Shelby

Alrighty, here's the rest. The chili and pork verde and the tamales are prepped and ready to go ...prolly will eat right after halftime. Salsa Guac Tortilla rollups Annnnnnnnd, the first of many glasses of wine in my Broncos glass

Oh most definitely --we have a big bowl of tortilla chips going......I have more pictures to post.....just not yet. Gotta get everything done, get my wine, prop my feet up and focus on the game

Really hungry for pasta, CHMike. Kinda jealous over here

Ok, the super difficult to make cheese dip is done. Munching on that .....I've looked forward to this for weeks. Made a cheesecake in the Instant Pot. Glazed with some peaches I canned last summer (orange) and blueberries that I froze last summer (blue).

Just to clarify, the oil doesn't have to be cold...like cold from the fridge. Room temp oil is fine And, when the fries get brown..or golden...I usually gently stir them around a bit. You'll be able to tell if they are fried enough to move safely without breaking them up.

Yes, spuds into cold oil. Just enough oil to cover the top. We usually do 2-3 taters. Put heat on medium. Let taters just sit. Do not stir them or they will break up. The oil will start to simmer ....let taters be until they get slightly golden then turn heat up to medium high until they get crisp and brown. I'm always doing other parts of dinner while these fry. I'd guess it takes about 45 mins to get them done, but I never rush them so you might be able to do them faster if you want to. edited to add: Yes, I use Russet taters.

Franci, I'm wowed! Each cake looks perfect. One can tell that you really enjoy what you do . When you start selling over the internet, I'll be your first order.

Oh but they are so easy. Seriously, if I can do it, you can certainly do it. Chop your taters up, fill a pot with oil, drop the fries in, turn heat on medium, let 'em sit there and simmer for a bit, turn the heat up a bit higher, let 'em cook until they are as done as you like (my husband likes them kind of crunchy...I like the squishy ones).

+3 Good to see you RRO!!! I wanted some good deli meats and cheeses to celebrate Fat Tuesday with (making muffalettas) so I used Mr. Google. Landed on a Polish deli . Everything looked good so I ordered an assortment of meats and cheeses, a link of kielbasa and 3 lbs. of their barrel sauerkraut. If their kielbasa and kraut are an indication of how good their deli meats are, I'm going to be a happy camper. Soooooo good.

I get it...it's not as fun when you don't have a team that you're passionate about playing. I've been a Broncos fan since I was old enough to know. My drawing is all free-hand...I love to draw If nothing else, cheer for a good game

I would GLADLY take any and all snow. I just want one huge one before spring. Sigh. Yes, they are fried. Oh yeah, your way sounds SO good. I actually wanted to sous vide some last night too, but Ronnie wanted fried. Will try with butter and capers soon. Thank you!

I should have gotten some orange juice so we could have mimosas (orange for my Broncos) but it didn't occur to me until now. I do have 3 fresh grapefruits....maybe Greyhounds for a cocktail? Got my chalkboard done:

I know you would like them. They are tender...with a texture like chicken only a bit more fish like...but not flakey. I've cleaned all sorts of game in my day and I am not a squeamish person. However, bullfrogs did me in. I won't do those again. The smell bothered me to the point that I didn't want to eat them....and getting the skin off....just...no. I will leave all future frog cleaning to my husband lol.

Man, I felt bad for Isaac this episode. The girls were so dismissive and mean. I do not like it when people feel like underdogs. I guess I have a soft spot for the guy. Baaaaaaad choice to only concentrate on the judges food. I don't think I've ever seen a team that didn't feed all the people in their restaurant. How embarrassing. Marjorie was smart, IMO, by asking the guests if they would like champagne in order to get them to vacate their table.

Elaina, that potato/ham gratin looks heavenly. Pure comfort. Chris, I WANT SNOW LIKE THAT. Send it over here! I ordered from Cajun Grocer the other day (had to stock up for Fat Tuesday) and decided I needed some frog legs, too. We used to hunt them in July around here, but there just aren't very many any more. These are farm raised from somewhere in China. Really tender and good. Was going to SV them, but decided on frying instead. Fried mushrooms, shrimp, frog legs. Cheesy broccoli and rice. Oysters and some shrimp for cocktail too.

SV bbq pork sandwiches

Well, I think everyone has some damn good eats coming their way on Sunday. All the pork butt talk has me jonesing. @Beebs That IS quite the triple whammy! My step-dad's bday is also Sunday. I'm taking that as a good omen for us winning. @kayb Still jealous of your local caviar. @ChocoMom LOL....Bring wine....will make the stories better. I will await them with anticipation lol. I do hope your back is feeling better and that snickers salad sounds decadent. We've decided on pork verde over tamales. I just got the tamales shipped in from Texas. Ordered from a new place, we will see how they are. I'll thaw some venison chili out, too, so we can have one or the other or both. Easy peasy and no major game interruption. Might make some tortilla roll-ups and salsa OH and the Velveeta dip. I'm so excited I can hardly stand it. I'm watching the NFL channel all day every day soaking it all up.

Had another package of venison thawed out so I thought I'd make a meatloaf. My meatloaf varies....I never use a recipe and I never write down what I did to make it good...or bad lol. So, after reading and seeing @kayb 's meal the other night I thought I'd try her recipe. 'Course I used venison and I couldn't find any saltine crackers so I used homemade croutons that I crushed up. This meatloaf is very good. Tender, juicy, bacon-y. There will be sandwiches in the near future. Thank you Kay for sharing!!

Venison bierocks last night. Made the filling day before yesterday. Made the dough yesterday afternoon. Doubled the dough recipe and finally came out with an equal dough to filling ratio. We each ate one last night. Sent two to work with Ronnie and I might have had one for breakfast but that still leaves about 10 for me to freeze. Nice for when you want a quick meal.

Raw cabbage... you are a better veggie eater than I ....I like it shredded in slaw, though. So maybe I should try it.

When I make zoodles I just toss them with what ever heated up sauce I'm using.

GO BRONCOS!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Debating here what to make. I do NOT want to be cooking during the game (starts at 5:30 my time) because I must give my full attention and psychic good vibes to my team. I once made a kicker on an opposing team miss using only my brain waves. Yup, uh-huh, I really did. Maybe lasagna or SV ribs...... It seems like if I do snack stuff it takes a lot more time than if I just do a meal. However, I have a craving for the very difficult, must-have dip...Hot Rotel and Velveeta. ****Fried chicken will NOT be on the menu because that's what we had the last time we were in the SB (I don't wanna talk about it).

Yeah, even Marjorie's bread was too fiddly, I think. When she said bread, I immediately thought of big, crusty --like French bread or something that people would rip chunks off and mop up juices with. I can't believe no one did ribs.

A while back we bought a pork loin that I whacked it into 6 portions, seasoned some up with a BBQ rub and others with just s&p and garlic, then I vac packed and froze them. Took one from frozen and threw it in the bath yesterday at 140F for about 5 hours or so. Disappointed that the BBQ taste wasn't as strong as I would have liked, but the meat was very tender and good. I'll probably slice it up for sandwiches.