Shelby

I did sign up, using the link provided in that thread, for updates on that. For informational purposes only, of course. 🙃

This is what I have in the fridge too.

I'd be lying if I said that thought hadn't crossed my mind.

Yep. That's the price I got on the one coming today. I believe there is a refurbished one for around $130 if anyone is interested in that.

Needed my favorite food yesterday. I made a huge pot of spaghetti sauce yesterday afternoon. Now I don't have to can tomatoes today Had venison meatballs in the fridge. Need to make some more of those asap.

The ones that you dipped in the egg and cornmeal--try dredging them in flour first, then the egg, then the cornmeal. It should stick better

First the bad and sad news. One of my CSO's died last week. The whole top heating element went out. It's not surprising since I used it so very very much. The good news: I've never been so happy to have a spare of something in my basement in my life! My new backup CSO should be here today 😁

This is a really dumb question, but I'm curious. The pastes come in a bag inside the tub. When you open the bag do you dump it in the tub? I kept mine in the bag and smooshed it back into the tub. Did I do it wrong?

Gorgeous.

I'd gladly share if I could. My fridge is bursting --in fact, that's a chore I need to do this afternoon sigh. (ps. glad you're back home--I know your furry babies missed you bunches!)

Thank you!!! I don't feel very inventive. I need to plan better and throw in some new things for the December hunt. I especially want to try some different (but not too complicated) appetizers. December is always harder because I don't have all the garden veggies. Just bring your cameras--that way the Dept. of Wildlife won't throw you in the clink for not having a license. We will explain that you're the official blog photographers.

It's going to take until December for me to get that pan clean lol.

LOVE your table setting...especially the candlelight.

No, you always have my attention! No talking to the wind at all

Chum had a huge day yesterday. Ronnie sent me this picture about mid-morning They shot something like 24 doves and a couple teal Meanwhile, I started prepping for dinner around 11 in the morning--along with getting a big ole pan of Elaina's cherry tomatoes in the oven. The point of starting that early was so that I could sit outside while the grill was going and just hang out with some wine. It never happens like that though lol. Had to be in the kitchen right up until the birds were done. I need to hire a chef I did some putzing around in between, but I swear these days it takes me a heck of a lot longer to get things done than it used to. I think I've developed ADD. The quail were brought by our hunter friend from his hunting club. They clean the birds and package them for you. Not complaining, just pointing out that I kind of like them plucked --leaving the skin on --better. Easier to stuff and ...just well I like it better. I decided to go ahead and act like the skin was still on. Stuffed with a lemon and onion wedge, then I used a toothpick to keep it kinda closed. Rubbed with butter on top and seasoned with salt, pepper and bit of garlic. Then I started on the doves and teal. Same as in the past years--stuffed with jalapeños and onions, seasoned with pepper and garlic and splashed with Dale's. Wrapped with Benton's bacon that I sliced down the middle to make thinner. I put all of that in the fridge to marinate. I set out that Jasper Hill cheese that I pictured above. Good stuff. I like it almost as well as the Harbison. A tip: When you forget to set the cheese out early enough, put it on top of your Keurig coffee maker. Speeds up the softening Dove and teal just off the grill Quail done in the CSO. I heated the CSO up using the broil setting at 500F for about 30 mins, then switched it to steam bake on 450F and put the quail in. Took about 10 mins. to get them done. I was shooting for just under 160F for the meat so that it would still be tender. I think they turned out pretty good. Scalloped potatoes started on the stove and finished in the CSO Greek salad Plated along with green beans, tomatoes, onions, garlic and Benton's bacon done in the IP I don't think Chum moved off the couch for several hours last night. Had to wake her to tell her it was time for bed. Her sleepy self could barely make it upstairs lol. And, that's it for this trip Guys are out rebuilding our front porch steps. They are a bit rotted. My foot went clear through the bottom step on Monday. Oooops. See you back here in early December and as always, thanks for keeping me company

Oh man, not that I know of. I've never heard of this! How awful. I'm sure, though if it's up there, then it will be down here soon

@liuzhou Your basil is beautiful.

