YvetteMT

Friend said "charcuterie board doesn't cover it, charcuterie table is more apt". Missing-salmon dip, a hunk of smoked salmon, apple pie goat cheese (which was fabulous!) and a bowl of crackers. (And yes, the Halloween tablecloth is still on) 3 salami, ham, prosciutto. Jarlsburg, medium cheddar, horseradish chive, and tomato basil. Mozzarella balls, artichoke hearts, marinated mushrooms, pickled onions, cowboy candy, brie, bread and butter pickles, baby spicy dills, olives and mozz roll with pepperoni.

It's the weekend so real breakfast. Bear breakfast sausage and gravy with Cappellos gf buttermilk biscuits. I usually make my own gf biscuits but grabbed 2 packages of Cappellos and holy cow they are great biscuits partners included 2 over med eggs. Washed out but-

Might look like the dogs dinner but- cilantro rice, black beans, layered enchiladas with moose. I make layered enchiladas each fall for partner to take to hunting camp, I was craving them so I raided the freezer stash.

Goose gravy with rustic mash. (Wild goose legs and thighs pressure cooked. Onions, mushrooms, gravy).

Wild turkey(the animal, not the beverage) gumbo with shrimp and andouille

Mixed greens, hb eggs, cucumber onion, black olives, yellow pepper, pepperoni and unshown lighthouse ranch.

I'd heard the same for 30+years and and then was told that folks ate them! Protein doesn't go to waste in my world so I figured if it was inedible it'd be dog food. It's quite pleasant.

@Dejah your Scotch Broth veg soup is screaming my name on this cold windy day. Looks a perfect warming bowl!

@gfwebYes. They are hunted here (and other states) and many consider them to be the best game meat. Meat is very inoffensive when raw (some game has an unpleasant raw stink), very similar to pork in texture (raw or cooked). I have prepared it in chile verde and stirfry, it plays very nicely and doesn't need strong flavors to mask gamey-ness. This was a young male, 3-ish years old, 120ish pounds.

Baked pasta dish- Rummo gf pasta, bear sausage, mushrooms, onions, Rao sauce, mozzarella

Stir-fry with peppers, onions, garlic, ginger, mountain lion. Couple heaping tablespoons of chili crisp added proper heat.

First cooking post work trip- thighs, peppers, onions and mushrooms all done on a sheet pan and yellow rice.

I'm 48 and recall them being free as a teenager in the grain belt (Midwest United States).

Not quite the dogs dinner but a far cry from my salad lunches at home. Happen to be traveling and am relatively remote. So, grocery store chef salad with hotel cottage cheese from breakfast added for more protein. Will have some yogurt, string cheese, and pickles before the end of the work day.

Certified GF oats (Quaker brand is what I use, you can grind them if you want to avoid seeing the oats themselves in the meatballs). I cant imagine a GF bread that would make a nice panade, the bread just doesnt behave like real bread.

(Feeling like Sandra Lee posting this barely homemade dinner) Rummo gf pasta, garlicky greens from Tattooed Chef, leftover breast from a purchased rotisserie chicken, sautéed mushrooms. Not pictured pecorino (which wasn't a compliment, too strong). Next time, cream instead of pasta water.

I dunno the last time I had Entemenns, let alone a twinkie. At least 20 years for either. Lunch today- salad with romaine, ski ham, onion, green olives, red pepper, hb eggs. Ranch.

Eggs over medium, hashbrowns, bacon and iced coffee

I would pay good money for those potatoes!

"The potatoes with it were cold" things like that drive me nuts. I've enjoyed your trip, thank you for sharing with us!

Fried halibut and shrimp. No vegetables were harmed tonight!

This was my first shot at fish (spurred by the Arguments Against SV thread). I have no idea if increased time would help with a lower temp, hopefully I remember to try when I get the next package (of bigger fish) out to thaw.

There was a chart on SE for halibut- 120 = just starting to flake, tender, near - raw layers 130= very moist, tender and flaky 140= moist, flaky and firm, just at the cusp of tough. I split the difference on the last 2 temps. Partner doesnt want to question if the fish is cooked (and I dont want to HEAR the question!), and for him its textural. He was quite happy (after being quite skeptical) and it wasnt off-putting to me, I do prefer a more tender flake tho. The connective tissue/muscle fibers can be tougher on the bigger halibut and may need a higher temp to get them softer. (I'll deep fry the rest tonight. Halibut isnt my favorite but Im a big fan of it fried)

Next time I'll try 130F on the fish. Turned out fine, not as moist as I prefer. Partner was skeptical ("I like the usual way") but really liked it. Fwiw,2inch thick pieces of fillets. Inside-

Halibut (cooked sv), peas, pasta and lemon ricotta sauce. (There is nothing pretty about sv fish that's not seared)