I improvised some though and looked at 3 or 4 baked frittata recipes. This one mentions just a splash of milk but a couple others mentioned 1/4 cup milk for 6-8 eggs. I used 7 eggs and almost 1/4 cup milk in an 8 X 8 baking dish (I don’t have a 9x9 one). I used more cheese than a handful because I like cheese! Added sliced mushrooms, scallions, shredded Mexican cheddar Jack cheese, salt, pepper. Also added more cheese on top the last few minutes of baking. I almost used some sliced black olives I had in the pantry but decided to save them for something down the line. You can really just throw any ingredients you want in together and bake!
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Pork shoulder cooked for 10 hours, shredded and served on crusty rolls.
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I don’t know if this counts as a comfort food, but tried it tonight and it was very tasty
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I love these! I will often use ground chicken
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If you get a cool enough day this summer to put on the oven at a high temperature, this pizza was pretty special! It doesn’t have a ton of “toppings” but the herb mix, the thicker dough, the olive oil to promote crispness AND the mix of cheddar along with the mozzarella really made for a delicious pizza. The cheddar gave it more of a bite than just mild mozzarella. I sent pics on our family text thread and all 3 kids have demanded we make this when they come home.
Oh, and HOT HONEY is a MUST!!!
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I brought corned beef hash and smoked salmon to a family reunion this week.
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When we go camping in the summer we make this pimiento cheese recipe:
and eat it with Nova salmon over Triscuits. Divine.
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@NJSue that sounds terrific!!
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I’ve made Pimiento cheese (D and SIL turned us on to it when they lived in Chapel Hill), but never tried it with blue cheese. I still have a jar of Duke’s Mayonnaise (never opened) in the pantry, so I’ll have to try this recipe.
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My SIL in Pensacola sends us Duke’s mayo because we can’t find it where we live.
I can’t stop thinking about this now!!!
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Is this the stuff? 
https://www.amazon.com/Dukes-Mayonnaise-Real-32-oz/dp/B0040IKA4Y
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That’s it. Southerners swear by it, but I only bought one jar of it in nearly 30 years of living in GA. I can’t describe what I don’t like about it, I just prefer Hellmans.
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Yep–that’s it. People love it and swear by it. I bought several jars when the kids were in Chapel Hill and brought them home. I never found it in MA. My personal perference for mayo is Sir Kensington Classic Mayo. I also like Kewpie, which incorporates the egg yolk.
Amazon delivers! 
I like Sir Kensington’s - Expen$$$ive! And so does my cat, apparently. I make sure to never leave an open jar out of my eyesight or she would jump on the counter and try to lick it. Yuck!
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One day recently I heard a “licking” sound, and I traced it to my cat on the counter, licking up the grease I’d drained into a cup but hadn’t disposed of yet. ICK!!!
Making chicken corn soup for dinner; it’s one of our all time favorite comfort foods. DD is fighting something, and I believe in the power of chicken soup. I’m just going to have to crank the AC for the next hour; soup and 90° weather don’t quite go together 
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I just made corn chowder with shrimp today, corn from my garden. It’s delicious even without the bacon bits.
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I had my first BLT with tomatoes from my garden, pretty tasty. My husband had Buffalo Steak tomato, I had Heirloom Marriage Cherokee Carbon.
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Maybe the wrong thread but it was the most current “yum” thread I ran into…
I’ve got tons of dill in the garden and I’m obsessed with it lately. Dill sauce for salmon, delicious. Last weekend I made a dill pickle dip that was to-die-for!
I was thinking of making a tzatziki sauce. What would be an easy thing to serve that over? Just a plain old grilled chicken breast? Something else? Recipe links appreciated, I’m not a good “thrower-togetherer”…
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