Shelby

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.

I will be making this the end of November....I bet I can get fresh green beans from the store. Good idea!

I need to think of something besides asparagus to use. I don't care for canned and I doubt the grocery store will have fresh....if they do it will be a million dollars a pound.

I am so doing this.....might be fun for deer season when the hunter comes. Thank you so much!

I've always wanted to make one of those pressed bread terrine things.

Can't wait!!!

The mussels look divine.......who knew they had Miracle Whip over there? We must commission someone to do a bust like this of you, Kerry. Lokum is like Turkish Delight maybe? Am I having deja vu? Have I asked that question before?

LOL really cold=75F to you....that=too hot for me to turn off the air conditioner Lovely treat. Doesn't it feel good to get that all done? I love when my fridge is all clean like that.

You will be brilliant! Can't wait to see your menu

$175 to park for a week

Beautiful beautiful things everyone! @ninagluck It's time to start eggnog

Glad I'm not the only one--it doesn't happen all the time and I can't tell you why it does when it does. I usually wake up around 3 in the morning craving whatever I had cooked lol. I would say that it does happen more with long cooked meat based things though..... Please please please contribute. My meals are never sophisticated! I like the wide range of fancy fancy meals to home cooked and not fancy. No one will be derogatory. If they are...well, I'm short, but I'm mean lol.

Salad to use up some cheeses, steak and shrimp

Maybe it's just so common place here? Maybe it stems from people not knowing how to cook it properly? I dunno....I do know it leaves more for me

Thank you so much! I like it when someone says they would try the game --many people around here turn up their noses. I served venison chili at a family get together years and years ago--along with potato soup. Thank goodness I made the tater soup or some people wouldn't have eaten due to the chili being venison. But, to each their own I know just what you mean about your doggies eyes lighting up

I stared at this for a good two minutes wishing that it was sitting in front of me. Had some leftover ribs and scalloped potatoes and beans from when our hunter was here. @suzilightning and I suffer from the same thing sometimes which is after cooking all afternoon we sometimes don't want what we cooked--which sounds incredibly weird but it's true. That happened to me on rib night. They tasted really good last night . Also had some broccoli that, as @chromedome said, was very well intentioned, but was getting ready to die.

Dropping a link here for Muffuletta Cheesecake--20 mins on high. Natural release for 10 mins.