kayb

Knife nerds aplenty in here. I don't reach that plane, quite, but I do love my Misonos. Welcome.

Hell, and we thought we were cutting-edge when we got Kroger click-list!

FWIW, this is the best dish on the menu. Made my eyes roll back in my head.

Not Mexican, but I do hope you take in the Hot and Hot Fish Club, my personal favorite, while you're there.

Wow, Kim! That's amazing! When did you start on that haul? Hope it brought your church a ton of money.

Bacon bisuit with blackberry jam you can't see.

I may, perhaps, have gotten my biscuit juju back. Cooked an entire 24-oz package of Wright's bacon in the oven this morning, since the migraine-plagued child will be gone for the next two days. Decided I'd scramble eggs and make a couple of biscuits to go with it. At the grocery recently, I'd picked up a small bag of self-rising flour (Martha White, the brand with which I grew up, in point of fact). I got that out, and stirred up enough dough to make four good-sized biscuits. Made drop biscuits because I didn't feel like fooling with patting them out and cutting them out. They were high-risen, fluffy and moist, like I remember my biscuits used to be before I started using all-purpose flour and adding in my own soda, baking powder and salt. I'm not going to be without self-rising flour from here on out. So, bacon, eggs and a biscuit, with pear preserves. God's in his heaven, all's right with the world.

Trio of salads, because they were there. Clockwise from top, Vivian Howard's pickled peanut salad with my tweaks (carrots and onions vs celery and bell pepper); jail slaw; "Mr. Wasano's Indonesian Rice Salad" from Moosewood cookbook. All acid-based dressings so they keep well in the fridge.

Looking forward to the princess-mobile travels! Be SURE to let me know if you get anywhere near the Memphis/Northeast Arkansas area!

Y'all need a good barn cat.

It is fortunate that lots of the good stuff I like to put in the freezer (corn, peaches, peas, etc.) go there when the beef quantity is dwindling. My sole regret is that I won't have room to take advantage of those great specials that sometimes occur on pork. But, hey, they'll come back around, eventually. Meanwhile, it's beef for the winter!

Cranberry ketchup sounds fascinating. I am SO trying this. Thanks!

I was getting there, until the beef for the year came.Along with the Thanksgiving turkey and two whole chickens. I cannot buy meat for at least three months. Both chest freezers are full to the top.

Wonderful travelogue, and the food looked marvelous! That crab looks like an alien being -- and I bet it was marvelous!

Another in a series of gluten free breakfasts while Child B is here. A layer of pimiento cheese grits, topped with stewed tomatoes from Deep Run Roots (sans bread crumbs), and eggs baked on top, with a final sprinkle of cheese. Served up with some more of that good Appleton Farms ham. 8 minutes in the CSO was perfect. Let them set for two or three minutes after that. I believe regular cheese grits would've been better than pimiento cheese grits, though.

I'll show my age with this one. But my very favorite TV chef EVER was Justin Wilson. I could listen to him all day. Of today's crop, Jacques Pepin.

I believe grouper may be my favorite fish.

A tortilla, albeit I didn't put enough eggs in it. Used four. Should have used six. With a 3 oz pkg of proscuitto, and a cup and a half of grated romano, along with a little Spanish paprika. Tasted better than it looked. With oranges.

Dang. I was prepared to be thoroughly impressed.

Hungry, were you?

Take a plastic container that's deeper than your sage sprigs are tall. Put about an inch of cornmeal in the bottom. Hold the sage upside down and gently pour cornmeal to surround and cover it. Cover it with a cloth and rubber-band the cloth on, and set it in the fridge. Check your sage after a couple of weeks. Mama used to do this with flowers, with a mixture of cornmeal and borax. I've tried it with herbs (obviously without the borax). It works reasonably well. The other option, of course, is to dehydrate on low heat. We haven't had a killing frost yet, so my sage plant is still thriving.

Add about four ounces of goat cheese to your ricotta. Amazing difference in the taste/texture, at least to me. H'mm. I have bolognese in the freezer. I think lasagna just went on the menu for one night next week.

OK. That's more like it. That I could actually eat.

I followed one of the recipe links. Sweetened condensed milk? Seriously? I'll pass. Tried making goetta once. Damndest mess I ever made. Wound up tossing it. Will stick to sausage.

You win!