Shelby

http://cooking.nytimes.com/68861692-nyt-cooking/717635-the-20-most-popular-recipes-of-2014 Anyone tried any of these?

What a neat idea!!!

Boy, you're not kidding about all the letters in the words

Mitch--Your paella looks delicious. I love the candles Gfweb--I haven't made stuffed mushrooms in ages. Yours are calling my name. Kim--I always love seeing your tree trimming goodies. I LOVE that Santa holding the bread. Baselerd--Ohhhhhh those scallops look soooooooo gooooooood. I had a pheasant to use, so I made pheasant quesadillas with a quick corn and black bean salsa

I totally agree. Elk is my all-time favorite meat. I haven't had it in quite some time. We just aren't up to hunting it and packing it down like we used to......not to mention we don't have a place to hunt anymore in Colorado. Rob, I am LOVING this journey. Thanks for taking us along. Oh the cobblestone streets are so lovely. And the Christmas markets.....just wonderful. I think the stares at Tyler are because he's a handsome man AND trendy

Good episode. I really enjoyed seeing how to cut and eat a jack fruit. Maybe I can find one and try it myself someday. Gail seems to realllllllly like Doug. And I do, too. On a completely shallow note, I HATED the overalls Padma wore. Ick.

I think they look GREAT!

Oh no, I am the queen of Christmas grump. Trust me. I breathe a sigh of relief when it's all over.

One bow down, 10 more to go.....

Thank you, Deryn! It will be interesting when I know the final total cost of each basket. It will be more than last year because I was totally out of ribbon, tags etc. I've used my own supplies many a time because I didn't plan ahead well enough. My husband is out shopping to get me some wire right now to make bows. I'll be making these: They are big bows made out of wired burlap "ribbon". Each bow has 5 strips that are 24" long, 1 strip that is 10" long and one that is 36" long. Thus I just finished cutting 55 pcs-24", 11-10" and 11-36". Time for a glass of wine Chum helping me out Burlap ribbon with a chevron pattern

I've loved all of the ideas. Thank you so much for all of the input. The best laid plans and all that.......I'm once again scrambling to get it all done. I still have to go out and find some cheeses and I'm waiting for some items to come in the mail. I'm going to get started making the bows this afternoon. On a side note, my husband told me that some one from work (finally) said that maybe we should stop doing the baskets OR that they should compensate me in some way. It made my shriveled, black heart melt a bit lol. Then others piped up and said that the customers loved them sooooo much and we shouldn't stop. Sigh. Anyway, they won't end up compensating me....but just for grins, how much does one add on to a basket for their labor and time? Oh and, by the way, I forgot to mention, it's 11 baskets this year. Give me strength lol.

CRYING laughing. I love it. My favorite: How do you slice the idiotic snowman cake? You don't. You bake it, you put it in the center of the table, and then you yell at the kids to not fucking touch it. That's how people roll with a snowman cake.

Oh good!!!! We get to travel along with you guys!!!!

I needed to have spaghetti night after our company left. Last night we had ham steaks, taters, stuffing and broccoli

Ham, egg and cheese on homemade english muffin

I'd love your duck sausage recipe if you'd be willing to share

No, this was my first time even eating headcheese. I ordered it from that place in Louisiana--The Best Stop in Scott. I definitely would make my own if we ever do another hog, though. I loved it!

I think I need to make me some of those mushrooms.

Last night was the last time to make dinner for our hunter friend. Started out with some headcheese --soooooo meltingly porky and good eaten on a saltine with a splash of Louisiana hot sauce. I also made a Knorr vegetable dip in case no one liked the headcheese. And some deviled eggs. No one has gotten a deer yet, so last night for dinner I made some stuffed quail with scalloped 'taters, green beans and some boudin. We have a whole week left of deer season plus another season in January, so there will be deer at some point

Steve-I think the grits look awesome! So, our hunter friend is here. Wednesday night I made duck, goose and andouille sausage gumbo. Last night was pizza night. Tonight was chili night. Cheese plate and other nibbles Fixin's , tamales and cheese stuffed polblanos Venison chili

Well, never mind about the deviled egg. The hunters stopped in and one of them popped it in their mouth.

Homemade english muffin and a deviled egg

Oh Rob, I've been thinking about you as I cooked for just ONE extra person tonight. I don't know how you do it..... This may be too personal, and don't answer if it is. But is your partner coming along for this?

Wow! You are a brave man I hope someone can take pictures!