Shelby

I have black eyed peas soaking as I type. I don't have any greens--which sends me into a sort of panic because I need good luck and money.

Happy New Year, everyone! I made a ton of cookies this holiday season (and no, I haven't rescued the failed fudge attempt yet, but I swear I will--if it's still good in the fridge that I desperately need to clean out ) I made: Dark chocolate cookies (really soft and squishy good--husband's favorite) Russian Wedding cookies Margarita cookies (I loved these--I got the recipe off of Smitten Kitchen) Sugar cookies (good recipe this year they stayed nice and soft) Oatmeal raisin (another from Smitten Kitchen--delish--I don't like raisins except for in these cookies) Coconut almond macaroons Pretzel fudge (really good with sea salt on top) Here's a few pictures: I got a snow globe cookie cutter--so much fun! Dark chocolate Margarita

Beautiful food, as always, everyone! KayB--I'm sorry to hear about the celiac disease....can you cheat once in a while and not have any problems? I hope so because those rolls are a thing of epic drooling for me. I've never made my own rolls and if I did, they wouldn't look like that! Scotty! Finally out of the parents place and into your own!! Congratulations!! I'd love to see pictures of the place--'course I'd like to come and eat and see it in person, but pictures will have to do for now. I haven't taken many food pictures lately--been busy--as all of us have been, but here's a few. Last night we made a prime rib--I got a meat thermometer for Christmas (finally) so I was excited to use it. I read the looooong threads here about the best ways to do a prime rib. I settled on 500 degrees for about 20 minutes and then I shut the oven off and took it out after about an hour when the temp. reached 105. After resting for about 30 mins the temp rose to 125. The meat turned out perfect for me--I'm a RARE girl....really rare....like still mooing lol. But, the roast itself was tough. I don't think it was a great cut of meat, but it was tasty and it'll be great sliced thinly for sandwiches. Venison burgers with mac and cheese--we spent a day grinding meat for hamburger and sausage. It smelled so good that we had to have fresh burgers that night!

And, there ya go! From here, they put the doe in the back of the truck, bring it home and hang it in the garage. Then, they skin it and cut pieces into more manageable sizes and I bring them inside to do the carving of the different cuts. That part is in my blog in my signature if anyone missed it last year.

After I did my food blog last year, many of you asked for a more in-depth look at the way we clean a deer after it's been shot. My husband and his hunting buddy graciously took pictures of this doe for me so I could show ya'll how we do it here in Kansas. These pics were taken the first week of December during the two week doe/buck season we have here. There is another season that begins today that is for does only. There are a lot of photos and since I can only upload so many at a time, this will be continued. Please feel free to ask any questions --if I don't know the answer, then I'm sure my husband does.

Who knew I'd see this phrase on EG.

Oh YEAH on the Lawry's--I also love their lemon pepper. I also gotta add that I will do without beans if they aren't Rancho Gordo. I've even gotten my mom and mother-in-law on the band wagon.

I'm in the butter club.

I'm sure my macaron assortment box is in the mail, right??? Right???? Beautiful, just beautiful!

I have enough gift certificates to Amazon to buy half a sous vide machine.....that's a big purchase for me and I'm not sure about it. I need to study up to see which brand is the best. Or maybe I'll chicken out lol.

Loved reading and seeing everything this week, Lior!

Soba, I've missed you! I hope all is well and these meals are making me hungry!

I had NO idea there was a spice that has my name! (my real name is Melissa ) Isn't it fun to see candies from different parts of the world? I love the International grocery store isles at my local store. And, I like your daughters nail polish

Beautiful chocolates and I love the hedgies!!

Now I must have camel milk before I die. I got to have a fresh fig, so now, camel milk has taken it's place! BTW, the dad is pretty handsome!

Oh Lior, this is going to be the best blog ever!! I've eaten up every word.

AH I knew you all would be brilliant and have some great ideas! So, it won't hurt to re-melt it and add more chocolate to it? Great idea. I have some colored sanding sugar that would look cool over the white of the truffle. That's what I did wrong! I didn't know that about white chocolate. Thank you! I wonder if I've stumbled onto something to make on purpose next time Pouring over a bundt cake is a fabulous idea. If I run out of steam tonight--massive baking going on--I'm going to do this and just keep it for myself. See? I love a squishy candy like that, but I didn't know of all would.....I have parchment paper.. I wonder what a sprinkle of sea salt would do? Not good?

Kay! You're killing me with the tomatoes *drool*

Ok, you all know that I'm no whiz at making sweets. So, of course, I decided to make my family a whole array of different treats and send them in the mail for Christmas. Most have turned out ok, but I have a big failure and I don't want to waste it. I tried to make fudge using white chocolate chips, sweetened condensed milk and Bailey's Irish Cream. It seemed dang simple, but I must have done something wrong because it won't set up. It's the texture of a soft caramel. Ideas on ways to use it? I'm not asking to save the fudge because I think that's impossible, but could I turn it into something else? It tastes really good.

OMG BIT ditto here from Kansas. Seriously, were they even 1/2" thick???? Them ain't cattle country steaks for sure.

We always called it "fried cornbread". It was a faster way than waiting for a whole pan to bake. Haven't had it in years. Oh, but to have some Brunswick Stew though . Don't get that in California. And if they were flat, we called them hoecakes. Fat little ovals, deep-fried, hushpuppies. And then we get into corn mush. Fried mush was one of my father's favorite breakfasts. That's something you don't see very often anymore. Didn't Shelby make fried mush in her awesome blog? I need to try that. Thanks for remembering!!! I LOVE fried mush. Makes me want to get up and make a batch right now...smothered in butter and syrup ****drool***

Really enjoyed following you around this week! That G&T looks very refreshing.

No, it was wild. I just want to point out that unless this female bird was taken from some sort of preserve where the hunting of females is allowed, the killing of female pheasants is illegal out in the wild. I'm not the food police and I support eating what one wants, but I am passionate about the illegal taking of game. I'm wondering if your friend is a long time hunter?

Oh MY!!! This looks awesome!