YvetteMT

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

Elk steak, mushrooms and half of a sweet potato which was over 16 ounces whole! Shrimp, corn, yellow rice Thankfully archery season starts in September, I'm down to stew meat, one roast, and a handful of elk steaks left. (Not including trim that's waiting to be made into sausage)

@rotuts it's a very nice, not overly sweet, flavor for summer. Pairs nicely with anything fruit. I hope you can find it, we get spoiled with a lot of Tillamook flavor variety!

@Paul Bacino those potatoes are beautiful!

I am by no means a baker but I made a peach crisp for a dozen roofers we have working on the house today. Served with Tillamook old fashioned vanilla and white chocolate raspberry ice cream.

Drumstick and thigh!?! Id have needed a second cart/buggy/trolley!

Thanks @rotuts! I'm by no stretch a baker but crisps are really easy to toss together. The roofers are getting a peach crisp today with ice cream.

Walleye, corn and rice. And since i was making dessert for our roofers, I made a little berry (raspberry and blackberry) crisp (in Corningware for the collectors!) for us.

Mountain lion in peanut ginger garlic sauce with veg and a brown rice/quinoa mix. (Yes Mountain lion/puma/catamount is edible, in fact many hunters will say it's their favorite game meat. It's very reminiscent of lean pork, inoffensive raw scent. My partner hunted it, there is a quota where we live, and this was a 100lb male) and Saturday night pizza with sauerkraut, ham, onion, tomato, and green olives with Brazi bites

Picking a pint a day now. Eating out of hand but when we get tired of that, I'll freeze the bounty.

Halibut, yellow rice, and a frozen mix of corn, black beans, onion, poblano and red peppers. (Mix had decent flavor but the beans were not soft. Decent enough that I'd buy again to add to a dish and hope to get the beans softer)