Shelby

I had a bit of pork belly, some broth and a few pieces of venison tenderloin left over from last week. The tenderloin is just ends and pieces that were too small to make steaks out of. Anyway, noodle bowls for us....the hot broth poured over the raw venison cooked it perfectly. Before the broth

Another question: What about cookies that are rolled in colored sugar and then baked. Can you freeze them ok or does the sugar not do well when they thaw out?

I do have one of those things but I would have forgotten to use it so thank you!

Thank you! I'm trying to talk myself into making cookies. I just don't enjoy it very much. But you guys make it sound so festive lol.

Kim, do you just stack the already baked and cooled cookies in ziplock bags and then freeze them?

That's the fanciest cheese on toast I've ever seen

Roast beef sandwiches and I count like 6-7 fries so get off me Shrimp alfredo over vinegar spinach--sounds weird but it's a good mix Had some leftover macaroni and cheese so I fried it up It was good. Too good. I can't make that very often. I will eat it all. Leftover pork roast and taters to go with the fried mac

Wow. I mean I knew some reviews were fake....but not to this extent.

That all looks soooooo gooooood and I need to find that beer, if only for the can. LOVE it.

That's not the kind of ambiance we want to see

I was going with "Only walk on the grass with bare feet and watch out for the tree branches" Oh I would have had a hard time not buying one of these.

I've spent far too long trying to figure out that sign

Fascinating! Many thanks for showing me a place I will never get to see in person.

They look very Christmasy

I meant to ask, do you stay in someone's home overnight? I assume there are no Holiday Inn's close by.........

Oh how I love your tree trimming traditional meal Pizza night last night. Pepperoni. Eaten with several glasses of wine and then blissfully falling asleep in my comfy bed.

I'm just in awe. The people, the dress, the food, the tea bushes. Everything. The lanterns that hang where you took your wander before the meal. Beautiful.

Ok Ronnie says he weighed around 200 lbs. field dressed. After boning out...cutting out a little shot up part, we got around 85 lbs. of good meat. He was a big deer. Thank you so much! I'm so tired I don't know which end is up.

Enabling alert Thank you for the link! I will take a look....it was such a bad experience that I think I have PTSD.

I will ask Ronnie about the first question when he gets home. I haven't SV'd any yet---but that will change now with these loin steaks. I think they would benefit because I think they are going to be a bit tough.

Sorry, I should have called it the loin. Backstrap isn't probably the proper term but it's what we call it around here. We make breakfast sausage. Many years ago we tried stuffing sausage into casings. OMG it was not pretty. We never tried again

Oh thank you so much for this!!!!!! Those silver hats are so intricate and amazing. I could stare at them for hours. Any guesses on how long it takes to make one? All of the women are so beautiful. All of the food looks so good. The color of the purple potato is so vivid. The dogs!!! The one on the far right --I love him. I love all of them. But his coloring is so different! You would have to sedate and carry me over that bridge. Good thing we don't live together. Our lightbulbs would never be changed lol.

Mr. Deer was a tough old deer. Phew. We decided grind most of him up for burger meat. Of course, I made steaks out of the backstrap ( I won't bore you guys with too many pictures of things you've already seen in years past ) One of the backstraps The other Steaks A few roasts that will probably become jerky All packaged up! The scraps, hide and carcass have been taken down to the river for the critters. There are many days left of deer season. I don't know whether another will be gotten or not--there is also a January Doe season. I heard talk of our hunter maybe coming back for that but that might have just been talk lol. All I know is that I'm ready for a glass of wine . A million thank you's for keeping me company this week!

Lunch Our hunter makes a mean bloody mary. One must drink whilst cutting up deer.

Oh WOW!!!! I just love looking at his creations. He has such a talent. Thank you, @FauxPas