YvetteMT

Hashbrowns, over medium eggs and bacon.

I've made cheesecake a number of times with an electric hand mixer and had it come out just fine.

Elk fajitas tonight with onion, peppers, summer squash, mushrooms and cilantro rice.

Partner is on a quick overnight (to pick up a wood cookstove). So for me, curry with shrimp.

No pics but- went out to dinner before a movie last night. Ended up(unplanned) at The Union. https://www.oldsaltco-op.com/pages/theunion Restaurant/butcher shop that is committed to doing local and partners with local ranches and dairy producers. Had the charcuterie with cotto salami, a fantastic smokey honey ham, and air dried beef that was a ringer for South African biltong. (Partner said the foccacia was great). The star was the nectarine golden beet salad- brown butter miso yogurt and hazelnuts. Told partner that on my deathbed, I want that salad! Ogled the butcher case on our way out and I'll definitely be going back for sausages at minimum. They have a sister Restaurant across the street (in a bar) that does burgers, sausages and beef fat potatoes that I've heard are to die for.

Cheesy Hashbrowns, omelet with onion, ham and cheddar. And coffee.

Very kind of you!

Pulled pork, summer squash and corn. The weather has been miserable hot and smokey- zero desire to cook, so quick and easy.

Rummo gf pasta, chicken sausages, mushrooms, lemon ricotta sauce, pecorino.

Potatoes with onion and a couple pieces bacon. (Eggs didn't sound appealing today)

Quintessential summer meal- corn and BLOT (o=onion)

Was watering the strawberries this morning and this guy decided it was a perfect spot for a shower.

Shrimp, broccoli and peas in lemon ricotta sauce.

After 10 days vacation and not cooking, tonight was mountain lion stir fry.

Partner requested grilled cheese after seeing one on tv. Rainy couple of days meant chicken tortilla soup (costco), waffle fries and grilled cheese. I'm traditional with my grilled cheese- cheap American slices for me. For him- bacon and sharp cheddar and habanero bacon.

Taco salads for dinner. (Either not on my plate or hidden- sour cream, guacamole, cotija, corn salsa, onion)

From Sunday- chicken marinated in a parmesan garlic sauce with gf mac salad and sweet potato. Last night similar but rice and green beans for sides.

Dinner on my own tonight and planned on shrimp curry, then i went to Costco. GF cheese pizza, added bacon, onion, sausage, and mushroom. Maybe tomorrow I'll do curry.

Second batch of jerky started today. Mise- liquid aminos (for the gluten challenged its our version of soy sauce. I think it's way better than coconut aminos), jalapeños, brown sugar, kosher salt, garlic, pepper, lime juice(ice cubes). No pink salt this batch, partner prefers his jerky dry and since this is his favorite flavor, well, he can have his sawdust. 😉 Not pictured- meat currently in salt/sugar brine for 6 hours.

@liuzhou zebra is fantastic. I think it is a bit sweeter than horse, a very rich deep red, and like your donkey, even more tender. I've had horse as steaks and roasts, the zebra was simply grilled over a wood fire with salt and pepper.

@liuzhou how does donkey compare to horse? I've had horse (and zebra) a number of times and quite enjoy it. I'd go so far to say its certainly in my top 5 of proteins.

So 8 hours in the dehydrator and this will get packed into food saver bags (in serving-ish amounts) and put in the freezer. Yes i freeze my jerky even when using pink salt. 1- if it was room temp in the pantry it wouldn't last a week in my house (we love jerky) 2-I don't always use pink salt 3- there's a freezer bin specifically for jerky, doesnt everyone have one!?! Fwiw, i don't think this batch is salty enough. Next time 48 hour soak on this recipe. Yield- 3lbs,12oz

Elk gumbo. (Commercial andouille)

24 hours in the brine and now into the dehydrator at 145F. I'll check in 6 hours to see how it's going. 7.25 trays in the 9 tray Excalibur.

No, but i have eaten and love rocky mountain oysters!