[Mike Nolan]

Yes, it makes a snap and you'll see a flash of light.

I think I got 3 dozen of them first thing this morning. I think we're making a dent in them, but what we really need to make sure is that we don't have any produce out or other places where they can breed the next generation. Adult fruit flies can live 3-4 weeks, so it won't be an overnight cure.

[Mike Nolan]

My tomatoes sort of got away from me during the heavy heat. The First Ladies never really took off, I need to get a different seed supplier for them. I've been hesitant to pick more than one or two tomatoes for eating the last day or two because of the fruit flies invasion we're trying to beat down, processing them would probably attract them all. So I probably won't get as many quarts of tomato juice canned this year as I did last year.

And the Porter variety that I planted is one I won't do again. It's sort of a grape tomato for size and not the best flavor. It did do well in the hot summer, so it meets that challenge. And I did a full row of 5 of them. :sigh:

[Mike Nolan]

There's no sugar in the recipe, just onions, vinegar, salt and dill. I left out the garlic and added some mustard seed. Sugar would probably improve it IMHO.

Homemade Savory Zucchini Relish

[Mike Nolan]

We tend to have hot dogs for lunch a lot, especially when Diane is home (weekends and over school holidays and summer.)

I usually have mine on a bun, Diane varies, sometimes she'll have a bun, sometimes she'll have them with pork and beans and sometimes she'll have them with sauerkraut.

The zucchini dill relish I made is OK on a hot dog, but I was expecting something a bit more like pickles. Maybe it'll get that way over time, though.

Tonight we had tomato soup and fried cheese sandwiches.

[Mike Nolan]

One of the stores had kidney beans on sale, so I stocked up for chili season. I may make a pot this weekend if the weather breaks as forecast.

Tonight we had BLT's.

I think my zucchini are done for the season, I still see a few flower but it doesn't seem to be setting any fruit.

[Mike Nolan]

Here's a link to the GF cornbread recipe we like:

Gluten-Free Cornbread

I will say this cornbread has a short shelf life, but that's never been an issue here.

[Mike Nolan]

We had fresh bagels today, so we had bagels for lunch and again for supper.

[Mike Nolan]

I made my bagels, this batch came out better than the last one, but I think I need to let them warm up a bit more, I used the 'wrap around the hand' method and some of them didn't quite seal, probably not warm enough.

[Mike Nolan]

I've got bagel dough in the fridge for tomorrow morning. This time I'm shaping them after the bulk retarded rise.

[Mike Nolan]

We had tacos and nachos today.

Sunday will be our 51st anniversary.

[Mike Nolan]

We're having fix-it-yourself tonight. Diane's having oatmeal, I'll probably make a sandwich at some point.

[Mike Nolan]

The volcano-fired pizza sure ranks as interesting.

[Mike Nolan]

Tonight was dine out to help out (the food bank), so we did takeout.

[Mike Nolan]

I saw this sign on a panel of jokes the other day:

A muffin is just an ugly cupcake.

[Mike Nolan]

It's Jeffrey Hamelman's Vermont sourdough recipe, mostly wheat but 10% medium rye flour.

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