Shelby

thanks, but I'm not talented. I'm sitting here thinking about the squash you made on the dinner thread. I'll trade you salad for squash The machine does all of the work. I've never used a manual one but I would think it would be hard to do with just one person.

Yes. I bought it about 6 years ago. I love it. It's an Imperia . It's pricey but I wanted one that would withstand the test of time and this one got rave reviews.

It's funny, by about 3 p.m. yesterday I had talked myself out of making the pasta. I have some store bought linguini that would have been perfectly adequate. Right after I made that decision I got a text from Ronnie that said something like "can't wait for homemade pasta tonight" and he added a little drooling smiley. Welp. There went taking the easy way out lol. I hadn't made pasta for quite a while. The dough came together nicely and I found making it very relaxing. I need to remember that.

Good morning! Hunters came back without game again yesterday......but they had fun which is all that matters. Deer could have been gotten, but they chose not to. Still a day and half left for our guest so there is plenty of time. They took a picture from the shootin' house. I'd be happy just sitting in there and watching the deer run around. Their breakfast for this morning. The eggs look dark because I fried them in the sausage grease. Extra tasty that way lol. Appetizers The jalapeño mustard that I canned went really well with the salami I cut up. To my surprise, our guest wanted homemade pasta, sauce and venison meatballs (my favorite meal). Pasta dough resting.

I decide based on what I'm hungry for that day. Then, I look and see if I have the ingredients here....if not.....I quickly change what I am hungry for lol.

One more note on the bread. I buy the stuff that you would put on a bagel to make it an everything bagel and that's what I sprinkle on top after the egg wash. Good stuff.

The dough hook

You should see and hear her when she doesn't get to go. She literally walks around the house groaning and stopping at every window to see if they are home yet. She went because they did some duck/goose hunting that morning. It's the easiest bread to make and I'm asked to bring it to every family dinner. I have to pretend like it's really hard to make so that they don't know how easy it is lol. I do all of this in my Kitchenaid mixer 2 ¼ c. warm water 2 Tbsp sugar 2 Tbsp yeast 1 Tbsp salt 2 Tbsp oil 5 ½ -6 cups flour-stirred before measured First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Divide into 2 equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on baking sheet that’s been sprinkled with corn meal or on a piece of parchment paper, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375. Cool on racks This bakes up really well in the CSO. I use the pan that came with it and put parchment on it. If you make it in there, proof it for 25 mins. at 100F using the steam function and then bake it at 375F for 20 mins. using the bread function.

Happy Friday, ya'll! The hunters returned empty handed yesterday. They did take a couple of pictures of where they hunt......Ronnie built it and they call it "the shootin' house". It's a nice little place to sit and watch for deer. Chum has her own chair to sit in while she scans the area. Meanwhile, I puttered around the kitchen all afternoon. I got some bread made. I made SV'd pork loin for dinner last night, so since I had it all set up I decided to clean the deer heart and throw it in the water bath, too. I'm going to do it for 30 hours at 135F. We'll see how it turns out. I love both of my SV machines (that what I call 'em) but the Anova is SO quiet compared to the Gourmia. Pork Venison heart Eggs, pickle roll-ups and some pickled okra for snacking on And dinner. The very last of the Silver Queen corn. That pork was sooooo tender. Now, I need to do some studying. I can't get my iPhone 4 to connect to the Anova.....

I'm with you on the bottled dressing. It always has an off taste to me. I use it once in a while when I'm too lazy to make dressing, though. I make ranch a lot. I start out with about a cup of homemade mayo in a mason jar. I then add finely diced chive, dill, garlic powder, onion powder and salt and pepper. To that I add buttermilk, a little at a time, shaking the jar after each add, making sure not to add too much so it doesn't get too runny.

I know, right I might save the next one......it's a LOT of liver. I've never heard of that! It's a great idea, though.

Not ignorant at all!!! A few years ago Ronnie tried to salt it and save it.......that experiment didn't go so well. One of the dogs drug it off and ate on it lol. Ours get tossed out with the guts down by the river. Makes a tasty treat for the coyotes.

The tenderloin is inside the body cavity near the pelvic region---it is a lot smaller than the backstrap. The backstrap is outside of the body cavity on both sides of the spine and is much longer and wider than the tenderloin. Both are excellent, but the tenderloin is...well, more tender lol. I will show pictures later on of the cutting up process or if you peruse my 2011 winter blog you'll see some pictures.

