YvetteMT

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.

It's archery season (finally!) so it's all things curry for me (and ridiculously uninvolved prep). Not shown, 2 nights worth of chicken wings that required only turning the oven. (Minimal vegetables harmed) Prepared mango coconut chicken curry- only added baby corn and onion. Served with purple rice that was languishing in the fridge.

I used my food processor when I made a ridiculous amount of cowboy candy and honestly, Id not use it again even if I had a bushel. Slices were too thin and not uniform enough from the peppers going sideways in the chute. If you are going to powder all of the peaches, I say go for it. If you want a majority for pretty slices when dehydrated, get cozy with your preferred knife. Or pulverize them and dehydrate the resulting loose mix.

Today's cutting of basil, oregano, and rosemary. The basil will go in olive oil and be frozen. Rosemary will go in the dehydrator as will the oregano.

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.