Shelby

Nah, I'd say you'll be fine. But, as others always say to be safe, toss it. But I'd eat it. You're in Montana....you're not in a tropical climate...

Do you dip your grilled cheese in ketchup?

Needed comfort food a couple nights ago, so venison and Italian sausage over spaghetti and braised leeks that fell apart but were still delicious. Friends of Ronnie's went crappie fishing and dropped some off for us. Fried up with oysters, Mac and cheese and chard. Over the weekend Ronnie got a couple of young pintails. Roasted as usual in the CSO.

No, crispy texture most definitely does not survive. But still good to us. When I did it the other way around, the breading fell right off. It would not stick when I tried to fry it.....maybe someone has had success but I have not.

Ok now I think I need to some gizzards that I think I have in the freezer. Haven't done those in a while and Ronnie loves them. Pressure cooker makes them awesome. I have done both ways...fry first and then IP, or IP and then fry. I prefer the first way. I am a dyed-in-the-wool Broncos fan--as is my Mom. My Grammy and Ronnie are the same about the Chiefs so it's been fun over the years. If the Broncos don't get to the playoffs my second team is the Saints (my step dads team. He's from LA and Cajun). So, this year..the Chiefs are in and I dislike Brady...so.....dang it, I have to root for the Chiefs I suppose.... Back to the food. We're having pork ribs as the main dish. Already smoked and I'll do them in the IP and then broil. It's going to be COLD on Sunday so no cooking outside for us. Ronnie also requested Little Smokies in the slow cooker (the usual BBQ sauce and jelly--that I hopefully have now that I think about it I might be in trouble there). Sides to be determined by what I have here. Not going to the store--everyone has Chiefs mania around here so I want to avoid during the pandemic for sure.

We always remove our shoes when we go to my mother-in-laws house (haven't been since July...ya know, Covid sigh). She always says that we don't have to, but we do. At my house, I would beg you to leave your shoes on so you don't dirty your socks with the dirt and hair laying around even though I probably just cleaned.

Yeah...I get that. That's why I get one size bigger if the reviews say they run small. And I keep my house super cold lol.

I'm a Crocs fan. Some come with fuzzy liners for winter. They easily slip on and off. Be sure and read reviews under each shoe type--some trend smaller than what the size says.

You're very right. I see there are no parades this year and, while I hate that it has to be this way, that is a good thing.

I always love reading this thread from the beginning. Very strange to read last years posts...right before the shit hit the fan.... I've ordered a muffuletta sandwich kit to be delivered on Fat Tuesday. Hopefully it gets here. I have oysters. I have cute little masks on toothpicks to poke in either a king cake or cinnamon rolls or something.

Smithy, in my sadness I forgot to thank you for telling us (((hugs)))

It looks like a cheesecake of some kind?

OMG OMG OMG. I'm so upsetI can hardly see through tears to type. She and I had conversations behind the scenes. She's so smart. Her bird migration studies. She was so diligent. Yes, the toast dope! She sent me a care package of all of the Rice-A-Roni flavors that I can't get around here. Damn this virus. Suzi you are very very missed.

This is what I always buy. Good flavor IMO. I've been lax about taking pictures. I had to do pork belly again after making @Duvel's method the other day. I remembered to take a picture this time, but it didn't turn out as good as the first picture would have. Still good. We ate all the crunchy bits. If we die of this, at least we're happy lol. Bok choy and drunke noodles to go with (no noodle picture) Last of the Gyro meat that I made . Good news is I have more lamb so I'll be making a mix of venison and lamb next time.

Rabbit! We haven't had any lately. The outside cats must be keeping the population down a bit. I think the last time I made it I posted about it here I fried it and then pressure cooked it. That may have been before my intro to SV. SV would work wonderfully I think. I don't think I've ever seen it for sale in a store...not even the Asian market. I don't think I could bring myself to shoot a jack rabbit. They are too rare around here and I LOVE seeing them. They are so big and cool looking.

Oh....I'm speechless. Please tell me the bacon just looks like it's not been cooked. Regarding dessert, I've never seen quite that color of green on something that is to be ingested 😳

You're killing me. I want.

You can still get 'em on Amazon for about $13 a box 🙃

Ok, you, getting all fancy with the mushroom topper

Hi @paul o' vendange! It's good to have you back . Be sure and check out the Deep Run Roots cooking thread too.

Imperfect foods came just now. I swear I'm going to get back to grinding wheat and baking bread but for now, it's nice to have some in the freezer (I repackage so it stays better for longer). I thought @Chris Hennes's leeks were big--these are giants 🤣. One kiwi got smashed but other than that it all looks good.

Sheesh. I can't even fathom what could be next lol.

Heh 😁

Serranos! Yes! Celery root gratin sounds good. Ronnie detests beets sigh. But I like them. Good to know that they will be better than they look! Thank you!

Got my Misfits box just now. Definitely a weirder box this time. Please don't take me wrong, I know I'm very lucky to be able to get veggies delivered so I'm really not complaining...well maybe a bit lol. Here is what I ordered: Red Grape Tomatoes Red Butterhead Lettuce Russet Potatoes Lemons Cilantro Baby Bok Choy Green Butterhead Lettuce Anaheim Peppers Green Beans Roma Tomatoes Limes Yellow Potatoes Green Swiss Chard Broccoli Ninos Marketplace Add-Ons Qty Organic Valentino Tomatoes on the Vine, 14 Oz 1 Organic Brussels Sprouts, 12 Oz 2 Organic Shiitake Mushrooms, 3.5 Oz 1 I got no cilantro, no Roma tomatoes, no green beans, no grape tomatoes and no broccoli. They subbed 2 celery roots--IDEAS needed there..I know, I know, google is my friend, but I'd love ideas from you guys, a TON of Anaheim peppers 12 of them (which is fine, I'll roast and freeze what I don't use fresh, and something unknown oh and some peppers too--the name escapes me. Oh and some carrots. I really didn't need carrots, but they last forever so ok. And onions, they subbed two red onions. What kind of peppers are these? Skinnier than jalapeños. And what the hell are these? What ever they are, they don't look in too great of shape and neither does the celery root... The rest of the box: All help appreciated for my questions