Shelby

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!!!

Aren't the sea beans sooooo good???? I could just sit and eat them out of the package..but there aren't very many of them lol.

How fun Kim!!! I'm super jealous of all the different kinds of food you guys got to eat. Happy Birthday Jess!

Yeah, I know....but I hope no one got hurt... I LOVE watching them. In my younger years we used to shoot some of the more questionable ones off (safely and where we live in the country) but now I'm too scared. Was a good time, though, back in the day.

Fireworks are fantastic!!!!!!

Ohhhhh I'd love to have those clams.

I bought those same noodles. How did you make them? Soak first?

Terrible time to need to hire that many drivers!

That might just be the perfect idea! I'd have to sub the skate with crappie.....

It was sold as cauliflower. I snapped a little piece of and it definitely tastes like cauliflower.

I'm going to try to be better about taking pictures each week. I don't think Misfits has messed up any of my orders until now--I ordered 2 bunches of scallions and only got one and ordered 2 shishito peppers and only got one. I notified them and was promptly credited. Oh how I hate doing that.... I don't want to be cancelled like Imperfect did to me lol. This shrimp is really pretty good. Very sweet. These looked really interesting They are SO good. Salty--I simply added them to the salad we had last night. Might be the only time I can ever order them but I'm glad I tried something new

Been wondering where you were Happy New Year to you! @chefmdThat chicken liver is something I would dive head first in to. @Norm MatthewsSo glad you enjoyed the green bean salad Nothing super fancy around here Roasted chicken, potatoes and cheesy broccoli Venison spaghetti red And last night I took a lasagna that I had frozen out of the freezer so that made dinner reallllly easy. Bread and salad to go with

I love seeing all this. Very interesting!

Welcome!

I threw the wing tips of the domestic duck in the IP to make a bit of broth. Pleasantly surprised at how it gelled up too.

I made Chashu a couple days ago. It was supposed to snow yesterday and be really cold so it's been resting in the fridge....no snow, but it was plenty cold so noodle bowls hit the spot last night. From Ronnie's greenhouse

Bought a belly the other day at the Asian Market. Looking back I can see I paid 2.69 a pound back in 2014. Prices are up a bit.....not sure if it's due to pandemic or just up in general. I cut it in half--the meaty tall section on the left is vac packed. With the rest I made Chashu