I think I'm going to sous vide the heart........

I don't know exactly....we grind it up in the burger mix. It feels exactly like beef heart though. I'm pretty sure I've seen use of the intestines in one of my cookbooks. It's quite a process to clean them. I think I'll skip lol. Hmmm...maybe I should google and see if I can find something fun to do with the heart.......

Yep, they got a deer. There will be at least one more probably. I have no idea how many permits they have this year. We can get several land-owners permits. Hopefully they don't go crazy. I'd have to buy another freezer. The deer has been gutted and the tenderloins have been taken out (they dry out if you leave them in) and it's hanging in my garage. I don't know when we will cut it up....it's fine hanging for a few days since it's cold. Sooooo, without further delay here is a step by step pictorial of them gutting the deer--this would normally happen in the field, but they kindly came home and did it in the garage so we could see pictures : Oh and this might be too graphic for some.....so scroll past this if it is. First you have to the the guts out (liver, stomach etc.) Then you remove the tenderloins....not to be confused with the backstrap. The tenderloins are the most coveted part to eat in my house lol. And that's all there is to it! Except if this were your first deer, you would be required to eat that heart raw. Just kidding. Sort of. No, really, just kidding.

I'm so sorry...I'm tired. I am old lol. More tomorrow....Have a restful night with sweet dreams my friends! OHHHH I almost forgot. My hunter, Ronnie and I had a shot of the egg nog. It's a hit

Hello My name is Shelby and I'm once again tired lol. My brave hunters have already hit they hay. I must say that I'm jealous. I'm up doing dishes and posting a few pictures. This will be their breakfast early in the morning It's been SO warm here that the cilantro has been prolific. I picked a bunch to use for dinner tonight Appetizers--salsa made from my canned tomatoes. And chips and guacamole--I love me some gooooood guac. Pork enchiladas.......yum. And a little preview lol Venison heart and the tenderloins

The hunters have returned with a big dry doe (dry meaning she wasn't pregnant which means she's an older doe....my choice. Tender, and doesn't have any babies that are missing mama---yes, I'm super tender hearted) They are taking pictures as we speak.

I thought that my love of the Instant Pot couldn't grow any larger....but it has. I had about an hour and a half to make the chicken and noodles this morning. Ronnie was back a lot sooner than I thought he would be. Anyway, I threw the onions, celery and carrots into the IP and sautéed it all in some butter. Then, I dumped a couple cups of broth in and pressure cooked it on high for 15 mins. Perfect. I would have just done the whole soup in there, but it wouldn't fit. IP veggies Dunno why I took a picture of this...I was just so happy that it was done so quickly. I didn't have time to thaw a chicken etc. so this is my go-to cheat. I know, I know. It's canned chicken. But it's good. I keep some on hand just for times like this. Cheesy toast to go with The guys are loading up....camera and guns in hand..... I'm going to clean the kitchen...for the second time today and hopefully sneak in a nap. I love me a good nap lol.

Thank you! I once again jinxed myself lol. Ronnie wants to bring him back here and have lunch. Sooooooooooo I'm thawing out homemade turkey stock and some chicken stock and I'm going to make a big ole pot of chicken and noodles.... Gotta take a shower really quick then I'll be back

Bierocks are a homemade bread dough filled with cabbage and ground beef..or venison in my case. I also put some shredded cheese in. My secret tip is to put a bit of sauerkraut in with the cabbage. Gives it a kick. Good morning, everyone!

Phew. I'm tired. It's going to be a super early early morning, so I'm off to bed. Our guests plane lands around ten in the morning...but I have a lot to do before. I'll see ya'll in the morning I thawed out a couple of venison bierocks and made some fries for a quick meal tonight.

My deepest sympathy goes out to all of you that are hurting. If I could, I'd make a big batch of meatballs and sauce and pasta and send it. And, I think I'm going to be kicked out of Egullet.....my husband detests ricotta cheese....my lasagna uses cottage cheese. *ducking head in shame*

I hope to make some super rare backstrap for sure It might be done on the stove, though.....or maybe even sous vide...that is so easy and good. I don't have any lingonberry jam....I do have jalapeño cranberry, though? The eggnog was so fun to make. It only makes a quart so maybe you could just have your own personal nog . I'm starving right now so all of your suggestions sound wonderful. Pheasant season started the second week in November and is still open until the end of January, so I'm sure there will be some of those thrown in the mix, too.