Shelby

I bet it's pretty much the same either way. I just found it easier yesterday to bake them a bit. I didn't have room in the freezer for a sheet pan without doing some major moving around.

I spent time yesterday cutting up massive amounts of okra, tossing it with cornmeal and then baking it at 300F for 20 mins. This "sets" it so it doesn't stick together. I put it in zip locks and tossed in the freezer. Next up: jalapeños

Salad night with tomato toasties

LIKE! I love grape. My favorite flavor.

BLT's the night our hunter left. We barely made it through them before falling asleep lol. Last night shrimp alfredo zoodles

*booking flight to NY*

Goes on sale for $99.99 tomorrow. I don't need another I don't need another I don't need another

IP "has expanded their family with the introduction to the Accu Sous Vide Circulator".

Thank you! Yeah, dogs at times eat the ducks. Chum did occasionally when she was younger. She doesn't anymore though. She went to "duck school" (a trainer) for a few weeks and learned a lot.

Well, the hunters have returned and shortly our guy will be taken to the airport. But! Never fear, he will be back on the last day of November for the opening of deer season....soooooo, that means I'll blog again iffin' ya'll will read it . I'll leave you with a few pictures from this morning. The duck pond at a stormy sunrise. I think that's Ronnie's brother with his dog Buck setting out some decoys. Chum retrieving Today's haul And with that, I'm off to do some dishes, bag up more teal and put my feet up for a bit. Thanks for keeping me company this week!

Yes, wild rabbit--twas one of the bandits eating my garden. And, yes, the rabbit is tough if one were to just fry and eat it.

Yes, I fried the rabbit first and then pressure cooked it on high for 30 mins. The crust does not stay crisp at all....some may not like it, but we love it. It's not gooey or anything...I wouldn't even say soggy. I'd say soft lol. I've read debate on the internet about doing it the other way around. My brain seems to think that the breading/crust would not stick to the meat if it was pressure cooked and then fried. But, I've yet to try it. Need to add that to my list of experiments.

Our hunter is skinny as rail and can eat like nobody's business. Makes me jealous lol.

Good morning! It stormed almost all day yesterday and now this morning is gray and chilly. Wind out of the north. Feels like fall Come on snow!!! Ok. I'll get right to it. Here are the teal hearts, livers and breasts I thawed out a rabbit, rested it in some buttermilk, dredged it in seasoned flour and fried it. Here it is in the Instant Pot getting ready to be pressure cooked for 30 mins. Doves and a few teal breasts with jalapeño and bacon, seasoned with pepper and garlic and Dale's Deviled eggs/ cheese and salami for snacks Doves on the grill Fried rabbit and fried teal livers and hearts Okra Mac and cheese My plate. Not as pretty as our hunters the night before lol Whoops. Out of order. The finished doves and teal

Suzi, I love all of your knowledge. Yeah, no wonder I don't like wood ducks. I am totally done in. I have dinner pics but I will post tomorrow. I am SO full I am not sure I'll make it upstairs to bed lol. See you guys in the morning.

Teal are strictly grain eaters.... so yeah that's why they are SO good.

Aha! Thank you!

My brain is very slow today. Remind me what ABT's are?

Duck hunters are back. Awesome sunrise this morning. A mix of blue wing and green wing Closer look. The blue wing are the ones that are here first. The green migrate in later.

To us (and most other people around here) teal is the "creme de la creme" of ducks. Very mild in flavor and tender. Other duck such as mallards, wood ducks etc. are much stronger tasting. Some can be almost "muddy". And, they are tougher. I'm sure you could confit it but I think you'd prefer it just done on a raging hot skillet. I SV'd some the other day just to try it...it was super good. Like a nice rare steak. The bad thing about both doves and teal is that they really just don't freeze well. The meat is so tender that it gets freezer burned no matter how well you wrap it. We do freeze them--wrapped in Saran and then vac. packed-- but we prefer to try to eat them as we get them. Which, at this time will be a challenge considering how many doves are in my fridge right now.

I knew I liked you and yours Ok, gotta get a move on. Rabbit to thaw out and eggs to devil. Be back in a bit.

Awwww! Yes. The coma and the snoring are something Ridge and Chum definitely have in common. She loves hunting with Ronnie. In fact, during hunting season I think I cease to exist in her world. She follows Ronnie everywhere.

Thanks, everyone, for reading along. And, good morning! I'm slowly moving around. I feel like I should start cooking already for tonight. I wish it wasn't too early for wine lol. I walked into the kitchen and found this zillion lb. bag of jalapeños from my brother-in-law His neighbor planted like 40 jalapeño plants so he is sharing with half the county lol. I guess I'll pickle and can some. Maybe some jalapeño jelly? Any other ideas? In retaliation I stuffed his car with zucchini. He will never learn that he should lock his doors.

So, Ronnie smoked the last of the trout that my Mom and Mike gave us (thanks guys ) in the cold smoker I then deboned them to make a dip. Picking out trout bones is NOT my favorite task. I made a smoked trout/cream cheese dip with scallions, dill, lemon, pepper, etc. etc. to serve with crackers Dinner tonight Tomatoes and zucchini --zuke was marinated in fresh lemon juice and salt. It's simple, but it's SO good. Zucchini casserole. Good stuff. Eggs, Ritz crackers, onions. A true Kansas dish. Sous Vide pork tenderloin Plated--our hunter took great pains to make this pretty My guys are cleaning up the dishes. Bless them.

I have not tried to do that. In fact, I'm interested to see if anyone else has. I'll have to google.