I hadn't even thought of fruit leather and I think my dehydrator has one of those flexible sheets to make it! The man would like that for snacks. Thanks!

We've been cooking almost everything on the grill lately. I don't see why you couldn't cut them in half lengthwise, brush with oil and grill like you would sweet potato or any other firm veggie.

I've made a note of that for when we have a "too many tomatoes" problem, too... which will be soon!

Thanks, that looks great!

Bacon has been added to the grocery list! Thank you!

Very interesting, we will give it a try but believe me, there are plenty to cut up and freeze, too. This was just the "first pick." of what is usually 3 a season and they always share some with us.

I eat very low carb (this is what is working best for my whacked out hormone/ thyroid issue,) so added sugar is out (and I don't eat artificial sweeteners. They all taste terrible to me and I'm not crazy idea about eating chemicals.) I'd rather use the carb grams to eat more real food, if I were to add sugar it would mean I would have to severely limit the amount I could have or possibly even make it just too carby to bother. I've relaxed the amount of carbs I'm eating to be able to have the peaches at all but I'm not going to get crazy with the amount I'm eating. The peaches are very sweet on their own, they're really delicious.

I bet it would too, the grilled salad we had tonight was outstanding, I will try to remember to keep my eyes open for raddiccho at the market.

Quinoa is a grain, I don't eat it but thank you for the suggestion! We are having lots of smoothies with the kefir I make every day, though. The peaches are sweet enough that they don't need to be sweetened. :)

Its a grill night here, its a very warm night. NY Strip steaks, grilled romaine with grilled zucchini and grilled yellow squash and grilled peaches (thanks to the suggestions in my peach thread for using them for salads.) The only thing that won't see the grill is the cheese (Clawson Blue Stilton,) and the tomatoes and it's really still up in the air about the tomatoes.

They're in the section with the already cooked sausages, not the meat section.

They look like this:

http://www.johnsonville.com/products/...

That's where the challenge comes in to use as many as we can before I have to just cut them up and freeze them. :)

Unfortunately, many of those options involve sugar and some of them grains, too.

What timing!

I forgot to mention grilling, always so good... and we grill constantly in the summer.

I have to admit I'm not a PW fan but I will see what her salad recommendations are. I have gorgonzola, stilton and chevre in the frige right now so the pairing interests me. Thanks, JJ.

I have a banana box full of beautiful fresh peaches from a neighbor and am looking to find new and exciting uses for them. Here's the catch, though.... no grains and no sugar.

Other than smoothies and chutney do you have something wonderful you make with fresh peaches?

Mushroom duxelles freezes very well.

Count me in as one of the pleasantly surprised by the Johnsonville sausages. Great on the grill on grill pan for a super quick dinner.

We've got a good trade system going. She gave up a lot of her sunny veggie area to be able to have fruit trees so I trade tomatoes, peppers, zucchini, all sorts of herbs, okra, onions, etc. for peaches, cherries, and pink lady apples that she grows (I can't remember what her other 2 trees are....)Its well understood that anyone that needs mint should come get it from my front flower beds. You know how mint is....

Our city has a program where the back of your April utility bill has a coupon for a free shade tree each year and fruit trees count so one at a time she plants her backyard like a mini orchard. This year I got a blood orange, I also have meyer lemon, bearss lime and a pomegranate. Dwarf trees don't count since shade is the idea so I have to spring for the dwarf kaffir lime myself.

Thank you! That sounds really good and I have purple jalapenos, 6 poblanos, 6 serranos, 6 cherry peppers, 4 red bells, a thai dragon, and 4 anaheims so I'm ALWAYS looking for something to do with peppers. :)

A neighbor sent me a text to let me know her husband would be dropping off a box of peaches from their tree sometime this afternoon- these are insanely good peaches and we savor every last one of them we get every year.

Since I pulled some chicken breasts from the freezer this morning I think I'll marinate the chicken in something gingery/ garlicky and reserve some unused marinade for a sauce. I'll grill both the chicken and peaches. And I think some fresh basil on top. And some cherry tomatoes on the side. And maybe a diced purple jalapeno in there somewhere.

This. They're my favorite fruit to add to a chicken tagine.

Tonight will just be nibbles, I found perfect-for-us vintage barkcloth fabric today that I must turn into livingroom curtains NOW! A cheese plate, salami, olives, baby peppers, whatever pickled veggies I can find in the frige, that kind of thing. We ate a big lunch very late so I don't think the man will mind.... if he does, he knows where the kitchen is. :)

Beautiful, Frizzle! I bet that made your guest feel very very special.
:)

Baking potatoes are starchy, red potatoes are waxy, feta is briny and salty, queso fresco really isn't. I'm not saying it won't work but it won't be the same. It'll still be potatoes with cheese and a member of the allium family, though and I imagine it will still taste quite good.

I made creamed spinach one night last week, I had forgotten how yummy it is!

I don't worry about calories but I do track my food to count carbs/fat/protein. As long as I keep my carbs under a certain level and my fat over a certain level the weight drops off effortlessly and I get leaner and leaner. My calories seem to fall between 1500-1800 a day naturally, which seems totally acceptable for me.

Good mayo mixed with an equal amount of grated Parmesan and a sprinkle of herbs spread on top of the fish and put under the broiler (I broil on each side for 3 minutes and then spread the mixture on,) and then back under the broiler for 3 or 4 minutes until it's bubbly and browning is surprisingly good for how simple it is. This mixture is also really good on thick tomato slices under the broiler.

or cilantro..... or *ducking*.... taco salad!

Seriously, I'd be visiting that store as often as possible....

Its about time you joined this thread! :) Don't worry, only a few bite and not too often.

Nice score on the dutch oven, that's a great piece of equipment to have!