Shelby

I still want to come live with you. We need to work out an exchange program, I'm thinking.

I'm getting ready to do some baking and one of the ingredients that I need is powdered egg whites. Running to the store is not an option for me as I live too far away...plus there is a raging snowstorm going on right now. Anyway, I'm going to use runny egg white and see how it goes, but, I got to thinking...why not make my own by using the dehydrator? I started by scrambling the whites in a skillet. I didn't add any butter or Pam because I want pure egg white. Since I have an abundance of egg yolk, I decided to do those up, too. I laid parchment on the tray and plopped the eggs on. I have no idea how long this will take or what temperature to set the dehydrator at, so, I'm winging it (get it? chicken..egg...winging...ehem...) I figure, after they are dry, I'll use the food processor to powder them. I'll take pictures and report back. Then, I'll have to do a taste test and reconstitute the eggs. Obviously, you could do the white and yolk together if you're just looking to make dehydrated scrambled eggs. Anyone ever done this before? Methods? Temperature? How to store? Shelf life? Eggs are cheap, why not have some dehydrated on hand in case of emergency situations?

If I'm grinding my own almonds to make the flour, do I need do dry it for a bit in the oven?

Miracle Whip.

Those oysters look fabulous. I, too, prefer them raw, but the fried ones look delicious! The seafood is expensive, but I'd pay it to get freshness like that. Ollie is adorable!

Is there a U.S. source for Vegemite?

I'm wishing I could be an adopted daughter. Beautiful lunches.

Played with my pasta maker tonight...I kept wanting to grab my camera to take pics after 7 days of blog. Dinner tonight: Linguine with bacon, cheese stuffed venison meatballs, homemade sauce and a salad.

I've always wondered what that stuff was. I was first introduced to the word by the group Men At Work. Do you also add it as an ingredient in any cooking?

You're kidding!!! How could Amazon run out of the best set of books EVER?? I hope you're able to find them somewhere. I'm so excited about the read/cook along. Awwww, I don't think I've ever inspired anyone before Thank you so much. You--and all of you--have made my day!! edited to say that sometimes when we run out of something and we sub something else, it turns into a wonderful discovery.

OMG YES!!!! Please , let's do that!! I'd LOVE to have a "group read". Let me know when and where to "meet" you here! I'm excited. I was planning on reading them again soon because all of this brought up so many book memories. Thank you, again, everyone!!! I'm in. I love the books and haven't read them in awhile. They are packed away with the regular books (I have so many Christmas oriented books that I have to pack up non-holiday ones ). But I should dig them out sometime in the next week. Once again, great blog, Shelby. I was excited when I saw that you were blogging and you exceeded every single expectation! Oh thank you, Kim! Dig those books out. I'm so excited to start reading. Let me know...I'll help you get a dose of reality any time you need it Thank you so much! I'm getting ready to play with my pasta machine as we speak. Thank you so much for you kind words. I appreciate you all so much!

Thank you so much!!! I'm so glad you enjoyed it. My husband loved your manure spreader story I'd be honored to continue posting about the different game we process and cook.

Awwwwww Thank you!!

OMG YES!!!! Please , let's do that!! I'd LOVE to have a "group read". Let me know when and where to "meet" you here! I'm excited. I was planning on reading them again soon because all of this brought up so many book memories. Thank you, again, everyone!!!

I'm sorry, Kay, good question! I get ahead of myself a lot. The goose was in a brine of Morton's, garlic and pepper. Then, we roasted it. After that, de-boned and into the slow cooker to get nice and tender. Thank you so much, Kay!!!

Oh my, I could possibly be drawn away from my Mtn. Dew in the morning if I had Miss Silvia. That cappuccino looks soooo yummy. I also love that polka dot cup!

Awww, Nick, you didn't have to wait, but I appreciate your kindness!!! I'm revved up and ready to read your blog!!!

A toast to all of you for reading and for all of your wonderful comments, questions and words! This is our favorite after dinner drink. Eggnog, Frangelico, which is a hazelnut liqueur and a dash of nutmeg on top. Good night, everyone!!!!!

Pressure cook for 20 minutes at 10 lb. pressure Here are the livers--soooo yummy. Finished: I also made a tuna pasta salad to go with: This is all of the grease that drains out of the fried goods...has to be a bit healthier than just plain frying, right??? Right???

It's the last supper.... My husband experimented a long time to perfect his method for frying. We were trying to replicate Kentucky Fried Chicken....I think he does it even better! Here we have pheasant breasts, pheasant thigh and turkey and pheasant guts...or, as we call them, lizzards and gizzards and hearts. All are soaked in buttermilk: They soak while we wait for the Crisco to melt: Here is the flour mixture that we dredge in: Put about 2 inches of water in pressure cooker. Fry everything in the Crisco. Load it all--except the livers, they don't hold up in there---into the pressure cooker.

I'm baaaack My husband vacuum packed the jerky:

Finished goose and noodles: The flavor of a goose takes on a whole different taste when cooked like this. It tastes like beef. I'm off to eat a quick bite....or two

I've always wondered about this process. Thank you for showing us!

Yes, during hunting season or gardening season when there are things to preserve, we're usually running full tilt! January, February and March are the months that are pretty free. And, it doesn't seem like work.... I'm impressed and somewhat envious that you have a very old-school farm life. Modern conveniences, sure; but lots of seasonality and hard work (even though its fun). Well, we wouldn't have to do all of this...I guess it's just how we are.... For fun, we usually go cow tipping! I'M KIDDING!! :laugh:

Noodles goin' in, boss! I'm really loving that pasta maker. If you ever make your pasta too thick, save it for soups. I used kitchen scissors and snipped them into shorter pieces. They'll stew in there for a bit, then I'll dish some up for my husband...he's starving. No deer. Guess I'll have to make a new topic if we get one...other wise, you guys will have to stick around until next season!