Shelby

@weinooYour soup looks delicious. I love that sort of thing. I'm a little low on seafood at the moment but I do have some bass that I could use to make it...... @Ann_TI hope Moe is home safe and sound and eating your wonderful meals! @DuvelSomeday I will get to try raclette. It's on my bucket list. @Kim ShookI've been really thinking about you. I wish I could be your spokesperson and make all of the stress go away. Hang in there. I can send wine. Today I plan to put away all of the fall decorations and start on Christmas. I'm not sure what the plans are yet--the decor may be just for the two of us. I might not go all out....but I have to have some things up and twinkle lights going. Anyway, on to food: Venison meatloaf, taters, made from mix brown gravy--I get a hankering for that. Beans from ones that I canned. French dip sandwiches Terrible picture of really good roasted pin tail ducks that Ronnie got. Turkey sandwiches with melty cheese Lamb stew and some bread that I made. Sous vide then fried chicken. Fresh beans done in the IP with some tomatoes. The pile of tomatoes on the counter is greatly dwindling. Shrimp in a spicy tomato\caper sauce over some vinegar spinach with a salad And last night chicken quesadillas with canned refried beans because I was too lazy to make RG beans.

I would definitely brine it but I don't think I would add any lemon component. I'd just do a salt brine.

There must be a lot of folks that buy the already made Alligator Toes etc. for them to make up that many. Around here it seems like the pre-made\pre-seasoned meats don't sell very well and always are in the sale bin. BUT, around here those aren't available pre-made. I'd certainly buy them because I find wrapping the bacon around stuff like that to be a PITA. Thanks for all the pictures. I love seeing different grocery stores. I'm thinking someone needs to invent some kind of attached- to -the -underside -of- the -camper freezer that slides out so you can buy more meats

No, I haven't and I'm sorry it happened to you. All that good stew ruined

Ohhhhhh it's this time of year already! I think you're a such champ for always doing this--blogging AND traveling half of the year. I don't know how you get it all done. The packing alone would send me to a fainting chair lol. We are to have our first very hard freeze tonight so I think ya'll got away just in time. Did I read correctly that your husband doesn't like to eat venison....I might have misinterpreted that, but if so, that surprised me for some odd reason. Are you meeting up with family this year for Thanksgiving? Big turmoil for me trying to decide whether to go to the in-laws. Sigh. Are all of the usual furry babies with you? Your chili looks so good. I was going to make that tonight but I think lamb stew won out. Maybe tomorrow. I feel like I'm in the camper with you...I'll just be curled up in the corner reading lol.

Wow. Our company had a break room and a coffee maker.

Put MC's blanket on it and he'll keep it safe until you're ready

Can't wait to see if you like it Congratulations!!!

Neither Sam's nor Dillon's had buttermilk today.

I know it! We need all the luck we can get!

I forgot, it's alllllll about you 🙄

Yes! But I got in trouble for spoiling it last time so I didn't post what it was 🤣

Got my box today. Fun stuff!

Hey, nothing wrong with an older woman. They have more experience 😬

Soooooo many great dishes you guys. @Ann_TYour dressing looks so good. I love stuffing. Not sure if we are going to participate in Thanksgiving with Ronnie's family .....we are playing it by ear due to covid --but if we don't I'm still making stuffing for sure just for us! @weinooI want that pasta with the cockles. Thawed out some crappie to go with some of the last of the okra I had some left over cabbage roll filling that I threw in the freezer. Found enough cabbage in the fridge to do cabbage rolls again. @Kim ShookYes the sauce is a sweeter sauce--you add some brown sugar and red wine vinegar. I basically used this recipe except I used our garden tomatoes and omitted the sauce (just cooked the mixture a little longer so it got a bit thicker)and used venison burger. I'm slightly addicted to these right now for some reason. Ground venison stroganoff BLT's--I am so going to miss our tomatoes, but I am kinda ready for a break from the garden lol. I'm going to go out today and do one last pick. I think we are going to get a hard hard freeze later this week. We were under a frost advisory last week, but it didn't get cold enough to do a lot of damage. Yet. Bacon was wonderfully smoked maplewood from Broadbent's. So good. Found some shrimp in the freezer that I thought wasn't going to be very good, but it surprisingly was. Shrimp Alfredo. Made a batch of beirocks. Most went in the freezer for later. Am thinking about doing these for the first meal when our hunter comes back so that there are leftovers for lunches that week. Hot wings to eat while watching the Breeder's Cup Saturday. And breakfast for dinner last night. Smoked boudin. That's the last of our boudin. Need to order again.

OH and YES, I've had the tooth dreams for my whole life. Also, losing my hair. Again, thank you for the review. Maybe there are just some of us that don't like that texture........

No no, I didn't find it graphic at all! I appreciate the input. I'm the same....I've crunched on angel hair before--my whole life I've been a pasta fan. For as expensive as it is, I'm glad I didn't buy any because I don't really like farfalle all that much even though I use it...the middle never gets done enough for me.

Thanks for this. So, just to ask further, no matter how long you boiled it, it had the texture that you describe I love allll pasta, but I don't like al dente that is too al dente if you know what I mean.

Great pictures and great typing! (((hugs)))

Thank you Duvel! Loved seeing everything!

Wow. Sounds like a really great place.

Welp, I bought all this candy and still, after 20 years of living here, no trick or treaters. Guess I'll eat it all myself.

To refreeze wrap it in Saran Wrap and then vac pac or freezer bag ziplock. You'll be good for at least six months especially if you vac pac.

Yes. If you're worried about it, though, take the rest that you're not going to eat and make a stew either crock pot or IP it within 2 or 3 days or so and then freeze that.

I'd not use an electric anything--thaw it, make a couple of steaks and then either make more steaks and freeze or chunk it up and freeze for stew