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Marty where do you pick up your Elcheapo italian dressing. I can't find that brand at our local store. Is it a Mexican¬†brand of dressingūüėĚ?¬†

We don't have a tomato jungle. So hardly enough to just to pick and eat let alone enough to dry them. Will try the dehydrated cukes.

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8 hours ago, Johnsfolly said:

Marty where do you pick up your Elcheapo italian dressing. I can't find that brand at our local store. Is it a Mexican¬†brand of dressingūüėĚ?¬†

We don't have a tomato jungle. So hardly enough to just to pick and eat let alone enough to dry them. Will try the dehydrated cukes.

           Seasoning man, seasoning!

    It takes Italians to make dressing but anyone even you and I can make seasonings. I chose to buy .98 cents always save "ELCheapo" instead of using the BilletHead dried garden herbs. :) ,

    BilletHead

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A little simple salad tonight.

 

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Walleye fish burgers with mango salsa and tabouli!

 

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Smoked brats, potato, sauerkraut, and cheese casserole with a side salad.

 

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Zucchini boats again.  Wife got some local made pork sausage, browned it up with some small red/orange/yellow sweet peppers and diced onions.  Gutted a couple big zukes, painted with garlic butter and grilled open side down for a little while to get the grill marks, flipped them over, filled with the sausage onions pepper mixture, drizzled the remaining garlic butter on it (because you don't waste it and it would have looked bad if I drank it), then put shredded mozzarella on two and Mexican Fiesta cheddar on the other two.  Pic is just waiting for the cheese to melt and add some chopped green onion on top.  Purty good if I do say so myself, and have some left for lunch tomorrow.

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Ok this is the last meal that I felt was OAF worthy. My Betterhalf was cleaning out the freezer some more and pulled chicken thighs and legs. She was going to make soup. I gave her some thoughts on an Italian Hunter stew - chicken cacciatore.

She browned the chicken in olive oil in a dutch oven. she removed the chicken and then sauted diced onion, green and red peppers, and sliced garlic in the oil. One the onions were translucent and the peppers softened a bit, she added slices of chanterelle mushrooms. She put the chicken back in the dutch oven, added crushed tomatoes, and sauce, basil and oregano, then about 1/2 cup of chardonnay. Simmered for about 30 minutes till the meat fell on the bone. Served over rice.

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