Shelby

My favorite and it looks delicious! It was a really nice day yesterday. High in the sixties. It's Ronnie's birthday today so this week has been his choices for meals. He decided that steaks on the grill would hit the spot last night.

Me too! I'm excited!

This looks incredibly delicious. It's a bit similar to doing the chicken in the SV before brining....... The breading at the end I definitely want to try. Thank you!!

What region are you in....sigh...who would have thought all of this would still be going on.....

Oil and or butter in the skillet. Salt and pepper. Brown sprouts on the cut side. When browned dump in some tomatoes (mine are our canned ones), more seasoning to taste and some garlic cloves. Lid on until steamed and done .

Good price. I'm having wing anxiety.....only one more package in the freezer. Yes. I've decided I'm a hoarder.

I always save the bones--but a lot of times they go out to the barn kittens if there are just a few such as what we had last night.

Night before last turkey and venison bologna sandwiches with shishitos and fries Last night, mushroom salad Creamed potatoes Sprouts And roasted turkey quarter and a wing

I figure this counts. Cut up a store bought turkey a while back and saved out a quarter and a wing. So, it's not wings, it's just wing lol. Rubbed with butter, some lemon and fresh thyme. Steam baked in the CSO at 350F for about 30 mins.

Yeah, we put ours in the garage fireplace on logs...makes you hungry lol.

WANT

I'm on major doses of steroids--it's increasing my appetite 😬

Really smart substitute and I'd for sure eat that.

I don't have that much, and ya'll will probably cringe, but I keep it in the cast iron skillet in the oven....clean any sludge out the next day when it's cool and then use it again. I don't reuse when frying fish...it gets a bit fishy, but again, I shallow fry, so there is really only like 2 inches of oil in the pan.

Great.

🤗 You're too kind (((hugs)))

I won't be of any scientific help, but I always do buttermilk unless I'm out and then it's whole milk. It's just the way it should be done 😬 Definitely adds a bit of tang which we like. Don't get me started on why I always add a beaten egg if I have plenty of them......'cause I dunno. It's just what you do.

Oh man, we haven't had oxtail in a long time. Looks so good.

Yes sir 😃 Hot wings for us last night

Dashed into the grocery store yesterday in the big city. Not too many people in there and we wore our KN95's. Got to the chicken section and these were the only brand of wings available. 3.99 a lb. is ridiculously expensive in our opinion. Ronnie remembers buying wings for around sixty five cents a lb. when they were on sale and around 95 cents a pound when regularly priced. Needless to say, these didn't end up in our cart lol. I have some wings frozen in the downstairs freezer and because of this topic, and the big game last night, I unearthed some--I think I have one more package left. Nothing earthshattering about my method. Soak in buttermilk Then toss in a bag of flour seasoned with Lawry's salt and lots of black pepper Shallow fry in cast iron (forgot to take a picture) We wanted the classic hot wings so I took some of this sauce that our friend gifted us and mixed it with melted butter And tossed the wings in it Blue cheese dressing on the side

NICE!!!!

I've had a huge bowl full of Granny Smith apples sitting around for a while. I thought I didn't like that variety in apple butter, but I made it anyway. I was wrong. Really good. I upped the brown sugar amount a bit. Has a hint of tart. Made the house smell wonderful--I did it overnight in the slow cooker. I'll also post this here...I suppose it can be considered preserving because of the Morton's Tender Quick..... Wanted to play around with making venison bologna. 2 lbs venison burger 2 TB Morton's Quick and Tender 2 1\2 t. ground black pepper 1\2 t. garlic powder 1\2 t. liquid smoke 1\4 cup of water I hand mixed that all together and let it rest in the fridge over night. After contemplating while not being able to sleep, I decided to give the meat a whiz in the food processor. I like the texture that happens when you do that. Formed into logs and baked for about 45 mins at 300F in the CSO--aiming for internal temp of 155 or so. I'm pleased.

Flat leaf. Yeah, that and the eggs. I think these are my best meatballs ever. Very moist, but they held their shape.

Two for us.......I usually eat 2, --Ronnie will eat the rest .....or I'll thaw two out if I'm starving lol.

Venison cheeseburger pizza After making a batch of meatballs, had to have pasta last night