lindag

Nectarines are $2 EACH here!

I love the look of those meat buns! I believe you've posted about them before but if you did I missed your recipe. Can you tell me more?

Fresh steelhead fillet for dinner air fried on the Ninja Speedi So good! Slightly undercooked as I prefer. Served with Calrose rice made in the Zo.

I love these wax paper sheets that I use to keep my counters and range top clean although this doesn't look the the brand I have that I got at Costco. Handy for setting down an sticky spoon or knife or drippy lid. Also good for separating sliced meat and burger patties, etc. Cheap and disposable. image from Amazon.

Indeed. I always make enough so that I don't have to cook on another day. Gives me an evening off.

One of my favorites is Shrimp Louie. Tiny salad shrimp that I always keep in the freezer (it thaws in minutes_, bag o' chopped romaine, 1,000 island dressing, sliced hard boiled egg and Salt and pepper and it's ready in no time. Oh, and I like to add grape tomatoes too.

We loved to have lamb chops but DH always cooked them outside on the grill due to the smell.

Here's a nice summer drink: Jack Daniels Sweet Tea from TSRI INGREDIENTS ▢ 2 ounces Jack Daniels Tennessee Whiskey ▢2 ounces fresh lemon juice ▢1 tablespoon honey ▢4 ounces Coke INSTRUCTIONS In a mason jar or tea glass, combine whiskey and lemon juice. Add honey and stir until honey is dissolved. Make sure honey is dissolved, once the drink is chilled it will not dissolve. Add cola and ice. Stir to combine.

OMG, I just fell into this rabbit hole myself...if is hilarious!!!

Anything salty gets me. VA peanuts is my newest addiction...I'm now on my fourth can of them. It's a sickness.

It's BEAUTIFUL!

WOW!!!

Here the Rainier cherries were $1.28 per lb. last week.

I forgot to mention the wine opener I purchased a few months back. It works flawlessly opening each bottle with no effort. There are fancier and more expensive models out there but, believe me, this is one great opener. Chefville (Lose the foil cutter, you probably already have a better one.)

A lovely spot for cooking. You are quite the jetsetters! Bravo.

Me too! John's two locations

Even then I find them somewhat labor intensive. There's still a company in Butte that makes them for retail grocers all over, they are sold frozen. A new-ish company in Hamilton makes several different versions and they are the best. (By the way, since you are quite familiar with both Butte and the PNW, I'd highly recommend the book "The Egg and I" by Betty McDonald. It is the funniest book I've ever read. here.

Everywhere around here (as well as in the U.P.) they are always shaped as an empanada. (Pasties nor pastries as people mistake)

A friend and I lunched at a most favorite Irish pub in Missoula yesterday. I had their Shepherd's pie and friend had bangers and mash. Love everything on the menu there. Their pasties are the best. I do want to make my own shepherd's pie, hopefully adding in some Guiness to add richness to the dish. Looking for a good recipe.

First corn chowder of the season last night. Terrific.

I had a good friend (now gone) who would do this, not with cake mix, but with Bisquick. I could never figure how he could do this without gagging.

I left out the best part of the story: Mom immediately knew what the pieces were and who put them there. (I had a sibling who didn't like liver either.)

i used to take my pieces of liver and throw them behind the refrigerator...imagine my mom's surprise when she moved the fridge to clean!

Interesting that I just made some pre-marinated skewers from a trip tip and mine were tough also.

For me as a kid it was either hominy or liver. Hated both. Mom gave up and I didn't have to eat them. I still hate them but I love most everything else.