Shelby

Exactly. Thank you ps--no ticks on my deer

Hmmmm....maybe that's for longer cooks? To be fair, we like salt, but I don't think it tasted cured at all. I'm still very much experimenting with sous vide venison--I've had some major fails lol. This one was good for sandwiches but still not exactly what I was looking for. I'm not sure what I'm looking for.....more of a "roast" texture/flavor only still tender. Maybe the slow cooker or long braise in the oven is better for venison roasts in the long run..........

They take a little bit of time to make, but once you do, they freeze so well (I put them on a cookie sheet lined with parchment and freeze overnight and then transfer to ziplocks) and are so handy to have. I use this recipe from Steamy Kitchen and I use those same spring roll wrappers that she does. I've used both brands and both are good. IMO the TJY brand seems to be a bit "stretchier" and more forgiving and less easy to tear than the wui-chuan. I'm a straight soy sauce kind of girl for dipping. I'd love to hear what others use.

When one gets up at 4:15 in the morning, one finds herself starving at 8. I really wanted @Anna N's onigirazu, but I was too hungry and lazy to make rice. So, I went to an old stand-by: Scrambled egg sandwich with homemade mayo and mustard. It doesn't look pretty, but it hit the spot.

Happy Deer Season Eve! Our hunter arrives tomorrow morning. The weather is supposed to be markedly colder this week than in the last few years--which is an excellent thing. AND possibly more snow this weekend. You know that makes me happy . Duck and goose season this year has been phenomenal. We have eaten a LOT of duck. And I suspect we'll be eating more this week lol (but I don't want to jinx them). Ronnie has been hunting at least 5 days a week, if not more. We got up at 4:15 this morning and he's just left for another round. I thought I'd show you guys one of the places that we own and hunt on. A few weeks ago Ronnie needed me to help him get a water pump going in order to fill a low spot in the pasture up for ducks and geese. We've had a ton of rain, but this spot needed a little help filling up. Once you get it filled, it stays all season with very little evaporation. Anyway, I went out several times and took some pictures. One of the things I love about this property is that we own a working windmill. Maybe not exciting to some of you, but I could sit and watch it for hours. As the wind blows it pumps water into the tub. We have someone who rents this pasture and keeps his cattle on it over the spring, summer and fall and this gives them nice, fresh, cold water. So, what we did to fill up our spot is run a pump from this water --connected by plastic hose-- to a well and pump that sits near the tree on the left of the picture. That was in order to get the second pump primed. Once that was primed we ran about a million feet of plastic hose out into the middle of the low spot and let 'er run. This pump puts out about 360 gallons of water per minute and it took about 6 hours to fill the spot up enough for hunting. On this same property, a little ways away is the shooting house that you've seen the inside of. I took some pictures of the outside this time: Those steps were built specifically for Chum--it used to be just a rickety old ladder that was scary as heck to climb up. This is the door--notice the custom handle🙄😁. Anyway, that gives you a little peek into where some of the venison, duck and goose comes from. On the food front, I've done a few things ahead. Eggrolls are always a big hit and they freeze so well. When I make them, I make a ton. These are pork and shiitake mushroom. I save time by using bagged coleslaw mix. We'll eat these some time over the coming week. And, I made a huge pot of venison chili yesterday --I used up a few half bags of Rancho Gordo beans so there is quite a variety of beans in there lol. And, in the continuing quest to empty the freezer so we can fill it up again lol, I threw a venison roast in the SV yesterday. I did 130F for about 6 hours. Before the bath --seasoned with salt and pepper Bagged up with a bit of onion and smashed garlic Finished Was very tender and perfect for french dip sandwiches And, now, it's 5:25 a.m. Debating on whether to ingest coffee and get busy or.....go back to bed for a bit???? Nah, I'd be smart to get busy ....

Sooooooooo............................. Ronnie wasn't home to intercept this from the UPS man today. Do I have to wait 'till Christmas?????

Yes, they are wonderful--just picked. They smell amazing just fresh from the box. The upside is that they are so very good fresh, the downside is all the work to roast and peel...... The ones that they roast and freeze are very good, too.

Looks delicious to me! I'm craving that now. I've always used this recipe that comes from the place that I buy my Hatch peppers. However, I've had this recipe for chiles relleno casserole--- suggested by @Darienne --on my list to try . I'm regretting that I didn't order fresh Hatch chiles in August....I thought I had a ton in the freezer...turns out, I didn't have as many as I thought, and I've used a bunch, so I placed an order for frozen ones that should be here sometime this week.

CSO roasted chicken quarters. Trying to use up the leftover creamed corn from Thanksgiving.

Pork belly ramen

Got more of Chris' mushrooms done

It's a butter knife and the arrow points your towards the butter.

Pork sandwiches and the very very last marinated mushrooms. I gotta hurry up and get done with Thanksgiving so I can make more of these this afternoon.

😯 I've never seen canned cherry tomatoes before! Are they peeled?

Ground venison stroganoff

No, I don't think that's too much liquid for the collards. For taters I put a cup of water in the IP, then the steamer thingy and the potatoes on that.

Thanks so much! The grocery store was a ZOO yesterday --I had to shove my way through a crowd to get to the mushrooms. I'm happy I came out alive. (Yes, he's either coming Monday --that was an unexpected announcement last night lol--or Wednesday so I'm going to work hard today to get a bunch done )

@HungryChris I've been up since 3 this morning so forgive me if this is a dumb question--I'm a little loopy lol. I bought a bunch of mushrooms yesterday so I can make your marinated ones today (our hunter comes next week and I think he'll love them). I have a bunch of the marinade (brine? juice? lol) left in my jar. Do you ever re-use it or should I just start from scratch?

Fried chicken, taters and frozen corn from our garden. We've tried semi-hard to eat from the freezer in order to make more room for deer season which is rapidly approaching. Unearthed a package of backstrap venison steaks so Ronnie threw 'em on the grill last night.

I don't like barely cooked collards, either. I've done mine for 30 mins and I thought they were really good.

DITTO

I, too, wondered if the Barrio name was a connection Thanks for answering that with your ESP.

I love the little paper airplane on the glass! I would order one just for that.

Pork enchiladas and Rancho Gordo beans.

I'm telling ya--they have saved me so many times. So simple to make and freeze. So easy to bake and serve.