Shelby

One more question...what's the ingredient underneath the TBS of butter? I know once you tell me it will be a "DUH" moment for me.

Annnnnd I just read Smithy's post. So...I'm the weirdo lol.

I do the same....take an inch out of the can. Saves washing a TBS or whatever 😁

Yes. Ronnie says the gasses and moisture are removed making it denser thus it creates more heat.

I'd love @Tropicalsenior's recipe too. I make mine in the Instant Pot

Ditto this. I love Frank's and would like to make my own.

Mine is similar to Kay's. Venison burger...at times I used some venison burger mixed with ground pork. Panade =same as Kay's 2 eggs Lawry's salt, lots of black pepper, package of Lipton's Onion Soup mix (it's a dry soup mix, garlic powder, healthy dose of Worcestershire, couple squirts of ketchup Mix with my hands Squish into a bread pan that's been sprayed with Pam Top with a mixture of ketchup, mustard and brown sugar Bake at 350F for about 30 mins then broil until the top gets a little more done. At times I'll separate the meat in half and put a layer of shredded cheddar in.

They must be pretty sturdy--this is the fourth time he's used them for this.

Yes. Ronnie must be bored. Hunting season is over....fishing not good yet....too early to garden. Thus. Charcoal. But, truly it's really cool and it saves money. We have a ton of wood, both cut and trees that he's able to cut from around the property. First step is to make a cooker or kiln. He used old paint cans. Burn out all of the inside residue Then drill a 1/2" hole in the bottom of the can Cut your wood to fit and fill your kiln. He used hackberry, oak and apple. Place the lid on tightly and turn your kiln over so the hole is at the top. You can do this on your outside grill, but yesterday was cold and snowy so he used the barrel stove in the garage. Get your fire going in the stove or grill and carefully place your kiln(s) (cans in our case lol) in with the hole facing up. Build the fire up and then sit back and relax In about 20 mins or so (this varies widely depending on what you're cooking in etc.) you'll see a flame shoot out of the hole. This is good. This is removing all of the moisture and wood gas which makes the charcoal. The charcoal is done when the flame shooting from the top disappears. You can leave the kiln (s) or cans in for as long as you want to cool down. All finished! Using the apple, oak etc. gives a good flavor to what ever you're grilling or smoking. My step-dad named it RonCoal 😁

Who cares as long as it tastes good. Plus you had the required green cabbage like stuff for St. Pat's

Pizza night with salad....I was sick of Ranch dressing so I made a Catalina-like one. And, for St. Pat's, of course, corned beef with the usual sides Lucky Charms Banana Pudding for dessert

Wow. You've done a LOT. I'm exhausted just reading it. I'd have to sleep for a month--no way I could hike lol. I think the kids will love that gorp.

Acorns & Cattails by Rob Connoley (eG-friendly Amazon.com link)

It's nice to know it's not just me. Chum and Scout (our dogs) didn't even like them. And they go out and eat raw potato skins from the compost.

Cold enough still for lamb stew. I need to source some more lamb meat. Grocery stores around here only seem to have ground lamb and I want stew meat. Cherry pie for PI day dessert And, at long last after drooling over @shain's shakshukas I decided to try to make it myself. I described it to Ronnie and he thought it sounded good so off I went to the basement to get a jar of the spicy tomatoes that I canned last summer. Made a great base. I added onions and garlic along with cumin, salt and pepper. Oh and some paprika and fresh cilantro and parsley. I over cooked the eggs a tiny bit but they were still runny enough. Sides were definitely not traditional. I made some apple chicken sausage links, potato patties and toast. Thank you @shainfor introducing us to something new and delicious!

So, my Misfits box came with something that I didn't order. I'm not really into plant based meats but...heck...they were free and I'm up for new things. When I opened them up, they didn't smell too bad. Kind of meat like....but I knew after I touched one and it stayed dented like this that we might have a problem. The texture before cooking was just awful. I began frying them in a skillet...right off the bat something weird happened. As you can see this plastic like film started coming off So. I felt stupid. Was I supposed to remove that before cooking? There wasn't a way to do that without mushing the "meat" to bits. After googling I figured it was this: Vegetarian sausage casing is the newest type of sausage skin, and they’re 100% plant-based. They are usually made from water, vegetable glycerin, starches, and sugar. So, I carried on. I could hardly even eat that little bite. It tasted like dirt with a little salt. Seriously. Canned dog food has to taste better than this. I had fully intended to notify Misfits that I received this so they could charge me if they wanted. I now know that they must have chucked one of these in everyones box so they could get rid of the vile things.

What is this phenomenon you speak of?

Yeah because no one wants to piss off you NYC people! 😬

Yep you can't find buttermilk or dried pasta around here either. Haven't looked for cream cheese....

What's the blue item that looks like a tug boat?

WOW!

Smallish order this week. My box was delayed but, again, everything was fine. This is two weeks in a row that they haven't offered limes @JoNorvelleWalker I feel your pain.

Nice looking meals all. @DuvelI've been wanting lasagna but have been too lazy to make it. Yours looks incredible. The little bowl you asked me about is hand thrown pottery made by an artist in Colorado. I LOVE pottery like this and am always on the look-out for it--especially wine glasses (glasses isn't the right word...goblets??). They are super hard to find (the goblets)...I'm told because they are super hard to make. Anyway here is a picture of more. Somewhere around here I have a tall mug/stein that goes with this set. My mom found them all at a show in Colorado. @heidihMy lemons have been coming from Misfits lately...I have no idea what kind they are...they are lemon shaped and yellow and that's the extent of my knowledge 🤣 @Paul BacinoAntelope! I think that is one meat that I've never had...which is kind of weird having lived in Colorado. Looks really good. I haven't felt like doing much lately--not sick...just the blahs. This time change isn't helping, either. I need to get out and be in the sun a bit. That always helps. Or...drink more wine. That helps too lol. So much needs to be done around the house and I just sit and look at it 🙃 On to the food: Last weekend the daughter of our friends that passed away had a get-together to celebrate what would have been their 50th wedding anniversary. We got there right when it started and didn't stay long at all....but I wanted to contribute and she asked for desserts. Sooooo, I made the always- famous- for -pot- lucks chocolate sheet cake lol. When I got the pecans out to chop them up I found they were rancid. GRRRRRRR. So, I subbed chopped peanuts. It must have been ok because my pan came back empty. Didn't feel like cooking so I got some previously frozen pork enchilada filling and some sauce from the freezer. Stuffed peppers along side--and RG beans. Cold days called for oyster/fish soup The last two Philly cheese steaks. Sigh they are so good. I'm sad they are gone. Broccoli salad and tots to go with Venison meatloaf, breaded tomatoes, beans, taters and gravy Ribs and some smoked brisket from the freezer again. Chicken Alfredo, spinach and roasted romanesco And last night Ronnie wanted fried chicken. I didn't get around to SVing it first, but I was told it was my best fried chicken ever. Since we had just had mashed potatoes I made a pasta salad instead. And @Jaymesalways excellent squash

Lasagna and potatoes?

Hmmmmm......steak and butternut squash?