Shelby

Spoiler so don't read further if you want your box to be a surprise. Glad to get more frijol Negro and excited to try the Whipples.

@kaybHave you posted about your surgery and I missed it! I hope it goes well--I'll be thinking of you! I, too, overbought because I figured my missing shipment wouldn't be any good if it even got here...but it was great. No biggie. We will just eat a lot of veggies this week Nothing major, but I ordered 3 bunches of scallions which I didn't get. I guess instead they included 3 bags of those sweet peppers. My mom roasts them and just eats them like that so I'll do some to see if we like them. The rest I'll cut up and freeze. Don't judge the oatmeal. It was a penny And more sea beans. Yay!

These were made on the fly --I didn't plan on it until I realized I wanted to eat some of the egg rolls I made yesterday. Sticky and crispy wings--Asian style. You dry and toss the wings in baking powder, salt and pepper, bake for a bit at 250F and then turn up the heat and bake a bit more at 425F. Then toss in a sauce made of the following: 1 tsp vegetable oil ▢ pinch of salt and pepper ▢ 1 thumb-sized piece of ginger - peeled and minced ▢ 1 tbsp sweet chilli sauce ▢ 2 tbsp honey ▢ 4 tbsp brown sugar ▢ 5 tbsp dark soy sauce ▢ 1 tsp lemon grass paste ▢ 2 cloves garlic - peeled and minced I didn't have the lemon grass paste so I omitted. Also omitted the brown sugar as I felt the honey was enough. Also changed the sweet chili sauce to a spicy sauce that Ronnie's brother and his wife made. Other changes include not cooking the wings nearly as long as the recipe says. I did mine in the CSO which is faster anyway....plus I only did a few wings. I'd make this again for sure. They weren't super crispy, but more so than ones I've made in the past.

That does make me a bit nervous for you.......any liquids are going to make that oil pop big time (I fried a few goose hearts recently and although I thought I had dried them enough, I hadn't and it was a mess and it was scary lol). Drying them off, of course, takes your marinade off....but maybe it has penetrated enough.... If it's dredged, I think that would be better. Non-battered , IMO, is too liquid-y.

@Dejah I love grits. I wish Ronnie did. I'd make them happily and often. I might have to try again. I think if I really doctor them up with cheese and maybe some spicy jalapeños or something that he'd like them better. A vac pac of a turkey quarter and a leg unvacced in the freezer so I roasted them over some potatoes along with sprouts and Stove Top stuffing. I never did make stuffing over either Thanksgiving or Christmas so I had been hungry for it for a while. I ate the single leg along with a little piece off of the thigh. Yesterday I did up a batch of egg rolls for the freezer--I've posted it before but I'll do it again. This recipe for egg rolls is just the best I've come across and they freeze really well. So I had to make a few for dinner along with some sticky wings and dumplings. Dumplings were purchased. Three different kinds. Sriracha chicken, Braised short rib and Red roasted duck. I didn't care for the short rib....tasted like pot roast and nothing else. The chicken was my favorite.

Is there maybe a storage of chickens in general--or a shortage of getting chicken meat delivered ?

Nice!!!! Glad you got stocked up. And, I buy wine based on labels too

@Ann_T Beautiful shrimp. I hope work went well for you! @DanteYour enchiladas look delicious. @Kim Shook I'm hoping I have potato starch tucked up in the cabinet somewhere so I can make your chicken. And, I've wanted Sloppy Joes forever now....I made them a long time ago and I don't think they tripped Ronnie's trigger so I never did them again lol. Ribs cold smoked outside and then finished in the IP along with breaded tomatoes and scalloped potatoes Fried catfish and a few mushrooms. Spinach and Mac and cheese with lots of dill from the greenhouse. \\ Jalapeno brats with fries and sort of an onion salad-y thing--also made some kraut Last night was venison cabbage rolls with fried potatoes. I stuck some ribs in with the rolls. Very good.

