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I’d rather have a tomato fresh from the garden than ice cream!

Those ribs look amazing! Hmmmm...that reminds me - I haven't made Sweet 'n Sassys for a long time. Around here we prefer them to barbecue....garlic, Hoisen sauce, plum sauce, rice wine vinegar, soy sauce....If the roads clear later on maybe I'll have Ken make a run to the store, since I have no...

Shoot, my brains weren’t the best when I WAS young! :lau

Thanks for the corrected info! I was going crazy! :he

Where I live we make sugar....surrounded by sugar factories. And because we are a rural ranching community, I can get bulk curing salt. So that's not an issue, it's finding the lemon cure, which I'd never heard of before. :idunno

I can't remember which of you posted instructions for making your own bacon, but thanks a whole heck of a lot. Now guess what Ken wants me to do..... So what size pork belly, how much salt, sugar, brown sugar and lemon cure? (Where the heck do I even FIND lemon cure - online?)

Are you kidding? Between the running around gathering ingredients, doing the prep work, getting it all cooked, arranging and rearranging the presentation, doing an exhausting photo session, and then doing the dishes and cleaning the kitchen afterwards, these folks have run off whatever they...

Um, no, the part that hit the floor hit the trash and wasn't glued back on. :oops:

Duh,Diane! Count the candles - he was 5! His was a "fail" too - when the top layer cracks in half and part of it hits the floor, glue it with frosting! Not how it was planned out originally but he never knew! :lau

Another birthday flashback - the Indiana Jones/Lego cake for my grandson Evan's 7th or 8th birthday. The Legos were all edible, too! The bridge was made of smooshed tootsie rolls.

Chicken and beef tenderloin and warm apple pie....oh MY!!

Me too! That thing holds an edge like nobody’s business! ;)

Yep, after 48 years of mismatched plates, cups with broken handles, chipped bowls, potholders with holes in them, and cookware that defeated me before it came out of the cabinet I was done!! :lau

Back from the soup supper at the Lodge. Good grief! Wires got crossed somewhere - usually we have a really good assortment of soups, breads, and the condiments, with a salad or two thrown in by those who aren't soup makers. Tonight - pot after pot of chili. Hot chili, not-hot chili...

It's a safe bet that it's not pig cheeks! Making potato soup tonight. It's a lodge meeting and tonight's dinner is a pot-luck soup night. We do this every January because it's cold and miserable outside, and folks are pretty much ham and turkey and beefed out after the holidays. Something...

Ah, then pasta making is one of those joint marital adventures. After 50 years to the same guy, I understand that perfectly. But usually in our case it turns into, "Doggone it, Diane, I asked you to bring me the ......that......the....you know......oh, never mind, I'll get it myself" kind of...

@Akrnaf2 , where did you get the third hand? I need one of those! Did it come with the pasta maker?

Hehehe..all in good time, my deary...all in good time....

Glad to be here! Now, I'll have to teach you all about chislic 'n beer! :lau :drool But first I want to drool on my keyboard some more over these photos!

Not exactly hog jowls...I've enjoyed those too but this is different. It's just the little bit of meat in the temple specifically. The pieces vary in size from about a half dollar to bigger pieces maybe 3 inches or a little less. I Googled "pork temple meat" and not surprisingly a package of...