YvetteMT

Taco salads last night

Sausages, peppers and onions, and acorn squash.

Venison again. Brussel sprouts with bacon and sweet potato.

Potatoes and an omelet with ham and Beehive cheddar

Whitetail deer backstrap, mushrooms, butternut squash, potatoes and gravy.

My NYE is closer to @Darienne than anyone else's! This is the first year in many that partner and I were together- he is usually away hunting and both of us asleep long before the ball drop! We made it to midnight this year. Chicken, mashed potatoes and gravy, brussel sprouts with bacon. Since we are both northerners, neither greens nor beans are a tradition for us. I've usually tried to do pork of some sort for the first and partner requested BLTs a few days ago so that's for dinner tonight.

Pancakes and bacon this morning. And a bucket of ice coffee. Not pictured, partners eggs. (Mine with unmelted butter. His with peanut butter and real syrup). Not a dirty lens- steam off pancakes.

Same same same!! An only and the youngest grandkid on both sides. Hard alcohol and ear plugs please! Wonder if partner would like your broccoli salad, he's not a raw veg fan but bacon and cheese can cover a lot of sins in his eyes!

@MaryIsobel congrats!! @sartoric that's my kind of tradition.

Eek, i hope everyone starts feeling better. No pics but last night was our main feast with Partners daughter. Shrimp cocktail, salmon dip, and halibut with pasta and lemon sauce. Dessert was Tillamook raspberry white chocolate ice cream and a cobbler with blueberry, cherry and blackberry. Just the two of us tonight after a very chill day (yes we watched Die Hard) and it'll be pizza for dinner.

Those look really good @Shel_B

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!)