Shelby

@KennethT and all others who have greenhouse/indoor gardens: Ronnie's tomato plants in the greenhouse are ginormous. They are starting to touch the top of the ceiling--which are glass windows. Is it going to hurt the plants if we trim the tops off?

HAPPY NEW YEAR!!!! I hope it's a really great year for all of us. I should have thought ahead better. We have a nice bone-in ham that I should have thawed out but by the time I thought of it yesterday it was too late. So, I thawed out a small half of a "football" ham. It was good enough and I hope that I hit many of the lucky foods lol. Made a not very authentic Hoppin' John--my homemade rotel tomatoes, garlic, carrots, celery, onions, bacon, a bit of chicken broth and black eyed peas Brussels sprouts to hit the leafy green luck bit, Hoppin' John and ham steaks with mustard sauce

They fight like crazy so yeah they are fun!

Happy New Year everyone! Seems to be the year of the lobster tail for a lot of us . We splurged and bought 4 tails. I decided to make two last night and save the others for Valentine's Day. Thanks so much to @Kim Shookfor making the best way to cook lobster tails topic and thanks to everyone who responded. I ended up doing them the way @KennethTrecommended because I made shrimp for shrimp cocktail and thought the shrimp water would be perfect to use on the tails. I added salt and some lemon. Put a skewer through the tails to keep them straight. Brought the shrimp water to a simmer, put the tails in, covered and removed from heat for 15 minutes. PERFECT. It's been a long time since I've had lobster tail....this might have been the best I ever had. Along with the tails I reheated the prime rib leftover from Christmas dinner in the SV bath at 127F for a couple of hours. Also made my first ever béarnaise sauce. Phew. It tasted good....it might have been a bit too thick... Also did asparagus and @Mmmpompsroasted potatoes. My mom and stepdad sent some Italian cookies to go with the cioppino we had on Christmas Eve but we were too full so I saved them for last night. I also made kind of a fun dessert. Berries in champagne jelly: You mix plain gelatin, sugar and water together over medium heat until dissolved. Remove from heat and add some sparkling grape juice and champagne. Let set up over night and then layer with berries. Tastes so fun and festive. See you over on the 2024 dinner thread

I like Melissa's products.

We watch the weather north of us--Canada....the Dakotas etc. There has been snow and cold. Maybe not enough...maybe migration has slowed....I hope not

I can't believe it's the last day of the year already. My b-i-l has been making Canadian bacon. I asked for his recipe which he sent me....but then for Christmas (we had agreed not to give each other any gifts)he dropped off a nice package of it! It's absolutely delicious. I'll be getting some tenderloin soon and making it for us. Decided to make a pizza for the first round of eating it Tired of potatoes after eating heavy over Christmas so I made a pasta salad and hot wings For the 29 years that Ronnie and I have been together he's always said "fishing is a warm weather event". He's changed his tune. I think mostly because there are just no ducks and geese around. I've never seen such a sparse year. Duck season closes today. He's out making one last attempt so we will see if he gets anything. Anyway he went fishing Friday. It was COLD. He really wanted to get some walleye, but none to be found. He did come home with some nice bass and a wiper. So, fish piccata Cleaning out the fridge--had some turkey and salami that needed used to paninis last night. I'm off to figure out side dishes for tonights lobster and steak

I'm too scared to skip all the lucky foods lol. Definitely having RG BEP's. Was thinking about making Texas Caviar.

I bought lobster tails from Luke's Lobster for NYE dinner. There are 4 of them....I don't know if I'm going to do them all ...probably just two as I plan on having prime rib too. I'd like to SV them. I think --just like @weinoosaid--that would make the best results for me. Two questions: Time and Temp? Do I need to take them out of the shell? I'd rather not but I will if that's the best way.

This was my favorite thing out of the whole meal! I have a little dab left. I need to get to it before Ronnie does lol.

Agree. They will be wonderful just keep a close eye. I love the small ones.

