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Nor us. I had some leftover pizza for lunch, my wife had braunschweiger on crackers.
Tonight we had sweet corn, some cantaloupe and salami, and salami and tomato sandwiches. Very much the summertime menu.
The tomato that was getting close to ripe was eaten by some critter, probably a squirrel.
There are some others getting big enough that they should start ripening soon, maybe we'll get the next one.
I'm starting to see some blooms on the eggplants and cantaloupe, but haven't seen any fruit set yet.
My latest set of lettuce in the Aerogarden is 3 weeks old and growing like crazy, I picked a big bowl of it today.
I was looking at an assortment of sweet peppers at the farmer's market two weeks ago, most of them were mis-shapen, oddly colored and, frankly, looked far worse than what I can buy at the grocery store for about half the price.
Here's that thread on making toasted sugar in the oven:
If you're browning sugar in a sauce pan, it works better with a pan that isn't iron or steel; there's a chemical reaction that occurs between iron molecules and sugar that you want to avoid. It doesn't seem to make as much difference if you're taking the sugar all the way to caramel, though I'm not sure why.
If you're doing it in the oven, there was a thread on that a while back.
If I had a non-stick pan, especially one of those ceramic ones, I'd probably use that. (I'm gonna break down and buy one some time.)
We had some more sweet corn (the ears are still pretty small, so we both had two ears) plus the last of the cantaloupe I bought a few days ago. I also had some leftovers.
I don't know if there's anyone growing blueberries locally here, I don't think I've ever see them at a farmer's market.
Frozen blueberries and fresh blueberries from the store (grown who knows where!) are enough different that there are things I just wouldn't try with frozen ones. Pancakes and muffins both seem to work with either type, though.
I haven't done a beef roast in it yet, so if I see a good looking eye of round that isn't outrageously priced, that'll be something I do soon. I've got a turkey in the freezer I'll probably defrost it at some point, but no hurry there, even a small turkey makes a lot.
A nice thunderstorm is coming through here now, so maybe you'll have some more wet and not overly hot weather soon, bakeraunt. (I watered the chestnut trees on my front lawn this evening, so of course it is raining now.)
I've seen vinegar used as a marinade prior to putting the dry rub on, that is supposed to help the ribs tissue break down faster, making the ribs more tender.
Wrapping the ribs in foil (called the Texas crutch) is something that seems to be one of those love-it or hate-it things. A friend of ours does a lot of smoking (he's thought about opening a food truck more than once), I think he's in the 'hate-it' camp.
I need to experiment with my ribs technique, the Texas crutch will be in my tool kit at some point. I think I learned a lot about my grill today, hopefully that will show up in future meals.
Tonight's ribs didn't have quite the flavor profile I'm after, not sweet enough and, while peppery, not spicy enough, either. (At least for me.)
Back when Lincoln had an annual Ribfest (it died in part because of the pandemic), my favorite vendor was Awesome Aussie, they had a mild fruit-based sauce that was just fantastic.
I did a slab of baby back ribs on the grill tonight. For a first-time attempt at ribs on the new grill, they were good, but I'm sure I can do better. They were tender but not quite fall-apart, another half hour would probably have helped.
The rub I made was a little too peppery and probably needed more brown sugar and cinnamon. The sauce I basted it with was a little too thin, I need to cook some of it down a bit so it is thicker but still not a paste, maybe adding a teaspoon or two of honey and possibly a few more dashes of hot sauce to kick it up a little.
We also had BBQ beans done in a pot in the grill. This is a recipe a friend of ours makes in the oven, it needed more time to cook down and I think I forgot to add the onion.
I have ONE tomato (a First Lady) that is starting to show some color, but the vines are still a lot shorter than I would expect for mid-July and while I see that some fruit that has set, mostly on the 4th of July plants, I don't really expect to see many ripe tomatoes until mid-August, at best, and that assumes that the weather gets cool enough at some point for fruit to set.
The two-week weather forecast shows just one day in the next two weeks (this Saturday) with a high below 90, followed by 11 consecutive days with highs above 95.
We had sweet corn and BLT's.
I haven't asked him what he's paying for them, not sure I really want to know. But West Virginia is where most of the black raspberry jam is from, so I assume it is actively cultivated there.
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