Shelby

I found our cork! @rotuts is a much more hardened criminal than I am.

Trust me, I am not organized....if there was a place close that I could buy jelly donuts and fritters, that would be happening here too This gives a list of my meatball ingredients --just omit the zucchini and up the bread/milk mixture a bit. My meatballs are like my meatloaf....they never come out the same way twice.

NO and now I am so wanting to know what it said!!! I may have to dig through the trash in a bit...... I love that you bought some. Tell us what your cork says!

Happy Saturday!!!! The luck just seems to be gone around here. The guys went frog hunting --they found a zillion of them, but they were sneaky suckers and they couldn't manage to land any. So, they went fishing at the river. Caught one fish. So our grand total so far is three doves and one fish . They have gone to the lake today so maybe the fish total will rise a bit. Saturday night is always "game night"--which means I cook what ever they've managed to bring home........we might get into fist fights over the doves . If they don't catch any more fish, I'll supplement with some wonderful shrimp that I got from Pike's Place Fish Market last week. I'm also hoping that I have some catfish from the river frozen down in the basement freezer....however, if you don't hear from me again it means that when I opened that door an avalanche of frozen foods fell on me and I cannot dig myself out. Dinner last night started yesterday afternoon when I plucked the pork roast out of the Instant Pot. Here is the wonderful sauce I poured this into the food processor--managing to make a huge mess because I should have done it in two batches. Instead I got to mop the floor. Here it is all whizzed up. Sometimes it's not quite thick enough so I have to cook it down a bit, but this time it was perfect. I took half of the roast (froze the other half) and shredded it. Then I added several dollops of sour cream. Lay out your tortilla...add the meat mixture, diced onions, hatch chiles and sharp cheddar All rolled up and ready for the oven Cover with lots of sauce and more cheese (somehow I missed getting a picture of that but you get my drift) Bake at 350F for about 30 minutes and it's bubbly. Last nights appetizers And a big plate of enchilada goodness

Ohhhh, Anna, the lazy comes out of me a lot

So, I usually make breakfast sandwiches every evening for the guys to heat up in the morning and eat or take with them. They don't care to eat anything sweet --they are savory guys. I decided to mix it up and make some breakfast burritos. I saved one for me and I'm eating it right now....maybe I'm just hungry but they are reallllly good. The ingredients: The meat is venison breakfast sausage that we make. Those are tater tots under the tortillas (no, I didn't make the tortillas...sigh...I am lazy). The jar is my pickled jalapeños. Don't skip using them...they add the perfect spice to the burrito. And, my breakfast right now Backing up to dinner last night. I was going to make a big tossed salad but then I decided that a caprese salad sounded better..... Homemade sauce (everything from the garden) and venison meatballs (the ones that have the zucchini in them that I posted about on the zucchini thread). And this red wine to go with I don't care what it tastes like, I just like the label lol.

I will definitely be doing the enchiladas a bit later today and will try to take step-by-step pictures Yes, I'm sorry, I should have been more specific. For the peppers I take the main rack in the CSO and place it like so: I put the peppers on and steam broil them at 500F for about 7 minutes on each side. Chum stays in the guys back pockets at all times--it would be hard to lose her Chum is in hog heaven. She adores going with the guys. I cease to exist even more in her world during these stints. Thank you for the compliments--I really need to branch out and do some different type meals for deer season but it's hard not to make my tried and true meals that I know (usually) turn out decent.

The guys don't want me to tell you this because they are ashamed LOL. But, today they came home with a total of three doves. There are just no birds around Fishing is on the docket tomorrow so maybe they will have better luck.

I highly suggest not visiting the site It has great stuff....and fast shipping...I could spend a boat load of money there.

Kay, I remember when you first posted this--it made me drool then, and it's making me drool now. This is the dough recipe--I know it seems like a lot of sugar, but that's what makes bierocks bierocks. Dough recipe1 (.25 oz.) envelope fast acting dry yeast 1 cup warm milk 1/3 cup granulated sugar 1 teaspoon salt 1/3 cup butter (melted and cooled) 1 egg, beaten 3 1/2 cups all-purpose flour Edited to add--YES the cheese board is slate. I could have written the names of the cheese on there but I didn't. UGH I love igourmet, too. We must be twins. Their cheese selection is outstanding. Thanks for the kind words about my blog--makes my day

I use low pressure for hard boiled eggs. They come out perfect every time. 1 cup of water Eggs on trivet Manual Low pressure 5 minutes Natural release and immediately put into cold water

Cheese app. tonight.....the truffle cheese is really good and the smoked rambol is amaaaazing.

You will fit right in!

