kayb

Swooning over the schnitzel...

Dunno. If anyone sees a Kitchenaid or Cuisinart hand mixer go on a deal, shoot me a PM, wouldja? That forwards to my email.

Pickling! What will be kosher dills, about to go in salt-water brine and ready to ferment. Sweet pickles-to-be that will soak in brine overnight.

I will be on vacation. I will check it and likely order my mixer while I'm there, but I wish I could get it to notify me when special deals popped up on something specific I'm interested in.

Had to bite on the paella cookbook. I love paella. Should make it more often.

Kira has grown so much since you first took us on vacation with you!

Count yourself fortunate.

Oh boy, oh boy -- vacation again! Looking forward.

With you. That stuff is horrible. That said, I am loving my Paderno, purchase facilitated by @chocdoc.

To No. 2 -- yes. I line my tray with foil all the time. Just easier. Everything that comes out of the CSO goes in the dishwasher. To No. 1 -- probably. You could finish it on broil or convection ro crispify it further.

I started out on my first batch of pickles for the season, as well. They're currently overnighting in a bath of lime water. Then they'll get rinsed and overnighted in ice water, then cooked in brine and jarred. These will be sweets, some of them sweet-hots; I still have some of the cucumbers to work up, and those will become half-sours, but I've run out of gas.That's tomorrow's preserving adventure. I'll set them to fermenting in the jars. K.

Ka-CHING!

Fascinating. May have to try this.

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.