Shelby

Yep, it's that time of year

I wanted to be some kind of artist when I was in school...didn't happen, but IMO your back drop isn't bad at all. Too much empty space at the top though. Maybe everything could have been moved up a bit. But really, one gets all the information that one would need when walking by. Or am I missing something?

Fat Tuesday is next week--the 25th. Need to get my butt in gear and figure out our menu . I have frozen crawfish tails...what I wouldn't give for some live ones to do a boil with. I don't have any oysters this year. My usual place that I order them from hasn't had any . Might have to do muffuletta again.

Your venue looks really cool. Not just a big "convention center" type place.

Had a little bit of oxtail ragu left over--mostly ragu, not much meat-- and I couldn't throw it out because it was too good (stuff is rich, though). So, I supplemented it with a tiny bit of beef roast and made more pasta last night.

It does look delicious. Spaghetti and red sauce is my all time favorite meal. All I can think of is that the linguine was the culprit? Maybe it takes a minute or two longer and a bit more liquid?

Yeah. Major wow!

Brilliant! I see I'm going to be searching Amazon in a few minutes to see if they have this. Your lasagna looks wonderful. It was really warm yesterday (snow coming though YAY ) so Ronnie smoked a chicken. Potato salad Pesto pasta salad And baked beans

Ohhhhh!!! Ok duh on me. Sigh. I'm a country bumpkin lol.

I've always wondered about dirty dogs. Why the salt water? Hot dogs are salty (to me).

I thawed them in the fridge first. I imagine from frozen would work well too. I'd add maybe7-10 mins? They are really good--I did a sprinkle of salt and pepper and a squeeze of lemon juice before smoking.

Oh they might have looked good, but they were merely red with a hint of something strawberry-ish. You can continue bitching. 🤣

I used the stove top smoker and did some salmon last night . Added it to a little alfredo sauce over ravioli and spinach.

I've had some thin pieces of salmon in the freezer waiting for inspiration. Decided to smoke them yesterday in the stovetop smoker. I used some apple wood and did them about 15 mins. Worked like a charm And thanks for the foil tip @KennethT. Made for easy clean up.

@Duvel I don't think I'd ever be able to leave that cheese shop or the butcher place. I've never seen a prettier meat display. Eggrolls and broccoli beef And for Valentine's salad, prime rib, brussel sprouts and strawberry poundcake trifle

I don't think I've ever seen rabbit for sale in a store. I've only had the ones that Ronnie has gotten.

So happy for you guys!!!

Holy crap, I feel bad for complaining. I retract my complaint.

Well, that's a bummer .

Well, it sure looks delicious. How were the noodles? I would love to be slurping on those as we speak.

Salad and hot wings Finally ran across some oxtail in the grocery store. $5.99/lb! Used to be so much cheaper. But, I've wanted them ever since I saw @Duvel's ragu. I wanted to make the ragu in the IP to see if I liked it as well as a slow and low cook in the oven. I was pleased with it and it only took 2 hours (plus the time to get to pressure and the time to naturally release) I made some bread and some pappardelle to go with --I'm calling my pappardelle "rustic" 🤣

I have a small prime rib thawing out. Should have done that earlier so it could age a bit in the fridge. Oh well. Also bought some halfway decent strawberries yesterday. Not sure what I'll do with them, but they are red.......

I keep seeing these things called Burger Bombs on blogs etc. lately so I decided to finally look at the recipes and see what it is. Turns out it's like a bierock only the dough isn't sweet and it's like a bacon cheeseburger inside. I felt the need to make these although I did tinker with the recipe a bit. First I made a batch of @cyalexa's hamburger/hotdog dough (discovered my digital scale bit the dust and I have no back up--I like to weigh my bread ingredients and I couldn't) and got that rising. The recipes that I saw used refrigerated biscuit dough. That would be good, too, I just didn't have any. Then, I chopped up some onion and bacon and cooked that for a bit. Then added a pound of venison burger, Lawry's salt, pepper and garlic and let that cook up. Then a good dollop of cream cheese got plopped in and stirred until melted. Next a few squirts of mustard, ketchup, a bit of worcestershire sauce and a TB or so of BBQ sauce were stirred in. Last I added some chopped up pickles. Thought that would be good. Let that all cool off. Next roll out the dough into a rectangle and cut squares out. Place some meat and sharp cheddar slices on and wrap it it up. I brushed with egg white and sprinkled Everything Bagel seasoning on top. Baked in the CSO on the bread setting at 375F for 22-25 mins. We think more onions and an addition of mushrooms would be good. Also more cheese. But it was a fun new recipe to try

Damn it, I can't believe I let that secret out.

Catfish that was caught last summer with spinach and mac and cheese Venison burgers and a brat on the Phillips grill Warm mushroom salad and pizza