Shelby

It happens to all of us...... The eggs would be great soaked in soy sauce with your pancit

I always do my RG beans in the IP. Every time it seems a bit different though. I don't think you are doing anything wrong....just keep going until they are to your liking. My BEP's I usually do for about 35 mins to start. Sometimes they are done enough...sometimes not.

Really beautiful food, Kim!!!!

Everything looks soooo good, Kim! I wish I had your energy. Luckily my Sister and brother in law dropped off a whole bunch of goodies for us yesterday--every time I walk by it, I grab something, so I guess that isn't so good for my waist line, but who cares, it's the holidays!

Beautiful cinnamon rolls! Ronnie hinted about a month ago that he was hungry for those, too. After we whittle down some of the Christmas goodies we've been given, those are on the list to make. They freeze really well, but I'm thinking you might not have room in your freezer lol.

Yay!!! A new update Beautiful dinner and beautiful dishes! I'm glad you got some Christmas stuff--makes it so festive.

Excellent looking meals, everyone. Love seeing the table set-ups. Beautiful! Christmas morning brunch--way too much for the two of us. Leftovers abound Yummy mimosas Christmas dinner Mushroom salad Creamed cipollini onions Lobster truffle Mac and cheese stuffing and prime rib little pastries for dessert

Been doing a bit more cooking. I'm slowly getting better (hopefully) with the health issues. Comfort food has been needed. Hot wings, Mac and cheese and spinach For the first day of winter, ham and beans with cornbread Roasted a pheasant and a quail that Ronnie got Venison meatloaf with the last of the Caesar salad dressing And Christmas Eve dinner--it really hit the spot. Greek salad And Cioppino!! Yesterday afternoon I made a loaf of ginger bread and some lemon sauce and whipped cream. Made the whole house smell like Christmas. Merry Christmas everyone!!!

Welcome!

What kind of apples did you use (my question mark has stopped working so forgive me)

Not much cooking going on for me. I've been pretty sick --not Covid. On the mend now, so I scraped myself together and made some Caesar salad dressing and heated up some sauce. The pasta was good, but it was so wide that it was hard to eat......

LOL it's crazy how much people will pay for antlers. I guess we should look into that ha ha ha.

Yes, there are shoulders. But you would not want to do a brisket type anything. We make a few roasts--meaning pressure cooked or in the slow cooker--with the shoulders. Again, there is no fat at all running through the meat so it's dry dry dry. Now, I will say that @andiesenjitold me years ago about threading fat through venison using a needle type utensil. I've always wanted to do it, but haven't yet.

You cannot beat a grilled ham and cheese.

I should try that...what's the harm...none at all. I still have a whole backstrap.

Oh I'm no Nonna, but I appreciate the praise lol! Honestly, the best thing that I know to do with tough meat like that is pressure cook the heck out of it in a stew. Even cut smaller--such as a kebob, it's still tough. Life is too short to eat tough meat! 😁--unless of course an apocalypse comes ...then any kind of meat would probably do.

LOL!!!! I told them that next time they needed to poke the buck on the rear and see how he felt (just kidding). Venison meat doesn't have any marbling (wild venison at least, I don't know about pen raised)....there will be some fat under the hide but that tastes awful and you want to trim that off. You can just tell by looking at and pressing down on the meat. Visually the meat is coarse. Touch-wise, it's hard. Tender meat just feels tender by touch. And, in general, a buck---especially during rut--is too busy running after the ladies so he gets in really good shape which means his muscles\meat are tougher.

No deer again today. Sigh. It's cold...but I guess it just wasn't in the cards. I was really hoping to get our two and be done with it....but there is still one more week of deer season, so I'm sure Ronnie will get another one. Ronnie is on the way to the airport to drop our friend off. Our friend probably has a very sore arm from playing so much ball with Scout lol. I took pictures of all of the antlers I could find: These are mounts in the man room And these are all in the garage Some of the ones that are hanging were found just walking on our land. So, the last bit of food. We talked about me making spaghetti and meatballs for lunch, but it was so cold...I thought a nice big pot of chicken noodle soup would be better Cheesy bread and the ever famous pickle roll ups to go with. And that's it for this time. There was talk about coming back in the Spring. Who knows what life will be like then with Covid and all, but hopefully that will happen, and if so, I'll be back here then Thanks ever so much for following. As I've said before, you guys keep me sane during these weeks It's too late for a nap, so I'm pouring wine.

LOL! I sometimes do rise it in the CSO 100F on the steam setting for about 15 mins. But, it rises really fast on it's own....I do it both ways depending on if I'm in a hurry or not. Oh, cooked is ok for them. I was talking raw.

