YvetteMT

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)

Rice, corn, and chicken thighs

Zero pics as I don't have my phone at hand when camping but- Friday night I grilled halibut with rosemary and butter and also an elk tenderloin marinated with ginger(lots), garlic (even more) and coconut aminos ( it's soy sauce for the celiac/glutenfree since traditional soy sauce contains wheat). Served with host made new potatoes and fresh peas in a cream sauce, homemade (not by me!) sourdough with brie. Rhubarb mango cobbler for dessert. (For 6 adults this time) Combined effort dinners included sausages, casseroles, and ziti with piles of salads, fruits etc. Our hosts decided that I was in charge of Friday camp dinners from this point forward. Smaller group and our hosts are usually stretched thin as it's the start of the group camping which hits full stride the following morning with 20-ish for most meals. This particular trip includes electricity but no running water so most things are prepared ahead and tossed into an oven to cook or grilled.

Despite being rainy and cool, my favorite summer meal again. (Nevermind that a roast or stew would have been welcome, the calendar says it's summer!) Afterwards, partner said "new blt rule, we make 3 each, not 2." Who am I to argue that logic!

Walleye, corn, rice and broccoli.

I did end up buying 2 diOro spatula sets. One to replace some at home, another in lavendar for the camping kitchen kit - there'll be no spatulas confused as to where they live.

Todays epic raspberry harvest. more to come!

So my 20 inch showed up 2 weeks ago. Got it put together and made breakfast this morning. It'll be a nice addition camping and at our cabin property, but i don't see myself using it a lot at home as it's not convenient-i don't have an outdoor kitchen set up. This morning it was on our deck and i was using the railing to hold everything. (20 inch model doesn't have a side shelf). No action shots but- Eggs over med, hashbrowns with onion, sausage and cheese.

Yeah, it even looked icky with the milk protein coagulated on the corn. Oh well, partner rarely says he wants to try something so I indulge when he does. Both of us agreed it was no better than steaming it.

Sautéed onion and peppers with sausage. And corn cooked different than usual- partner found a recipe that called for simmering in a mix of milk, honey, butter, and jalapeños. Only had one jalapeño so I added chili oil. The end result was not worth the effort.

Theres a local place that makes such monstrosities (from their FB page on a recent burger "Topped with delicious sliced brisket, garlic aioli, American cheese, onion jam, arugula, tomato and bbq sauce." ) Thats on top of a burger. And the photo.... yeah its a mess. And it too is a food truck!! Its not like there are tables, real silverware to tackle the beast. I like a good gut bomb as much as the next guy but I draw the line at a burger requiring a fork, knife, bib and wet wipes.

I haven't found anything cooking-wise that I had to have or that I thought was a fantastic deal. Ive spent a chunk of change but that was on "the usual" type stuff-glasses cleaner, collagen, rice, etc. Nothing exciting by any stretch.

A very yellow dinner of chicken, rice, and corn. and one of my favorite summer meals- blts and corn. (BLOT for me, BLO for the tomato hater. Hellmans/Best Food for me, Miracle Whip for him). I could eat a variation of this every night from June to September and be happy! @Shel_B that's Franz gluten free mountain white bread. Per partner last night *who is not gluten free or a foodie* "that's good bread, it's got nice chew"

I had the exact message, for the first time, over deodorant of all things! The other $300+ of stuff was no issue.

Gf pizza with ham, green olive, mushroom, and sauerkraut. (Kraut is a Midwestern thing for sure. First had it on pizza in Michigan and then Illinois. Cheap ass sauerkraut that's really bitey is best. All I had was bougie fermented mild kraut. Not the same but scratched the itch!)

I'm glad to be rid of this particular package of halibut. I think they get tough as they get bigger. IIRC, this one was 75 pounds-ish and I'm not a fan. Broccoli, black rice, halibut and lemon sauce halibut, cauliflower rice, and lemon ricotta sauce Veg, corn, and pan fried halibut I think there's only one package of big halibut left in the freezer. I HOPE there's only one left.

Omelet with bear sausage, onion, cheese, and black olives. Hashbrowns and fruit.

I wrap my butts- I don't drink beer and if I consumed whiskey the entire time I spent smoking butt, I also wouldnt be eating! I smoke to start then wrap to get over the stall, impatient and not a pitmistress so wrapping works. I don't find it sacrifices bark either.

The bacon is neither. Costco, Kirkland brand thick cut. Comes in a 2 pack that I believe is 1.5lbs per. Cream-ish label.

@btbyrd that plate screams summer and I'd like to place my order for lunch now!

Oh boy..... Honestly, I avoid domestic commercially reared turkey. I find it tasteless sawdust. I'll cook it for others if i have to (and no ones complained when i do). I've made one that I found worth eating- brined,spatchcocked, cooked in a Traeger screaming hot and fast. No one comes to our house for turkey on Thanksgiving because I don't serve turkey! Wild has some flavor, still not a lot. It is still very mild and unassuming. As you can imagine the dark meat is more assertive, but still mild. Wild turkeys eat anything they can catch- grasses, seeds, all manner of insects, frogs etc and that of course translates to flavor of the meat. This bird had its legs cooked in gumbo and wild bird legs are an adventure of tendon and tiny bones. Not as bad as pheasant but nothing like it's fed cousins that only walk from feed bin to waterer. When partner gets another wild bird, I'll do something different with the breast, probably a schnitzel or similar. I know a couple hunters that swear by turkey nuggets, who doesn't love something crunchy fried in fat!?!