Happy Boxing Day! It's lightly snowed off and on all night and it's supposed to continue all day today . Knock on wood that we don't have to go anywhere and can just stay snug and cozy. As I said before I had a small prime rib salted and resting in the fridge. Took it out of the fridge around 1 so it could come to room temp. I put it in the CSO at 5 yesterday evening--temp of 200F. Checked after an hour. Continued for another 45 mins. Perfect. Pulled it with an internal temp of 125F. Let it rest until around 7:30 then put it back in on broil at 500F. Did that for about 10 mins. Reading last years Christmas thread I came across a recipe that @Maison Rustiquereally liked--Parmesan Mushroom Casserole . I had a ton of cremini mushrooms --perfect idea! Thank you Maison!! Really delicious and went great with the prime rib. @Norm Matthewsmade melting potatoes for his Christmas Eve meal so I copied him because they looked so good Broccoli salad leftover from brunch to go with I ordered a Yule log cake from a place on Goldbelly. I was impressed. It was wrapped and packed so well. Not a lick of damage from shipping And it was super delicious

AMAZING! Thank you for showing us. I'd give you guys a run for your money on that pasta. 33 people . I bet you guys are kinda tired today!

*patiently waiting for #4*

And I'm a basket case with 6

Here's the link that @ElsieDsent me for the Moose Farts and here's the recipe that @ChocoMomgave me: 1 bag of mini-marshmellows 4-6 large Granny Smith Apples, washed and chopped 1- 22oz pkg of Snicker bars, diced fairly small 1 large tub of Cool Whip. (I know, I know...but it works!)

Not so far but thank you for the tip --I'll tell him!

A few pre-Christmas meals. Fried chicken Sandwiches from leftover SV'd venison roast Cheese stuffed ravioli I bought I couple of rotisserie chickens at the store knowing I'd be busy doing Christmas prep. $5 a piece. They sure came in handy. Chicken enchiladas one night I made salsa Then I made chicken tostadas a couple nights later

Ronnie's greenhouse tomatoes are really going to town. Picked our first red one a few days ago. Really good

Merry Christmas Everyone! Got up at 6--Ronnie and Scout went out to look for ducks and geese. I'm sitting here drinking hot chocolate and watching A Christmas Story. I made @ElsieD's Moose Farts a couple days ago. Easy, fun and good! I rolled most in these pop rocks The rest I did in graham cracker crumbs Had Ronnie's kids and grandkids over for brunch yesterday--they all got a laugh over the farts lol. Along with those I put out candies and Christmas flavored Whoopie pies that I ordered from an online bakery Dried beef cheese ball, wheat thins, cheese rolled in prosciutto, nuts and pretzels Broccoli salad @ChocoMom's Apple snickers salad Berries to eat or put in champagne The wheels fell of the picture train after that lol. The kids showed up and it got chaotic --in a fun way. Ronnie did sausages and bacon out in the garage--less mess for me to clean up. I did biscuits and sausage gravy, scrambled eggs and cheesy hashbrowns in the slow cooker. We had a fun time. After they left I cleaned up and then it was time for wine and football . For Christmas Eve my mom and step dad sent me that wonderful cioppino from Phil's Market that we love. Easy. Delicious. We ate a TON of it along with crusty buttery bread. I have a small prime rib resting in the fridge for Christmas dinner tonight....not sure on sides yet. Since it's just the two of us no pressure and I can do as much or as little as I want lol.

I promise you I do this every damn day. AND it's before my wine.

SAME!!! I still can't find the green olives I bought a month ago.

Oh by far elk is my favorite. IMO it's a bit milder than venison. The meat is not as dark--or the elk that I have eaten isn't anyway. It's been quite a long time since I've had an elk steak.....might have to pony up and see if I can find some online. Yes, I think the temp and time you mentioned would be what I would do for a tough roast.

I forgot to add that detail. Thank you so much for asking! This was unearthed from the freezer--it has to be from the last doe we got which was most likely 2020. Wasn't freezer burnt or off tasting at all. If it was from the buck we got this year???? No way 4 hours would have made it tender IMO.

This is hilarious!