YvetteMT

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!

Lest anyone believes it's all wild game all the time- tater tots and gluten free chicken strips! (On my own for dinner tonight and while I'd normally make curry or oysters, some days that's a bridge too far). With remoulade.

@rotuts welcome! Adds an umami earthiness to just about everything. This one from TJs is what I have on hand.

Mise- not pictured are water and Worchestershire sauce. (Diamond Crystal kosher salt, Prague#1, garlic powder, thyme/poultry seasoning, cayenne, mushroom powder, light brown sugar) Could have used a smaller cambro but this gives some room. I'll mix this up a couple times before drying.

Nope. Out for the fox.

@rotuts no. Legs are pressure cooked. They typically become enchiladas or are mixed with gravy and used over potatoes, or pasta. Their fat can be quite strong and unpleasant depending on their diet. If they've been living in the crops of the Midwest, it'll be yellow and not horrible.

Welcome. This is corn that was frozen on the cob and despite being amazing when fresh, it thawed out watery and lacking great corn flavor. I had made a crockpot version for Thanksgiving one year that had parm and jalapeños. No jalapeños on hand so cayenne (just a bit), not enough honey to say"oh that's honey" just enough to add some sweetness.