Shelby

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

You put coffee in it? Huh. I'll have to try that next time.

My breakfast

I threw them in a screaming hot cast iron skillet with a lot of butter

Last day! The hunters are out and about. It's foggy this morning so we'll see how that affects things if at all. I gotta get a move on because I'll be cutting deer up in a bit. The usual ham/egg/cheese The star of any deer that is procured: The Tenderloin. All cleaned up I cooked the bacon for a bit so it would get mostly done around the rare cooked steaks Marinating in Dale's and some black pepper Ready to eat! Salad Not pictured: baked taters and green beans...the picture taker (me) failed.

It's like you were here.........

I made my way into the garage where two football games and a basketball game are being intently watched and asked these questions. Might not have been the best time to do this because the answers were very short . We are in south central Kansas where there have been a total of 3 positives found for CWD. It really isn't an issue around here and Kansas doesn't have a carcass transportation ban. Regarding the bare handed gutting. I don't think I've ever seen anyone wear gloves. Not saying that one shouldn't, I'm just saying no one has ever had a problem that we've seen. I don't think you got girly training as being cautious is always smart. I wish it was colder, but the deer is still very hot right now and it's 61F outside. Weather says it's a low of 41F so it'll be ok overnight. We will cut it up tomorrow. We've had winters years ago where we had to worry about the hanging deer freezing just like you do--I wish we would get back to those cold winters!

Mr. Buck is getting ready to be hung in the garage. These are from earlier this morning. Chum is very proud of herself. She helped track the deer The gutting process

Oh I didn't know it is a super moon! No wonder it's so bright! Our hunter texted me this picture this morning at about 5:30--taken with his cell phone. After the failed bullfrog hunt in September, I bought these from Cajun Grocer so that our hunter could eat them this time--I misread how many are in the shipment...lets just say that I will not run out of frog legs any time soon.

I think your kitchen looks great! Nice and tidy. And, you can never have too many shiny objects

LOL it worked! I just got a text message that says: !! SCORE

I'm just going to say it out loud.......I'm having a fear that for the first time ever, Saturday night game night dinner might not have any game. . It was very windy yesterday and nothing was moving around. Added to that, the moon is full or almost full so it's super bright at night so the deer can come out and feed then. Maybe since I've said it out loud, it won't come true? On to the food of yesterday: Ham, egg and cheese sandwiches for their breakfast this morning Last night was frog leg night: Also thawed out some shrimp for appetizers Threw together some cocktail sauce--somewhere around here I talked about Atomic Horseradish. I know it's expensive but it is the BEST horseradish you'll ever have. Sinus clearing. It doesn't have a super long shelf life. For reasons that are beyond my scope, it loses it's hotness after a couple of months so don't buy a lot at one time. Also made some tarter sauce--no picture of that All fried up--I did the smooshed up rice chex method that I referenced somewhere upthread I watched our hunter eat at least 8 legs

You're allowed in here without the Filson

You mean you don't keep your hunting stuff in the p-mobile?????

So, next I cut up a whole bunch of red bell peppers and onions and grated the ginger for the Honey Chicken. Then I moved on and cut up more onions and broccoli for the lo mein. I had some green beans that I had done in the Instant Pot left over from the tart the other day so I thought those would go good in there, too. Lo mein is super easy. Get a pint jar with a lid and put in 3T. of soy sauce, 1 t. sesame oil and 1t. sugar. Shake it up. Boil your water and cook your noodles --I use this brand Heat a bit of oil in a skillet or wok and sauté what ever veggies you think sound good--I did onions and broccoli--didn't have to do the beans as they were already soft enough. When the veggie are done to your liking add a shot of mirin and give it all a stir then add the drained noodles and your sauce. I put the pork belly in the instant pot along with the whole can of broth. 30 minutes, high pressure, natural release. Heavenly. And, we have a whole bunch of really wonderful broth to use later. Then, I used the other instant pot to make the rice. Then I tossed the chicken into the honey sauce. Then I fried the egg rolls. Then I had like 20 glasses of wine. Kidding. Maybe. Here is everything finished Honey Chicken Pork Belly Lo mein Eggrolls Our hunter's plate And this is happening as we speak---Chum is in her lookout chair in the shootin' house.

Confession: I made the egg rolls a couple of weeks ago (thank goodness because I couldn't fit that in yesterday). I make a huge batch and they freeze beautifully. This is the recipe that I loosely follow My changes are that I used pre-bagged coleslaw and I usually don't put any mushrooms in. So, first I make the filling-- a pound (give or take) of ground pork gets mixed a T. of soy and a t. of cornstarch. Let it marinate for a bit then throw it in a skillet with some oil and brown it up for a couple of minutes. Then dump in the coleslaw mixture and cook for 3-4 more minutes. If you're in a hurry, put it all out on a sheet pan to cool and then drain it well. If you're not, throw it in the fridge overnight. These make the lightest, crispiest egg rolls ever. I'll never go back to using the thicker dough again. Make a slurry of cornstarch and water in a little bowl. I have to really fight my urge to over fill these. Just use a T. of filling--maybe a smidge more or else they just don't seal up as well. Put your filling in and do a roll Fold one corner over Then the other In the above picture now is when you wet your fingers with the slurry and put it all around the top corner there. Then roll it the rest of the way up. Voila! I put parchment on a cookie sheet and freeze them like this over night and then the next day transfer to a ziplock freezer bag.

With appetizers out of the way, I moved on to the main meal. Out came the pork belly I love pork belly. I looked at a zillion recipes for doing it in the pressure cooker and finally just winged it on my own. I cut it in two because I was going to freeze half, but in the end decided to make it all--now Ronnie and I can have pho or ramen noodles or something next week. Anyway, I opened that can of broth and it smelled just like the seasonings that I wanted to put on the meat, so I marinated it in there for a few hours along with some grated ginger. Next, I decided to make the sauce for @Ann_THoney Garlic Chicken . I had made that for dinner and while back and Ronnie sent a picture to our hunter. He thought it looked soooo gooooood (thus the Asian themed meal idea was born). My brother in law made this and gave me his last precious jar--he gave it to me on Thanksgiving and I'm already almost out . It's all red jalapeño along with garlic--perfect to use in place of Thai chili sauce IMO. I was feeling a bit overwhelmed--there seemed to be so many things that had to wait until the last minute to get done....but then I had a glass of wine and all was right with the world. I decided to go ahead and cook the chicken for Ann's dish and keep it warm in the CSO. After all, the chicken doesn't stay crisp after it's put in the sauce. It worked well that way. Chicken marinating in the cornstarch, ShaoHsing (I used mirin) and sesame oil And after being fried in the tempura batter

Happy Friday! I got so busy yesterday that I didn't even post . The guys were gone all day. Saw deer...a shot was taken, but missed. It's all good. Plenty of time left. I started cooking about 2 pm. I decided on an Asian meal and I have to actually look at recipes and think because it's just not something I do a whole lot of. Isn't this a great cutting/cheese board in the shape of Georgia? Our hunter gave this to me so I put it right to good use. I know that this appetizer isn't Asian, but after googling, I just wasn't inspired and I needed something easy so I went to old reliable....cheese, toasted bread and pickle roll ups The pickles are ones I did over the summer. I know you can't tell, but that middle guy is a monster lol.

Ok, I'll accept the position

I think it would be perfect for that.

Yes, the other handle touches the back, but the front handle does not touch the glass. I see cornbread happening too!

The 10 1/4

It JUST fits. I was afraid for a minute but after rotating it around, it works.