ness

Oh, man. I'm right there with you in that.

Bush beans are petering out -- will pull them and replant for fall at the end of this month. Beginning to get beets in for pickling. Will replant for fall also. Maters are looking healthy for the first time in a few years as I've been more diligent about taking care of them. Lotsa slicing maters coming on but only one in the house so far. Getting 5-10 Sun Gold cherries a day, which is just about right. I may have posted that pic somewhere else here...

BLT and sweet corn with peaches. From a 'huckster' as grandma called them, not from my garden. Supposedly from a local Amish farm, but I have my suspicions. Darn fine summer fare nonetheless. Brought in my first tomato tonight, a Cherokee Purple, but it's not ready for prime time. Another couple weeks and I'll be swimming in maters.

Wait...you made a batch of sauce?

Brussels sprouts gotta be done just right or I can't handle them. I like them in the frozen packs with butter sauce, but the couple times I tried to make them myself they didn't work for me. I always think of the Leave it to Beaver Brussels sprouts episode too... Can't hear cooked spinach and not think of the Three Trails Elementary School cafeteria and how deflated we all were when that ended up on our plate. We had to taste everything. And Mrs. Davis and Mrs. Palmer were there to enforce the rules. There was one dude who loved it, and he would take it off your hands. But supply exceeded demand, and somebody was always left with some spinach. Second grade economics there.

Pickled beets? You don't like pickeled beets?? I love them. Grow beets just for that purpose, and they're starting to come in. No full sized maters by July 4 this year, but getting some Sun Golds in: In other news, pork chop, rice and pan sauce for din-din tonight.

Yeah, I meant dang, as in, dang you jacked up the slaw with that cilantro 😄 Like the jicama.

Dang 😄

I don't have much to add to this tonight, but I did cook a frozen pizza the other night. It tasted good when I put it in my mouth.

Never heard of wild garlic until you mentioned it. Those big heads are as big as the best I've grown in my carefully maintained garden.

Nice!

Fajitas tonight. Marinated flank steak done on the grill, red onions, Anaheim chiles and red bell peppers, roasted. I like mine with a little sour cream and a tomatillo salsa on a charred flour tortilla. All washed down with a Negra Modelo.

I love mushrooms over toast. Never had anything but store-bought and morels though.

I couldn't bring myself to fish in town the time we were there (2007) but had a great time fishing it a mile or two below town that trip.

Sounds like maybe a family vacation and you're hoping to fish a little? Every stream in the park will have fish. Browns, rainbows and brookies. Bigger water, bigger fish and vice versa. Probably the best chance for a biggun would be outside the park on the Big Thompson, but...it gets hammered. If native trout interest you, there are greenback cutts on the east side, and Colorado River cutts on the west side of the divide. Lily Lake used to have a lot of greenbacks, but that population has taken a few hits in recent years. It's easily accessible, and therefore gets pressure. You can also get greenbacks along Roaring River at Aspenglen Campground and upstream. CO River cutts are rare, and I can't post what I know on a forum. I'll just say they get outcompeted by the brookies and interbreed with the rainbows, so go up, up, up to find them.

I did too, but the fortune cookies at this place seem to be spot on: Here's one I saved from 2005:

Stopped by the Chinese MegaBuffet for breakfast this morning:

Nice report with some good looking fish!! Check your PM.

So, a few weeks ago we went to the Flint Hills Rodeo in Strong City, KS. Now, out there are REAL men. Not the soft-skinned, pasty-white city types that surround me. So we'd fit in better, I picked up a couple beers: Also a preemptive pain reliever for the inevitable headache which was to follow. This dude was tougher than me, as evidenced by his ride:

Oh yeah -- somebody noticed 😀

Oh baby! Nailed it. Thanks for the assist, rps. Added the wine, clam juice and pasta and really let it reduce down and absorb before adding the clams and a little butter. That took it to a new level. This was the best. Looks about the same, but tastes way better.

May be looking at part trois tonight.

That's kinda what I did. Cooked the pasta to almost done then added it into the skillet. Didn't need liquid, it was a little watery. Should have reduced the wine more. Didn't want to toughen up the clams so I didn't cook too long after adding them and the juice. Maybe add the juice and pasta and cook, then add the clams at the very end?

Thought about adding a little cream and/or Parmesan but I didn't. Kinda like it as is, but may try a creamier version at some point.

Waaa? That soapy-tasting weed??