rps

I've harvested many cherries, some egg plant, some cukes, and some sweet peppers, but the tomato plants are not quite there. Close but not yet.

Linguine with artichoke a la putanessca. .

What do you mean? Trout are great for cooking. First you season them well. You put them on a soaked cedar plank. Set up indirect heat in your grill. Take the temp up to around 375. Put the plank and fish on the cool side of the grill and close the lid. Cook 15 minutes and remove the fish. Throw away the fish and eat the board.

Late to this one. I use a diamond grit Horl on my kitchen and filet knives. 20 and 15 degree options. Easy to use and it fits and stays in one of my kitchen drawers. I use a steel every time before I use a knife in the kitchen. The boning knife is the hardest to keep sharp, followed by the filet knife. To me, the key is never to let a knife get dull. Touch it up before it reaches that stage.

Seems to me that if you have the luxury of being able to pay cash, now is the time to go boat shopping

Peel and cube your eggplant. Put it in a colander and salt generously, then toss it. The salt draws out moisture so your eggplant won't turn mushy. let the eggplant drain for at least 20 minutes. Spray grease a sheet of parchment in a sheet pan. Spread the eggplant in a single layer. Roast at 350 until the edges turn slightly brown (usually 15 to 20 minutes) Remove from the oven and set aside. Dice a small onion and saute it in olive oil with.5 to 1 pound ground beef. As meat turns brown and onions turn translucent, (at this point those worrying about their weight or cholesterol can pour most of the fat from the pan) add the eggplant, a 15 ounce can of crushed tomatoes, a tsp. of cinnamon and one of garlic powder, a large pinch of ground clove,and a large pinch of dried oregano. Continue to simmer until you have a thick sauce. Taste and adjust all the spices, as well as the salt and pepper. The mashed potatoes are the usual except mash them with milk instead of butter. As you mash add about a quarter cup of real parmesan shreds. Spread the mash over the top and top with a sprinkle of more parm. Bake at 350 until golden brown and bubbly. Around 30 minutes.

Greek Shepard's Pie. A riff on Moussaka. Spiced ground beef and baked eggplant below, with sauce. Mashed potatoes with cheese on top. The eggplant came out of my patio garden.

Is Tom still fishing out of the old brown Ranger? The point and bluff at the mouth of Rock Creek (also called the Devil's Backbone) is an excellent place to use that technique, especially on the deep lake side of the buoy that marks the shallow rock. Note: That location has many under water trees. Most people don't fish there because of that. The secret is to drop down the side of a tree. The fish will be in or near a tree. I caught my third largest TR walleye there. 9.5 pounds. I was banging a wiggle wart thru the tree tops. I snagged a limb and he hit when I pulled the lure off.

I rarely fished Beaver. It is a good walleye lake, but living right on TR I rarely went there.

If someone from down lake would collaborate with me, we could do a TR walleye map similar to Bill's bass map. I'll take above Kings River. I will mark almost all my good places.

Chilled olive oil sauteed veg, nuts (pine nuts, pecans, walnut), cheeses like mozzarella pearls, tomatoes, pita bread triangles, hummus, babaganj, olives, tuna and sardines and other tinned fish, grain like farro cooked with lemon and artichoke, and giardiniera all pack well in a lunch box. The combinations are huge. Buy one of those multi compartment containers and go to town. BTW smoked salmon would also fit the profile. Good luck. Take care of yourselves.

Salad for dinner tonight. The amazing sardines are part of a Father's Day gift from daighter. She knows I am a sucker for good tinned fish.

Love those Death Traps.

Bull Shoals is still safe for small craft. Table Rock is infested with wake boats and yachts. After early Mat stay above Eagle Rock. Beaver is headed in the same direction, but is still safe for small craft early. Taneycomo is perfect for that boat and offers both trout and bass. Just a suggestion, ask wrench to find you an older Evinrude or Johnson and work his magic on it. He may be grumpy and have strong opinions, but I've never heard anything but praise for his work.

I've never done, yet, but, it seems to me a ceviche taco might do the trick?

Three walleye, one sauger, one large mouth, one spot, and one mean mouth (do they count as SM or spots?) All TR. Close on brown trout (9+) in the White River.

Chicken farro braise. Drat. Can't load the pictures. "Unknown server error" Edit:

For a small fee I will pay, people can disappear.

Skirt steak with roasted potatoes and pan roasted cabbage. Tomato balsamic salad.

Topping the tomatoes now pretty much stops further blossoms forming and turns the plant to growing what's already set. That is why you top them a few weeks ahead of the usual first frost.

I bought one in 2018. I would not go back.

We are looking forward to 52 in August, provided she does not throw me out first.

Where we live there is a community garden plot, but the waiting list is long. Opted to patio garden. Planted small plants April 28. Nancy did most of the work. First picture, Fresh Salsa left, Sweet 100 right. Second picture, Bushsteak Hybrid, and Cherry Bomb behind. Third picture, Early Girl. Fourth picture, Sweet 100 left, Bushsteak Hybrid right. Also, right front see Cost Rica Sweet pepper. Cucumbers and two eggplants are in other pots.

Two side notes pertinent to this discussion. A big city lawyer from Tulsa always had a pair of boots, one they had worn enough to look broken in. We wore these whenever we needed to appear or try a case in the rural counties. My sister still has my Father's. Mine are in a box in my garage. They are Nocona's. I also had an open road hat. My first pair were given to me by my step-grandfather as baby shoes. They are Tony Lama 5 stitch. They were in my Mother's house when she passed, and the same sister has them.

The pasta is so even in thickness. You used a roller? I do. I have done her bolognese. You correct, it is easy but lengthy. And wonderful.