Shelby

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

After grinding up a bunch of venison I decided to leave some out to do various things with. One was to restock the freezer with meatballs. About 3 lbs of venison burger 2 1\2 cups bread crumbs (I whizzed up one of the French bread loaves I had made) Milk A lot of chopped fresh parsley Lawry's Salt Tons of black pepper Generous amount of hot pepper flakes 2 eggs A bunch of fresh grated parmesan Oregano Mix all together and using a scoop, portion out out on baking tray. Bake at 350F for 25 mins (I did mine in the CSO). Place on a new baking sheet and freeze overnight. Portion out and vac pac. I have a couple more pounds in the fridge...may do another batch when I get home today.

Yeah, they can be hard to find around here at times...and when you do, they can be really expensive. Shortages especially around Super Bowl--and maybe even tonight for the college game. We are planning to stop at a grocery store (haven't been in one for quite some time, but I'm out of milk and eggs so it must be done) so I'll check the wing situation out.

SO happy that you're ok to cook. big ((((hugs)))) from me.

RIBS!!! Yum!!!

You're killing me.

Your bread always looks so good. I envy big time!

Thanks for this!!!

Skillet with a bit of olive oil. Salt and pepper. Med. heat until leeks are browned on both sides--around 5 mins maybe....couple glugs of white wine. Cook for about 20 mins until leeks are soft. Drain wine. Sprinkle with fresh parm and broil until cheese crisps up.

Venison roast wth the usual suspects went into the slow cooker yesterday Braised leeks

Here is a bit about the KS version of Drum.

Well, I haven't ordered a new cookbook for a while, and I'm feeling like I deserve it, so tomorrow that will happen. I LOVE smoked oysters--I knew we were some kind of sisters

PS. Your scallops look perfectly cooked. I just told Ronnie I need to order some scallops .....he didn't agree lol.....too much in the freezer as it is ....

I love your resolution. Good for you!!!!! You are SO worth it. And I am thrilled you will be here more

Wowza!!! I love seeing all of this!!! Lucky you! The Southern Living Cookbook is something I might purchase. I'd steal the smoked oysters and the mallow cups if you weren't looking

Thank you @Dave the Cook and thank you @Duvel.

Got the grinder out yesterday and ground up a bunch of venison for the freezer. Feels good to be stocked up again. Kept a couple gallon ziplocks full of ground meat in the fridge. Made stroganoff last night....thinking of playing around and making some bologna...or gyro meat with some. Meatballs will be made with the rest. Have to go to the doctor AGAIN today--this will give me something to look forward to when I get home. Hopefully this visit is quick and painless.

Wow, I'm all about celebrating everything...need to remember to add this next year!

I've been super hungry lately 🤣

Loved reading this. Thanks so much and safe travels home!

Oh yes, mine is definitely freshwater. Good point.