OK, for all you zucchini fans out there, here's the first pick from the crop of my daughter's garden.
It's not huge by Willamette Valley standards, but getting there.
Are they as common around your place as they are here ?

Oregonians almost classify them as weeds.
If your neighbors know you are growing zucchini's, they won't come to the door when you knock in late summer.
My daughter left this one for my wife while she was away shopping... but not for zucchinis.

We will sent you all you want... but you pay postage.

Won a whole flat of strawberries in a raffle the weekend. A dozen of the little green basket thingies.

We've been availing ourselves of the good-sized, slightly buttery flavored biscuits offered in Mexican bakeries to make shortcakes, halving them across. About two baskets' worth of berries goes into each batch, de-leafed and sliced with a quarter cup of sugar tossed in with the sliced halves to coat. I used half and half sugar and Splenda(tm). I beat up a bit over half a pint of heavy cream with 3 TBSP more sugar drizzled in as the cream just began to form its peaks. Ooo, the last rose of summer! The wife likes using plain yoghurt over her shortcake, and the yoghurt plays well with the whipped cream too.

These Are Doughnuts You Can't Buy
 

You Can't Buy These Doughnuts

Because the shop went out of business years ago. You must make them for yourself.

"I know I can't make a convincing argument that donuts are good for you," [Mark Carter] said. "And I'm not going to try. You can't get away from fat. Donuts are fried in fat. We're not dogs; fat doesn't make our coats shinier. But fat -- good fat, good shortening like I use -- makes for a good doughnut. This is about wonderful pastry. You don't eat my donuts because of what's in them. I'm not going to try and convert the people who love Winchell's to my donuts. I just want to make a great donut. I make donuts for the people of northern California. And that means I crack eggs instead of opening a bag of mix. I melt butter. That's what they want. You can call my donuts organic, but that's too easy. That's not what I'm after."

Pancake Donut w/Frosted Maple Syrup

Ingredients: Doughnut

1/2 C [120ml] (1 stick) Unsalted Butter, softened
3/4 C [177ml] Sugar
1 tsp [5ml] Vanilla Extract
3 large Eggs
4 C [947ml] self-rising Flour
1/2 tsp [2.5ml] ground Cinnamon
1/4 tsp [1.2ml] Salt
1 C [237ml] Buttermilk
1/2 gallon [2 liters] Peanut Oil or Vegetable Oil, for frying

Ingredients, Frosting:

1/2 C [120ml] (another stick) Unsalted Butter, softened
1/2 C [120ml] Maple Syrup {grade A for light flavor, grade B for robust}
3 C [310ml] confectioner Sugar

Equipment: heavy-bottomed pot, mixer, bowls, wire racks, deep frying thermometer, slotted spoon

Cream the Butter and Sugar with an electric mixer. When the mixture loses its grittiness, add the Vanilla. Stir in the Eggs one at a time.

In another large bowl, combine Flour, Cinnamon, Salt. Dump these dry ingredients into the creamed butter/sugar/egg mixture. Add in the Buttermilk, a little at a time, mixing until the dough begins to get tacky. Cover with kitchen towel and let rest 30 minutes.

Meanwhile, the frosting: cream Butter and Maple Syrup together in medium bowl with mixer. Gradually add in Confectioners' Sugar, mixing after each addition to thoroughly incorporate. After the last addition of sugar, scrape down the sides of the bowl and mix again briefly. Cover bowl and place in refrigerator 30 minutes to thicken.

On a lightly floured work surface, roll the dough out to a thickness of 1/2 inch. Using pastry cutter or a wide-mouth glass, cut the dough into circles, then incorporate the scraps after the first round.

Pour the oil into a cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of three to four inches. Heat the oil over medium-high heat to 360 F. Fry the doughnuts and holes until golden brown on both sides, about 2 minutes. Remove with slotted spoon and drain on wire racks. Let cool, use spatula to spread frosting over donuts. Makes about 24 donuts.

-- Donuts: An American Passion, John T. Edge

Bump.

I have searched this thread back to last year. I NEED Jinx's 15 bean soup recipe. I'm STARVING.

That's it!? I suppose I need to thank you for the effort. :) thx

here

soup weather thread

THAT is it! Thank you Jim. It's the carrots. It's all about the carrots.

Orange cranberry fat free muffins and a cup of fresh brewed Seattle's Best coffee.
mmm mmm

No recipe. I used these. Ready in 10 min. R&R, short break, simple sweet indulgence.

made flautas tonight, my cretinous children only wanted plain tortilla quesadillas. (cheddar melted on a tortilla, no salsa, nada.)
More flautas for me and homegirl.

That's too easy. ah youth.

put pasta on to cook.

new pan;
mushrooms, butter: cook a bit.
Add milk, bring just to boil.
remove from heat, stir in cornstarch/milk mix
return to heat, stirring.
when bubbling, turn off heat add blue cheese, stir until melted.

serve on pasta. takes 10 minutes, tops.

I never heard of flautas. From context, they are clearly some form of mexican tortilla wrapped dish.

Makes me wonder, just how many different names are there for stuff wrapped up in a tortilla?

In order of my own personal exposure, I know of:

Enchiladas
Chimichangas
Burritos
Tostadas (Not really wrapped, so doesn't count)
Soft tacos
Wraps
Taquitos
and now Flautas

Take pictures of all of them, and you will see little difference.

I'd love to see a definition for each.

In my own experience, an enchilada has sauce on it, a chimichanga is fried crispy, a burrito is plain and can be eaten with your hands, a tostada is open faced, a soft taco has cold ingredients, a wrap is lunch meat, and I'm not really sure what taquitos and flautas are. Probably a small burrito.

And I forgot tamales. Which are nasty soft corn tortillas or sometime corn husks.

The taquitos I've seen in the frozen food section are totally tubular, and crispy.