Shelby

I don't know...I just catch 'em and eat 'em lol. I've heard of pickerel, but I've never heard anyone call the walleye around here by that name.......the fish pictured in the link looks the same as the one you've pictured.

Cali!!!! I've --and we've missed you!!! Unless I've just not seen where you're posting . So great to see ya.

Well. This sent me to google. Amazon says my order of a 5 pack will be here around Nov. 22nd enabler

I had that exact same though! I hid the BR's......more for me....

Thawed out some walleye and steamed baked it in the CSO. Lobster ravioli and sprouts to to with. Homemade caramel and sliced apples for dessert. To use up some of that roasted chicken I made a pot pie last night. Ronnie came home yesterday with a bag of Snickers that were half off the Halloween isle (also a bag of Baby Ruths lol). Which was really strange because he doesn't normally buy candy AND I had been thinking about this dessert that @ChocoMomposted about a few years ago. It sounded so intriguing when she posted about it--she said her family goes nuts and eats it all in one sitting. So, I made it back then and fell in love. Anyway, I was so excited to still have apples left--plus the other ingredients. You chop up the apples (Granny Smiths ) and the Snickers. Mix those with Cool Whip and baby marshmallows. Heavenly.

@HonkmanVeal ragu! Wow! @DejahDelicious ramen noodle bowls. I'd love one right now. @kaybWelp, after seeing your red beans and rice you're going to force me to have to go down in the basement to see if I have any andouille sausage. @DuvelUm, your pasta certainly doesn't look lazy to me. Looks amazing. The usual hot wings I'm reading the 2016 Dinner Thread now....apparently I got on a stuffed chicken breast kick when I got my SV set up. I'd forgotten how much we liked this. Fresh mozz, spinach and salami. Crappy picture but really good. And I have another one to eat in a couple of days . Avocados going south so I found some pork enchilada filling in the freezer. Also--from reading old threads--I realized I've severely neglected my Ninja air fryer/pressure cooker. Did a chicken in there last night.... @Mmmpomps excellent potatoes again

This. Is. Amazing.

I do mine on the stove top, too. Never thought about doing them in the oven......learn something new here every day.

Yummmm....we love quail. First of all, is the quail whole? Do they have the skin on? Whole and leaving the skin on is my favorite. I use my CSO but, of course, any oven will do . Preheat your oven --my CSO only goes to 450F...my oven goes to 500F. Either way, I let it heat for a good 30 mins after it beeps that it's heated just to get it good and hot. Rub butter all over quail (poke some under the skin too if you wish), season with salt and pepper (I like Lawry's salt) and stuff with lemon wedges, onions and fresh herbs (I'm partial to Thyme). Roast in the oven for 10 mins--maybe 15 depending on quail size....I pull them when the temp of the meatiest part of the breast is 150-155F. Rest them for 10 mins. The temp will probably rise to 160F. Be careful. You do not want to over cook these guys. They dry out in a heart beat. I check the internal temp at 5 mins in. If there is no skin, but they are whole, I've done the same method. Just make sure you dry them off and get butter rubbed all over them. If they are boned out, or in pieces, I'd fry them. Again, make sure you don't over do--doesn't take long for them to cook. Then there is always the good old quail casserole. Recipes are all over the internet. Quickly fry pieces of quail--boned out works best. Sautee celery, onions ,mushrooms and garlic. Either make your own or use canned cream of mushroom soup. Place quail in casserole dish, pour veggies and soup over. Bake at 350F for 1 1/2 hours or so. The soup mix keeps them tender so they won't over cook. There are fancier methods that use white wine etc.....again, a google will give you tons of recipes like this. Hope this helps and I can't wait to see your meal!

I picked some smaller russets that came in the bag--probably about 4 inches long or so. You could do it with the bigger guys, but, of course, it would take longer and I think the smaller ones work best.

Your are amazing!!! I know the recipe is on your blog. I'm craving these. Pineapple chunks or tofu on the side?