Our friend requested my Hatch chile pork enchiladas for tomorrow night. I usually throw everything in the slow cooker in the morning and let it go all day, but I decided to use the Instant Pot. I hope it's nice and tender. After it's done, I'll pull the pork out and whizz everything else up in the food processor. Makes great enchilada sauce. Needed to get my chiles peeled. Steamed them in the CSO. All of my toys really come in handy I used my canned tomatoes because I'm trying to hoard the last of my fresh ones to make salsa.

Today I hope to feel a little more organized. The tv installation threw me off my game yesterday lol. So, to back up a little. Last week I decided to bake a lot of bread and freeze it so I would have it. You've seen it before, but here it is again. I sure love the CSO for bread baking. White sandwich bread French bread Then, I got really ambitious and wanted to make a bunch of venison bierocks. They freeze really well and are handy to have in a lunch emergency lol. After rummaging in the fridge I realized I didn't have any cabbage. Ronnie suggested using grated zucchini and it worked like a charm. Seriously good. You wouldn't even know there wasn't any cabbage in it. I didn't cook it before adding it to the meat mixture like I would cabbage. Dough rising Venison burger, chopped onion, shredded zucchini and sauerkraut (my secret ingredient--gives it a kick) seasoned with ground caraway seed (seriously, where has that been all my life? I love the taste of caraway, but I always hated biting into the seeds) salt, pepper and garlic. Roll the dough into a square Cut into equal squares (as close to square and you can get--I always have to use my rolling pin to get more square) and fill with a couple spoons of filling and top with shredded sharp cheddar cheese. Grab two opposite ends and smoosh them together. Grab the other two and smoosh them Seal it all around Repeat Again, the CSO does wonders with these. 375F for 20 mins. using the bread setting I am going to sit here for a while longer then grab a shower and start putzing around the kitchen

Yep, lots of cream cheese in there It's a beautiful morning. The guys have left to do I don't know what lol. I know it's not fishing because the boat is still here. I have the windows open and I'm sitting here with a hot cup of coffee.... doesn't get much better than that. Dinner went smoothly last night. Ronnie cold smoked some ribs last week and I decided that sounded good for dinner. I put them in the Instant Pot for 45 mins on high pressure and then covered them with Curley's BBQ sauce and then threw them under the broiler for a bit. Here they are before IP'ing I was going to make collard greens but when I got to the garden and inspected what I had to work with, I nixed that idea. So, I went with squash, baked beans and scalloped taters.

It's been a little hectic this afternoon... Our big screen TV broke a few months ago and I was going to wait until a black Friday sale or around Super Bowl but...the guys came home with a new tv anyway long story short things aren't working out lol. So, on to the food : Here is the lunchmeat--nothing special, but I like it and so does Chum And, snacks: Pickle roll ups, my okra and jalapeños and deviled eggs

My best friend introduced me to to the candy corn/peanut mixture. Very very addictive. We worked together and we would go through an embarrassing amount in one day. Ugh. Bow season. Yeah, don't get shot please. I throw the Friskies in the food processor, whizz it up and spread it on crackers. It's great. Happy Wednesday, everyone! I assume our hunter has landed. I was going to make Chex mix this morning (because I bought that cute white mason jar container in the picture yesterday) but then I realized I needed to save the Rice Chex for making fish breading. So, I remembered a pretzel recipe that my best friend makes....brown sugar, butter, cayenne pepper, melt, pour over pretzels, bake in oven at 275 for 20 mins or so, stirring occasionally. So, I did that only I used chipotle chile pepper instead of cayenne. It's now cooling on the counter Good stuff.

I've made the steaks--I think I'm forgiven for the price They were really good. We didn't even make a dent in them (we would have split one but I like my steak very very rare and Ronnie likes his rare). So, I will vac. pack the leftovers in the morning and we will have them after our hunter leaves. Here's Ronnie's plate I spent an hour drawing on my kitchen chalkboard. It's not great but it's festive.... And, with that, I will see ya'll tomorrow

I would have made it smaller cuts, too. And when I said ground beef, I meant venison. I'm so used to venison that it's the same as beef to me. I might try the same as you did with venison chunks using the pressure cooker...but it has to have beans.

What did you think? I'm a ground beef/bean girl myself but yours looks good.

Thank you! It's hard around here....they can go from hard to rotten in the blink of an eye lol.

I haven't had chipped beef forever. I love that stuff. Somehow, though, it needs me to purchase Wonder Bread to have it. I pointed out that they were on sale, but he didn't seem very impressed lol.

OH and, thank you for giving me ammunition to fight back with regarding the steak price. Ronnie about fell over when he saw how much they were. I'll tell him he's lucky I didn't go shopping in Canada.

He might after you taste it I am not recommending it...I like it....it's good for what it is and how cheap it is......but don't expect to be wowed lol.