Shelby

I use this recipe http://www.kingarthurflour.com/recipes/baked-english-muffins-recipe I don't have any Hi Maize fiber, so I omit it and add more flour. I'm not sure if that's the correct thing to do, but it seems to work. I also omit the pizza dough flavoring.

Chicken and noodles last night.

With deer season starting tomorrow, and hungry hunters to feed breakfast to, I made some English muffins. THANK goodness they finally turned out.......the last two tries were so dismal that I was almost afraid to give it another go.

I don't remember the last time I went out to eat. It's been over a year or more I'm sure. I.Want.Calamari.

Our hunter friend is coming to stay with us starting tomorrow (opening day of deer season) so I've been bustling around getting all the Christmas decorations up. I will regret doing so much when it's time to take it down lol, but the house does feel very cozy. Anyway, a quick dinner last night: Had some oysters that didn't go into the stuffing And, needed to use up some green beans that I blanched for the tart but didn't end up using. So, I thought scallops sounded good with that. Actually, I think scallops sound good all the time

MMMMMMMM Kim, that hot turkey sandwich has me this morning! We went to Mr. Shelby's family's house on turkey day so yesterday I made Thanksgiving at our house for just he and I. Those afraid of carbs should avoid looking lol. Requisite deviled eggs Crappy picture of the green bean tart Broccoli, rice and cheese Cornbread oyster stuffing ( seriously, I could eat the whole pan ) Sausage stuffed quail--also on the plate, creamy chicken and noodles

Target has all KitchenAid products at 20% off. Also, free shipping.

My gosh, Dcarch, of course you won! Beautiful! I would LOVE to be eating that right now.

I said that too in my younger years.....now I put my foot down and I will NOT host

Well, we can't be wrong if three of us use the same thing

Bell's Poultry Seasoning is my favorite to use. http://www.bellsseasonings.com/BellsSeasoning.html

I guess it's like 50 Shades of Chicken in my house.........

I enjoyed the Thanksgiving/cranberry episode. They cooked with quite a few ingredients that I use here at home. Made me kinda hungry for rabbit again.

Liuzhou, I love chicken livers and pasta. What a great idea! Your dinner looks delicious! My husband shot a couple of geese and a teal (duck) over the weekend. Sunday I did the geese in the rotisserie The legs were my treat to eat Here is a breast. Sooooo tender. Best goose I've ever made. Only took about 45 minutes. Anyway, I de-boned the geese after cooking and saved the meat for gumbo tonight. Andouille sausage from the shop I mentioned up thread. Seriously, we swooned when we took a bite of this. Best andouille we've ever had. I HIGHLY recommend this stuff. Two wee duck breasts are beside the sausage. A chicken liver and heart--the rest are goose liver and heart Cornbread to go with--I'll use the leftovers for oyster stuffing later in the week Goose, duck and andouille gumbo

It must be rotisserie night!!!! I used it all day ( more about that tomorrow ) I did a chicken for tonight Along with spinach and mac and cheese

Gladly http://www.beststopinscott.com

It's holiday time....so I've been splurging on myself I ordered lots of goodies from a place in Louisiana. Among them the BEST boudin I've ever had. It's perfectly spiced and not too much rice. The pork is meltingly tender. Thus, we had breakfast for dinner last night. Eggs in purgatory (my girl's chickens aren't laying right now...they must be on strike so these are store bought eggs. Such a difference sigh ) With boudin and hashbrowns

Welcome!

I was very wrong. I was going to say the mezzaluna!

We grew pumpkins this year. In fact, I just took them off the porch and threw them out into the field for the deer to munch on If the pumpkin is still on the vine, the little curly guys around the stem will become brown and dry when the pumpkin is ripe. Also, you test the stem. If it is soft, do not pick yet, it will become hard when it is ready. Another indicator is the sound....kinda like a watermelon....when you thump it, it should sound hollow if ripe. I am going to assume you're talking about squash as in an acorn squash or a spaghetti squash, not like a zuke, right? I use my fingernail and poke them....if I can't dent the skin, they are ready to eat.

I wish you a fast and safe journey home (as I sit here wiping my drool off).

Am I making this up or didn't they used to sell pudding skins at the grocery store? Individually wrapped like cheese slices?

Both good points. I totally forgot about the world of cheese in a can.

I'd say it's common. I use Velveeta for two things: mac and cheese and rotel-tomato cheese dip.

I love those kind of oyster crackers, Suzi....and Cincinnati chili would really hit my spot right now!