Shelby

Wow, they are sure working fast. What kind of floor are you putting in or did I miss that upthread? @Jacksoup I really like that backsplash. I am doing a bathroom/bedroom remodel as we speak. I might need your son to inspect it!

Had to have fish after seeing @HungryChris 's --fried up some shrimp that needed to be used, too. And oysters. Was going to make Oysters Rockefeller.....but I suffered an attack of laziness. Plus they are so good just plain as they are.

I'll trade you catfish for some of your mix I'll be on the look-out for this. Thanks!

@HungryChris Unless I get too lazy, you've inspired me to thaw out some catfish for tonight. Can you share how you make your batter? Is it a beer batter?

'Twas national spaghetti day yesterday.....

Your kitchen is sure pretty even before the reno! I can't wait to see the progress

I think about this quite often as I'm going through my grammy's recipes. I don't have kids so it's not relevant to me, but for others I wonder if their children will miss seeing their loved ones hand written recipe cards....or maybe I'm just a sentimental sap.

Broccoli beef and egg drop soup

So, you'd go for a longer time?

EIGHT DAYS? Girl, you are a better person than I am. I don't know if I could have survived that. No offense to my in-laws....I couldn't handle anyone staying with me for that long.

Lasagna and a salad last night.

No advice but I cannot wait to see how it turns out. It's so pretty!

Nice!!! I'm glad you're enjoying your IP. Pho sounds good. Need to make that soon.

I've done that....the oven works as a good hidey hole.

I have that Serious Eats on bacon up on my screen right now. I want to try it also.

Purchase a carp?

You will love it. I literally could not stop saying how good it was the first time I had it.

New Year's Day dinner Cornbread-- jalapeños , onions, hatch chile and cheddar BBQ chicken wings done in the IP and finished in the CSO along with black eyed peas and country ham --OH so good. Spinach and mac and cheese. Hopefully I covered all the lucky foods. We need all the luck we can get.

I have a Gourmia and I love it. I also have an Anova. Love that too.

Thank you so much, David! I roasted it in the oven at 200F until it hit 120F in the center (took about 2 hours). Then I let it rest for 30 mins or so. Finally I put it back in the oven at 500F for 10 mins until the outside was nice and browned. Worked like a charm.

I have several really nice tuna steaks in the freezer. Thank you for posting your method! I've been googling for a while and it seemed like they way people SV it is all over the board.

Prime rib for us on New Year's Eve.

We got married on New Year's Eve, so it's a double special day This marks 17 years. We bought a nice prime rib (no bones) the other day and cut it in half. I froze one half and the other has been in the fridge on an open tray covered with salt and pepper for a few days. Here he is out of the oven. Oh it was sooooo good. Twice baked taters and brussels sprouts to go with. I had planned on piping the potatoes into the skins but I couldn't find my thingy that does that so I settled for a ziplock bag with the corner cut off.

My sink is full of dishes as I type. I'm in deep trouble. I'm not exactly sure what I'm making. I must have black eyed peas. I have some lovely country ham that I will probably put in with them....or maybe I will use some wonderful thick cut bacon. Will do them in the IP. I have city ham which may make an appearance. I have a bag of frozen collards from the garden that might come out....or I might save them for when I make red beans and rice.... I have a craving for cornbread so that will happen later. I want deviled eggs, but I'm dangerously low on 'em and my doggie needs to eat them more than I do. Maybe mac and cheese????

Happy New Year to those that are already there!!!! And, Happy New Year's Eve to those that aren't!!! Hot wings and tots last night