Shelby

BUMP! It's that time of year again A double-header....Fat Tuesday and then Valentine's Day.

I had some leftover Mexican rice in the fridge and I had run across this recipe, so I made it....except I didn't add the corn or olives out of sheer laziness.

Sausage manicotti

You know, I hadn't thought about it, but I don't think the onions in there did a damn thing lol. I didn't put them in this time. It's not done yet---I started the roast at 2 pm yesterday and let it go until 6 pm at 130F. It wasn't even close to being done, but I pulled it because I didn't want to have to stay up or set an alarm. I may finish it in the oven...... Or I may put it back in the bath. I'm going to test a little piece as see what I think. I will keep you updated and I look forward to your results.

Me neither. I learn something new every day. I must confess....if we don't use the utensil that I've laid out.....it goes right back in the drawer.

Venison tacos ( @ChocoMom--I have to get better at canning meat--having canned taco meat has saved my butt more than once when I needed to make a quick meal)

For me I eat something around 10:30 am which is usually a small bit of something leftover from dinner the night before. Then some cheese or something at like 1-2 in the afternoon. Main meal is our evening meal...which, I guess should change but it's just how we roll.

I aim to have dinner finished at 7 pm. So that means it's about 7:30 or 7:45. Sigh.

Well, I guess it could be....but it didn't smell bad at all. It smelled like a nice roast--even after it was cooked. I'm going to try again tomorrow and do it for much less time....we will see how it goes.

I still haven't had time to peruse the net a lot...but I swear TONS of people like their venison at 24 hours in the 130F -135F range. I just saw one where they went for 48 hours. I have another roast to do...I'm at a loss where to start. Maybe I should look at beef roast SV times and see.

All of it was horrid. Maybe the cured parts were a bit more salty and horrid.

Roasted chicken, pasta primavera (kind of) and cheese tomato toast

On the sugar topic--and I realize that maybe you aren't into selling sugar products, but I thought I'd add this in case you change your mind. La Canne sugar I have the pecan and the ginger. It's interesting and good. I've put it on blueberry muffins before baking....cookies......

Oh I did know I know your wonderful sense of humor my friend

Anna is right

Yeah...and the last lol. I really didn't think it through at all. Like I said my head wasn't in a cooking place. I post my successes....and I post my failures lol.

These particular taters had seen better days and needed to be peeled. Next time I'll try with skin

Well this roast came out of a 3 year old doe. In general, we try to harvest a little older does, but not this time.

Finally got around to making the rolls. Very very good. Not perfectly rolled, but good enough for us Thanks to all for the help. No cheese was hurt in the making of this food.

Russet potatoes, peeled and tossed with some oil and The Spice House's buttermilk dressing mix (Ranch). Steam baked in the CSO at 400F for 20 mins or so. Really good.

Ribs, beans, brussels and roasted potatoes Then for Super Bowl we had fried chicken gizzards and pheasant strips, Eskimo Joe's salad (Eskimo Joe's is a restaurant in Stillwater, OK--Ronnie's daughter went to college there...they had a wonderful salad that has rotini pasta tossed with Italian dressing and artichoke hearts topped with salad fixings that I try to replicate), and sausage rolls Last night, breakfast to use up some leftover steak

@cyalexa's buns

We wanted something like an Arby's sandwich, hence the idea to brine. Meat was pretty tender before starting. No, it was completely thawed out before cooking.

Prepare yourself for an epic sous vide failure by me. Life has thrown us a curve ball--we are all ok but it was quite a curve and I seem to have lost my cooking mojo for a bit. A day or two before the curve Ronnie put a nice venison roast into a salt brine and the plan was to sous vide it and then slice it super thin for sandwiches. My head wasn't really into cooking, but I knew that roast needed to be used and I thought that it would make a nice, simple meal so I quickly googled and went with the first recipe I found. I know, stupid move. Anyway, here is the roast before I ruined it: I sous vide it for 24 hours at 130F. It was AWFUL AWFUL AWFUL. Totally mushy, and tasted just like liver. Too long? Too high of a temp? I don't know. Someone hopefully will chime in here. So, Chum has been getting venison snacks........ On the upside, I had to go to the grocery store to pick up a prescription and I cruised by the meat section. Buy one get one free!!!! I loaded up. Excellent porterhouse steaks--2 for a total of $14!

OMG Anna, those look so good.