Shelby

It freezes and keeps forever in case you want to buy more than one roll

I can't wait to move in with you guys. Good to know I can bring my cats 😝

I think you would like it. Very much comfort food around here. Can you get Jimmy Dean sausage there? That's what I use. Just brown however much sausage you want. Add a TSB of flour or two. Mix. Let the flour cook a bit. Then add a glug or two of milk and stir. Keep stirring and adding milk until it's gravy--add more milk if it's too thick. Lot's of black pepper is needed, too

I continue to have ups and downs with my new Breville pizza maker. The pizza before this was just about perfect for us. This one looks good. But it wasn't. The toppings were, but the crust was terrible. It looked done, but it wasn't. It even had the nice looking brown bottom that should be perfect but no. I used the same temp settings as the one before. Frustrating. BUT I will prevail! More venison tostadas Breakfast for dinner--as usual I was out of ideas so that's my fall back. Biscuits and sausage gravy, hash browns, eggs and Brussels sprouts Raspberry and blueberry galette for dessert More turkey paninis Last night...I needed something way different--so tired of my cooking. So, chicken tikka masala. Ronnie seemed to like it--I loved it. Took the easy way and used a jar of sauce from Misfits. Marinated the chicken for a couple hours in a mix of plain yogurt, garam masala, cumin, turmeric, garlic, chili powder and salt. I ended up adding more hot pepper to the sauce in the end. It was good. And easy. Basmati rice and also a new vegetable side to go with. Carrots and broccoli roasted in a mix of a bit of honey, olive oil and salt and pepper. While that's roasting you make a brown butter sauce with just butter and loads of thinly sliced garlic. After the garlic gets a bit brown you remove from heat and add a TBS of lemon juice then pour over the veggies.

Well. That is sad. I don't know a thing about laws regarding restaurant foods but here when I make a big pot of beans --which is quite often to go with whatever Mexican food I'm making--I either keep them overnight in the IP at a safe temp and then deal with them the next day or put them in the fridge, if I have room, and then freeze them later. They are perfectly great either way. 'Course....as we all know, they are added into the cost of your meal somehow...still you'd think they wouldn't want to have that many leftovers a day. I dunno. I would venture to say they aren't using RG beans though......

I always show Ronnie these type of comments so he knows that what he deems "too expensive" is super cheap in other parts of the world! Those tomahawk steaks are certainly stunning on a plate but I don't think I'd have one big enough to fit it lol.

Ours is offering a turkey at 79 cents a lb. but you must purchase $30 worth of groceries with it. Limit one.

What a relief to finally get to a place where you can get what you want and fix the things that need fixing! I recommend eating out more--you both deserve it. I'm so sick of my own cooking...so I'll live vicariously here.

You guys are so healthy! My snacks like that are more like having a couple of celery sticks with my pitcher of Ranch dressing 🤣 You guys have had some seriously long driving days. I couldn't do it. Here to Colorado to see mom is about 10 1/2 to 11 hours and that's my max. AND it's driving a truck or an SUV NOT a camper which I know is infinitely harder (we used to have one).

I always think you guys are so brave to embark on these journeys. I'm SUCH a hermit. And the mechanical problems to boot. I, too, hope it's smooth sailing for the rest of the way and back. It's been so many years since I've had one of those breakfast biscuits--I'm sure it was McDonald's--but I like them. I also don't hate the Italian subs...I like them more with a bit of vinegar or Italian dressing but when driving that's super messy. I love that your freezer is so full. Makes me feel warm and cozy that you won't go hungry

Oh those deviled eggs are gorgeous!

My milo might be in China right now!

Here's the recipe out of my 30+ year old very stained book: I always add more of everything except the mayo. Needs some salt and pepper too, IMO. We had venison chili last night--no pictures because you've seen it all before lol but for dessert I made brownies, topped them with marshmallow fluff and ghost peeps. Torched the marshmallow so it was kind of like a smore

@HonkmanI wish I had that salad in front of me right now for breakfast. Marking this to try! Thawed out some walleye to fry along with some mushrooms, spinach and Mac and cheese Roasted a turkey quarter--you can tell I'm much more interested in the side dishes lol: Squash, stuffing and mashed potato patties. The usual ramen noodle cabbage salad with some roasted chicken mixed in --except I also added several spoons of this: My mom recommended it to me and now I'm also addicted. Calling it a salsa is a bit misleading IMO. It's oil based. All different kinds of roasted nuts: peanuts , pumpkin, sesame and sunflower. Garlic, lime and chiles too. I'm putting it on everything lol. Ham, cheese and onion paninis to go with Breakfast with the most delicious eggs that my mom brought me from her neighbor in Colorado. She babysits his chickens when he's gone. Oh and some crawfish boudin which is my favorite Roasted quail with salad and a spicy puttanesca pasta It's turned super cold which I'm not minding a bit so soup! And cornbread--half cheese and jalapeño, half plain and ham and beans from the freezer Walleye and bumblebee canned seafood chowder of sorts and cheesy bread Fried chicken night Last night I made a batch of Grammy's Rice Salad, fries and more BLT's

AMAZING!

Ours are mostly the Gizzard Shad that @weinoomentioned above.

Not to take away from @weinoo at all, but, it is amazing when the schools of fish (in our lakes they are usually shad and they are being chased by bigger fish to eat) pop out of the water. We watch for that, too. When we see it, we quickly make our way over and try to get in the line of the bigger fish that are down below the schools.

I get that....we have strict limits here at the lakes, but it's the ocean and it is so much bigger lol.

🤣 You are a great writer and I enjoyed this. Beautiful fish, too. I was surprised at the one fish limit.

I'm thinking I need to try these....but I would bet I have to order online.

I'm so glad you guys got to get together. Anna was right there with you--possibly needing a cold Aquavit refill

@DejahEvery time you mention that sauce I get hungry for it. I haven't made it in forever. In fact, I may have to pm you for the recipe again in case I can't find it! It's been a whirl wind around here. The farmers brought their cattle over to spend the winter with us grazing on the cut milo. It has been very entertaining. Mostly all girls but 3 bulls were added recently. I walked through the house yesterday to look out and see a bull in the garden! He had escaped the electric fence. Farmers were at a lake camping so it was up to us to get him herded back in with the group. I'm now adding cowgirl to my resume lol. I've been using a lot of ground venison lately. Deer season will be here before I know it. I swear it just ended sigh. Ham and swiss paninis Venison chili and cornbread on a chilly evening Another Thai chicken thing Squeezing in more BLT's before the tomatoes are gone. IP potato salad to go with. Getting a better grip on the Breville pizza maker. Venison cheeseburger with a salad Venison tostadas

I've only had it once. It was dry dry dry.

I'm adding this to my brain.... Yes. Rustic, hand crafted and you can taste several grains of rice on the side just to make sure you like it 😶

Picked more pumpkins so mom could take some back home with her. Still more to go. Lots of green ones left.