kayb

The recipe is on Food.com, so I have no idea how old it may be -- I would presume not terribly old. My oven is a conventional one, and in fact, cooks lower than the temp on the dial; I have to set it up a little higher than the called-for temp. I don't think it should have made any difference that I was roasting a chicken beside it, should it?

It's a mimosa without orange juice and fizz. Perfectly acceptable.

Still too stinkin' hot to do much cooking, so -- Chicken salad with grapes, almonds and water chestnuts (foreground), accompanied by a warmed over piece of tomato/corn pie that fell apart, but still tasted fine, and pineapple.

Got an early start, before it got too hot, and made New Best Recipes' Sandwich Bread. There are tomatoes waiting!

I would note that Crystal Shawanda is performing tonight. She's great. Y'all ought to go.

Thanks!

Franci, that strawberry pistachio dessert is simply gorgeous. I have lots of fresh peaches, so I made a peach kuchen. Very good, although the recipe called for baking an hour at 350, and this was after about 45 minutes. Slightly overcooked.

Thanks! Didn't mean to make you go to any trouble. They are lovely clams, and I can only imagine how good they taste. Would love a bowl of clams right now! Yum. Must look for the Julia recipe. Love cucumbers and dill together, but don't think I've ever had a cooked cucumber. Yesterday, I put together what may have been the best flight of imagination I've ever done in the kitchen. After the less-than-stellar experience with the tomato pudding, I was still jonesing for a tomato dish. I recalled a tomato pie, went looking for the recipe, read it, and walked into my kitchen and found corn I needed to do something with. I sliced assorted tomatoes, lightly salted them, and put them on a rack to dry. One layer went into a partially baked pie crust; sprinkled bacon lardons on top of that. I topped that with a deconstructed Mexican street corn -- kernels sliced off three ears, stirred in a mixture of Greek yogurt, ancho chile powder, cumin, onion powder; layered that over the tomatoes and bacon. Repeated the layers, and then added a layer of the cherry and grape tomatoes. Topped the whole thing with a mixture of mayonnaise, grated cheddar, queso fresca (which I'd meant to put in with the corn but forgot) and cream, and for good measure, sprinkled more queso fresco on top. Baked at 350 for about 45 minutes. Heavenly! (edited to remove extraneous photo)

I would love a recipe for kimchee potato salad. I have met very few potato salads I didn't iike.

What about the ubiquitous "green stuff" and "pink stuff"? Jell-O based salads with cool whip and/or cottage cheese and/or sour cream and assorted fruit and nuts stirred in? Another standard church pot-luck item. One reason church pot-lucks still make me feel about 8. Which I assuredly am not.

The honey vanilla seems smooth to me (the brown sugar cinnamon does not, which is due to the graininess of the brown sugar, which is a reason I don't like it). You can email them and ask for a sample and they'd likely ship you one. They have sample jars they send to prospective retailers. (Edited to close parentheses.)

Not being much of a maker of confections, I don't often post in this forum, though I do lurk to admire others' works of art. But my daughter, the Pinterest queen, found a "pin" for Rice Krispy Treat "starfish" she wanted me to make for my grandson's "beach party" birthday. One makes the standard Rice Krispy treat, rolled out thinner than common on a cookie sheet, and cuts into star shapes. Then one frosts them (I used a commercially prepared caramel frosting), and dips in graham cracker crumbs, pressing to be certain the crumbs completely cover and adhere to the frosting. Then one puts "eyes" (little candy buttons) on them. Wish I had a photo of the finished product. They were kinda cute. And I got to eat the trimmings.

Please allow me to get in a shameless plug here for a new product -- Nut Butter Nation, an all-natural, non-GMO peanut butter in traditional and flavored versions. May be acquired here. Disclaimer: This is my daughter and son-in-law's startup, which is based in Nashville, TN, and going great guns at this moment. Sorry if the blatant commercialism of my promotion of it isn't proper -- please remove the post if that's the case! But FWIW, while I don't care for the dark chocolate or the brown sugar, the honey vanilla is Da Bomb!

This one? A staple of every church pot-luck I ever attended in my life (and I attended a LOT of 'em!). Always the first dessert to go, though it was a close race with the pecan pie.

