kayb

That settles it. Clams, soft-shell crabs, lobster. I'm moving up there.

Georgeous, gorgeous photo. A framer. Have enjoyed your travels.

Have never heard of watermelon steaks. Details?

Going to a minor league ballgame with a massive fireworks show afterward, so the before-the-game meal is down the street from the park at Flying Fish, a casual restaurant that does several different seafood preparations. Casual in that you walk through the l, ine, order, pay, and get one of those coasters that lights up and buzzes when your order is ready, and you go swap your coaster for your food. They do a pound of boiled shrimp with a potato and corn for $15. A bargain, and excellent. That and a pitcher of cold Yuengling will set us up nicely for the game, where more Yuengling will be consumed. So no cooking for me. I have a rack of ribs I sous vided a while back in the freezer; may thaw them out Tuesday, run them in the smoker for a bit, and make some potato salad and have my dinner on Tuesday.

How long before you eat? You can stir up a batch of no-knead bread and bake it in muffin tins....

When I spatchcock or cut a bird in half for grilling or preparatory to cutting it into pieces, I always cut from the outside, and then use poultry shears, to remove the backbone. I then flatten it on the cutting board, which breaks some of the ribs away from the breastbone, and repeat the process...knife first, then shears. I don't have a good enough aim with the cleaver to use it.

@DianaB -- I, too, was at the "scaling down" point. But I would have doggone sure jumped on that deal. What a find! I, too, would love a pic.

Could have just as easily posted this in dinner, as it was mid afternoon and will likely serve for both. Seconds may have been involved. Followed by watermelon for dessert. I'm comatose.

As always, I enjoyed "out" trip.

More corn for me!

Looks about reasonable to me. Arkansas IS, after all, next door to Louisiana. Can't get through a spring without at least ONE crawfish boil. But they should have potatoes, corn on the cob, and chunks of Andouille sausage in there as well.

Well, @rarerollingobject, I am, as usual, amazing and astounded. Absolutely astounding! @ChocoMom -- That wild strawberry cheesecake looks just gorgeous. Wild strawberries are SO good.

YUM!!

Chili powder. Interesting.

Well? Details, pls! In the realm of childhood favorites that didn't age well...i ran across one of the Chef BoyArDee pizza-in-a-box kits at the grocery. I used to beg for those as a kid, when there was no such thing as a pizza parlor in town. Bought one for old times sake. Horrible. I suspect two pieces hit my sodium allocation for the next two months. Crust was ok. Cheese was the green-can variety. I added some mozzarella and a few pepperoni. Kit had makings for two. I'll keep the crust, but the sauce and cheese are gone.

Well, kadaif sent me to Google. Sounds marvelous.

I don't mind loading. I hate unloading.

Maybe here it's because it's so damn hot, so early. 99 yesterday, supposed to be the same today and tomorrow.

They have magnesium and calcium, a lack of either of which will, allegedly, cause blossom end rot. Cheap and easy to find. I put about a quarter cup a couple of inches away from the base of each plant, and water it in. Worked last year.

Lunch itself was forgettable. I wan in the notion for a basic tuna salad sandwich on white bread. Hit the spot. Dessert, though, was another story. Bosc pear, split and cored, topped with blue cheese, baked 12 min at 400 in the CSO, drizzled with honey.

Attack of the cucumbers has begun. (There are 3-4 zucchini and a single yellow squash in there, but it's mostly cucumbers. My Romas are starting to ripen, and develop blossom end rot. Must get them some Epsom salts. The SunGold cherry tomatoes are producing apace, as are the Cubanelles and jalapenos. L8ma beans in a couple of weeks, I hope.

Decided I didn't want it that night, so stuck the batter in the fridge, where it reposed for most of the week. I threw it away this morning. 😢

I have always had better luck with fish on convection bake.

What you eat when it was 99 degrees with 94 percent humidity, when you got home at 3 after being on the road all day: Chicken salad, marinated veggies, and sliced tomatoes. Love this marinated veggies/refrigerated pickles recipe. Keeps forever, and o periodically add any hard veggie to the brine, which is vinegar, sugar and fresh thyme and oregano. This has cucumbers, onions, carrots and radishes. Chicken salad has shredded chicken breast, Greek yogurt, mayo, scallions, smoked paprika and cumin. I usually put chopped bacon, but I forgot.

I've done the Blue Q sauce with blueberries from Deep Run Roots. I would think you could do a similar one with blackberries. It's great on both pork and chicken. The finishing touch, as Vivian notes, is to brush the chicken or pork with a final coat of the sauce when you take it off the heat. It rocks on pork steaks.