YvetteMT

It's currently 47F and windy, god knows if we'll have snow or not. (Such a weird weather pattern for us) Stepdaughter requested halibut this year (she doesn't get seafood in her house so Christmas Eve with her is always something from the water). Since I did halibut chowder last year, this year I'm planning on pasta with lemon sauce and halibut, shrimp cocktail for an appetizer (her dad's request), maybe salmon dip.

@chromedome i love your updates! For your grinder- our local rental store rents grinders. (Think backhoe, bobcat day rental. Not rent to own a couch.) If that's not a thing where you are, maybe put a post on a local Facebook group offering a trade for a day of borrowing a grinder. (Quail eggs for a weekend of use? A bunny or two- live or not? Etc). If you go the Facebook route, be sure to point out that you aren't a schmuck with no clue. As you know grinders are an expensive investment, I'd want reassurance loaning mine to a stranger! And don't hesitate to ask around your friend group,a woman I know is letting me long term borrow her dead husband's sausage stuffer.

Gumbo has become my favorite "what's been in the freezer that I've been passing over" solution. Proteins in this version were-grouse, elk, pork, andouille sausage, and shrimp.

Despite not posting, I'm still cooking. Last night was walleye (caught by partner), yellow rice, broccoli, and Brazi bites (little cheeseball breads)

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.

The summer between my freshman and sophomore years of college I worked at a little foody boutique with an attached restaurant. I roasted coffee, sold bougie wine and beer, and made up sample trays of products we sold. And got thrown into waiting tables one afternoon when the restaurant was short. Didn't take long to realize I never wanted to wait tables again.

Oh that sounds good Smithy! My mom's version was iceberg, bacon and a hot dressing of white vinegar and sugar with some bacon grease. I do hers but with romaine, add onion and a grainy mustard in the dressing with little to no sugar.

Roasted with a light char is perfect in this house.

Add me to the "dinner planning is exhausting" club!!! Couple meals from this week- Taco salads by request- Mountain lion leg roast with potatoes, carrots and mushroom gravy. (Mtn lion hunted by my partner. There is a quota for them, this was a young male. Meat is reminiscent of lean pork) And elk steak, sweet potato, brazi bites and sautéed mushrooms. (Elk also hunted)

Request for loaded scramble so- onion, ham, black olives(me), swiss (him) with potatoes and sausages. And lots of iced coffee for me.

Sausages with peppers and onions, quinoa rice mix. Ling cod, lentils and as requested broccoli and cheese.