Shelby

Lemon cupcakes with cream cheese frosting. For St. Pat's Day

Looks good to me, Kay! My plate needed color...I should have roasted some carrots. Corned venison, Rancho Gordo lima beans and cabbage, mashed taters, homemade rye bread.

Oh yeah, Kenneth! I make my husband keep all quail and pheasant livers. Delicious! Actually, sometimes we keep the gizzards, too. Pretty tasty if you fry them and then throw them in the pressure cooker.

I'm ok with green. I bought two. With matching green silicone spoons. I'll give one to my mom. Mom I hope you're not reading this. Thank you Rotuts!!!! I know, I know. Now you need me to buy a combi oven. lol

ACK! I should get one of these. That's a pretty low price, right?

Liuzhou, you have nice friends!! I look forward to seeing the beef, too. AND, I love the plate! Chicken enchiladas for us last night.

Interesting! How is the skin? Similar to dove?

I will be making that tequila chicken. I need some thighs, though. Wait, I have quarters....I could just debone them..... Regarding the tortilla soup mix, I'd definitely use chicken broth. Now I'm off to look at the amazon link so I can see how wrong I am lol.

Me too. Very much so. But, I've never cleaned birds that weren't shot, either. I was taught that you never want to leave internal organs that hold bile, waste etc. inside as they can leach out into the meat. How did you kill the birds? Looking forward to learning more

Breakfast for dinner. Boudin, biscuits, gravy made from pork cracklins and eggs from the chickens down the road. Oh and fried taters.

Hey Rob! Sounds like you're hunting? You need to take the guts out pretty quickly. Like within at least 3-4 hours. I wouldn't leave them overnight at all. You could wait overnight to pluck or skin them, however. Definitely keep them in the fridge.

The recipe I use calls for flour, so no bisquick needed I left out the coconut (didn't have any), and didn't melt the butter (I whizzed all of the ingredients in the blender for a minute) http://www.joscountryjunction.com/impossible-pie/

I have a gas stove. When I know I'm making pizza for dinner, I turn it on at least 3 hours a head of time. I have my pizza stone in there already and I set the temp. at 525 degrees. When I'm ready, I slide my pizza in and it bakes for about 10 mins. or so to get done that way Yes, I'm one of the few here that likes raw broccoli Sounds like you do, too!

For the 3,187th time I was all set to make a pie crust and then I chickened out lol. Soooooo, for Pi day I made one of those ridiculously easy Impossible pies and busted out a jar of my canned peaches to go on top. Not too bad

Nina, your pasta looks wonderful. I wish my husband liked squid! A few meals we've had: Brats and fries. I mangled my bun a bit. Bit of a chef salad with pheasant strips. Pizza and salad for Pi day.

If I'd have thought ahead better I'd be making a crawfish pie......as it is, I'm making pizza. Hey, that's a pie, right? AND, be afraid ya'll. I'm attempting to make a pie crust for a peach pie. I will report back. Oh, and HAPPY PI DAY!!!!

I need to get an electric skillet. My grammy had one and I think mom did too. Cyalexa, I'll try to remember the foil trick. When my husband fries he gets crazy with the flour. You wouldn't believe the places I find flour. YES, Smithy, I'm the same way--and I seem to be getting worse about it the older I get. The lingering smell doesn't bother me too much. My main problem is smelling it all during the prep and cook. By the time it's all done, I no longer am hungry for it. However you could probably find me around midnight, while I'm letting the dogs out, sneaking a piece from the fridge lol. Oh and the clean up. I swear I use the hottest water I can and grease still just smears around.

What about corned beef sandwiches and fries? Grasshopper pie?

Smithy, we've been craving fried fish, too. The only thing holding me back is the gigantic mess it makes in the kitchen. My husband likes to fry the fish and....well, let's just say he isn't in to cleaning up as he goes lol. Andie!!!! I'm so glad you're back. I hope you are able to get home soon. Nothing quite like being home

Interesting! Thank you so much! Those little hearts truly are delicious. I've very sad that I don't have any more. I need to google and see if I can find them again. Oooooh Kim, you did a great job. My husband would dig into that faster than you could get it on the table lol. The steak looks perfect--as does the gravy and everything else! I can't wait to see your next venison adventure

So, Mr. Shelb had a dinner meeting tonight. Usually that means I take the night off of cooking and dishes etc. It's a nice break....however I was overcome by hunger lol. Sooooooo......I have these tiny artichokes. Baby artichokes. Ridiculously expensive. They are in a jar with the most lovely olive oil. The label on the jar says "carciofini selvatici torre saracena" I have no idea what that means. But I know that the insides are delicious. So, I diced up some pheasant breast and some of these artichokes and tossed them with the olive oil and pasta and parm cheese. Oh and a little fresh dill. Heavenly.

I could spends days in that market.

Lol I meant like a chicken or venison one.....

I HATE this time change. I vote to keep time the way it was. Us farmers do NOT need the extra daylight....it all evens out. SIGH. My internal clock gets all messed up and it drives me craaaaaaazy. Anyway, sorry for the rant lol. Veggie noodle soup and turkey sandwiches

Welcome back, Liamsaunt! Beautiful chickens!