Shelby

Anyone else get this? Mine came from Amazon yesterday. I'm about half way through. It's not near as big as Deep Run Roots, but I'm seeing a lot of things I want to make. Like DRR, I'll need to wait until next summer when the garden starts making to do many of her recipes. This book is in a bit of a different format. I'm definitely going to see if I can find some mint at the Asian Market so I can make her Little Green Dress recipe.....

@TdeV Here is my tried and true recipe for bierocks Preheat oven to 375F Filling: *note* Make the filling enough in advance so that it's all the way cool. Don't want to stuff dough with hot filling. Sometimes I make the filling the day before and keep in the fridge. Venison burger (or hamburger...make sure it's well drained after cooked) about a pound 1 large chopped onion Bag of coleslaw mix (or make your own or use just plain cut up cabbage--bag of slaw is a good time saver) About half a cup or so of sour kraut Salt and pepper Caraway (I love the taste, but hating biting into the seeds, so I use ground) Shredded cheddar cheese In a large skillet, heat a bit of veg. oil and throw the onions in. Cook for a bit, then add your meat and seasonings. Cook until meat is done (drain if needed). Stir in the coleslaw mix (you might not want the whole bag--eyeball it--the meat should outweigh the cabbage by a bit. Let cool. Dough: 1/2 c. milk 1/2 c. water 6 T. butter 1/4 c. sugar 3 1/2 to 3 3/4 c. flour 1 T. yeast 1/2 t. salt 1 egg, beaten Grease large bowl. Combine milk, water, butter and sugar. Heat on stove until temp is 110F. In mixer combine 3 1/2 c. flour, yeast and salt. Slowly add milk mixture and the beaten egg. Mix for about 3 mins. Increase speed to medium and mix until dough is smooth. If dough looks wet add more flour 1 T. at a time until dough clears the sides of bowl, but sticks to the bottom. Transfer dough to bowl and let rise until double. When dough is ready, roll out into a square. Cut into smaller squares (I usually get 4, but you could get more if you make the smaller). Spoon filling into the center of each square and top with shredded cheddar. Pull opposite ends of each square together and pinch to seal seams. Turn over onto parchment covered pan. Bake in oven for 22-25 mins.

Thank you!!! Please don't think I didn't see your request. I promise I will post it soon. I've had to be out a bit today and just haven't had time to sit down and post.

I've been wanting venison bierocks so I overcame my laziness and made them yesterday. Have to make more dough today because I have a large amount of filling left over.

@gfweb All of that looks amazing. Lucky son and d-i-l! @FranciI'm getting really jealous of all of your fresh fish. @DejahI'm like Franci, I don't know if I'd have the patience, but I reallllllly want everything you've posted on this page! Oddly, our green beans in the garden decided to make more....so that called for venison meatloaf to go with them. Ahhhhhh Bisto! gravy on the taters

Extremely messy egg and cheese sandwich

Continuing my shishito pepper obsession..... Shishito and pepperoni pizza And last night @Ann_T's spicy honey garlic chicken and more peppers

Ohhhhh. This looks so good.

More seafood last night I made a caper marinara sauce to dip the calamari in. And wonderful scallops!!!

I'M NOT ALONE!! phew. 🤣

It is. It's just as you describe. I had some for lunch.

Gyros last night!!!! (also for breakfast this morning 😁) Hummus The meat and pitas Fries A big bunch of deliciousness Boston cream pie for dessert (see more on the food pandemic thread)

I was starving yesterday morning for some reason. Found a sad...kind of freezer burnt sausage roll in the freezer so I had that with a hash brown. Have some leftover from my gyro dinner last night, so breakfast!!!!