I used Russet last night...I think I've only used that kind actually. If I had Yukon Golds I'd definitely try those.

I let Ronnie win.....he is the oldest, too. Exactly. So different than the usual skillet potatoes I make. I'm going to have to make them again. Like tonight.

They get crunchy on the outside and meltingly creamy on the inside. Ronnie and I fought over the last one.

This is @Mmmpomps superb spuds These are roasted spuds my Aunt in England showed me how to make: Preheat oven to 425 to 450.Peel whole potatoes, boil in salted water 4 to7 minutes until the outside is softened to about 1 cm in. Drain in the pot and with lid on shake the bejeebus out of the spuds to rough them up. Use a heavy pan..cast iron is great and pour VEGETABLE OIL *this is the secret to the crispiness* You can preheat the oil in the oven if you want. Then toss spuds in and coat them in the oil and salt aggressively. Cook 30 to 45 minutes until crispy brown, turning once.

I'm pretty sure that any corn pictured that close to his camera lens would break it.

Ronnie got his teeth back! In anticipation of that, on Sunday evening I started SV'ing some beef short ribs. I did them at 155F for 24 hours. Turned out well. Salad kit--Asian Another big thanks to @Kim Shookfor the great idea of going back and reading old dinner threads. I've seen so many things that I've (stupidly) forgotten about even though I loved them. Prime example: These potatoes that @Mmmpomps (I miss her....hope she's doing well) posted about in 2018. The recipe was given to her by her Aunt in England. Some of the best potatoes I've ever made. Broccoli and cheese and tomatoes to go with.

Wow. I haven't been to Restoration Hardware in years and years. They actually had one in the big city--one of the first "cool" stores that I remember. It was a must-stop when I used to leave the house and shop for Christmas. I can't imagine eating at one lol.

I'm not sure I wanted to know this...but it is very interesting! I just ate a piece of fig crostata for breakfast....

Continuing to make softish foods for Ronnie. Hope to get his teeth back today. Venison meatloaf Peeled a million miniature tomatoes--no they aren't cherries, they are supposed to be normal sized, but they were stunted by drought and heat. Still taste good though! Turned them in to lasagna soup for last night. Ricotta/fresh mozzarella/fresh parm (for me) Basil/tomatoes/fresh mozz/balsamic Soup Fig and blackberry gallette/crostata thing with homemade vanilla ice cream

Well, after a stay @Duvel's and @KennethT's I'm going to have to swing up your way.

I usually eat some kind of dinner leftovers for breakfast, but I made a batch of Little Green Dress yesterday and it was calling to me this morning ......

Oh man. Yeah, not fun at all. Of course, he tried to glue them back together himself 🙄.

My mom sent me an email from Misfits that had a $15 off coupon because it's their 4th anniversary. So, I decided to get some wings. We are out and they are still expensive/hard to find around here. Apples were 90 cents a piece. I thought that was a decent price and they are really pretty. Figs! They had figs again! Look at those carrot tops! I think I'm going to make a pesto out of them today........

It's still hot over here, but we did have two days of cool--had our first hard freeze so gardens are done. I had a huge crave for ham and bean soup but couldn't find any ham in the freezers. Finally unearthed a ham bone with some meat. SCORE! Cornbread to go with. Next night day was a really busy day so I needed something easy. BLT's to the rescue.....except when he bit into his sandwich, Ronnie's bottom dentures broke . Trip to the repair shop/dentist was yesterday. Hopefully they will be fixed on Monday. Until then I need to make fairly soft meals for him. Damn bacon was too crispy lol. Venison spaghetti red the next night. Had a smidge of lobster left so I made ravioli. Served over spinach with Alfredo sauce. Last night was breakfast. High fire danger today and tomorrow--winds over 50mph. Burn ban in effect. My soybeans aren't cut yet...it's supposed to rain tomorrow and Monday--we reallllly need it. But I also need my soybeans harvested lol.