MMMMMMMM I am an Egg lover and those look beautiful. I can have eggs in the morning, afternoon and dinner!
My dh laughs at me!
I just notice your ticker. You have lost 38 lbs CONGRATS!

Tonight is going to be barbequed lake perch brushed with a cajun spiced butter, barbequed sugar pumpkin skewers brushed in butter then served with a thyme yoghurt sauce, "breaded" deep fried zuchinni sticks served with a dilled sour cream sauce. A spicy ceasar cocktail to drink. Low carb chocolate pudding (homemade) with some chopped fresh black cherries on top for dessert.

DA--rooool!!

Will you marry me?

Will YOU marry me??

Kay so - it's obvious I'm longing for a kitchen partner....

*sigh*

Luke that sounds amazing..wish you would take some pictures though...hint hint..

Feelskinny..you already got a hubby dammit..now you want a wife too..isn't that a bit greedy?


Poached wild sockeye salmon with compound butter, edamame with corn and red bell peppers, jalapeno poppers, and strawberries from the garden..

I too had salmon last night! Mine was baked with mustard tarragon sauce.

Grass fed burger, grilled, with a slice of cheddar and a fairly big salad with bleu cheese dressing.

Salmon patties with mustard/tarragon sauce on a bed of baby Flashy Trouts Back heirloom lettuces.



Easiest salmon patties ever

1 14.75 oz can of wildcaught pink salmon. (use the tall cans, it's tail meat and has more fat/flavor in it)
3 tbs mayo
2 eggs
1/4 of a minced raw medium onion


Mustard tarragon sauce
Mix together
1/4 cup sour cream
1/4 cup mayo
1 tbs fresh minced tarragon
1 clove garlic minced
2 tsp dijon mustard
1 tbs minced fresh parsley
fresh cracked pepper
dash of hot sauce

Drain the canned salmon and flake, add onion, mayo and raw eggs, mix well and let sit in frig for 30 minutes. Form into patties and let freeze for about 15-20 minutes or they will fall apart. Heat 1/2 cup of high-heat oil on med-high. (I used a combo of tallow and bacon fat). Fry until golden crisp on each side.

Makes 7 patties. These are also really good cold as a snack.

Shrimp Boil (without the potatoes or corn) and some barely legal fried zucchini...


Zucchini is battered in egg and cornmeal. I used exactly 2 tablespoons of cornmeal, my treat to myself this week.










Old Bay, cayenne, salt, peppercorns, 1/4 of onion, bay leaf, celery, wedge of lemon -- boil it all for a few minutes for the flavors to co-mingle, then drop in the shrimp for 3 minutes.

Wow, very nice!

It's officially now on my todo list.

I love these types of dishes. Nice to make extra for lunches etc.

Nice presentation YOU!

phnx71...thank you for the step by step pictures..I just love when other people post recipes and pics in this thread..we can all learn so much from each other!!

Keep cookin!!

Feelskinny..I left the salmon patty recipe very simple on purpose..but you are creative and of course know that adding herbs and such would just improve it...still..it's amazingly good plain with the sauce..go figure!

Stuffed squash blossoms..

Stuffed squash blossoms are a traditional italian dish..

You will need squash blossoms of course..fresh from your garden..or someone elses...they should not be opened out yet..and look like this..use the MALE blossoms which do not produce fruit....although if they are opened a little it is fine..just make sure you get the bugs out! I like to leave a 1 or 2 inch piece of stem on them for handling.



a dozen or so fresh squash blossoms (this is a guess)..it depends on their size..you can use pumpkin blossoms too which are much larger.
1 cup whole milk ricotta
1 egg(for filling)
1/4 cup parmesan or romano grated
1 tbs fresh minced parsley
1-2 tbs fresh minced basil
2-3 cloves fresh minced garlic
salt and pepper to taste

2-3 eggs beaten(for frying)
oil for frying

Mix all that stuff up and gently pry open each squash blossom while trying not to tear it too much..or you can cut a slit on one side..stuff it with the mixture and fold the petals back around it so it covers the filling. When you have them all stuffed..beat your eggs and dip the blossoms in that so it coats the whole blossom and fry in hot oil until lightly browned and crispy.

Enjoy!!