My grammy never told her age either. I remember one time I got her wallet out of her purse and looked at her driver's license. She was NOT happy lol. I hope those people AND your tree are ok! Thank you and everyone for the birthday wishes. It was a good day

Yeah, I'm going with this year doesn't count either. After recovering from the shock of being 46, I poured some wine and began wandering around the kitchen.....(I never did get a mimosa and life events prevented the early start of wine consumption....hoping to rectify that today 🤣). As I said earlier, I ordered a lot from Goldbelly. And, as I also said earlier, I've been obsessed with eating a gyro. I googled a place in Houston that had a kit available called Niko Niko's. Says they were voted best Greek food in Houston. Plus, it was closer in distance that if I ordered from a place in NYC. So I pulled the trigger. Comes packaged like this: All was nice a cold, no leaks. Meat was still a tad frozen when I took it out of the fridge last evening. Here it is opened up: From left to right: Hummus, tzatziki, tomato (if I could have told them not to ship that, I would have...I used ours from the garden...frankly that tomato shouldn't be called a tomato), onions, pita and the gyro meat in the center. This was so easy and fun. Totally hit my spot. Ronnie really liked it too. Meat was exactly as I wanted it. I warmed it in the CSO for about 7 mins at 300F. The pita I had laid out earlier and it didn't need any heating to make it nice and soft and pliable. I usually cook my own bday meal and there's always dishes etc. to do, but not this time!!! For my cake, I also ordered from Goldbelly. Boston Cream Pie is one of my favorites. I've made it before from scratch, but, again, I didn't want to this year. We ate ...a lot of it. I might have had a bite in the middle of the night, too....

I know you guys could do it--if I can, anyone can. I can't usually get them all open, Ronnie has to step in. Some of them are stubborn.

I'm glad I'm not alone. I still can't believe it. I'm still cracking up.

Holy shit. Mom just informed me I'm 46. 😳 I've lost a year. I'm dying laughing.

My mom and stepdad got the cheeks and scallops etc. from Pike Place Fish Market in Seattle. I've ordered from them many times and they always ship fresh product. The oysters I ordered from Goldbelly--but you can order direct too from Wellfleet Shellfish.

Got some fun stuff delivered (see the food pandemic thread). Part of it was Wellfleet oysters and halibut cheeks! I've had halibut (maybe twice) but never cheeks. Wow, they are good. Almost like crab legs or lobster in how rich they are. I found a recipe for halibut cheeks with lemon-dill beurre blanc (I don't even know how to pronounce that. 🤣). But I liked it. I was worried it would break, but I lucked out. Here's my sauce: I have one more pack of precious asparagus frozen. I semi thawed these out, drizzled with olive oil and sea salt and roasted Halibut cheeks over pasta with the sauce and 4 Wellfleet oysters a piece

Well, I'm 45 years old today. I couldn't have ever predicted a pandemic 45th lol. I told Ronnie all I wanted was to order some fun foods from the internet so that's what I did. Crossing my fingers that it would all get delivered ok. And it did! Along with all of the things I ordered, there was a box from Pike Place Fish Market from my Mom and Step Dad. They did waaaaaay to much. I'm stocked up!!! I am so excited. Umami sauce (can't wait to see what that tastes like), smoked salmon spread, Goose Point Oysters and smoked scallops Salmon burgers Gorgeous scallops Clam chowder (saving that for a nice, cold evening--it's been very hot around here still) Halibut cheeks! Squid!!! I see calamari in my near future I didn't get a picture of the bag, but part of what I ordered were 50 Wellfleet Oysters. Oh they are so briny and fresh! More here later and more on the dinner thread. I'll be putzing around the kitchen, watching some horse racing....maybe a mimosa in a bit

Yeah. I feel you too. And, I can't imagine the nightmare with his doctor trying to say we never got the meds delivered. AND a lot of the times right now, we don't even get the full refill due to med. shortages.

I'd love to get meds delivered, but our usps mail around here....leaves a little to be desired. Things get "lost" a lot. I can't risk that on Ronnie's meds.

I had to go to the smaller town grocery store to pick up meds at the pharmacy inside the store. As always, I did a quick shop of a few staples that we needed. I had to get lettuce. Turned the corner to check out when out of the corner of my eye I spotted what looked like SHISHITO PEPPERS!!!!!!!! HUGE cardboard box full. I bought probably 3 lbs. Happy dance.

So, last night I SV'd a pork tenderloin and it seemed like the Onion Bisto gravy mix was the way to go. I copied @Anna N and slow cooked some onions to go into the gravy. I was a rebel and boiled the water in the pot and then added the Bisto....the instructions say to do it the opposite way around. Worked great my way. REALLY good gravy. Easy. Not too salty. We loved it over potatoes and pork.