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Have you ever grown Everglades tomatoes? They are the only native tomatoes to Florida. They are about dime sized, pretty sweet and not very acidy. They will even grow well in the summer as long as you give them a little water. They do take a little time to get going, but once they...

I used to enjoy those as a child.

P.F. Changs vege egg rolls and Mongolian beef, with pantry ramen. It was a pretty darn good meal. Egg rolls were nice and crisp. Filling was vege, so had a fairly strong Asian cabbage taste, but they were good, especially with Chinese mustard. The Mongolian beef slices were tasty and were...

We had a from the grocery/freezer meal. P.F. Changs vege egg rolls and Mongolian beef, with pantry ramen. It was a pretty darn good meal.

They were on sale at $6.99 a pound. So I decided to treat Craig. I should have gotten more and froze to make them the other way he likes them. Oh well.

Pressure cooker short ribs, red wine and beef broth plus pearl onions, carrots, fingerling potatoes.

We've made something similar to this for years, but we nestle the pork chops on the middle and use milk as the liquid so it's kind of like scalloped potatoes. Good homey comfort food.

Pulled pork from the freezer and a copycat recipe for a BBQ joint outside of Dallas, Lockhart's.

Pulled pork from the freezer and a new to us potato salad recipe, a copycat from Lockhart's, a BBQ around Dallas.

Midwestern hot dish tater tot casserole. Craig got to it before I could take a picture. It's got browned ground beef, onions, garlic, mushrooms, thyme, parm cheese, flour, milk and chicken broth, flour using beef grease to make a roux, then milk and broth to make a gravy, with frozen corn and...

We went for lunch at our favorite deli restro. I got my usual of a 9 oz corned beef sandwich on an everything bagel with fries and half sour pickles. Craig got a trkey, ham, cheese, bacon, etc., club with fries. Our dinner will be the remaining halves of our sandwiches.

I wipe out the excess oil with a paper towel, then wash dish once, rinse, rinse out the dish sponge, re-soap the dish sponge, wash the dish again and that takes care of it. It's a PITA.

Cook's Country pickled shrimp, though I made a couple of changes. Instead of fennel seed and dill, I used some thin slices of fennel bulb and fronds since I had them, and I dropped the fennel and red onion slices in the hot vinegar mixture. We both really liked the shrimp. A new recipe for...

Lemon risotto with seared scallops and steamed asparagus with lemon butter.

We are having scallops and lemon risotto with asparagus on the side.

Dinner from post 74 above. Can you tell I love those potatoes? Craig had seconds of everything. Pork was cooked a bit more than I wanted, but it was still moist and tender. Should have checked it a few minutes earlier.

We're having porchetta spiced pork tenderloin, a version of Ina Garten's fennel, onion and potato gratin, and a vegetable medley. I cook the vegetables separately in a steamer basket except for the onions and red bells, which get sauteed in butter and EVOO. The taste is much cleaner that way...

Spicy tuna rolls, tempura shrimp rolls, vegetable rolls, and sushi kushi on the scallop plate with homemade rice crackers.

Thanks for posting this. Pork tenderloin was BOGO last week so I got 2 packages and there are 2 tenderloins in each package, so we have 4 to use up and this looks good.

Any food coloring has a taste when used in anything but minor amounts. When I was decorating cakes and needed dark colors I always used paste coloring because gel and liquid food coloring weren't sufficient to get deep colors. I tried to always talk people into using the dark colors as...