Shelby

Just a friendly reminder to drain and replace your oil .......it's been a while so I did it today. It was time. Afterwards I packed a bunch of turkey parts and froze them

Thank you. I may end up doing just that. I'm not at all motivated today.

I am going to have to search for ideas for using up egg whites again. Ugh I know. I have to go though to pick up Ronnie's meds.

I think you're spot on. I have to go to the store on Monday so I'll pick up a dozen and do another batch.

Made a double bath of Nina's eggnog last week. Trying very hard to stay out of it lol. Thank you again @ninagluckfor this wonderful recipe!

@Smithy That's too bad that Graber's is closed! I've never heard of them so I googled. Looked like a really neat place to go tour and like you, tons of people raved about their olives. On Yelp it says they are scheduled to reopen at the first of the year for whatever that's worth..... SV'd lamb chops, cauliflower pilaf and a broccoli salad Misfits has some jalapeño cheese sausages that I'm currently obsessed with. I hope they keep selling them. Cheesy cauliflower, cabbage salad and sautéed onions and peppers on the side. First ducks of the year with a cherry tomato salad In the never ending quest to come up with something low carb I found these mushrooms on sale. I bought them out. Made mushroom Swiss venison burgers out of 4 of them. The picture was too hideous to post here but they tasted good. I mean for not having a bun sigh lol. I made "pizza" out of the rest of them. Last night walleye piccata over riced cauliflower with spinach

Just the two of us --it'll be fun to maybe have a few leftovers! Smaller grocery store has turkeys on sale for 69 cents a lb limit 2 if you spend $30. So, we splurged on a beef brisket and got one turkey. It's already cut up. Bones are roasted with some veggies and are in the IP making stock. I'm going to SV half a breast for us on TDay.

Same. I love using chicken feet. I throw them plus the other bones and frozen odds and ends from veggies that I've tossed in the freezer. Makes excellent stock. Just strain it after it cools a bit but before putting it in the fridge.

I'll get a bunk bed shipped up there and we can share a room.

Go for it! Little things like this will help you get your mojo back and you deserve it!!

Ribs--Ronnie cold smokes a rack of them and I like to poke a few in with the cabbage rolls

Ohhhh beautiful collards! We didn't grow any this year and now I'm wishing we did. I also have a bag anellini that I bought with that same intention and haven't gotten around to it. Yours looks delicious. Your nephew is wrong lol. Gorgeous. Puts me in the mood to get my Christmas decorations out. This looks delicious. Adding that to menu ideas for this week. You'd think that I fell off the trying not to eat many carbs wagon by what I'm about to post, but I've been trying I swear. A lot of meals I haven't been taking pictures of because they are just too boring. It's becoming harder, too, without all of the garden vegetables to choose from. Roasted chicken, stewed tomatoes and scalloped potatoes. Cabbage rolls--omitted the rice. I should have used an additional egg or maybe tried some riced cauliflower in them....they were a little dry although the sauce was excellent. Served over riced cauliflower PIZZA. I could have inhaled this whole thing SV'd lamb chops, "rice" pilaf and salad. The pilaf was actually really good. Ronnie said he liked it better than real rice. Ok, maybe he was being nice lol Jalapeño cheese sausages, cauliflower Mac and cheese, sautéed peppers and onions and salad

I still have my brand new molds up on a shelf. Looks delicious @gulfporter

You know, since it's probably going to be just us, I may do that!

I've advocated for years to do lasagna for either Thanksgiving or Christmas to no avail lol. I think that we are no longer going to get together to do either any more (it's gotten to be too much and everyone seems to have at least two to go to.) Anyway, I'd do a big lasagna, a nice salad, good bread.....antipasto.....Italian themed. Doing a lasagna is also nice because you can make it ahead of time and just pop it in the oven. That's my 2 cents.