Shelby

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

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