kayb

I agree with the "crispy-tangy" description. Frying the tomato changes the consistency of the hard green fruit to something more like a ripe tomato, and does away with the harsh "tannic" quality the taste of an unripe tomato has. They're wonderful in a BLT, preferably mixed in with perfectly sliced ripe ones. A little pimiento cheese on the sandwich does not go amiss, either. I guess I'm an outlier as far as the batter method. I cut my slices about a half-inch thick, then let them soak in a mix of milk and egg. Then I dredge them in seasoned cornbread mix, and pan-fry in about 1/4 inch of oil. Same method I use for okra, less the egg-milk soak (okra "slime" suffices for that).

Glad to have you here!

I've made decent tapenade with a mix of greens and Kalamatas and mild blacks, with the addition of chopped figs along with the anchovy and capers. Olive oil, splash of balsamic. Love it on a cheese board with a soft Brie or Camenbert.

Many thanks for taking us on the tour. You inspired me to cook German the other night.

Sounds almost like Cuban potato dumplings/fritters, if you added shredded ham.

Except in the American South. Here, they are shaped alike, but limas are green, while butters are purple and white splotched/striped when raw, grayish brown when cooked. Butters taste a little earthier, to me. I love them both. Thanks, @Ann_T, for the update. I had wondered how you and our other British Columbians were doing in the weather. Glad you made it in and out with Moe; best wishes for his recovery!

The Silver Palate should stay if, for no other reason, the carrot cake, which is astonishing.

You know, Cracker Barrel used to be my go-to for breakfast. No matter where you went, it was consistent. Not awesomely wonderful, but consistently good. No more. My last breakfast outing to the one here netted me overcooked eggs, undercooked bacon, biscuits that were cold and doughy inside, and butter that just came out of the freezer. And weak coffee. I can stay home and beat that.

I don't think it could have. I had come in, taken the lid off, maybe laid it on the cold stovetop for a second or two, or I may have held it while I stirred the stew. I put the lid back on. The "Pop!" was 40 minutes or so later, and nothing/no one was in the kitchen.

Oh, that's classic!

Ok, folks, this one falls in the WTF category: Put on a pot of Brunswick stew before I left for church this morning. Came home, stirred it, sat down to read the paper and eGullet for a while. An hour or so later, "Pop!" And I found this. Instant Pot, slow cook medium, IP glass lid. Had been on about five hours. Anyone had this happen?

Good wishes to Moe. I agree with @rotuts; a photo of that dinner should encourage him into a quick recovery and discharge.

Glad to be back on the road with you! Somehow, I missed the last few days of your trip home this spring, so I got to catch up on that as well. Safe travels and good weather, and a minimum of repair jobs, for y'all!

She looks like a good match for @Duvel's little guy. We'll have four adults and three kids as well as Child A and me. I have a 14-pound turkey from my farmers in the freezer. Debating on whether to roast it or smoke it; I may well split him in half and do both. Cornbread dressing, both gluten-free for me and Child B that I'll make, and regular for everyone else, that I'll get from a local restaurant and bake here at home. Sweet potato casserole topped with a brown sugar-pecan crumble. Cranberry salad. Mac and cheese, as the sons-in-law and two of the grandchildren would incite armed resurrection were I not to have it. Brussels sprouts (the eldest grandchild LOVES brussels sprouts) and likely a green bean casserole. Yeast rolls. Essentially the same menu I've made for years and years, with some slight variations in the side dishes. Dessert, I'm leaning toward a coconut cake, and I have a gifted pecan pie in the freezer I'll pull out. It'll be an evening meal, as SIL-2 will have worked Wednesday night. Child B and her brood will likely come over early afternoon, so I'll need to have munchies for ballgame watching, too. I'll also make curry dip to spread on the next day's turkey sandwiches. Mayo, chili sauce, worcestershire sauce, curry powder.

I wish the little one was a few years older. I have a 10-year-old granddaughter I need to arrange a prospective husband for.

This is pineapple sage, which I did not realize until I got it home and started to plant it.

Speaking of sage -- my plant has gone berserk and threatens to choke out neighboring herbs.

Corn nuggets. Tiny little corn fritters, deepfried. I've never seen them anywhere but East Arkansas and West Tennessee, maybe northern Mississippi, but in that tri-state region, they're ubiquitous in convenience stores and gas station deli counters.

Tarragon in green beans. Chicken salad. Scrambled eggs. In pretty much anything.

I buy grass-fed beef and free range chickens and eggs, both raised locally. I tend toward buying locally-raised pork as well, though I do occasionally buy from the grocery. I have a bag of roasted almonds in the pantry that must be five years old. I do buy a fair amount of almond meal; it's a good thing for a celiac sufferer to have in the pantry. I'm not a huge fan of avocados -- can take or leave them -- and I've never consumed octopus in my life. Living within reasonable shouting distance of the Gulf of Mexico, my shrimp are always wild-caught gulf shrimp. I occasionally buy frozen tuna steaks, and have recently ordered cod and mahi from Misfits; not sure of their source. Other than that, usually my fish are locally caught bream, bass, catfish or crappie. Never have been much of one for lamb, though I'll buy ground lamb from time to time, and don't eat veal at all. I buy most of my vegetables locally, and can and freeze a lot. I do confess to buying a few things out of season -- some fruit, lettuces, crucifers, and so on. But I'd say 80 percent of what I eat is produced within 100 miles of where I sit.

Leftover rotissiere chicken became chicken enchiladas. Street corn and a salad on the side. First meal I've cooked in a week.

Huh. Fish sauce. Will have to remember that.

We seem down here to have gone mostly to organized events (churches, the library, etc.) where kids can come for candy. We had a "Trunk or Treat" at church, a dozen or so cars lined up, dispensing candy out of the trunk. Lots of little ones, a few bigger ones.

As it's finally gotten cool, I thawed out a quart of tomato soup I'd frozen back when tomatoes were still coming in. A mug of that, with a grilled cheese sandwich (provolone, havarti and American), made a reasonable Sunday lunch.

Dumb question du jour (I have little experience making pizza dough). Is it even possible to consider rolling the dough, instead of stretching it?