It's a dark, chilly Saturday morning--feels like fall. Got everything that I had planned to do done yesterday except Elaina's cherry tomatoes which I will start on here in a bit. The guys worked hard on duck blinds all day--it was HOT. Thank goodness a cold front came in today. No hunting happened yesterday due to the work that had to be done. Today, they are hunting again. Anyway, on to yesterday. I tackled the bierocks first. I am pretty sure somewhere I've posted about these before, but I'll do it again here Cook chopped onions and garlic in a bit of olive oil until soft. Add in diced cabbage (or in my case, a bag of cole slaw mix. It's easier), some sauerkraut (not traditional, but it gives it a kick that we like), a couple diced tomatoes (again not traditional and I wouldn't do it if I didn't have garden tomatoes) and venison burger. Season with Lawry's salt, black pepper and ground caraway (you can use the non-ground type, too, I just don't care for it). Cook until done. Cool completely. I had a lot of filling left over so I vac packed and froze it for future bierocks. For the dough: 1/2 C. milk 1/2 C. water 6 T. butter 1/4 C. sugar 3 1/2 C. flour 1 T. yeast 1/2 t. salt 1 egg, beaten Combine milk, water, butter and sugar in a sauce pan and heat on stove until 110F. In mixer, combine, 3 1/2 C. flour, yeast and salt. Slowly add milk mixture and the beaten egg. Mix for about 3 minutes. Increase speed to medium on mixer and mix for about 5 more mins. until dough is smooth. Transfer dough to greased bowl and let rise until doubled. Then roll your dough out until it's square-ish Cut into sections and using your fingers make each section as square as you can. Spoon the cooled mixture on and sprinkle with grated sharp cheddar cheese (my grater was in the dishwasher, hence the non-grated cheese lol). Grab opposite corners of the dough and pinch together and make sure all the seams are sealed Bake @ 375F for 20 minutes (I use the CSO bread setting) Excellent along with some mustard I baked a couple loaves of bread during this time too. Forgot to take pictures, but ya'll have seen that before. This was just plain french type bread. I will be getting back into milling grains soon. Then I tackled the tomatoes For appetizers last night I made @Kim Shooksausage and pimento cheese balls . SO good. I baked about a dozen for last night and the rest I froze on a sheet pan and I'll vac pack them later. They will be perfect for the December deer hunt. Along with some spicy mustard On to dinner. The guys won. I made BLT's. I guess it didn't seem very fancy to me, but our hunter said these have to be on permanent rotation whenever he's here and we have our tomatoes. Fries to go with Tonight is "game night". We have quail (our friend brought them frozen from a previous hunt), doves and teal. I'm doing the quail in the CSO. Doves and teal will be on the grill. They want scalloped potatoes too. So, I gotta figure out appetizers and something veggie or a salad......Like I said, last night I feel like it wasn't super special, so I'll try to be more creative today I don't have to can, so I'll have more time.

Oh I'm loving this. Amazing pictures. Thank you so much!

Yes, directly in the water. I did not soak first.

Thank you, Kay! I'd LOVE to have your recipe when you get time Also, any tips on the confit would be appreciated So sorry about your tooth woes. I feel your pain both in your mouth and your wallet. Chum appreciates the kind words @Toliver and @kayb. She had quite a day yesterday and did phenomenal at finding birds. First, the sunrise Chum waiting for a shot to be fired Searching for a bird Found it! Doves and I think a teal is in there too Tired girl I'm feeling more myself today, which is good because I have a million and one things to get done. Need to can tomatoes or make spaghetti sauce, make bierocks, pick the garden, get some cherry tomatoes in the oven for @ElainaA's slow roasted sauce, bake some bread (last night the guys said they wanted BLT's tonight--I want homemade pasta and sauce.....wonder who will win?)figure out an appetizer (thinking about making @Kim Shook's pimento cheese sausage rolls, but need something to go with)....phew oh and somewhere in there, I need a shower lol. I better get busy. On to last nights dinner: Snacks Fried bass and catfish with green beans from the garden, @Jaymes's squash, truffle cheese mac using the melty cheese calculator and tomatoes

It's ok.....I don't want to sound like a complainer because having two circulators is so handy at times, but if I'm just using one, I don't choose the Gourmia. My Anova has an adjustable screw clamp that is much easier to use with different pots. The Gourmia clamp I can only use with a specific, more shallow pot. Does this make sense? I think I'm rambling lol.

Happy Thursday! The guys came home last night super excited because there were a ton of doves that have migrated in. Hopefully they hung around and they are having a good shoot this morning. Chum was very excited to go this morning. As the evening went on, dinner got less complicated lol. I was going to do a venison cheeseburger pizza and a pepperoni canadian bacon pizza. But, I decided that was too much food and just went with the cheeseburger pizza and a big salad. Seemed to hit everyone's spot. It's a cool, almost a bit cold morning so the garden picking was quite pleasant.

Snacks --guys are supposed to be home around 5. @Ann_T's board makes everything look good I got it for Christmas a few years ago and I love it. Left to right-the Harbison cheese that I'm still obsessed with. I need to order more. I hate being without it. Venison sausage Ronnie made --spicy, but not super spicy, smoked gouda, venison sausage Ronnie made-spicy and a store bought cajun mix. Those kind of mixes always remind me of my Grammy. She loved stuff like that and always had it sitting out for us or her various club meetings like Eastern Star or bridge club etc.

Good morning! After Advil and way more than one glass of wine I got some of my mojo back last night. I was instructed that I can't eat anything crunchy until Saturday. I'm not very good at following instructions, but I'll do my best . So, venison stroganoff, squash and green beans last night. After picking the garden this morning You can see why I'm canning green beans and tomatoes every other day 🤣 Still have some big guys in the watermelon patch. Then we went to our pumpkin patch. I was worried that we wouldn't have any orange pumpkins in time for fall/Halloween but we do! The plants got a very late start, but I guess they have a way to catch up quick. I now have a date with my vacuum cleaner.