Shelby

This was brunch. Had Ronnie's kids over to do our Christmas. Venison sausage breakfast casserole, roast beef/pickle roll ups and Knorr veggie dip in a sourdough bowl. We had mimosas to go with. I now need a long nap lol.

After a day of cleaning out closets and purging (yes, yes I do pick weird times to get stuff like this done lol) I needed something fast and easy. Tomato soup made from one of my hoarded jars of juice and roast beef sandwiches on sourdough bread...lots of gooey cheese and caramelized onions on there too. Oh and some homemade pickled beets.

It worked, it worked!!! Thank you so much!!!

Well, Christmas is over lol. I got FOUR seed catalogs in the mail today.

Got this email yesterday. So, it seems that even if I didn't get an immediate confirmation from Cuis, I'm still on the list for a new blade. December 22, 2016 Thank you so much for your ongoing patience. We want to keep you advised of the status of your free Cuisinart replacement blade. Our blades are fabricated using precise manufacturing processes, which of course means, that they take some time to produce. We are producing new blades as rapidly as possible to meet the demand resulting from this replacement program. When your blade is about to be shipped, we will send you an email so you can anticipate when it will arrive to the address you indicated on your replacement blade registration. In the meantime, you are able to use all other cutting implements and accessories that may have come with your Cuisinart food processor. Cuisinart strives to provide you with the best service possible and if you have any questions or concerns please contact us via our email address: Cuisinart_Cserve@conair.com Sincerely, Cuisinart

I have an addiction to beets. Weird, I know. Beets made any way (as long as they are tender). I love Aunt Nellie's brand pickled beets but I couldn't find any in the big city store that I went to last week, so I purchased some fresh ones and made my own. The IP worked like a charm. 15 mins on high and NR. Skins peeled right off easily. My fingers, however, are still pink.

And after Ann's beautiful pictures we get down and dirty with a chili cheese dog last night lol.

I love the gumdrop lady out front

Thank you so much! So, I don't have to hit the 235F, just melt it again?

It's sugar, butter, Karo syrup, buttermilk, soda and vanilla. Yes, you beat it just like fudge while it's cooling. Then you add the nuts and vanilla.

My mom and stepdad sent us a gunny sack of oysters for Christmas!!!! Yay for us So, for the first day of winter we had oyster chowder and oysters on the half shell.

I figure this fits here....you make chex mix by baking it Sriracha maple snack mix. Going to make another batch today and increase both the sriracha and maple. This stuff is good.....

My Grammy always made buttermilk candy this time of year. I found her recipe in a box that my mom gave me so I decided to give it a go. My first batch last night set up beautifully. My second batch, done this morning around 6:30 did not set up. It's more like caramel sauce with nuts in it. Sigh. I have no idea what I did wrong. I boiled it until it hit 235F just like the first batch. The only different thing I did is double the recipe..... Need to google to see if it can be salvaged somehow. Any ideas? This is my good batch: Lessons I learned: Never make candy early in the morning.....and I do way better at candy while drinking wine.

Mine aren't Trader Joe's, but, I also use the IP for heating. Makes the BEST tamales that way. From frozen I do 5 mins on high using steam function. QR.

Me too.

Lol, I'm sure there are things that I don't know yet, either. Glad I could help I don't want you to have to dirty up another pan by sautéing on the stove

When I push the 'SAUTE' button then I can push the 'ADJUST' button and that changes it to either 'LESS, NORMAL OR MORE'. The 'LESS NORMAL OR MORE' is located right underneath the 'LOW -HIGH' pressure indicators.

Are you searing on low? You can change it to medium or high. High is almost too high for me unless I'm watching it really close.

No, I've not seen small eggs in stores. Are there any chicken farms and/or people that have their own chickens? You'd have to get pullet eggs....which, I think this time of year (if you are located somewhere coldish) would be hard to find......

Ronnie got a couple of Canadian Geese the other day. 'Course, I made him keep the hearts and livers so along with those I fried the tenders off of the breasts (also had some chicken gizzards) Tenders are at the top on the left. I also pressure cooked the legs for an hour and a half. I am going to shred them and give the meat to the doggies and kitties......they turned out so tender that we ended up snacking on some of them before dinner. Soooo, these might actually turn into goose and noodles to eat on the first day of winter.

WANT

That is so pretty @Kerry Beal !

Thawed out a venison roast and made stew last night.

I'm in awe. How fun!

Oh food is just so good cooked over a fire. I LOVE those spoons. Truly they look like something my Grammy would have that was bought in the 1950's.