Shelby

The young ones are tender...dark meat. Very good. He doesn't shoot many other kinds of geese. Teal are my favorite ducks...the goose meat is darker than those. The old Canadian geese are not my favorite. Tough tough tough. Those I roast and then pressure cook and use in goose and noodles.

Merry Christmas Eve everyone! Ronnie got 3 young Canadian geese a few days ago, so I had him pluck and brine them. I vac packed two of them and dropped them off on my friends (my cleaning angel) porch. She, her husband and two young ones love ducks and geese. Anyway, I saved one for us and roasted it. Last night was chicken enchiladas, stuffed peppers and RG beans

@Ann_TWhen you get a chance, I'd love to see the Chile sauce recipe.

I couldn't have...that is a good price! Last week the ones I saw were almost $8 a pound.

Quail have been very scarce around here for a lot of years, but Ronnie went hunting and was able to get three--a perfect meal for us. Did them in the CSO with mushroom risotto and stewed tomatoes to go with. My mom started a tradition years ago that we have soup for the first day of winter, so I follow in her footsteps. I bought myself some cute Christmas bowls and we had lasagna soup last night.

Sorry, yes. Black eyed peas. I'm thinking I'll make Texas Caviar with them this year.

I should finally chime in here. Like Thanksgiving, I'm honestly happy for it to be just the two of us. Holiday gatherings stress me out--it's not them, it's me. I have a few more gifts to drop off on porches which I will do early next week and then I'm done (I think). The rest of the days can be spent doing nothing but cooking and watching Christmas movies and just letting my brain settle down and enjoy. Christmas Eve will be cioppino that I ordered (yes more splurges but I don't care this year lol). I am pretty sure I'll have to doctor it up a bit with some of my canned tomatoes ...maybe some broth. I've always wanted to eat like the Italians do with the 7 fishes (is that right? 7?) meal so this is my homage. Bread to sop up with....oysters that I've saved in the freezer. For Christmas Day breakfast/brunch I ordered Kolaches. Major throw back from when we lived up in the mountains and my mom worked at the bakery. I ordered both savory and sweet. I've been craving them for a long time. Will make scrambled eggs to go with (some of the kolaches are sausage). Christmas night I have a prime rib aging in the fridge. Truffle Mac and cheese to go with and some kind of veg...or maybe more a splurge with potatoes too. Have to figure that out. I also have an Italian rum cake coming. Delayed because of the snow so we will see if it gets here. NYE will be our 21st anniversary. I got sick sick sick last year on our 20th and I'm still having residual effects (Covid? had relatives that flew in from Florida so ..I'll never know). I pray this year I can actually enjoy NYE and NYD. NYE Ronnie wants to recreate what we made for our wedding night (my mom, stepdad and us made all the food). Fried fish and Mac and cheese. NYD will have all the lucky foods I can think of--for GOODNESS SAKE EVERYONE EAT ALL OF THE LUCKY FOODS!!!! Ham, some kind of BEP dish--maybe cowboy caviar. Greens etc.

Sure! They are easy--I like easy dessert recipes lol. My house is usually around 60F so I lay the butter and cream cheese out before I go to bed. I thought I had red sanding sugar but I only had white and green. Regular sugar gets lost --you really want sanding sugar. Christmas Cookie Sparkles

Got my cookies baked yesterday. Nothing super exciting, just my usuals. I just couldn't find any new recipes that called out to. me this year. I was feeling like making fudge but I'm sure I don't have the ingredients for that and I'm not going to the store. Soft ginger, sprinkles and thumbprint. Gave a good bunch to my UPS man, some went in the freezer and a few are out for us to eat.

