kayb

I have baby tomatoes, baby zucchini and baby yellow squash. And eggplant blooms. I think I'll be eating squash and zucchini by next weekend.

I drank black coffee for years, several pots a day, until it started telling on my stomach. Then I went to half and half. Have never been a fan of cold coffee, though I did drink iced coffee in Japan, where it seemed to be very popular.

Your CSO sure is clean.

My seven-year-old grandson just came over to see what I was reading. "What's that?" I explained it was fried chicken and a salad. "With gummies on top?" he asked. I could not convince him they were onions.

That's just amazing! How long did it take you? And why are you not on TV making cakes?

GF cornbread works well. I use 2:1 cornmeal to flour, so I just sub a standard GF baking mix (white rice flour, brown rice flour, tapioca starch, potato starch) for the AP. I've also made it with all cornmeal and just upped the eggs.

Cute!

Freeze everything that's left over the next day to go in dressing.

Makes me want to go to NOLA and eat at Antoine's. (ETA: the crab, not the ribs. Though the ribs looked awfully good.)

Kim -- put the grits in a loaf pan and put them in the fridge. When they set up, slice them and lay them out on a plate and chill again. Flour them heavily, then fry in about 1/4 inch of oil on medium high heat. And do NOT try to turn them until they have time to get good and brown on one side.

I've never rested cornbread. Seems like it gets thicker, and doesn't rise as well. But i absolutely use the hot skillet. The round baker with the small handles on each side that fits in the CSO has replaced the seven-inch skillet as my go-to cornbread pan.

Had to spring for the Bayless book.

A thing to do with those. Let them thaw, crumble about five or six of them up in a baking dish. Top with grated cheese and browned sausage or chopped cooked bacon or ham. Beat together 4-6 eggs with a quarter cup milk and pour over. Bake at 350. Great brunch casserole, or breakfast -for-several. Obviously, you could throw in most any inclusions that suited your fancy (personally fond of using sliced black olives). It is, in effect, the old standby brunch casserole, subbing the potatoes for croutons.

Welcome! Glad to have you here! What kind of restaurant do you have, or does your business supply or otherwise deal with restaurants?

Well, THAT one sent me to Google. Looks good.

I've discovered a line of frozen Mexican entrees (they may have others, but the Mexican is what I buy) called Amy's. Gluten-free, and a higher quality than most frozen meals. Today it was cheese enchiladas, for which I'd been jonesing. Stopped by a favorite Italian restaurant last night to pick up carryout and got canneloni, on the basis it was kinda like enchiladas but Italian. Today, the real thing.

Happy day to y'all, @liamsaunt. May there be many more wonderful meals ahead.

Yes!!! They are called "Hiding Eggs" and they are truly hideous. Aww, now. I love them. But only the purple and green ones. The orange and yellow ones are tolerable. The blue, white and pink get tossed.

Veggie dinner last night. Squash and cucumber from the farmers' market. Corn from the grocery (bad choice; it had been picked too long). Tomatoes from a stand set up in a parking lot in town; not local, but decent. Blackberry cobbler for dessert, not pictured. Berries from the farmers' market, too.

Made up in my home 'hood in West Tennessee.

The very best waffles I have ever had in my life are these yeast waffles whose recipe, I think, came from the booklet that used to come with the Waring wafflemakers. I let mine go through two cycles of red light/green light so's to get them plenty crisp on the outside. Inside, they're mostly air with a few wisps of dough around it. I used to halve the recipe, but since acquiring the CSO, I've found you can freeze and reheat them pretty successfully. Sadly, I can eat them only very rarely since the celiac diagnosis.

My garden is not nearly as expansive as Shelby's, but it's coming along. I was repotting herbs today until a sudden shower ran me in off the porch. Will get back to that later, hopefully, if it lets up, and then tomorrow's project is to build a plant stand for the herb pots. Meanwhile, here are the raised beds: Tomatoes are thriving. I have several blooms. Green beans are looking healthy. Upside down tomato cages sub for poles for these to run on. Watermelon, canteloupe, cucumber, zucchini. Got flowers on the crookneck squash.

@Kim Shook -- I am so very sorry to hear of your mom's passing. It is never an easy thing, whether we lose them in the prime of life or after a long illness. May God's grace comfort you, Mr. Kim and Jessica.

I've never dealt with baking anything in copper before, but it would seem to me the best way to clean them would be just to fill them with water and let them soak. Like Rotuts, I can't fathom baking anything that size for an hour and 3/4 at 400F.

But damn, that'd be a great name!