My Misfits that was supposed to be here Friday got delivered last night. I've been checking the status repeatedly and it kept saying that there was an Exception. Yesterday morning at like 4:42 it said it was loaded on the truck and then at 4:50 it said Exception again. So, I was shocked when the Fedex person was on the porch. Even more shocked when I opened the box to find every thing in great shape!

I'm in deep trouble. I love garlic bread with pasta. and I also like spaghetti o's

I call it gyro meat.

Thank you to you and your wife! I remember seeing that site now. I didn't order back then. I think that is going to change today

Another WANT side note--have you ever posted about your bowls? I really like them...and want them

Want.

Norm, this looks amazing. Is the twice baked potato recipe on your blog? LOL thanks, Kim--I've been craving fries a lot lately. I've been craving everything a lot lately lol. Your meal looks SO good. I'd love the chicken recipe please.

I was reading all of the old Super Bowl topics a bit ago. Enjoyable...but sad. Missing a lot of our people. @David Ross @suzilightning @HungryChris and many more. I need to go back and look, and but someone early on stuffed wings with blue cheese and then breaded and fried them. Ooooooooh wheeeeee they caught my eye years ago and now they are still making me drool.

I knew you were gonna say that.

Any food plans yet?

My Misfits box always comes on Friday by Fedex. Had 5" or so of snow on Thursday. I kind of figured they wouldn't deliver (meanwhile, UPS had no problem coming both Thurs. and Fri.). Got a notification that they would deliver today, however, I never got word that it was on the truck for delivery and now it says there is an exception. Sigh. It will be a miracle if everything is still in good shape if and when it gets here. I'm going to miss the heck out of my veggies this week--but maybe it will get here tomorrow and it will all be ok. Hope springs eternal. On the upside, Misfits is selling wine now!!! Lots of selection. Sold in groups of 3 or 6. Average price seems to be about $16 a bottle. Just placed an order for 6 bottles. We will see how that goes

We went to the big city Dillon's last Tuesday. I've never seen the shelves so bare. Granted, there was a snow storm coming in and the store was packed with people preparing for that, so I'm sure that greatly contributed. The pasta isle had barely anything and there were signs apologizing for the shortage of bagged pasta. I didn't look at the meat section--too many people. Veggies were super sparse.

I will say that I mostly fry fish like crappie, drum, catfish and bass.....145 seems to be how we like it. A google tells me Halibut should be 130 to 135--lower if you like it rarer......I think I've only done halibut a few times and it's been a long time ago. I don't remember hating it lol......

I shoot for 145F when I'm doing fish.

For me, baking fish is hard. I do much better when I'm frying and can constantly "feel" ...or maybe "poke" is a better term...the fish. If it's a really thick piece I even use my thermapen to check the temp.

@lindagThat recipe does look good. What did you use for the roll dough? @Ann_TReally glad to hear that you're doing so well. I've now put cabbage rolls on the meal list because yours look so good. @CantCookStillTryThat is some perfectly roasted chicken you did there. Pizza night. Sausage, mushroom and jalapeño pepper. Dough started looking like a heart shape so I just went with it lol. I marinated a small pork roast for a couple of days in doctored up enchilada sauce (added a lot of fresh cilantro, cumin, garlic, onions, homemade chicken broth, chili powder)then I pressure cooked it in the IP for about an hour. Quick release. Cooled a bit and removed the fall apart tender meat. Turned the pot to sauté and added a slurry of cornstarch and water to thicken the sauce up a bit. Added peppers and onions to the filling. Super good enchiladas and I have a couple bags of sauce in the freezer for the future, Sandwich night Fried gizzards (fried first and then into the IP for 45 mins) to soothe Ronnie after his Chiefs loss Gravy to dip in Snow day lamb stew And last night Roasted romanesco ( @weinooI still have your soup recipe front and center...I just needed to use this up--I should have more coming in my next box) with salad and shrimp alfredo

Oooooooh!!! Nice!!!