Got my Misfit box just now. Really impressed with the freshness. Herbs look really good. Red Grape Tomatoes Valencia Oranges Bunched Broccoli Green Bell Peppers Napa Cabbage Lemons Anaheim Peppers Red D'anjou Pears Red Onions Curly Leaf Parsley Red Butterhead Lettuce Yukon Potatoes Cilantro English Seedless Cucumber Then I added on : sprouts, shelf stable milk and the bok choy

Yesterday I made a double batch of the Chef Mix from pg. 221. REALLY good and easy too. I didn't have exactly the ingredients that she used, but it still worked. I did a cup of Chex, a cup of Cheeze It's, a cup of Cheerio's, a cup of mixed nuts, a cup of saltines and a cup of Gardetto's Garlic Rye Chips (highly recommend adding these). I'll give a batch of this plus some of the Christmas cookies I'm going to bake in a bit to our wonderful UPS man.

Roasted chicken I found shishito peppers yesterday!!! Sandwiches to go with.

WOW! Your Aldi's looks nothing like mine does on the inside (and that's a good thing). I'm soooooo wanting that port wine cheese. I usually buy some around this time but I don't know if I'll go to a store that has it anytime soon.

Had to look this up. Can you share your recipe?

Venison cabbage rolls over parmesan/butter/parsley noodles with roasted carrots. I always poke a few smoked ribs in.

No, I'll pm you the one I used (curls sent it to me).

Just another quick note for ways to use Herbdacious....I made homemade gyro meat and didn't have the traditional tzatziki sauce ingredients...I made my own version which included a spoon or two of Herbdacious. Perfect. Also excellent when added to hummus!

It's been a busy few days. Got all of the venison ground up and packaged. Now I need start focusing on Christmas stuff....but I really just want to focus on napping...... Easy dinner of brats after a long day of dealing with deer Roasted some doves and made potatoes out of some leftover mashed Venison meatballs And the star of the show this week...Gyros!!!! Thanks to @curlsfor the recipe and to everyone else that helped me. We found a pound of regular hamburger in the freezer that someone gifted us so I used that along with a pound of lamb. Recipe came together very easy. I made the meat mixture three days ago and stuck it in the fridge over night to chill. Next day I divided it into two and steam baked it in the CSO. Then let it cool to room temp and then wrapped it up tight and put it in the fridge again overnight. Yesterday I vac. packed one and sliced the other and reheated it in the CSO. O M G we loved this. Meat was the perfect texture that I was thinking of and the flavor was YUM. I have another pound of lamb in the freezer so the next batch I'll do with venison. I froze the hummus from last time--thawed it out and it was perfect. I didn't have any cucumbers...or yogurt...I did a google and then just kind of made my own tzatziki sauce....Sour cream, a ton of dill, pinch of salt and pepper and a good dollop of Herbacious from Vivian Howard. Didn't miss the cucumber a bit.

Panettone!!! WOW. I'm jealous. They didn't offer that to me today. Very interested to know how it is Glad your box was good.

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I've been adding Herbdacious to all kinds of cooked veggies. Last night it was green beans. Really good. Also really good on Brussels sprouts. Surprisingly I found some nice fresh mint at the small grocery store the other day so I'm excited to make another batch because I'm out. Also, just checked my sauerkraut. I've decided my house is too cold and that it's going to take a lot longer than it says. I keep it at an average of 60F.....I've tried to think of a warmer spot. I ended up putting it next to my Keurig because that puts out a bit of warmth. It smells wonderful and tastes good but it needs a tad bit longer.

As I said over on the pandemic thread, I'm THRILLED with my Misfits purchases. I can't get groceries delivered where I live. Yes, I can go to the big city and get curbside, but having it delivered is great. I had thought that I would cancel over the summer, but I don't grow things like celery or broccoli so I might just keep going on the once every two weeks plan. After the new year I may check out Imperfect....I'd like to see what meats or seafoods they offer.

Breakfast for dinner Thanks so much to @weinoofor introducing us to celery root! We really liked this celery root remoulade . I ended up using my hand grater and I think it worked just fine. Also made a regular salad to go with venison meatloaf

Huh. I've never seen that product before. Now I know to stay away!

I just cut up a buck...I'm not sure I can handle julienning by hand tonight 🤣