Tried the tomato pudding. I used fresh mozzarella, because it was what I had, and it did not do well -- baked up too rubbery, and was hard to cut. I'll go with something else, next time. I used a jar of my homecanned marinara sauce from last summer, which worked marvelously. I also baked a thin layer of cornbread for the bottom, as the gluten-free child was there for dinner. Truth be told, I'd just as soon forego the bread element entirely, or I would crumble the cornbread for a crust layer (this I baked in the 8 x 8 and just sliced in cubes and left in situ). The rest of it was excellent, but for the fact I forgot the staged baking, as I had a chicken in the oven roasting as well, and baked the whole thing for an hour at 350, uncovered. Which may have had something to do with the rubberiness of the cheese.

Forgot to take photos of this past Saturday's haul, as we were in hurry to stash it and get to Amazing Grandson 1's third birthday party! But the goodies included a small watermelon, a BIG cantaloupe, green beans, purple hulled peas, two dozen ears of corn, okra, tomatoes and zucchini. I love summer.

i have a fair amount of peaches I'd planned to do peach butter with. But we're eating our way through them fresh with little problem. Peach crop is down this year; half a bushel was $20 at the orchard last week. They hadn't been graded, so were a variety of stages of ripeness which has allowed us to enjoy them fresh for several days. I've frozen several pints of corn and purple hulled peas, and expect to start canning tomatoes this week. Looking for Kentucky Wonder green beans to can, as well. Shelby, I envy you your Silver Queen corn -- hoping to run across some when I go to Georgia next month. No one grows it around here.

Glad to have run across this exchange. I have cornbread in the freezer, leftover roast chicken in the fridge, chicken and dressing on the menu this week. Must Get Cranberry Sauce. Note that I had no question at all about why cranberry sauce was in the fridge. That's where mine lives as well.

I had forgotten how much I enjoyed Lynne Rossetto Kasper's books, as well as her radio show. I've saved both of these; they will likely make an appearance soon. Wondering if I can sub cornbread for the bread slices on the bottom of the pudding? I don't really see why not.....in fact, could simply bake a very thin cornbread layer and build the pudding on top of it....

Put me down as another one on the owner's side, although I agree she shouldn't have yelled at the child. The parents, on the other hand, needed SOMETHING to get their attention, as the child certainly was not. i took my eldest child out to eat, and many other places, from the time she could sit in a high chair, and she was, for the most part, perfectly behaved, particularly if given something to drink and a package of crackers until her meal came. When my second daughter was about three months old, the four of us went to dinner. As soon as her little diaper-clad butt hit the high chair she commenced to scream, and nothing would quiet her, not even being taken from the chair and held. I was mortified. I took her outside, while my husband changed our order to "to go." And I waited about two years before I tried taking her out again. She was never as well-behaved in a restaurant as her sister, and consequently, got to eat a lot more fast food and home cooking.

Cantaloupe and cottage cheese for lunch. Watermelon for dinner.Too damned hot to turn on the stove.

I'm on your side of the Hellmans' vs. Miracle Whip debate. And making one's own is not such a production with the immersion blender....

I don't see the mayo on the sandwich. Mayo is critical! And I will speak up for pimiento cheese on a bacon and tomato sandwich. Lettuce is optional.

i've had good luck using walnuts in pesto. And I scored walnuts for $3 a pound at the grocery this week. My basil, though, is not growing really well. But it's finally gotten HOT, so maybe it'll come on. I froze seven pints of sweet corn yesterday. Cut off the corn, cooked about 10 minutes, let it cool and ladled into pint freezer cartons.

Old fashioned Southern Sunday dinner here: Chicken fried steak, gravy, mashed potatoes, creamed corn, purple hull peas, fried okra. My daughter's plate (mine was minus steak, an afterthought when I have fresh summer veggies around, and plus a wedge of cornbread). Blackberry cobbler and ice cream for dessert. I am happy to report I have mastered the chicken fried steak. I've always found that, even using jacquarded round steak, the quick cook they get when making CFS just doesn't provide a tender bite. So last night, I sous vided the steaks for two hours at 140F, then took them out and tossed them in the fridge. Today, I floured, egg-washed and dredged in panko as usual. Perfect. I forgot the gravy and let it go a bit long, thus it was overly thickened. No one complained.