Shelby

Salads and spaghetti red last night

I, too, really like sauce on top of pasta better. I like a taste of pasta with less sauce at times. And, YES, I never show Ronnie Ann's bread. Sheesh, he'd kick me out

Oh @Ann_T I'm so glad he's home and recovering. Your cooking will get him back up and going in no time!

Me too. I read online that there are two different kinds that you can boil--green ones, which are the freshest and raw ones which have been dried for a while? I mentioned this to our hunter because I thought the ones he brought must have been what would be called "raw". He said no that these were green *shrug*. All I know is that two hours in the IP wasn't enough and 3 hours was perfect lol. He told me again yesterday that they were just as they should be and he was impressed with my first try. I have a huge bag left. He says I can vac pac and then freeze them? I loved reading about your trip I got that done before Thanksgiving

Well, my preference is always for a dry doe --which means she's older and doesn't have any young ones and hasn't been reproducing. Bucks, while usually bigger with more meat, are tougher due to using their muscles more...meaning fighting and running during mating season which is now--and is called "the rutt". We've cleaned bucks that literally have almost zero fat on them due to mating season etc. Does usually have a good layer of fat and are more tender.

Yes. Unless I get my lazy butt up and go with him.....or his brother or another buddy might end up going. We have one more week before the season closes. Then starting Jan 1st there is a doe only season that lasts 2 weeks.

Well, our friend is en route to the airport. A good time was had even without deer. We were already discussing plans for this spring for when he comes back. Thanks so much for keeping me company again. I really appreciate it! If and when we get a deer this coming week, I'll document it over here. And, as usual, I'll be back this coming spring. Until then I'm having a glass of wine.....and now I have time to play with my Ninja foodi ☺️

I love that coat They are back. No deer. Sigh. Now the pressure is on this week.......

Oh no.

Snacks for when they get home....... Muffuletta cheesecake Onion dip/chips and mushrooms And duck crostini

Boiled are so different from roasted peanuts...neither is better than the other, IMO.

We have one more week to go....it's just nice to have two guys to handle the deer and get it loaded etc. I've never seen a tick on a deer that we've gotten....I think they are all frozen right now No, you don't eat the shell. I guess you could for extra fiber.......lol. Yep, three hours!

I read online more than once that people either love boiled peanuts or they hate them lol. They are much softer than roasted peanuts--both the shells and the nuts. Kind of like a garbanzo bean only a bit less soft than that. They take on more of a bean flavor...like a soybean. Salty and spicy. There is one more week after this, so I'm sure one will be gotten. I hope anyway!

It's the last day already There wasn't anything (except the food, which is coming) to report yesterday. It rained/drizzled all day long and it was very windy--sustained at like 29mph. No deer moved around. Right now, it's still windy, but dry so my fingers are crossed. Maybe if I say it out loud, it won't come true: could this be the first time ever that a deer won't be gotten with our hunter here????? He doesn't have to be to the airport until late this afternoon so there is still time........ On to the food. The peanuts: I studied on- line for about an hour all things boiled peanut. I should have done this Wednesday when I got them. They first should be soaked for 24 hours--this didn't happen due to time shortage. They probably soaked for an hour in super hot water. I, for the hundredth time, said a little thank- you prayer to the Instant Pot and it's inventors. I put the soaked peanuts into the IP. Dumped about 1/2 a cup of salt and at least a 1/4 cup of Cajun Seasoning and then a few shakes of crushed red peppers. Then I filled the IP with hot water until the peanuts started floating. Something needed to be put on top of them to weigh them down so I used one of my steamer baskets. The quandary I had was how long should I cook them? I decided to start with 2 hours and then test. Not done yet so I gave it another hour. Perfection. They could have been spicer for my tastes, but still super good. I could have eaten these allllllll night long. The guys took a huge bag with them hunting to munch on. While those were doing their thing in the IP I moved on to breakfasts for this morning. Same thing as before only I added some scalloped potatoes. I was bragging to myself that I hadn't broken a yolk this whole time, so of course, I broke two yolks. Thus the extra egg action going on. I couldn't resist eating more of those cheeses so I put them out again for appetizers along with onion dip and chips The egg rolls came out of the freezer and into the oil (I was going to air fry but....well, I didn't). Along with @Ann_T's spicy honey garlic chicken I am now off to do a mountain of dishes....after some coffee..... Cross your fingers and maybe Ronnie and I will be having venison tenderloin tonight....I'll keep you posted......

Yes, the peeled and roasted ones do.

STOP THE PRESSES!!!! I have no idea how this kind person got my phone number, but he did. My house phone rang--I never answer it if I don't know the number. Bless his heart, he called right back so I thought I'd better answer. FedEx delivered my chiles last night around 5 to a very different address than mine. I have no earthly idea how anyone could think this was where they were supposed to deliver. It wasn't even a house! Anyway, the box got rained on all night and was very soggy. I was scared to open it. Knock me over with a feather, there was still a tiny piece of dry ice in there And the peppers are frozen solid!!! ***happy dance***

I did. Actually, I knew there had to be a problem yesterday morning, so I contacted them then. I got a response that said they still showed it on the truck and that it would be here yesterday...(I knew that anyway from the FedEx tracking). I contacted them again this morning so we'll see what they say. They are very nice people, so I'm sure they will replace it...I hope....

I've been dying to make rellenos. My Hatch chiles are floating around in the universe somewhere. I got a notification that they were delivered to my front door last night around 5. Trust me, they weren't. I even went out and kicked around in case they accidentally shipped me ghost peppers and they were invisible......... Even if they are found, they've been on the road since the 26th of Nov. Don't think they would be good anymore.

It's Saturday already! Got a text that a doe was shot at and missed. 'Twas her lucky day. It's pouring rain. We are right on the edge of snow, dang it. COME ON SNOW. I made the same breakfast for this morning as yesterday, so I didn't take a picture. The guys were home a bit earlier than normal. It was foggy and drizzling and nothing was moving around. I had grand plans to make more food than I did, but it didn't happen. Today is another day lol. Pimento cheese and deviled eggs for appetizers And ducks! I was going to do some of them in the CSO and then do one or two in the Ninja, but I chickened out and ended up doing them all in the CSO. I was scared. I admit it. I need to thaw out a chicken, I think, and that will be my first test. All pintails except for one mallard Scalloped potatoes and stewed tomatoes to go with Now I have to get busy. I forgot I need to boil those peanuts! Initially I was going to do them in the slow cooker, but I need to find an Instant Pot recipe so I can have them done before the guys get home.

This is very helpful and will probably be the way I go....except...this idea down below looks dang interesting...... Maybe I'll get a burst of energy today and do this.

I'm thinking about doing a wild duck in there for dinner this evening...this would be my first time using it. @JAZ I don't supposed you might have tested a duck in this thing have you? Anyone have any ideas how long and at what temp? I usually roast my ducks in the CSO at 450F and it takes around 20 mins to get an internal temp of about 140F which is what I shoot for in wild duck.

I've skimmed all the manual and the little cookbook that comes with it and I can't find this answer.

All excellent ideas. I've made, and really like, pavlova. I'm just not sure I have anything around here to top it with. I have no fresh fruit of any kind. I have my canned peaches.....

Finally got a batch of @ninagluckeggnog made I did a double batch, actually. Now, what to do with 10 egg whites?

😂 You said it much more eloquently than I.