Shelby

I like ranch dressing.

Tuna steaks with lemon caper sauce (tuna was a bit too done for me, but it was still edible)

I am excited about this cook off. Thank you to everyone for their cookbook recommendations. I've ordered this one from Amazon--it's not the same edition though. I should be getting it Monday.

Venison tacos @kayb The cold front hit here a few hours ago bringing rain and much cooler temps. Only going to be a high of 70 (yesterday was like 95) I've sent it on over to you

@Ann_T 's lemon pepper garlic wings, stewed okra and tomatoes, squash casserole and new potatoes.

You're gonna be mad that you didn't get the big one.

Doves on the grill night before last Catfish last night

@Anna N You make Spam look incredibly delicious. I have added it to my grocery list.

Compressed watermelon where have you been all my life?

Spaghetti and venison meatballs last night

Yeah, but it was cutting edge then

That looks like bad bathroom decor from the 70's

Yes--I put parchment paper down on a cookie sheet and after the MB's are baked, I pop them in the freezer over night.

I've posted about this on the zucchini thread, but I'll throw it here this year. As soon as I have a glut of squash I thaw out about 5 lbs of venison burger and make meatballs to freeze. Takes a little while to do--especially since I bake them in the CSO (but I like to do them in there). It's worth it when you need something quick to pull out of the freezer for dinner. I mix the venison with grated squash, about 4 eggs, torn up bread and/or crushed saltine crackers, black pepper, Lawry's salt, garlic and a bit of worcestershire sauce. All bagged up and ready for the freezer (I got to use my Vacmaster...always a good thing ) Also been drying a lot of jalapeños in the dehydrator. Don't know if I'm going to give them a spin in the food processor and make a salt/seasoning or what yet.

I wanted bacon cheeseburger pizza last night. I wasn't sure if Ronnie would want it, too, lol so I made a regular for him. Venison burger with bacon, onion, diced pickles. Sauce is just ketchup and mustard mixed together. Don't judge --it's good Venison burger with olives, mushrooms, onions and pickled jalapeños

Teal season opened here. It's so good just simply seasoned and seared on a cast iron skillet.

Well, that's a bummer @Smithy but at least it wasn't a total loss.

Ok that more than makes up for the tea issue

Welcome to the south

Finally got a ripe watermelon from the garden. I've been waiting all summer so I could make Pork Steaks in Red Curry Braised Watermelon from Deep Run Roots again. I said last summer that when I make this again I'll have fried okra along side because I thought it would go good

"On a hot day in Virginia, I know of nothing more comforting than a fine spiced pickle, brought up troutlike from the sparkling depths of the aromatic jar below stairs in Aunt Sally's cellar." --Thomas Jefferson (I think of this every time I make pickles....I like the "troutlike" part )

This would scare me if I ran across one....

Pork enchiladas last night

@ElsieD I'm thinking about dehydrating some tomatoes for the first time....I'd like to have some to put on pizza over the winter. I can't tell in the picture and maybe this is a dumb question but did you slice your tomatoes or are they left whole?

That is not enough milk for Kerry.