Full transcript
0:00This is Kitchen Counter Talks slow
0:02edition. So, the grapes were we were
0:04able to get without getting stung by
0:07wasps, hornets, ground bees, everything
0:09like that. We ended up getting five
0:11pints of grape juice, which is
0:13concentrated. So, which is pretty cool.
0:15I'm glad with that. That That's good.
0:16That's a treat for the kids, and that's
0:18nice. We've got three smaller chickens
0:20throwing out a little bit so that we can
0:22go ahead and make smoked chicken today.
0:24So, we can take the leftover chickens
0:26and make subs with them, which I have
0:29the dough going doing stuff right now in
0:32the bread maker. Actually, I'm cheating.
0:33Oh, I'm using that bread maker. It's so
0:35good, though. I still got these bad
0:36boys. Eggplant recipes, y'all. What do
0:39you do with eggplant? I have so many
0:40this year. What a blessing. We are Let's
0:44see. Nothing over here really. I made
0:46some zucchini bread and it's okay. I put
0:49nuts in it. It's all right. I have some
0:51cucumbers left over. We have some
0:52sourdough starter. still the golden
0:54rotten honey that I'm using. I have some
0:56turkey thighing to make some of those
0:57subs. I made some with the recipes on my
1:01site for the bread maker um buns and
1:04rolls, burgers, whatever you want. This
1:06is garlic bread. Oh, so good last night
1:07cuz I made zucchini lasagna and loved
1:09it. And then I have zucchini chocolate
1:12chip cookies which actually ww I would
1:15not do again. So that's what's going on
1:17on my counter slow style. So anyways,
1:20give me some zucchini recipes and
1:21eggplant recipes y'all. Thanks guys. See
1:23you later.