Shelby

The whole chickens that we used to get years ago always had the gizzard, heart and liver inside. Sometimes more than one. But that never happens any more. I guess they sell the parts elsewhere.

I learn something new here every day.

Anyone doing any cookies this year? I didn't do any last year.....wasn't planning on doing any this year but then I read this thread lol.

One more to add that I can't believe didn't strike me sooner. A few years ago @suzilightning, after I said that I can't find Mexican Rice-A-Roni around here sent me several boxes. SUCH a sweet thing to do and so out of the blue. I've saved those for a long time. Last night--and I didn't take pictures ugh-I made the last box to go with venison taco salads. So, now I'm out....and I am sure I can order or find some again, but not the same as the sweet gifts she sent.

Yeah, I'm a pasta hoarder too. That was a shortage around here. Even Ronnie joined in the fun bringing home bags of it when he could find it.

I'd say you should try, but you're almost out of the sardines that you would top them with so I can't advocate for that 😬

I'm way worse about this since pandemic. Yeast. Yeast is available now, but I must have been super traumatized when I couldn't find it before.

Yup, I'll grab a Saltine and run it across the butter in the dish (it's just the two of us ...who cares if I leave cracker crumbs across the stick lol)

I order it from LA 😬 I usually do a big order around this time of year --I give some to my in-laws for Christmas. I love this place--The Best Stop In Scott We can't even get regular boudin here. Our friend from Georgia can just go to to Wal-Mart and find it.

Ronnie used to be exactly the same. But, a while back, he started trying to eat less carbs. I'm so used to doing it that I find myself toasting a slice of my French bread and he's like "no thanks" lol.

I have just a few coveted jars of my canned tomato juice from summer before last. I used one last night to make tomato soup Ham and cheese on pumpernickel with it.

It's store bought cheese tortellini. I made an easy sauce: Heat some diced tomatoes in a skillet for a few minutes. Add a TB. of flour. Stir in. Add about 1/2 c. of cream and a couple handfuls of fresh parm. cheese. I also grated a clove of garlic and added some Tony's Cajun Seasoning.

We put quite a hurt on my above wines when our friend was here so I ordered another batch that got here yesterday. Some the same as before, some new ones.

Shrimp tortellini with crawfish boudin and my canned green beans Last night after grinding up venison burger we needed burgers! Mushroom Swiss to be exact.

Get that sucker open!

I'm not @rotuts but my hardboiled eggs in the IP are always 5 mins on LOW. Natural release (usually takes about 5 mins up to 7) then take eggs out and into cold water/ice bath.

SO true. One of the best purchases we've ever made. It came from a restaurant supply store. I bet we've had it for at least 20 years and it's still going strong.

I do like to mix the pork and venison a bit better than the beef. The beef is a bit greasier to me.

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