late last night from a business trip, so we’ll take him somewhere as a thank you. I hate to leave; it’s gorgeous here.
  15. Last night was good, but nothing to get all excited about. We were tired and sunburned, so just went right down the street to the Crab Trap. While the crab offerings looked good, I was not hungry enough to try one at $60 to 80. Besides, they were all Alaskan varieties, and I prefer local varieties. So I fell back on an old standby: peel and eat shrimp. Appetizer size, but it was a dozen jumbos, which was perfectly adequate for me. We split a hot shrimp and crab dip, with which I was underwhelmed. Just crab, shrimp and bechamel. Bland. I did not take a photo of Sue’s fourth meal of fried shrimp in five days. A fried shrimp is a fried shrimp, at least appearancewise. I did like the decor: Menu photos for @rotuts: And, just for historic note, here’s a photo of the most famous honky-tonk on the gulf — the FloraBama. Sue’s gone to celebrate Mothers Day with her son and family in Tallahassee, so I’m hanging out here at the beach. May Uber to eat tonight.
  16. I celebrated (on the beach) with boiled shrimp, cold beer and bouncing up and down in my chair as Leon threaded Rich Strike through that pack. And then marveled at what an ill tempered colt he appeared to be after the race. His walker sure loves him, though.
  17. Last night we ventured nearby to Cobalt, a trendy, newish place beneath the Perdido Pass bridge. It’s a popular excursion boat tour route, and there’s a big deck for watching the boats. Also several small islands people will dock on for an hour or two of sunbathing or swimming or picnicking. The. It’s from the bar: Sue went with her standard fried shrimp. She pronounced them the best of the trip but for Mary Mahoney’s. I settled on yellowfin tuna over Hoppin’ John. The tuna was crusted in peppercorn and coriander, and then drizzled with a Cajun cream sauce. The Hopping John set it off perfectly. I had to leave two slices of tuna, as I was determined I would splurge on crème brûlée for dessert. Which I almost forgot to photograph. l9 The green at the upper left is the leaf off a strawberry. A menu shot: We’ll see what tonight brings.
  18. Thanks, @rotuts. Quick update with a few pix from brunch that fortified us for our shopping trip. We went to Brick and Spoon, a small chain that arcs around the gulf from NOLA to Destin, with outposts in Central Mississippi. This was mine: A "killer Creole" omelet, with a filling of tasso, shrimp and cheese, with cheese grits. I made it through about half of it, and about half the bowl of grits. In the background is a mimosa, in a cute mini-pilsner glass, that consisted of about a quarter cup of OJ and the equivalent of two glasses of champagne. Sue had shrimp and grits: With a poached egg in the middle. We ate at the bar so we wouldn't have to wait to be seated. An advantage was we got to check out what other folks got to eat. I was impressed by the breakfast tacos, which were filled with eggs, tasso and shrimp. The shell appeared to be a rectangle of phyllo or puff pastry, baked into a folded shell shape. I wanted to ask the guy sitting next to me to let me photograph it, but I refrained. The pancakes the gal on the other side of us had looked pretty wonderful, too; at least eight inches in diameter, 3/4 of an inch thick, topped with a fruit compote and whipped cream. I do not want to know how many grams of sugar that encompassed; it was a lot. I did NOT refrain from asking the bartender if I could photograph a specialty drink he was making, the Big Spoon Bloody Mary: The drink itself has Absolut vodka, citron vodka, and some other kind of vodka. The garnishes you can see are an orange slice, a chunk of mango, a strip of crisp bacon, a stalk of celery, a pickled asparagus spear, a pickled green bean, and a pod of pickled okra. The ones you can't see are two boiled shrimp, a dill pickled spear, and a skewer of about six olives. Damn thing is a meal all on its own! I'd venture the drink portion is 16 oz or so. In a bit, we're off to Cobalt for dinner. Obviously, there was no lunch. I'll leave you with a couple of pics of the gulf with some decent waves under an overcast sky:
  19. Well. It’s rainy and overcast today, so I think we’re going to abandon the beach in favor of shopping at the ginormous outlet mall up the road. we settled on Wolf Bay Lodge for dinner. It was good; nothing I could really identify as something I didn’t like, but all in all, it just fell a little short of expectations. Sue, of course, had to try the gumbo. She pronounced it nicely spicy — “it has a bite, but it’s a good bite!” It was, however, light on the seafood and more tomato-ey than classic gumbo. I decided to forego an appetizer in favor of the broiled grouper platter, and it was a good thing I did. That slab of grouper was bigger than my outstretched hand. Thinner than I prefer, so it was a touch overdone on the edges, but there was certainly enough of it that you could just leave the overdone edges. The seasoning had a good flavor — heavy on the black pepper. The sautéed veggies were perfectly cooked, crisp-tender. The hush puppies, though, left me unmoved. They were a bit heavy, and the onion was either way too sweet or they used sugar in the cornbread mix. Sue got the shrimp nachos. Interesting concoction…broiled shrimp (same seasoning as on my grouper), on pita points (pita points? They don’t have tortilla chips on the beach?) drizzled with a cheese sauce and topped with grated cheese. She ate the shrimp, left the pita points. We’re going to brunch en route to the mall. Not sure what tonight’s choice will be. I’ll update this evening or tonight. Here’s the menu for your perusal. All the photos need to be rotated. Apparently I don’t know how to do that on the iPad.
  20. You can learn plenty about most anything here! Welcome!
  21. Hesser’s NYT book is excellent.
  22. I will go and photograph when I het back home.
  23. Errr…that should be SUN, sand and…
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