Can I Wear This To High Tea?
I question JeffreyW’s commitment to his hummingbirds…he’s never worn a hummingbird hat (to my knowledge). 😉
Critter Cam
A decent 6 pointer. He’s been showing up at the back pod to eat the corn Mrs J leaves down there every day. Sometimes the ducks leave a little.
These look to be all Wood Ducks, we’ve seen Teal passing through, too.
And a sign of the changing climate, perhaps, an Armadillo makes an appearance for the first time ever at this spot. They’ve been seen in the area more and more often for quite a while now. This is our first glimpse of a live one – until now every one we have seen had been roadkill.
Saturday Night Music Interlude: Jason Isbell, Hope the High Road
Thanks A Ghost to Most for pointing me to this:
Fresh Tomatoes
We’re still turning out nontrivial numbers of tomatoes and the odd pepper or two. You can deal with them one at a time with a simple sammich.
I like these on fresh bread or toast with mayo and plenty of salt and pepper. The classic summer salad of tomatoes and cucumbers in vinaigrette is good but were are just about wore out eating it.
To deal the rest I’ve gone to, mainly, stewing them with onions and peppers. Mac in stewed tomatoes is a simple pleasure.
The classic version of this is made with elbows but I ran out of my favored jumbo, ridged elbows to I subbed these small shells. I like mine with Parmesan and a light sprinkle of red pepper flakes.
The rest of the latest batch went into this chili. I’ve been using annatto in my chili and I think it adds an interesting flavor. Masa flour makes a nice thickening agent and adds a nice flavor to the dish, as well.
We’ve more tomatoes on the way…
Pan Biscuits and Chicken with Veggies in Gravy
This has all the parts of a biscuit crust pot pie but I can’t call it that.  I was going to go with the chicken in gravy over noodles but changed my mind about the noodles and made these pan biscuits.  I found a small bag of frozen mixed vegetables and tossed that into the saucepan with the chicken and gravy.  The gravy was made with a chicken fat/flour roux, chicken stock, and milk.
