Shelby

Your meals look so good and I'm glad your husband is better!

He was just wonderful. Such a great sense of humor. Loved hearing stories about his family and growing up.

@Norm MatthewsYour deviled eggs are always so pretty. I, too, decided not to do the traditional BEPs with ham--but I CERTAINLY was NOT going to skip them. Thank you Rancho Gordo for the SUPER LUCKY peas Texas Caviar for us while watching bowl games. Threw some chicken in the sous vide and then fried it up for dinner Brussels sprouts to round out the luck factor Happy New Year everyone. Let's have a really great 2022!!!!

Ack....don't tempt luck lol.

I am honored to be an enabler of the highest degree 😬

@Kim Shook Everything looks delicious. I want that pancit. @Annie_HI also want your lobster rolls. I must put that on my list to either make or mail order in. Still having a health battle. Got sick again last Tuesday, so lost all appetite, but bounced back quicker this time and got back in the kitchen. Ate the rest of the Caesar salad and the cioppino. I swear I could eat gallons of this cioppino Just plain ole ham and pepperoni pizza but I inhaled it like there was no tomorrow lol New Year's Eve dinner\ our 22nd wedding anniversary Cheese and meat to snack on early starting top left--my favorite Harbison, spiced goat cheese from Zingerman's (hated it), Brebis D'Ossau from Murray's (I think)--this was delicious sheep's milk cheese, and then that truffle cheese from Imperfect Foods that we like a lot. Shrimp and Wellfleet oysters Potato soup done in the IP--super good and easy Ordered tiramisu for dessert

New Year's Eve brunch Ronnie had soft eggs, I had scrambled. We both had mimosas

This is very interesting. Thanks for reporting back. You were lucky to get a taste of that wonderful batch!

This is what I do, too.

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.