I'll run out and take a picture of the antlers in the garage plus the mounted ones we have--I think Ronnie saves all antlers no matter how small. The cats and kittens got lots of snacks. They LOVE venison. The dogs.....they love it, but I don't love cleaning up the throw-up that happens later so they don't get any lol.

Last day already. Time surely flies. Cold front finally came in. It's 28 degrees right now. Maybe that will make the deer move around a little more. They saw a few deer yesterday, but nothing came close enough to get. After their morning stint of hunting they came home to work on the buck. He's going to become mostly hamburger--we just throw the chunks of meat in bags and freeze them until we are all done deer hunting so we can clean and grind it all at once. Anyway, that means that I only had to deal with the tenderloins and the back strap. I know you've seen all of this before in years past.... but here are a few pictures tenderloins Cleaned up and butterflied Ya'll, this deer is TOUGH. I made a few steaks out of the backstrap, but most will just be burger. We will get a doe so we have some more tender steaks. Backstrap Cleaned up Steaks A mess of deviled eggs to snack on before dinner--they didn't last long And, here is where I failed @Smithy. My game plan was to go out to the grill and document exactly each step and how long the steaks took . It didn't happen. I got bogged down in the rest of dinner and by the time I looked up, they were done and in the house! I'm sorry--I'll do better next time! I know the grill was searing hot and it didn't take long at all before the steaks were done. Oh, I should mention, I threw in a couple of beef steaks, too. Leftovers will become quesadillas I think. Mushrooms and Brussels sprouts and baker to go with So, that catches us up to right now. I've fed the kittens in the barn. Going to make something hot to drink and then hit the shower. I promised to make pickle roll ups so that's the next thing on the list. Our hunter doesn't leave until this evening, so I guess I should make lunch........hmmmm.....I'll ponder that in the shower.

Oooooh I'm so happy you tried it! Really good idea about the parmesan --I'll be doing that with my next loaves. I should also add, I freeze one loaf every time because two is too much for us to eat before it molds. It freezes really well.

Ugh, that's a hard question. As you said, no one wants to be responsible for a night next to the toilet or worse, but, dang I'd want to try that...they were in the fridge the whole time. What about opening and smelling and perhaps a tiny sample...... But this makes me responsible if you get sick lol. I'd probably risk it with myself and if I was fine, I'd share with Ronnie, but that's just me.

They think I'm drinking coffee 😁

Good morning!!!! Sorry about the radio silence. I got way behind yesterday. Every time I was going to sit down and write, something popped up that I needed to do. @Smithy How fun that you have some venison with you! Venison backstrap or tenderloin are both so good just on their own that I don't get fancy with it. A searing hot skillet, butter, salt and pepper or on the grill. Venison has so little fat that you want to be careful and not over cook it. You can always cook it more if it's too rare--rare is what you want. Overdone, it tastes livery and tough. We are going to do the tenderloins tonight on the grill, so I'll document it. Here is more from Hunter, Angler, Gardener, Cook--it's an excellent site for learning about all different kinds of game cooking. The bread is a recipe I ran across years ago. It's nothing like real French bread-- like the kind @Ann_Tand others make so beautifully, so maybe the name "French bread" is a bit misleading lol. I was intrigued because it looked so easy. I swear, everyone that eats it raves about it. I don't tell them how easy it is lol. I think one of the reasons it's such a hit is because I brush it with egg white and sprinkle Everything Bagel Topping on it--a discovery that happened by accident because I didn't have any sesame seeds and I thought maybe the bagel topping would be good. I bake it in the CSO on the bread setting at 375F for 25 minutes. We ran out of breakfast burritos, so I made ham, egg and cheese sandwiches for this morning. But, before that, I had laid out more of the same cheeses and meats, plus some pimento stuffed celery. I was hurried because I knew the guys would be home soon so I got that out on the table and then went to the outside garage to get some eggs. Here is the spread before I left I was literally gone maybe a minute and this is what I came back to Miss Scout had helped herself.🙄 Sigh. On to making dinner. I was terrible about pictures --it turned into a seafood soup. I thawed out chicken broth, the oysters from earlier in the blog, some crappie and some shrimp. Dumped a half a stick of butter in the pot and softened diced potato, carrots, onions and celery. Then added the broth, salt, pepper, garlic and let it simmer a bit. Right before eating I dumped in all the seafood and let it warm a bit. Super easy and very good. Crusty bread toasted with butter to go with. Annnnnnd dessert The guys are now out working on the buck. I'll post pictures in a bit. They are going to hunt close to home so I think some venison tenderloins are going to hit the grill tonight. I'm pondering side dishes. The hunting gear really makes my Christmas decor pop don't you think......