Shelby

Now you can see the pretty color

Chicken in the CSO

In the never-ending quest to use up jalapeños..........I bring you jalapeño-cranberry jam. It's tart/sweet and spicy. Will be good over the usual cream cheese and super good with foie or duck or goose etc. It's cloudy today so I can't get the picture to show the pretty burgundy color. Should look very Christmasy when put with the green pickled jalapeños, the yellow jalapeño mustard etc.

You've made me drool over every single post. Thank you for taking time to activate my salivary glands

We've done it. We're still alive and kicking. No problems at all. It was a pork tenderloin and I forget what cut of chicken but still chicken.

I like that...zoomdoof! A new word for me! Such a foreign concept to have to order the alcohol and have a script from a pharmacy. I'm glad you found some!

This is beautiful, Elsie. Looks just like a magazine picture! I just did a whole bunch of eggs, too. Peeled one while it was still warm. The middle wasn't quite set. Sooooo good. I'm making a lot of HB eggs these days for my dog. They are nice and soft for her mouth.

@liuzhou I think your cake looks beautiful and I'd eat it in a heartbeat!

Ronnie came home with a goose and a few ducks. Of course, I made him save the livers and hearts, so I fried them along with the goose. Goose fingers...like steak fingers only goose

Ok, the first tester batch is done. @ninagluck 's recipe makes about a quart jar full. I followed the recipe to a "t" except for the vanilla sugar. I ended up using a TB of just regular sugar and scraping a vanilla bean. I also threw the bean itself into the nog to flavor it up more. Hopefully the alcohol doesn't disintegrate it lol. You guys, this stuff is GOOD--and VERY strong lol. I took a little sip right after I made it. It was pretty good. However, after sitting overnight, it's SO SO good. I can't imagine how it will be in a few weeks I did a lot of googling yesterday and I think in german it's called eierlikör (Nina or someone correct me if I'm wrong). My brother-in-law absolutely loves Germany and went there twice during his active military years. So, I'm hoping he maybe tried this over there and it will bring back some nice memories when I give him some for Christmas. I also think I should put a warning on the back that says not to drink too much LOL. I saw several different variations of this recipe. Some using evaporated milk which made it a lot thicker than what my batch was. @ninagluck since I've never had the pleasure of drinking this, your recipe is on the more runny side, right?

Ok, so it's vanilla flavored granulated sugar. I have vanilla beans, so I'll just use one of those. I was concerned that if it was more like powdered sugar that it would affect the consistency somehow. Thanks, guys!

Hi Nina! I'm getting ready to make this....and came to a screeching halt. I had assumed that the TBSP of vanilla sugar was granulated sugar.....but a quick google shows it might be like what I call powdered sugar. Is that correct?

I love Bell's. Good stuff. Great idea to vac. pack.

How fun!!!!! Thanks for sharing How was the pudding (drooling here).

Don't rush me! We haven't even had Fall here yet!

I'll take all liver .....foie......etc. I'm a good friend like that.

Ok, so I have my 190 proof Everclear. I'm nervous lol. So, truly, no fridge is needed? Talkin' eggnog here.

'Cause ya gotta dip the bread in the sauce

I love bread. Cannot have spaghetti and meatballs without garlic bread.

Sous vide quail and pheasant with alfredo and squash

Woooo hooo!!!!! Collards, catfish AND OKRA!!!!

Oh man, I know. My husband used to hunt up there a lot years ago..........

What a great write-up, Smithy! I enjoyed every word. So glad that the catfish was good. I was holding my breath until I got to the part where you liked it lol. I've been to the river walk in San Antonio a couple of times. It was quite some time ago ---and it was for a lumber convention. The evenings/late nights can be quite....ummmmm....quite rowdy when spent with lumber people so you'll have to take my recommendations with a grain of salt, but Durty Nellie's is quite fun. It's lovely to stroll down and look into the shops and many restaurants. Lots of places have live music. Anyway, now I'm hungry for fried shrimp again...and catfish....and po boys......

Pheasant and quail season opened Saturday. So, last night we had fried pheasant strips, gizzards, livers and hearts. Fries and brussels sprouts to go with. I'm so excited to have some quail! You can see two of them on the bottom left side of the picture. We will have those this week sometime.

Elk stew