Shelby

Well, the food was certainly better than the game......but it's Super Bowl, so I guess it was good in its own way. I didn't even enjoy the halftime show. Am I becoming an old fuddy duddy? A few of the commercials made me laugh, but not like in years past. Oh well, next year will surely be better. Is this 6 super bowl wins for Brady? He's fast running out of fingers for the rings. Anyway, on to the food. Ronnie wanted pheasant and goose tenders and I wanted pizza so I did both because....Super Bowl. Pre-game Knorr veggie dip Pickled Shrimp Chris' mushrooms Then Pheasant tenders on the left, goose tenders on the right with gravy And venison cheeseburger pizza

My mom and step dad were gifted some wonderful homemade venison summer sausage for Christmas. She asked for the recipe and she was told that this is what they used to make it So she sent us some Here is the mix that is put with the meat-water, seasoning packet and cure--which also comes in the packet Our venison burger doesn't have a ton of added fat to it--at least not enough for this preparation so Ronnie came up with the brilliant idea of grinding and adding some Father's country bacon to it (Love this stuff). Truly it was such a good idea. It added the needed fat plus a wonderful deep smokey flavor. Ronnie spent a lot of time in his man cave (garage) grinding, mixing and stuffing. Side note: the last time this was attempted was some 20 years ago when we lived in an apartment in the big city. I won't go into detail, but it wasn't pretty. Draped sausages all across the place...some bursting....some not full enough...big failure. So, I thought it smart to just stay inside and let him wrestle with this project until time to bake them lol. He did a MUCH MUCH MUCH better job than we did the first time. Here they are pre-bake: The larger rolls are purely the mix from the package. The smaller have mustard seed and more pepper flakes added. The recipe says to bake these at 180F until the internal temp hits 165F. Ok. So, I decided to use my two CSO's and the "warm" function. You can either choose 175F or 200F. I chose 175F and baked for 3 hours, checking periodically (by the way, is there a special tip/trick anyone has to test sausage in casings without piercing the casing? Leave one open at the end as a tester?). Anyway, after about 2 hours I reached a plateau and couldn't get the internal temp over about 144F. So, I upped the "warm" temp. to 200F. A couple more hours and I still couldn't get it to the desired temp. so I went to 225F. Finally after about 45 mins at that it reached the 165F. Here they are finished These are the best summer sausages we've ever made. Highly recommend this product. I vac packed most of them and they will be greatly enjoyed during fishing and hunting trips this coming year.

Thank you so very much!!!!!!! I was getting ready to dig through the trash and I really didn't want to......coffee grounds.....cat litter clean up....not super fun lol.

Arrrgh, I've misplaced the newsletter that came with my beans and it had a recipe on it for cream of mushroom soup with wild rice. Could someone pretty please take a picture of the recipe and post it for me? I've looked on the Rancho Gordo site and I don't see the recipe there.

Ugh @Dejah. That experience is certainly not fun. I'm glad it's fixed now! @kayb I hope your grandchild is good and on the mend. Ronnie wanted lamb chops on the grill last night. He did an excellent job. Lamb, for me, is very filling so I had a few bites and he ate the rest of mine plus his lol. I finally got to use some of the caviar lentils from Rancho Gordo. I did a roasted broccoli and lentil salad. The recipe called for arugula, but I didn't have any so I subbed lettuce. Oh and some green beans and some of those melted potatoes I talked about earlier.

Love it! Such a treat!

Don't scroll down if you don't want to know what is coming Three kinds I've never even heard of before and wild rice!

Everyone gotten their next shipment? I got mine yesterday

Needed another sandwich inspired by @HungryChris--I think I could eat one of those every week. \ I upped my fry intake to 7. Take note. Chicken quarters last night

Oh Elsie, you're going to make me go back to that dark place? Let me think back and I'll try to remember specifics. I think I posted about it around here somewhere. For now, I'll say it was the most complete failure I've ever had (cooking-wise, that is).

ME TOO. I STILL have rice flour lol. That was such a disappointing experience that I vowed to never try again....however, the pain has lessened over time lol. Maybe I'll give it another go.

Sticky wings, egg rolls and sweet and sour tofu over rice noodles

Yes. I have these that I use all of the time--two at a time in the CSO. The total length and width in including the lips are 9.5x5.5.

Now I'm double excited!!! You will succumb to my enabling when you get back home to your full size IP

Got my seeds in the mail yesterday. Pumpkin-Connecticut Field Sweet Corn-Nirvand Hybrid (highly recommend) Green Onion Banana Pepper Cucumber-Burpee Pickler Watermelon-Crimson Sweet and Georgia Rattlesnake Squash-Golden Zebra and Burpee's Best Hybrid Radish-Perfecto Jalapeno-Big Guy Bell Pepper-California Wonder Bush Bean-Blue Lake Okra-Clemson Lettuce-EZ Serve and All Season Romaine Mustard Green-Southern Giant Cantaloupe-Hale's Best Spinach-Bloomsdale Collard Green-Georgia Tomato-Steakhouse, Fourth of July, Early Girl, Better Boy and Baby Boomer Onion and potato sets coming later

Oh good! I'm excited! I know the pan will be useful for other things, too....

No this is the pan that I bought and here is the recipe I used

Ever since I saw @Kerry Beal make flan in her IP, I've wanted to do that but I couldn't find a suitable container that I already owned to do it in. So, I had to buy a new toy. A flan pan Burned the heck out of my hand trying to distribute the caramel around evenly lol All ready to go in the IP After a day in the fridge Good stuff!

WANT! Thought I had some crawfish tails in the freezer and I wanted to fry them. I did have them, but they were freezer burned. Ick. So, I went for shrimp instead.

What about making a slab pie? Sour cherry or something like that to balance out the sweet brownies? Or, I was just drooling over this recipe that @Ann_T just posted.......

I promise you will now be on the eternal hunt for on sale mushrooms. For me it takes about 4 regular size containers of whole mushrooms to make a quart jar full. Like @HungryChris suggested, I add some thinly sliced onions on the bottom and the top. They are really good in salads.

Did a corned beef in the slow cooker yesterday. Also tried a new recipe called "melting potatoes". OH they were so good. Crispy on the outside, creamy and, well, melty on the inside. Will definitely make these again.

I've kept my mouth shut about this because I didn't want to be outed as weirdo. But just now I realized that you guys have known how I truly am for a lot of years now. 😂 I love brussels sprouts and tomatoes together. I often pop open a jar of my tomatoes and dump them in with the sprouts after they've browned for a bit in the skillet.

When inspiration doesn't strike, it's usually breakfast for dinner Had some pork roast leftover, so enchiladas it was (very spicy.....used poblanos from the garden....I might have put too many in lol) And last night, after drooling forever over HungryChris' sandwiches, I had to make some of my own. Not as pretty as his, but it hit the spot

FRANCI!!!! How are you???? Missed you so much Are you settled in your new home now? Lovely pizza.