Shelby

We had to go to town so we stopped in and picked up a pork butt to grind with today. It was half off--so around $19. Pretty good price. We also had a bit of beef fat to use from last year so we made a small batch of beef/venison burger with the majority being pork/venison burger. Sinks of venison Ready for the grinder Different set up this year. I bought another rolling cart to keep the grinder on. It's become too heavy to get up and down the stairs--way handier to just have it up here. We always double grind the meat These two little thieves absconded with as much meat as they could get away with. I've lost my voice from saying "NO" and pushing their little feet away lol. Took around 4 hours total. I still have some pans to wash up but it's all safe and sound in the freezer. Got about 80 lbs. so we're set for another year

What do you do with this?

You've made me need split pea soup now. Can you share your recipe?

The worst part for me is that I've never even seen one in person, much less eaten one! Someone posted about them here and I thought they looked magical. I still do think that actually...... Do I feel a spark of trying to make these coming on???

The bakeries that I mentioned above say they ship the filling separate and you fill them yourself.

I've had good experiences with GoldBelly. Ordered quite a few different things from them although never cannoli. I see that several different bakeries are selling them there. Maybe someone from the NYC area could weigh in if they've ever had them from Veniero's or Ferrara Bakery? @weinoo @KennethT? The ones from Mike's Pastry in Boston come with different toppings to dip the ends in....... Edited to say that since you can store the filling in the fridge, I'd place the order to deliver on Dec. 20th to avoid any shipping issues. Fed Ex usually delivers my stuff from GB --but occasionally UPS does too.

A few meals....the first two are from before our friend was staying with us. Breakfast--green stuff is broccoli and cheese Hot wings Night before last I SV'd a pork loin Then last night I decided to SV the tenderloins out of the deer they got. Seasoned with Montreal Seasoning SV'd at 125F for 2 hours then seared in the cast iron Turned out perfect Scalloped potatoes and wine braised cipollini onions to go with

I have one of those type of molds. Still never used in my cabinet. I was all gung ho to try and then my guns ho-ness left.

I'm relieved too. That was a very nice guy that told you that tip. I really like the word haboob --I wish Wordle was 6 letters so it would come up 😁

OH NO! Ugh. And on Thanksgiving weekend to boot. Bet it was hard to find a repair place???? Is that fog or a haboob?

It's never too late. I'm not sure where you live...but there are guides and there are easier hunts that you can do. You have to have a Hunter's Safety Certificate here--you might not have to where you live. I took a two day class when I was probably 19 or 20 with a bunch of 12 year old boys....lol but true. Then you have to buy licenses for the specific game that you want to hunt. I really appreciate you reading along and commenting and, again, it's never too late

I'm sure that one of those fancy Scottish whiskey bottles have my name on it 😬

I'll bring a bottle when I move in 😬 It's actually really good. He keeps it in the freezer so it's icy cold. I did a little shot of it. Very pickley and spicy.

I remember telling you to pack those glasses up in the Princessmobile a few years ago 😁 Thank you ! I'll be back--possibly in the spring, for sure next September.

Definitely age and then how far they run after being gotten. If they run far the adrenaline makes the meat tougher. This one was an older deer.

I honestly love both kinds....I made fresh just because our friend doesn't make it and I wanted him to eat something he wouldn't normally cook for himself. I love those glasses, too. I think I'm down to only 4--used to have 8. They are quite breakable. But I think they still make them....

You can just tell by feeling the meat. It feels......tough. But it will make great burger which is what we use the most of anyway

Good morning! The guys are off to the airport. Everyone had a great time. They saw some amazing bucks and other wildlife. Not too cold not too hot. Just a nice hunt all the way around. I was putzing around in the kitchen, watching football etc. yesterday when it hit me I didn't take pictures of the second deer that they got--I went out and they already had it all cut up and put away! Soooooo sorry about that but you've seen it all before......it was a tough one. We will make burger out of all of it except the tenderloins which are in the fridge. I think burger grinding is on the slate for tomorrow. Today I hope to have a long, delicious nap. Yesterday: I made another meat and cheese board -everything the same as the earlier one except I added a really good havarti dill. Our friend wanted spaghetti and venison meatballs for dinner. And, as you all know, I will never turn that down! Meatball mix: Venison/pork mix Grated onion and garlic Torn up white bread soaked in a bit of milk Two eggs Italian seasoning Lawry's salt Black pepper Baked at 350F for about 30 mins The turned out nice and light. Best ones I've made in a while. Homemade pasta--man I had trouble with the dough this time. I had to really work with it. Finally got it manageable. Salad Our friends plate And eggnog and Frangelica sprinkled with nutmeg for an after dinner drink! Many thanks to everyone for keeping me company again this week! What would I do without you??? I might take a few pictures of the burger grinding so I'll add those within the next couple days. Again, thank you!!!

I'm envious of your chiles. I'm going to check the hatch Chile sites to see if I can get the frozen ones since it's colder here maybe I can do slower shipping.....

No, they are ducky....mildly ducky

I'm so glad you liked it! You can't beat pork loin in the SV.

Thank you! I didn't oil or anything this time. Sometimes I rub them with a little butter. You're right, the skin isn't fatty at all. Those doves are whole. You can cut the breasts off but we just gnaw the meat off lol. I've never made stock.....there really isn't much left after you eat on it. The guys are back already. I suspect they are going to work on the deer and watch football. I forgot to take a picture but they made themselves leftover pizza with an egg on top. This was the rest of their breakfast:

Why didn't I think of that???? Just came in from hanging with the outside cats. It's not as cold this morning. Very still. On to the food! The ever classic onion dip and pickle roll-ups. They came home early to watch football so I thought this went well with that. They chose teal and doves for dinner. It was so cold that I just roasted them inside instead of grilling. Teal stuffed with lemons and thyme Doves with the usual jalapeños and onions wrapped in bacon Broccoli, cheese and baked potatoes Apple pie for dessert Apple pie is getting ready to be my breakfast

OH 🤣 I even thought your husband must be so happy with it that hot LOL.

Yes!!! You're amazing!!! Thank you!!! Fig and Olive. I reallllly like them. Never thought about making them myself...... Making an apple pie for dessert.