Shelby

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

I've made a mental note never to buy kohlrabi and also to never resemble a squirrel around you guys.

@gulfporterHappy Birthday! @Margaret PilgrimI love fried shrimp and yours look perfect. @DuvelYummmmmm on the melty cheese. It's finally feeling like fall here. I've been craving cabbage rolls for a long time. Got a head of nice Napa from either Imperfect or Misfits and still have tons of garden tomatoes so it all fell into place. Roasted fingerling potatoes and corn from this summers crop to go with. Ronnie has been wanting livers and gizzards so we did some on the grill and some fried. Was able to order some delicata squash--first time ever trying it. I loved it. I didn't think Ronnie would, but he liked it too. Just roasted in the CSO wth some garlic, olive oil, salt and pepper. Roasted chicken too. Yesterday it poured all day long and it was cold. Seafood soup--chowder--stew--something like that. I used shrimp, oysters, crappie and some canned clams. Hit the spot. Bread on @Ann_T's beautiful board. We are under a high wind warning today--sustained north winds of 35 mph with gusts to sixty. Even for KS that's kinda windy. Might be soup night again....

We keep it simple around here . Either cut them in fat steaks and grill or get a cast iron skillet super hot, throw some butter on and sear. Venison is best when it is rare--or rare-ish. Scroll down here and you'll see how I cut them.

I love this story!!!! I'll be trying this for sure. I have a zillion jars of beans that I canned still downstairs. Not complaining but doing something new with them will be fun

Bumping! We don't get trick or treaters--which I'm fine with because I'm a grinch lol. But I like hearing about others that do. I just looked at the Halloween candy online at Walmart and passed.....we will see if I remain strong tomorrow. I am sure it's different all over. Are kids going this year...I dunno. I'm trying to decide dinner--any reason to celebrate for me --I have some beef ribs in the freezer which seems appropriate.

FedEx for both Imperfect and Misfits.

Slide in models have "unfinished" sides because they are meant to slide in between cabinets so the sides are left that way because they won't be seen. If the measurements are the same, then a stand alone can be put between the cabinets, but if there are no cabinets to go between, you probably won't want a slide in. Helpful link

@DuvelThat fig pizza needs to be in front of me right now. I may need to speed up my arrival date lol. @Paul BacinoI wish I had some sort of white fish that was thick enough to make a dish similar to your cod with spicy tomato sauce. All of my bass is too thin. @Margaret PilgrimYour shrimp in cognac looks heavenly. @Ann_TYour roasted potatoes are always so perfect. I need to dig through the freezer and see if I have any pheasant because now I want piccata. @Kim ShookSo nice of you to take food to Jessica's friend. The baked spaghetti looks delicious--and smart to make yourself a pan too! @dcarchI haven't had it in a very long time, but monkfish is one of my favorites. I like it better than lobster. @liuzhouAs per usual I have seafood envy. Had some grilled chicken to use up so I turned it into enchiladas with some of the green sauce that I made a while ago and threw in the freezer Cheese stuffed banana peppers and RG beans to go with. Big sandwiches and fries. Cold smoked ribs finished in the IP and then under the broiler My poblano pepper plants produced a few--it's amazing. We suck at growing peppers. Threw some in the Mac and cheese. Italian sausage and pepperoni Venison cheeseburgers One of the last of the garden cucumbers Venison spaghetti red Had some Granny Smith apples, so pie for dessert