Shelby

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 🤣

Yeah, I'm worried....I only have a food processor which will make it not right or a hand grater which still seems to make the shreds too small.....

Oh yeah, the pork belly too

Yes, except for chicken --I'd love to have our own chickens but A.) I'd be too attached to eat one and B.) They wouldn't survive out here even in a coop. I haven't bought a package of ground beef.....in probably over 25 years or more.

Probably a little over a year. We always have a bit of overlap. We've learned not to keep so many roasts and make more burger because we eat a lot of burger (chili, pizza, lasagna, etc.). This last year --2019--I used a lot more burger because it was something I could (somewhat) eat during the awful surgeries I had on my gums.

No, we don't get our deer tested and I've never heard of anyone around here doing it. I do know that if you think you've killed a deer with CWD that you're supposed to leave it right where it is and contact Fish and Game. Looking at a map, it's not prevalent at all where we hunt.

Certainly! But, I like to have a couple of roasts, so I save them in whole form and then if I want stew meat, I'll cut up one of those. Edited to say: I see I wasn't clear in my above post. I still have one more deer to cut up so I'll take a couple roasts off of that one.

Venison tenderloin last night

A short 2020 update: I have no words for how strange the world is this year. This is the first year in like 27 years that our hunter friend hasn't been here. It feels like bizzaro- land not having him and not blogging here. It's always some work, but it took this year to realize that all the cooking and blogging keeps me occupied during all the long hours of hunting. Ronnie's been hunting still, but no one rides with him in the truck and they stay distant from each other--sitting in different blinds etc. And only 3 guys have been going and they are all like-minded (I think) that they need to be careful. Three deer have been gotten over the last few days. Two dry does and one really old buck. We will end up with two of them (hopefully both of the does). One is going home to another hunters house. We really needed the meat. We're almost out and it was starting to make me nervous. We cut up one of the does yesterday....tenderloins and backstraps and then the rest I cleaned up and we will grind into burger in a few days. I won't bore you with any more meat pictures--I'll save that for (HOPEFULLY!!!!) 2021.

That is a hard decision...if I were to go, I'd go as early as I could......

I think you were smart to do that!

I don't know what UHT milk is?

I had two big bunches of parsley that needed to be used. I thought I had a bit of mint, but I didn't. I had a tiny amount of cilantro, though. So, I made another batch of LGD. Still delicious without the mint. This tastes a bit more olive-y/lemony to me.