It's a dark, chilly Saturday morning--feels like fall.
Got everything that I had planned to do done yesterday except Elaina's cherry tomatoes which I will start on here in a bit.
The guys worked hard on duck blinds all day--it was HOT. Thank goodness a cold front came in today. No hunting happened yesterday due to the work that had to be done. Today, they are hunting again.
Anyway, on to yesterday.
I tackled the bierocks first. I am pretty sure somewhere I've posted about these before, but I'll do it again here 
Cook chopped onions and garlic in a bit of olive oil until soft. Add in diced cabbage (or in my case, a bag of cole slaw mix. It's easier), some sauerkraut (not traditional, but it gives it a kick that we like), a couple diced tomatoes (again not traditional and I wouldn't do it if I didn't have garden tomatoes) and venison burger. Season with Lawry's salt, black pepper and ground caraway (you can use the non-ground type, too, I just don't care for it). Cook until done. Cool completely. I had a lot of filling left over so I vac packed and froze it for future bierocks.
For the dough:
1/2 C. milk
1/2 C. water
6 T. butter
1/4 C. sugar
3 1/2 C. flour
1 T. yeast
1/2 t. salt
1 egg, beaten
Combine milk, water, butter and sugar in a sauce pan and heat on stove until 110F. In mixer, combine, 3 1/2 C. flour, yeast and salt. Slowly add milk mixture and the beaten egg. Mix for about 3 minutes. Increase speed to medium on mixer and mix for about 5 more mins. until dough is smooth. Transfer dough to greased bowl and let rise until doubled.
Then roll your dough out until it's square-ish
Cut into sections and using your fingers make each section as square as you can. Spoon the cooled mixture on and sprinkle with grated sharp cheddar cheese (my grater was in the dishwasher, hence the non-grated cheese lol).
Grab opposite corners of the dough and pinch together and make sure all the seams are sealed
Bake @ 375F for 20 minutes (I use the CSO bread setting)
Excellent along with some mustard
I baked a couple loaves of bread during this time too. Forgot to take pictures, but ya'll have seen that before. This was just plain french type bread. I will be getting back into milling grains soon.
Then I tackled the tomatoes
For appetizers last night I made @Kim Shooksausage and pimento cheese balls . SO good. I baked about a dozen for last night and the rest I froze on a sheet pan and I'll vac pack them later. They will be perfect for the December deer hunt.
Along with some spicy mustard
On to dinner. The guys won. I made BLT's. I guess it didn't seem very fancy to me, but our hunter said these have to be on permanent rotation whenever he's here and we have our tomatoes.
Fries to go with
Tonight is "game night". We have quail (our friend brought them frozen from a previous hunt), doves and teal. I'm doing the quail in the CSO. Doves and teal will be on the grill. They want scalloped potatoes too. So, I gotta figure out appetizers and something veggie or a salad......Like I said, last night I feel like it wasn't super special, so I'll try to be more creative today I don't have to can, so I'll have more time.
