Shelby

OMG these look good. Peanut butter in the middle?

That's so nice!!!! I used to have decent handwriting....then I got older and it went to hell in a hand basket. I could've been a doctor.

Love sprouts on a sandwich.

Hot wings

I gasped out loud when I saw McDonalds was the lunch venue Those chocolate tools look SO REAL.

King crab leg rolls

Made @Ann_TSpicy Honey Garlic Chicken last night. Total hit. Will be making this again--Ronnie sent a picture to our hunter and he requested it next time he's here

Had to google. Found out they are white walnuts? What do they taste like? Very interesting. I've never heard of them. Sorry I'm no help. But I do wish I was close so I could be your morel loving friend

Birthday dinner yesterday. Started with some decent oysters King crab legs Alfredo and spinach to round it out And the Blueberry Cobbler with Cornmeal Sugar Cookie Crust from Deep Run Roots for dessert. Then I rolled my old butt up to bed.

Yesterday afternoon I made the Blueberry Cobbler with a Cornmeal Sugar-Cookie Crust from page 205. I used these frozen (expensive) blueberries that had gotten right before our hunter came. The recipe is very easy to follow. I halved it. I'm kind of sad now that I halved it because it is so freaking good. The cookie crust is amazing. Once again, I didn't read ahead to see that she recommends leaving the berries in the sugar mixture for 2 hours or even overnight. I did the 2 hours and that seemed perfectly fine I had a bit of dough left so I threw it on the pan in the middle. I am now eating it with coffee this morning.

Amazing.

WOW. That cannot be chocolate!

Venison stroganoff

I searched for a Canadian Thanksgiving thread this morning so I could bump it and wish ya'll Happy Turkey Day, but I couldn't find one--I swear I remember seeing one before. Anyway : HAPPY THANKSGIVING!!!! Your whole meal has me drooling especially the stuffing. I am so hungry for stuffing.

Envious as always. Everything looks so delicious. And that view. Wow.

It can be dry. The pen raised ones seem to be more tender than the wild guys. Bake low and slow or, as I did last night, fry quickly and then put them in the Instant Pot for 15 mins on high. So tender.

Ronnie has a good friend/his old business partner who is now in his 80's and can't get around like he used to. So, this friend always takes Ronnie on a pen raised pheasant hunt this time of year. You go to this big lodge type place, they take you out, you shoot birds, they clean them and then you all eat lunch. It's not pheasant season yet, but this place has special permission. Anyway, they divide the birds up between all of the hunters so you don't probably get the exact birds that you shot (some of these were reaaaallllly shot up lol). I think he came home with around 10 breasts (you aren't allowed to clean your own birds, they have some kind of group that comes in and does it and then they take the legs and the hearts and livers and have some kind of a game feed). As you all know, the livers and hearts are my favorite parts sigh. So, I fried some up and pressure cooked them and then vac packed and froze the rest. They were good.

Pie crust I'm the same way--no amount of lessons, help, recipes, practice helps. I am a never-pie-crust-maker.

I had a craving for pork belly noodle bowls but it was late in the day--like 4 p.m. and I hadn't even thawed the pork out yet. Instant Pot to the rescue! I used canned Pho broth from the Asian market....seasoned the belly up with some 5 spice seasoning and threw it in with some mushrooms for an hour on high pressure. Natural release. Perfect.

Pork belly noodle bowls. I couldn't decide if I wanted rice noodles or ramen so dammit I did both. The eggs were going to be perfectly runny inside until I was interrupted by a call from my credit card company informing me of fraudulent charges. Sigh.

I do have some pickled and canned....yeah and that would add a good kick to the flavor. Excellent idea.

Actually that might be an innovative idea....but I won't have fresh available when I plan to make this.

I have a long tall angel food cake pan...and I have a smaller glass type bread pan ...I think either would work well. Thank you for that idea--I don't think I would do well with free form.

I'm feeling pressure already To my credit, I DID make the savory cheesecake..... I've written it down on my appetizer idea list....so I think it will make an appearance.