YvetteMT

Potato fish cakes with halibut. And broccoli. I usually make a remoulade to go with but didn't bother, and didn't miss it.

Hi Paul. I suggest reaching out to your local ag extension office. (Google will help "Wisconsin ag extension"). Also try "your county name 4-H". (Or a nearby county.) From there, you want the 'sheep superintendent', they are responsible for the sheep barn at the county fair where 4H kids show market lambs and will know who provides lambs for 4H kids to raise. (Be sure to tell the farmer you want it to eat, not raise etc). They are a wealth of info and can point you in the proper direction too. If Wisconsin has a sheep association, you can check there too- Wisconsin Wool Growers or Wisconsin Sheep Association (based on what my local ones are called) And I get my lamb locally from a wool artist/shepherdess that is a dear friend.

I've always loved it, and probably take blood pressure pills because of it!!! It's certainly a special occasion type cut in my late 40s but younger me ordered or cooked it at every opportunity. I gave partner a more done bite and he agreed it was fantastic. (He dislikes it for all the reasons I love it- fatty, beefy, and as rare as I can manage)

This is timely.....my Kuerig (pre 2018) is slowly giving up the ghost. There's a Ninja on sale at Costco and a Keurig. @Maison Rustique did your Ninja use Kcups? Did you like it? (I don't function well enough in the morning for anything difficult. So while I LOVE pour over, I know damned well it won't be happening at 530am. I had an ex that would make pourover for me in the morning, was his best quality!)

I brought it up on the SV thread last year i believe with a wild turkey breast. I ended up doing smoke then SV. Id do it the same way again but smoke for far longer. No idea how or why but it seemed the smoke flavor nearly disappeared (Im a long time smoker and usually get it right but was fairly disappointed in the lack of smoke on the first breast and have been ignoring the second in the freezer because of it)

Zero pics of anything actually plated but it was good foresight that we decided to order at least part of the meal. I spent the day processing this guy (while partner was out hunting for elk. This is a whitetail deer that he got earlier in the week) Part of dinner from a local BBQ purveyor (happened to be the best prime rib I've ever had). Prime rib and pork ribs- We also had mashed potatoes, gravy,biscuits and a peach with blackberry cobbler Fat and happy with leftovers for days! Hope everyone had a blessed day.

We didn't order pizza on Wednesday, we went out for ramen (and sushi) before watching the latest Wicked movie. (And were reminded why we don't go to evening movies, the hoarde that was at the theater on turkey-eve was massive!)

I appreciate this Shel_B. I've wondered about using my IP for rice since i really only use it for pressure cooking.

Tomatoes with homegrown basil and olive oil Because this got put together for a gathering tonight-

I'm on call for work this Thanksgiving and partner will be hunting that day so a very trimmed down turkey day at our house. One of the local bbq places is offering some of their products for pick up and we are ordering! For sure- ribs for him. Coleslaw. Maybe prime rib for me (or pulled pork). Maybe beans. All things that I can (and do) make but I'm for Zero stressing this year. (This bbq place catered an event we were at a year ago and their food was fantastic. I'm looking forward to not cooking for once!)

Hell of a price on those turkeys. Cheapest I've seen here is 99 cents. Two stores offering free birds with purchase of $100. Sadly that 100 is easier to hit now days.

Kind of a drop dumpling or spaetzel. Flour,egg, salt mixed until it comes together. Drop teaspoon-ish size globs into slow boil/heavy simmering broth/soup. My grams version is onion, celery, carrot sautéed in butter. Add bacon, potatoes and chicken stock, simmer until everything is tender. Then add the rivels and simmer until they are cooked. Her's were very soft and pillowy. I make mine with much more chew, she was always upset when hers turned out chewy . I guess rivel would be singular. In my family rivels referred to both the soup and the rivel pieces themselves.

As expected, the wild rice was not a hit "its crunchy". 🙄 no, its chewy. For myself, I made my grandmother's rivels. First time in nearly 15 years. (I've been gluten free for 20 and was anxious about using gf flour.) Was certainly what I needed today, nourishment for the soul indeed. I'm hoping it reheats well with the gf flour, fingers crossed. Not a looker-

I recall a dessert pizza from my college days- apple for sure with a crumb topping of maybe butter and brown sugar all covered with a drizzle of icing. Drunk 20something me thought it was fabulous. Now the thought hurts my teeth! Id for sure eat a more upscale version tho.

The plague has hit our house so soup it is. For my partner- (wild rice to add when reheated. Also unpictured pasta as an option). Chicken soup with the usual suspects plus shredded zucchini and a jalapeño.