JC (NC) wrote:And did you sing "Love You Tender" to the Elvis impersonator crabs?
Robin Garr wrote:San Marzano tomatoes are very difficult to grow at home. An old Italian heirloom variety, they lack the resistance to leaf wilt, blossom-end rot and a host of other plant diseases. But while they last, they truly give us that old-fashioned flavor that our great-grandparents took for granted. I've got about three cups of red nectar working now, for dinner and leftovers to come.
Mike Filigenzi wrote: My daughter had just finished a week at "Junior Chef Camp" and wanted to make a fresh corn salad.
Jenise wrote:Crab season opened here on Wednesday, and Wednesday night I co-hosted the First Annual BS Crab Derby here at our home. "BS" because those are the last initials of us and the other couple who helped organize this. And also because the contest categories were: Largest Dungeness, largest rock crab, most barnacles, ugliest, sexiest and best Elvis impersonator. After the judging, we cooked and ate the contestants. A lot of beer and wine were consumed.
Carrie L. wrote:Mike Filigenzi wrote: My daughter had just finished a week at "Junior Chef Camp" and wanted to make a fresh corn salad.
Gee, I wish a camp like that had existed when I was a kid!!
Jeff Grossman/NYC wrote:Three kinds of heirloom tomatoes (Brandywine, German Striped, and, one of my favorites, Green Zebra) and half a bufala mozzerella. Splash on a few drops of EVOO, add a scant dash of fresh cracked black pepper and truffle salt, and a few basil leaves. Forever summer.
Jenise wrote:We didn't eat until 9:00 tonight. Spent the day (and evening, thank you Susan B!!!) hanging pictures and trying to make my house look lived in at last. So dinner was grandma food, the kind that takes me straight back to childhood: pork chops seasoned with onion salt, dredged in flour and pan-fried, tiny yellow crook neck squash sauteed until limp, sliced fresh sweet garden tomatoes. One plate, no salad starter, no nothing. Too exhausted.
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