YvetteMT

Halibut cooked atop lentils with sautéed peppers and onions.

My most likely takers are not the cute raccoons or opossums, Im liable to have bears. And while I love Yogi, Im not feeding him. (And i don't think the ravens will be grateful either)

We're both of the "food is not thrown away" mentality so they've become the most awkward corn on the cob to consume. Nice flavor but still. I should know better, cob is fed to cattle. Once in awhile my 'oh shiny, let's try it!' gets ahead of itself.

Chicken drumsticks (one marinated in pineapple habanero, the other green chili), broccoli and sweet potato and this unfortunate looking plate-ham, baby potatoes, and the weird long things on the left are corn "ribs". Allegedly one is supposed to eat the bit of cob the kernels are attached to. I do not recommend that, the cob has the feel of damp cardboard that is still too hard to chew.

Curry is always on my menu when he's gone! (I love when he's at hunting camp for a month- all curry, all the time). Last night I was craving pasta so- shrimp, tomatoes, garlic and Rummo gf pasta.

Partner is out of town for the weekend so.....Curry!

Gumbo with- shrimp, andouille, smoked pheasant, elk, and mountain lion.

After 3.5 hours in hot smoke, out and cooking off. And since the smoker was going anyway, I added a pheasant (breasts and legs) that will be going into gumbo tomorrow. Pheasant is by no means cooked and spent an hour in the smoke, the legs will get braised, the breasts chopped up and added near the end. Should add a nice lil smoke to the gumbo.

And leave it at just cold? No. I'm the only one that likes it cold smoked. So, I start all my salmon with cold smoke. (Right now it's 40F, breezy, and the smoke tube creates minimal heat). Once the tube burns out, I'll get to hot smoking. With alaskan salmon I usually inhale a piece (or3) after the cold smoke. I'm the only one that eats it and it's my "cooks treat" on smoking day. These are hatchery fish, still wild fish as they aren't farmed, and live their entire lives in fresh water in Montana. My initial experience with these is that the flesh is soft, nearly mushy to me, and borderline unpleasant, so I won't be trying these as cold smoked.

I can honestly say that I've never put a loaf of bread on my cooling racks! Onto the Traeger this morning with a smoke tube. Traeger is still off at this point, we like a little extra smoke on our salmon so the smoke tube first for a couple hours and then hot smoke. I'm going to forgo basting these with maple syrup this time since i don't know how sweet they'll be with the 3 to 1 dry brine. Maybe I'll do the belly strips only.

Already looking promising- fish firmed up a great deal. Fingers crossed! Another 18ish hours for the pellicle and then, smoke.

Appreciate it @TicTac. I'll keep it in mind for next time. If these start doggy paddling, I'll try and get some of the liquid out.

Back here I shared my smoked salmon technique. I've got another batch started today with all of the FTPeck kings, no alaskan fish. With that, I'm trying a dry brine as was suggested in hopes of a firmer fish. Fingers crossed. I'll give them a shake every few hours. In 6 hours or so, I'll pull them out and set them up on racks in the fridge to dry overnight. Tomorrow, smoke.

Eggs, sausage, and hashbrowns And a ham, mushroom, and cheese omelet.

Gf pizza with onion, olive and mushroom. (Also today's breakfast) A drastically out of season "BLT" and corn (BLO for him, BLOAT- bacon, lettuce, onion, avocado, tomato for me). He requested BLTs and since I rarely get requests... and a disappointing gf chicken strip sandwich with tots. (Needed more stuff on it, I was tired and over it)

Franz gf everything bread turkey sandwich and really great cherry tomatoes

Sweet potato, mushrooms, and elk steaks.

Halibut, asparagus, rice and unpictured brazi bites.

I'd like that same mountain! I'll add in brie and Pecorino Romano to what's been mentioned. And cheapass white American slices.

@C. sapidus between your lunch above and your usual breakfasts, I'd pay good money for a seat at your kitchen table! And onto my work salad- romaine, radish, green olives, pickled beets, ham, pepitas, and poppyseed dressing.

Today's work salad- olives, onion, carrot, cauliflower, radish, pickled eggs, all piled on romaine.

French toast casserole (with nutmeg instead of cinnamon as houseguest is allergic), strawberries, toasted pecan maple syrup and bacon. I typically don't like sweet breakfast but this was good.

Hashbrowns and omelet with ham, onion, swiss and black olives on my half.

Today's work salad- beets, carrots, onion, tomatoes, radish, olives, hb egg, smoked salmon, cauliflower, poppyseed dressing. And romaine buried underneath.

Chicken, asparagus, and crispy potatoes