suzilightning

bison ragu turned into lasagna for the rest of this week for me.(johnnybird has been ice climbing and visiting friends). salad and some simple open face tuna salad on mini rye. I really do prefer to eat this way - 1/2 cup of soup with some croutons, a little salad, some soup... oh, yeah, for whatever reason I was craving Buffalo wings(went up to Buffalo at least 4 times a year from college). Precooked chicken breast strips on sale with a coupon,. Made Buffalo sauce and really tasty blue cheese dressing. Small tortillas and voila … dinner with a small side salad.

2 packages of 4 frozen homemade cheese stuffed shells just went IN after defrosting along with 2 lbs of ground bison.

beautiful flowers....thank you! I picked up a primrose plant (1.29) and two boquets of tulips as I NEED that pop of live color in my life right now. The good part is in May the primrose will join her/his others in the gardens around the house.

It's working now!!!! -2 F ambient this morning. Up to 3F when I got home but looks to be about 25 mph NW winds.

Chef, didn't you have a blog before about the mid west? I had a friend years ago who grew up in Hermann MO and was Miss Kansas City in 1969. Her family were were of German heritage and in that area it was so much German food...mainly from southern Germany.

@Shelby, quick question... Since you guys are landlocked...how and why do y'all eat so many oysters? I remember reading that with the railroads many folks would order barrels of oysters for winter celebrations. Does that fit into your story?

Coupon, sale, bought an O! pizza - 4 cheese. The crust has some cauliflower in it. The cheese was good. Not enough sauce and too much crust for me. I have been spoiled by living here in NJ and love a thin crust only - course I'm not a big bread person anyway. I cut the top part off, added some more sauce and ate that. took the bottom part and froze it for John to eat dipping it in sauce. He doesn't need to know there is some vegetable in it … does he?

just finished making venison stock. will use it probably Monday when it is supposed to be brutally cold to mix with some chicken stock and make onion soup.

Ohhhhh….so glad you are able to back online. missed your posts like crazy. a friend of mine who ran an antiques booth always used to say that it was well and good to put whatever in a place where it was safe but she preferred to use her things and enjoy them. I do, too and have lost several teacups with beautiful violets painted on them ( violets were something I got from my nana) BUT I have pictures in my head of what they looked like and more importantly who I was with when I used them.

3 cocktail rye bread slices....miracle whip...1.5 slices of Shoprite executive turkey...3 small slices of fig and goat cheese log...3 dabs of Dickinson's cranberry relish( on sale for 1.98 with a 1.00 coupon each).

Roasted chicken thighs with lingonberry sauce, mashed sweet potatoes with olive oil and maple syrup and well steamed broccoli with garlic and olive oil (I get the steamed stem parts and Johnnybird gets the florets). First time I have been able to keep things down in a while. Tonight will be shrimp with pasta and pesto for John. Wednesday I'll chop up the leftover chicken thighs, mix with gravy, carrots, onions and peas. Cornbread dressing and some green beans will finish off the meal.

I'm in.....and will bring the Spanish rice a roni 😉 just gotta find either a bird festival or … does Route 66 run near you?

kewpie

well, with some of the gift certificates I have gotten/accumulated I bought a bunch of stuff I documented at Quatros's farm store in Pleasant Valley NY. Tonight I opened up a piece of Ewe's Blue cheese from Old Chatham's Sheepherding Company in *surprise* Old Chatham. 10 minutes later and I am still salivating... since I was 4 years old I have loved blue cheese.

That is what is known as eggy potatoes in our house.

two small cocktail pumpernickel bread squares with some miracle whip and a piece of turkey split between them. even that little bit was …...Meh...…...I tasted some of the pepper relish I have and......nothing. even the cucumber, lime and mint drink I use at full strength I can barely taste it. I can't wait until my sense of smell/taste comes back because I have no desire to bother eating.....

FINALLY...someone who understands how I feel as well. If I have some serious cooking to do I make sure I stop for a cup of soup or a little something because once I start working with product between handling and smelling what I am cooking my brain tells me I already have eaten.

@liamsaunt, your soup looks wonderful. I wish I could taste it!! Unfortunately with this bronchitis I seem not to be able to taste ANYTHING. @Darienne, the Ina Garten recipe is great for this time of year. If you happen to have fresh, at the peak of their taste tomatoes you might like to try this recipe: https://forums.egullet.org/topic/127973-tomato-rice-soup/?do=findComment&comment=1696605

two mini burgers (venison and bison) on party pumpernickel. bacon, swiss, ketchup and sweet relish. Couldn't taste a thing 😞

First round of medication and feeling washed out and not wanting anything but needed SOMETHING. Beef stock from the freezer, about a pint, then some scallions, grated ginger, sriracha, a bit of hoisin, a piece of that venison thinly sliced then made into matchsticks. Brought to a boil and swirled in a beaten egg and finished with some rice wine vinegar. Just what I needed. John has been pulling leftovers from freezer and fridge - it was pasta with leftover chicken paprikash.

For the 36th year Johnnybird and I celebrated our Christmas on New Year's Eve. Unfortunately I was coming down with a case of bronchitis but didn't know it yet. Baked potatoes, steamed carrots and broccoli for him, sautéed zucchini and onions for me, beautiful medallions of venison with a sauce with lingonberry sauce. Perfectly crusted meat that was rosy inside if I do say so myself.

Interesting … had a kinda heated discussion with a chef/instructor up in Hyde Park. I grew up with white pepper in certain dishes. When I asked him about white pepper he said he felt it tasted and smelled like wet socks. Sorry but having grandparents from France there are certain times I was taught that it was traditional and for whatever reason I don't get that taste ... Nutmeg belongs in most things that include eggs and just about anything with greens. Not a lot......

Portuguese sweet bread, Miracle Whip, turkey than cranberry sauce.😀

PLEASE tell me those ants are fake or on the dish!

Johnnybird and I have celebrated our Christmas for the last 35 years on New Year's Eve. This year I had used some of my gift certificates at Quattro's farm store and they had some venison back strap that was frozen. They are set to harvest some early next month but I scored a piece that I will slice into medallions and sear off. I have some cloudberry sauce and lingonberry sauce I will serve with it. Definitely baked russet potato for me and probably mashed sweets with maple syrup and thyme for John. Not sure if I want some lemon and garlic green beans or some steamed broccoli with sesame oil. Perhaps a chocolat pot de crème for him, maybe a mixed fruit salad for me......