YvetteMT

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.

Pressure can. When using, add them to the soup with no need to cook a long period. (Basically the same as opening a can of beans from the store.)

I am not the one that does dishes.i asked partner if he would handwash knives. No. That said, knives i do not want to go thru the dishwasher, get washed by hand and are also of the "only for my hands to use" variety. Partner skewered himself on a chef knife when he was unloading the dishwasher. After the staples were removed and the course of antibiotics were done, I mentioned that handwashing knives reduces the potential for skewering oneself. I still handwash *my* knives.

I make partner soup nearly weekly for his lunches and use a quart of white beans to do so. Making soup this week it registered that I was down to 1 quart left. So today (and probably tomorrow), I'm canning navy beans. 25 lbs worth.

I'm impressed you can get the hunters to keep the "bird guts "! I think I've managed to get 2 birds plucked, the usual is skinned breasts and legs/thighs, no matter the species! (I love gizzards and hearts and am resigned to buy them at the grocery every couple years)

Not my typical- leftover biryani and egg. A new Indian restaurant opened in town and we went there for lunch yesterday. I know partner isn't a big fan so i tried to order what i thought he'd like. A combo biryani, tandoori shrimp, papadum and chicken pakoda. The biryani was not a hit so it became my breakfast today, and probably tomorrow too.

I'm with @C. sapidus, making things my partner doesn't enjoy before he gets home from 3+weeks hunting. green curry with shrimp. Tonight's will be the same! I asked partner if he has any food requests for when he got home so i could get supplies-BLTs is what he asked for!

@chromedome you'll love your water system! We've got a system that catches half of what falls on the house and shop and waters the raspberries, strawberries, and haskaps. Slow rain years i can get to July without using the well, this year I've not emptied it yet. We've got a very deep, good, well but the electricity saved not running the pump for this section of edibles is noticeable. While some of you are still harvesting, it's nearly time to put things to bed here. Supposed to have freezing temps this week. So today I'm deep watering the fruit trees and everything else. The hoses attached to outside spigots will get pulled midweek, the catchment tank won't be drained for a few weeks. Haskap berry bush Strawberry bed- Oregano-(and marigolds) And two basil plants. One is already unhappy at the temps the herbs and marigolds will spend all winter where they are in hopes of ground bees using them as winter shelter. The strawberries don't get mulched either. Most folks up here will cover with straw, I don't. I'm loathe to baby anything, I'll fertilize and water but taking the time to cover/ wrap etc is beyond me.

Thats my experience as well. My folks have had chickens since long before I was born and they can be downright hateful birds. Snakes, frogs, mice etc.... nothing is safe from the modern dinosaurs! @chromedome what do you use for added fat in your rabbit sausages? Or are the older buns fat enough to not need supplementing?

Brazilian cheese bread- Pao de Queijo Found in the freezer section, way easier to pop a handful in the oven than making from scratch. (And no clean up!)

Chicken, rice, mushrooms and green beans. Pizza and Brazi bites Zucchini with basil, mushrooms, sweet potato, and elk tenderloin (medrare)

Sprouts and shrimp Last night was BLTs that I've shared(and eaten!) a lot this summer.