BilletHead

Nanna Morehouse's Ginger Gems, No Not My nanna.

This one in particular reminds me of a forum member or two.

Me too! Dyi is up my alley.

I flat love baking and cooking in pieces of history. A batch of zucchini Gems just came out of the oven I posted in the cast iron thread a recent gate marked find I rescued. It and another gate marked piece got a work out. Neat to think something that could be from the mid 1800s to 1900s is still being used. Besides grated zucchini there is craisins and native pecans in them.

I am going to follow up with the recipe for the microwave bread and butter pickles Ness posted here. I found the recipe he used and made a couple jars for myself. Easy as it can be. I put in a serrano pepper in mine. My batch is not so pretty as the skin on my cucumbers is pale. Smells good as you are making them. Now Ness did not post the link to this but I will. You should really watch the attached video on this link it is short and to the point. The last few seconds of this video please pay attention. Someone is sandbagging on us , https://www.allrecipes.com/recipe/26857/microwave-bread-and-butter-pickles/

Pat picked again this morning before she went to work. This bunch and then not pictured is half this much from past picking. I unloaded the dehydrator and sliced and reloaded it. I would say this has been our best tomato year so far. Going to make rounds this morning and do some giveaways .

Got the third load in dehydrator right now. Need to pick again and still have enough tomatoes on the table for three more full dehydrator loads.

Another meatless lunch, Harvested first Patty Pan squash today. Decided to make it lunch. Never had this before so googled a few recipes. Decided roasted was what I wanted but threw my own spin into it. Some banana peppers (mild) and a serrano sliced this for a bit of heat. Recipe called for red pepper flakes so I omitted that. Cut up the squash and peppers. Grabbed a skillet and put in some olive oil put in all the veggies with a bit of salt and pepper and coated all. into a 425 preheated oven for approx 30 minutes. While this was going on went back to garden for a teaspoon of thyme leaves. After the 30 minutes was over in went the thyme and a couple teaspoons of minced garlic. Stirred it up and back in the oven for another five minutes. Then out, then plated, Then went to cleaning plate, Very good. Lots of mini squash on plants now and they are supposed to be very prolific. Looks to me like there will be a goodly amount of squash in our diet the rest of the summer.

Some are. Seen where bringing them up air bladder or something actually sticking out of the fishes mouth.

Two more finished up! The Corn Bread Pan, Lodge dutch oven lid. Some darker spots where some rust was on top. The whole lid will darken with use and it will eventually blend in. Bottom of lid prefect,

Never turned down a hungry person. Come on down!

A bunch of good stuff going here I will add todays addition here. Unloaded the dehydrator and then sliced and seasoned another load of tomatoes on to the trays. Then it was look at all these tomatoes still here. Enough I will dehydrate another load tomorrow and then something for today. Salsa, yep lets do salsa. So I washed jars and lids, started the boiling water bath to sterilize the jars. Pat got some black beans going and then started cutting up tomatoes, onion, some smoked peppers and garlic. Then took kernels of corn right off the cob. All of this went into a tall pot and when black beans were rinsed after cooking they went in too. Pat has no recipe it all just comes together and together it did. Jars hot and salsa brought to a boil we began to fill jars. 8 pints and then enough left to fill 7 freezer containers. Next was the taste test. It passed with flying colors. So what's for dinner? Well there was something going on in here as Pat was frying some beer battered channel cat, So I brought in my part from outside, Yep more stuffed jalapenos. Just cannot seen to get enough. Good hot , good cold can go with eggs for breakfast just plain old good eats. Plated up after a long day, ................

I get it Ham while pan fishing you may need a second split shot or three.

Yum that looks good and the margarita too. Are you two still on your honeymoon? 😀

A bit of picking for the kitchen, First of a Cousances enameled cast iron oval oven with lid. @rps this might interest you. 10 bucks. No chips and in prefect shape. I had not heard of this brand but after a bit of googling found out what this was all about. Seems in 1980 Creuset also of France bought out Cousances and began to continue the patterns and sell under the Creuset brand name. We have a round Creuset that we received when my Aunt passed. Cook in it all the time. Regardless think it was a great buy and I can see a whole chicken roasted in it with lid on and then lid off to brown. Second find. Spied a Presto pressure cooker. I thought dang that looks a size smaller than the one we have at home. This was like new and it had been used once. 12 bucks complete. I snatched it up. I thought what a deal. I had just ordered a new seal for the one at home and just that seal was 20 bucks. This model at Wal Mart is 78 bucks. Got home and had been texting with @ness of our finds. Went in to look at our other one. DUH! I thought it was bigger nope same size. Oh well I can run two batches at once now. DUH again.

@Ham He should share his list. Depending on what he goes after each trip I am surprised he has room for himself and a guest in his choice of boat for the day

Time to dehydrate! This will go round the clock for a few days. Happy days!

Pat went out and picked before I got my coffee drank. This is just part of the pile.