Depending on the size, boil a few, make a cocktail sauce and have some shrimp cocktail for your appetizer course. Iffin’ large enough, we would probably tempura the rest (…I know, I know, that wasn’t the answer to your question…).

Palama wrote:

Made peach cobbler from fresh peaches.

HockeyDad wrote:

Sunlight 20mins ago. Now a storm, some hail, and a distinct lack of electricity

Cheno! Could use your help over here

Sunoverbeach wrote:

In my best Robin Williams Mrs doubtfire voice. "Help is on the way dear"

Cheno wrote:

Do you often mimic cross dressers..?? 😕

DrafterX wrote:

Chick and sausage file gumbo going now. Savoie andouille.

HockeyDad wrote:

I love gumbo. We usually use shrimp and sausage.

Have you tried Prasek’s sausage yet? Made about 50 miles south on 59 in El Campo

dkeage wrote:

I suddenly have an urge to make some cucumber salad.

On another note... I took out some kielbasa from the freezer and was thinking of doing that with some wild rice and beans for some eating and some lunches for the week. Now I'm thinking rice, beans and andouille sausage instead of kielbasa.

Either way, there will be come cucumbers that will end up dead for a cuke salad. I have a watermelon that most likely will turn into a carcass before Monday.

BuckyB93 wrote: