kayb

I could look at your photos all day. Just stunning.

Y'all are awfully complex. I hit mine with the potato masher, then stir in cream and butter with a spoon. Works for me.

Fascinating.

Brunswick stew. First getting-cool evening of the fall. I couldn't wait. Unremarkable appearance and no attempt at nice plating since I'm working late, but the taste is good. @lindag, congrats on being able to relax and watch the news. Damned if I can do it.

Sigh. No email yet.

Every do often, you need to splurge for breakfast. Bacon, scrambled egg, pear preserves , biscuit.

I've made several of her recipes, including this one. It's pretty good. Granted, I am not a scholar at nor expert on curry, but the recipe is easy, the seasoning is not too aggressive, and I've been pleased with the results. It's a good use of the Instant Pot and a quick dinner. I've made her chicken biryani as well as a couple of dals.

Tartine Bread, by Chad Robertson, is on Amazon for $2.99. I'm a US Prime member.

What gorgeous scenery. Are those the Caucusus Mountains? My grasp of that area's geography is sketchy at best.

No photos, but one I put together once when I needed an app and had little on hand to work with involved queso fresco, slices of tamale, and ranchero sauce. Pretty good!

Liver. And chitterlings.

FWIW, crabapple jelly is absolutely marvelous. And no, I don't have a recipe, but there are several that turn up, via Google.

@Thanks for the Crepes -- glad you had a good outing, even if the food left a bit to be desired!

Tsukiji! One of my very favorite outings in Japan. The best sushi I ever ate in my LIFE was in a tiny shop in Tsukiji, with the wife of the governor of Arkansas. We had two of the six seats in the place. One person was standing up next to us. He said, "Mrs. Huckabee, your husband is standing outside in the rain and there's no more room inside. He looks like he's ready to go." Janet, who was working her way through a plate of sashimi and several pieces of nigiri, looked at the guy calmly and said, "He can wait." He did.

I was a Maxwell House drinker for years before I discovered Brazilian coffee at Cafe Brazil in Dallas. I have been ordering beans from them for more than 10 years. Best coffee in the world, at least to me.

@Katie Meadow I have no clue if the place is still there; this was at least 20 years ago. Damn, though, it was fine. Silver Queen is a variety of white sweet corn. Not quite as sweet as most yellow corn or the bicolors, but a very "corny" flavor. It was the corn we raised when I was a kid, and I love it dearly. That and Kentucky Wonder pole beans. Both are hard to find around here.

Very pretty! Bet they'll be tasty, too.

Was up home on a flying trip today. Wanted to get some more pears, but just didn't have time. Another trip is set for next week, though. There will be more pear preserves.

@Nicolai -- I now have two new recipes in my file, as you sent me to Google to find both knafeh and musakhan, and both sound marvelous! Now, one day when I'm not busy, and feeling ambitious....

@Katie Meadow -- you mentioned your daughter's wedding was in north GA, in the mountains. I recall having one of the best lunches of my life in a small restaurant located in what had once been a house, on the highway between two sections of Chickamauga National Military Park. Fried okra as light and ethereal as it can be fried. Creamed Silver Queen corn. Field peas. Plates of thick-sliced ripe tomato. Potato cakes with chunks of stewed potato in them. I think there may have been meat -- maybe fried chicken, maybe pork chops -- but those were the best vegetables I have ever consumed.

I dip mine in an egg-and-milk wash, then dredge in cornmeal mix, which is about half-and-half flour and cornmeal, to which I've added salt and pepper. Just about right. Same stuff I use on okra, just without the egg wash, as okra produces its own "slime" to help the meal and flour adhere. And while you have them all summer, they're especially big now, with the tomato plants about to give up the ghost for the season. 'Tis the season to make green tomato relish and so on! A friend has given me a recipe she says will work to can sliced green tomatoes that can then be drained and fried through the winter, but I've yet to try it.

I got that one a week or so back. Read it through. It looks wonderful.

Congrats to your daughter. Re: Sorghum butter: Put a couple of tablespoons of softened butter on a plate. Pour a couple of tablespoons of sorghum over it. Mash it together with the blade of a table knife, which can then be used to slather it onto your biscuit. Done and done.

Lovely scenery, and the food doesn't look half bad!

A question. I made pizza dough yesterday, and used only half of it. The rest is in the refrigerator. I was contemplating a calzone, and then I hit on the notion of some apple, onion and blue cheese turnovers, with the apples and onions sauteed together with a bit of balsamic vinegar. My next through was in the realm of whether I could laminate the dough -- roll it out, top with a thin layer of filling, fold over, roll again, and repeat, three or four times. I envision then rolling it up and slicing and baking as if it were cinammon rolls. Any thoughts on how this might work out? Or should I just take a flyer at it and see?