kayb

I don't grow garlic ... need to start ... but I buy garlic scapes in the spring for the single purpose of making garlic aioli. I can eat the stuff with a spoon.

I am enjoying the new freezer; it's nice to have the luxury to put up all the produce and fruit I want and know I have room for it. Today, I've frozen four pints of blackberries, and I have peaches to peel, pit and slice when they soften just a bit. I've shucked 50 ears of corn and have them ready to cut off, and I have some purple-hulled peas in the fridge to shell tomorrow afternoon and freeze. Plus I have the bowl for my ice cream maker in the freezer, so I can make ice cream tomrrow for dessert.

My grandson would be thrilled.

I contemplated putting up some of the Rainiers I bought the other day. But I've eaten more than half of them out of hand. They sure are good with yogurt and granola. I need to pick cucumbers again tomorrow. I have done nothing with the last batch I picked. It may be sweet pickle relish time.

The things one learns.

That's what I was going to suggest.

I am most impressed at the bird rescue. Should the ER physician gig ever play out, Kerry has a wonderful future as a bird trainer for animal acts! I believe that calls for a cocktail.

Update: No discernable difference in flavor, but a discernable difference in creaminess. This is exceptionally creamy yogurt. Will do this from now on. I guess the yogurt strainer is relegated to ricotta.

I have Made A Discovery. I have been making yogurt using dry milk powder for a year. My standard ratio I s two cups milk powder to eight cups water. Today as I was making my weekly batch, I thought, why add eight cups water when you're going to strain it to thicken it when it's done, anyway? So I used only 4 cups water with two cups powder. Luscious, creamy yogurt. No need to strain, just poured off the little bit of separated whey. Anxious for breakfast.

Great news! What's for dinner???

I have 40 quail eggs in the fridge to boil for pickled eggs and knockwurst, but a few of them may have to get pulled out for Scotch eggs. I do love 'em.

Summer's second batch of it is cooling on the stove as I type. A week's worth of Romas and cherries nets me about two or three pints, which get frozen.

Just. Kill. Me. Now. I want to dive into each one of those photos.

Shirred (duck) egg in stewed tomatoes from Deep Run Roots. Instead of country ham chips, I crisped a few slices of serrano ham in the oven. Used remaining ham to saute with green beans for a side. Daughter requested, since I had the ham out, a "homemade Egg McMuffin." Mickey D's can't touch this:

Hey, fellow food preservers -- a question. Can one freeze watermelon puree? We have a BIG watermelon we did not so much as cut into over the holiday weekend. I don't want to waste it. I can use frozen puree in sorbet or ice cream or a sauce (as well as cutting up a bunch of chunks to eat) and any number of other things. I guess I could can it, but at first glance, it seems freezing will make more sense.

Welcome! You'll find a wealth of friendly people and answers to most any question you pose. What do you like to cook most, and in what part of the world are you located?

I want him! (Lucy is glaring at me as I type.)

@Thanks for the Crepes I'm grateful with you for the good parts of your holiday.

Mine was yogurt, granola and Rainier cherries. I do love a Rainier cherry. Or a dozen or so.

Sous vide ribs finished in the oven because it was pouring rain. Potato salad. Slaw with a light viniagrette. Quiet day. Lazy day. Good day. The local constabulary must have threatened the city residents and visitors with lengthy terms at hard labor for violations of the fireworks ordinances. I've yet to hear the first firecracker. These were last night at the baseball game.

I love chicken like that, too, @Shelby. Looks great.

I would have liked to have tried that watermelon.

Rug rat and I share similar tastes. I love me a potato skin. Or four or five.

Hard for me to get past the old standard, sauteed with onion. Though I love the small ones, both yellow and zucchini, split in half, brushed with olive oil, sprinkled with salt and pepper, and grilled. And of course, zucchini fritters. The summer's first will be for dinner tonight.

Oh, my. I would come back from your vacation 20 pounds heavier. But SO happy.