Shelby

You can't see it, but under the sauce is more SV'd chicken stuffed with mozz, spinach and salami. In going through old threads I saw that I used to do poached eggs in the IP. I forgot how good that works. I can't remember how old I was when I read The Lion, The Witch and The Wardrobe by C.S. Lewis --maybe 7? Anyway, when I read about the Turkish Delight that the White Witch enticed Edmund with I thought "Sheesh, this stuff must be amazing!" and I've wanted to try it ever since. Zingerman's had some so I ordered: I liked it. I thought it would be a bit more...pillowy? for lack of a better word but it's good. Maybe not good enough to throw my family under the bus like Edmund did though..... Also ordered Zingerman's corned beef. Potato salad to go with. Next night was cornbread--cheese and green chiles in there and venison spaghetti red. Yesterday Ronnie wanted Philly cheese steaks so I SV'd a sirloin roast from from frozen at 132F for 6 hours or so. Sauteed onions and yellow peppers...sliced and diced the meat and added it to the veggies....and covered in Cheez Whiz

NOOOOO! Sigh. I'm so sorry to hear this. Do I need to pack a bag and come over and bust you outta there???

Hello! So glad you missed that storm. We got over 2" of well needed rain--they actually predicted 1-3" of snow for us over that night but it didn't happen. Very windy. I bet driving was difficult to say the least. Ugh. I'm sorry so many things were left behind. I surely would have forgotten a lot more though! I'm glad you have a full time house sitter--that would ease my mind greatly if it was someone I fully trusted. Did you take all of your cats?

My gosh this all looks good. Especially the oysters.

I hope you feel better soon!!! And, I love your mug lol.

Thank you! I hadn't made one in quite a while so I was happy when it turned out ok.

They better be the best damn noodles ever. no pressure @Duvel🙃

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.