YvetteMT

I'll set an extra plate.

As someone that travels a fair bit for work, this is about the best as can be said for 90% of the hotel breakfasts. Bonus points given out for individual servings of yogurt and cottage cheese and I travel with little packets of instant coffee to add to the usually weak coffee offerings.

Elk steaks(med rare), charred brussel sprouts (the only way partner will eat them. I love them raw or cooked, so long as they aren't overdone), and mushrooms.

@Honkman I love raw kohlrabi but have never cooked it. How do the flavor and texture change when cooked? As someone mentioned a few pages back, I'm making the same things on repeat too. Lots of blts in this house. Last night,- walleye, corn, purple rice. (Quinoa/brown rice blend for partner who isn't a fan of purple rice)

@OlyveOyl that crumble is gorgeous. Recipe to share?

Eggs (over medium), hashbrowns, a chicken sausage and the star of the show-cantelope grown about 3 hours away. The melon farm has had a tough year because of the weather so we are super thankful to get these.

It's a one woman show. I've not done this many at once (this is at least double my usual) and my concession to the amount will be using the food processor to slice the peppers!

Tell me it's canning season without telling me it's canning season- 35 pounds of jalapeños tomorrow will become cowboy candy.

Im a cheap date, I love my Victorinox paring knives.

I've done this a couple times- a couple bison, a couple steers and then we got a whole steer during Covid and 2 sets of friends split another whole steer. It is very commonplace to have a standard cut sheet from the processor that you can deviate from. IE-how thick you want steaks, (and what cut of steak you want), how much burger per package, stew meat, etc etc. My experience is that if you are getting a half or whole, you can specify how you want your cuts. Those farms that offer 1/4s typically do a standard cut only. Regarding meat inspection in the US- there are different types of inspection and most of these type of purchases (whole, half, quarter animal) fall under what is considered custom exempt. There is an inspector assigned to the slaughter facility but they are not being inspected for retail sale (ie, your local butcher counter at a local meat shop). Example of a custom cut sheet-

For the original article- that amount of $, Id buy the thicker bologna. But what Alex suggests.... I might not change what I eat but I'd up my procurement game. We are hunters and fishers and a vast majority of our protein (minus chicken and eggs) is wild. So, I'd go on bear hunts, go fishing more often, take time to hunt my local area more etc. I'd still eat elk, moose, halibut, etc but Id take more time acquiring those animals instead of quick trips to the forest or ocean. I'd hire a housekeeper/maid to clean up my kitchen messes and probably a cook/chef two days a week so I got a day off cooking.

As someone that HAS to eat gluten-free, I will add that TJs is one of the few brands/companies that doesn't capitalize on that fact. If a GF product costs more, its minimal, not astronomical. Their GF offerings are plentiful and really damned good. (allegedly their GF chocolate muffins are a hit with gluten eaters. My partner prefers some of their GF products over regular gluten products-english muffins being the biggest winner). My nearest store is 6 hours away and any time that I am near a store, I always shop.

Thank you! That sounds fantastic.

This is the earliest that my raspberries are starting to dry up. I'll be cutting canes soon (varieties I grow produce on second year canes) but I'm still picking nearly a pint per day. We've had a great berry year and so has everyone i know locally. Rumor is the huckleberry plants are producing heavily this year and I know the chokecherry trees are loaded. All that fruit production usually means an early or hard winter. Todays pickage should cover 2 breakfasts

I do include most/all in "venison"- moose, elk, whitetail and mule deer. (When we were in South Africa, they called all their meat "venison". Didn't matter if it was from a cape buffalo or a springbok. The only time the ranch differentiated was if it was a domestic animal. They learned that when I asked what the meat was, I wanted to know the species, not just "venison") Hank Shaw has some nice looking options for ground venison- https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes/ And here is his steak with blueberry recipe- https://honest-food.net/venison-recipe-blueberry-sauce/ I trust Hank with a whole lot of my venison, and even fish. He likes cloves more than I do so I either halve his measurement or in the case of last weeks barbacoa (dinner thread), leave it out entirely.

that would be my treatment as well if you are wanting the elk flavor to stand out. Keep in mind that elk is quite lean so I'd be careful not to get much past Med-rare or you will be chewing a hockey puck and cursing all venison.

@liamsaunt details on your corn fricassee? Looks delicious and might be right up my alley!

Elk barbacoa. (Last roast in the freezer, archery camp starts in a few weeks thankfully) And plated with quinoa

@JoNorvelleWalker, I recall you are wanting/needing the meat to be soft. Give the 3-2-1 concept for ribs a shot. This method is supposed to produce very soft/pull off the bone meat. Rough idea- 3 hours at 180F (IT of 160). Then wrap the ribs in foil (or pink paper) with a liquid- beer, apple juice etc and cook another 2 hours @225F (IT of 205F). Then unwrap the ribs, cover with sauce and cook another hour. I do not cook ribs this way but I know many that do and swear by it for softer meat

7 hours later. No wrap, no sauce. (3 different rubs from very sweet to no sweet/lil heat. I serve sauce table side in case anyone feels the need). Everybody likes a nice smoke ring

First harvest of my Everleaf Genovese basil plant. I've got another basil (different variety) and an oregano that need harvested still. For reference, this pile is the same size as the cantaloupe on the counter.

@gfweb your fried chicken looks fantastic

3 racks of pork ribs on the Traeger for dinner tonight (and leftovers)

@rotuts are they being pulled off completely? Or in pieces? Black bears will strip the berry completely off. Smaller critters usually aren't as thorough, raccoons being an exception. if you want to try and save some of the berries for yourself, put up a distraction. Old CDs hung so they will spin, silver streamers (think pompom material but shiny) both work.

2 pints of raspberries tonight (Not including the half pint I ate while picking) we've got company this weekend so these will go into another crisp