kayb

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.

@liamsaunt, do you have a recipe you can share for the shawarma? I have saved several, but have never tried to make it.

Welcome!

FWIW, more of the cattle killed for beef are male, albeit steers. Heifers are kept for breeding. At least in my part of the world.

Sigh. It was 99 here, with about 100 percent humidity. And it's not July yet.

FWIW...I have been told you can can green tomatoes for later frying. You slice them, layer them in a jar, cover with a salt and water brine, and process. Then they have to sit very still on the counter until, apparently, the tomatoes recover some sort of structural integrity. Allegedly you can then take out, and then bread and fry them. I have not tried this.

We grew potatoes when I was a kid; I have not done them myself. I seem to remember Daddy digging them up from the side of the plant, with a pitchfork, which left the vines in place to continue bearing. I am certain we did not wait until the vines were dead.

Here's the link I saved: clickety Haven't tried 'em yet.

Having unearthed the bag of frozen tamales from Miss Rhoda's in Lake City, AR, in the freezer, I had tamales and chili.

My current daytime drink of choice is a half-and-half mix of diet CranCherry and sparkling water. Crancherry's too sweet and strong to drink straight; cut about half and half with sparkling water, it's just about perfect. It's sweetened with Sucralose.

Thanks, y'all. Will definintely focus on soaking the little sweethearts. And mushrooms in cream over steak sounds pretty glorious.

FWIW, I have read, somewhere, that women tend to gain more from fat than do men, and men tend to gain more from carbs. All I can figure is I must have a very masculine metabolism, as I tend to lose weight in the summer, when my carb intake naturally goes down because I'm eating more fresh garden veggies and fruit. But, God help me, I DO love a potato. In any form.

h'mmm. You reckon you might have little tiny CSO's one of these days?