kayb

Come on in, the water's fine!

I'm guessing it was smoked turkey breast -- at least what I had was breast meat. Don't know if they smoke the whole bird or not. I got mine as a plate, not a sandwich, with a couple of sides. Sides were forgettable, but, oh, that turkey. It's sliced about 1/4 inch thick, and the servings are generous! Good camping another hour or so south, just over the line in Hardy, Arkansas, along the Spring River. Plus you could then come through Jonesboro and visit me! K.

A pound of ground beef and a take-and-bake baguette from the Kroger bakery contributed to spaghetti and meatballs, along with a jar of home-canned tomato garlic sauce and one of tomatoes (the tomato garlic sauce is seriously garlicky, thus I dilute it with plain tomatoes). The grandchildren were happy. Baby steps. Still way too much in the freezer(s).

That's fine looking chicken.

Wright's is probably my favorite among the mass-market bacons. Petit Jean is better, but it's a regional brand (cured in Arkansas). When you get to Benton's, Broadbent's, Father's, etc., you're in a whole different category of bacon. I will differ with @Thanks for the Crepes as to Broadbent's country ham, but hey, there's plenty of room for all of us in the cured meats universe. A different smoked/cured meat, but if one is ever in West Plains, MO., there is a restaurant called Savor that makes the best smoked turkey I have ever eaten.

I'm the same way. We should start with asparagus in the next week or so. Need to contact my local farmers.

I am so envious.

You have to pick the very young leaves. They might as well still be toxic, far as I'm concerned. Stuff's nasty.

Thought I had posted this previously, but don't see it. Forgive me if I have. Plant early. No later than first day of spring. You'll be eating peas by early May, and they'll be gone by early June. Short season, but oh, so good!

It's 45 and raining here. That looks like heaven. If you're unable to post from there, please just save everything up and deluge us when you return. Would love to see some "recovery" scenes, as well. Good travels!

What's the typical method of prep for them when they're served as street food? Or for fresh ones in general? My kids, all now grown, still protest vociferously if I make a stir-fry that doesn't have "crunchies" in it.

It'd look great on a T-shirt!

Oooohhh. You just reminded me I had a bag of mini Payday bars. Thanks!

Having stirred up a batch of Mississippi Comeback Sauce today for my shrimp salad, I wonder if that would qualify as a bastard condiment? It includes mayo, chili sauce, mustard, ketchup, hot sauce and Worcestershire sauce, along with paprika, onion and garlic powder, and pepper. Makes a fine spread for a turkey sandwich. Benefits, in that instance, from a sprinkle of curry powder.

I contemplated the Bourdain this morning when my BB email arrived. This pushed me over the edge.

Particularly if it's pasta. Pasta is my turkey. Sends me straight to the couch for that afternoon nap.

I've never seen a Beefsteak tomato with that kind of shape, but who knows? I looked at tomatoes at the grocery today, and saw nothing that looked like this, sadly. Y'all are killing me. The last time I wanted a ripe tomato this badly at this time of year, I was pregnant with my eldest (who will not eat tomatoes to this day, because I ate them three times a day after they finally came in season while I was pregnant with her). I tend toward Romas or cherry-grape tomatoes when I'm dying for out-of-season fresh tomato taste. Not as good as July, but it'll do in a pinch.

Well, photogenic it isn't, but it's good. Shrimp, diced avocado, corn kernels. Dressing is Mississippi Comeback Sauce (recipe online -- mayo, chili sauce, mustard, ketchup, Worcestershire, lemon juice, hot sauce, smoked paprika, black pepper, garlic and onion powders).

No clue. Being relatively ignorant of mussels in general, I assumed they were all freshwater. I don't remember anyone around home eating them.The old folks would tell of going "musselling" for the shells, which were used to make buttons.

Have never cultivated a taste for mussels. I grew up on the shores of Kentucky Lake, which is absolutely awash in mussels, and is the home of a thriving freshwater pearl industry, but it never occurred to us to eat 'em. Have often wondered why, since they appear to be along the lines of a freshwater oyster.

Great post. Thank you. Our traditional family dishes just do not taste the same outside the family kitchen.

I have leftover corn on the cob. I have shrimp in the freezer. Will go out and grab avocadoes tomorrow and it will be avocado and shrimp salad time! Stay tuned....

Ahhhhhh, new sorghum. With crackling cornbread, slab bacon, and tomatoes, please. I'd be perfectly happy with that as my last meal.

I finally nailed how to cook a relatively thin (1") rib eye so it's tender but not overdone. SV 3 hours at 125. Chill. Sear in flaming hot iron skillet 3 minutes on a side. First time I've turned on my stove in a week. Worth waiting for.

Yum. I am going to run with this.