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Post Info TOPIC: What's for dinner tonight?


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RE: What's for dinner tonight?


Backstraps only for me with venison. My youngest loves venison, he would have it 2 or 3 times a week if he could. I know a couple of guys who hunt deer and I quite often get given steaks for my son. My fave is beef fillet, aged of course, cooked blue. With mushroom sauce and or garlic sauce. Both my own creations I might add. Not big on pork but I do make a good crackling. I take it to the pub every now n then for the boys n gals at our leaner.

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Deer here in NY State really have two distinct flavors based on where they come from. A deer from the North, the Adirondack Mountains is often very strong tasting since the food is either grass, bark or cedar. That needs to be marinated for a great tasting meal. A deer from the Southern tier is often grain, corn or apple fed, much to the local farmers dismay and can be cooked up just fine after a week or more (better) aging. Where I used to live, the property backed up to one of the largest state apple orchards and gotta say that you could hear an occasional very loud bang 24/7/365. As far as harvesting any now, I can sit on the back deck and pop 'em off instead of freezing my aft end sitting on a cold rock in the woods or wandering some mountainside. Then there are these ...... and cleaning up some of my acorns:

 



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Dave W (Irelands Child/IC2)

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Man, I'd love me some Gobble Hen right now. Just bone that meat off the bone and slice thin. Then salt pepper flour and fry (but not too done). Place lightly fried meat in a baking dish and pour either cream of chicken or cream of mushroom soup thinned slightly with sweet milk over the cutlets. Place in the oven at 350 just long enuff to get the mixture to bubble a little. Remove and serve with sides, mashed taters, green beans or nothing at all. LOL

OH, I almost forgot - - you can also place a layer of Vidalia or Sweet Onion rings on top before baking.



-- Edited by Mello Yello on Tuesday 17th of November 2015 08:23:34 AM

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Mmmmmmmm, that sounds so nice, I'm drooling, I love subway with turkey meat. And Xmas we buy a rolled turkey roast that is boneless. Xmas day lunch here agin, I cook for around 10or 12 of my family.
Roast turkey, roast leg of lamb and pickled pork with applesauce, mint sauce, and roast potatoes, kumara,parsnip,pumpkin and boiled new potatoes itch peas from our garden. Nice thick gravy to top it of. Man I love Xmas day.

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Russ

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Dave you're living in godzone, so much at your back door.

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My oldest son has asked me to do a beer butted Turkey for the T-day gathering at his house on the 26th which is not problem, except, his wife and FIL are heart patients and can't tolerate sodium. Therefore I must try and do the bird with very very very little salt and still keep the breast moist. Gonna be interesting to say the least.

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Beer butt chicken is good but never done a turkey??? Where's the sodium coming from????
I don't use salt in my cooking, only occasionally. We love pepper though.

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the sodiuim can come from BBQ rubs, Butter (which I use in the breast injection juice) and since water follows salt, it helps keep the breast moist but the beer can process does the same thing even without the injections so I'll probably be OK. I've done several beer can chickens and turkeys with great success so I may be worrying for nothing. I do know that Roasted Turkey can have very dry breast if you're not careful so I don't even cook them that way any more.

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Yo Russ, here's the link on a couple that I did back in '08 and they turned out great.

http://homehandyman.activeboard.com/t23372156/beer-butt-turkeys/



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Man they look real good. Thanks for the link. So you cook them in a drum?????

I do a thing here called a honky hangi, the Maori here used to cook their food in a hangi, which is food cooked under ground over embers and covered in dirt and cooked for about 4 hours.

I do mine in a 44 gallon drum with a sealed lid. About 300 mms there is a perforated shelf to stack food on. A 3mm hole is drilled about 250mms from the bottom and drum is filled with water. Fired up and cooked in about 3 and a half hrs. Beautiful. Will try dig out some pics.

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it's called a Brinkman Grill & Smoker and is like a 40 gallon drum with lid,side door and spots for pans and racks at different heights. You can use a charcoal pan at the bottom with a water pan in the middle and do some great low and slow smoking also but I'm too damned hyper and lazy to cook something for 14 hours hahahahahaha

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Monterey Sheeken with green beans and yeller squash.
I normally don't like chicken done in the oven but this recipe is an exception and can also be made in advance for dozens of people and is very easy to transport !

Monterey Chicken


Ingredients: this is for 2 people

i large chicken breast, skinned, de-boned and filet into two flats

Filling: chopped green chilies or salsa/picante

Monterey Jack Cheese or your choice (I used Pepper Jack)

1/2 cup fine dry bread crumbs (I prefer the seasoned kind in the round box)

3 tbsp melted butter

Garnish:

Jalapeno Peppers

Salsa/Picante/green chilies/or whatever floats your boat

Sour Cream

Instructions:

With a tenderizing mallet pound the chicken breasts between 2 sheets of waxed paper until thin.

Spread each chicken breast with one tablespoon of the filling.

Grate Cheese on top of each portion of the filling.

Roll up each chicken breast and tuck the ends under so the filling will not fall out.

Now place the seasoned bread crumbs in a shallow dish with melted butter.

Carefully roll each stuffed breast into the melted butter and then roll in the bread crumbs either in a separate dish or plate.

Place the coated breasts in a baking dish, seam side down.

Drizzle with remaining butter, cover with foil and refrigerate, overnight is best but a couple of hours is good also.

Preheat the oven to 400 degrees.

Bake for 25 to 40 minutes or until done. Most times I bake for 35 when cooking for two.

After it's done, I put jalapenos, salsa and grate cheese on mine and then put back into the oven long enuff to melt the cheese.

Serve with Salsa or Picante and Sour Cream


Serves 2 but you can alter the recipe for as many servings as you choose.

These pics are pretty bad but typical for me lately. I just wanted to show you the process after they have been in the oven for 35 minutes covered with foil.

Uncovered and discarded foil



Place desired garnish on top. I opted for Hot Pace Picante sauce, jalapeno strips and Pepper Jack cheese. The Wiffy wanted mild picante and shredded own-yawns.


Back in the oven until cheese is thoroughly melted.

Then on the plate but try not to make as big of a mess as I did, if you're gonna let anyone see it that is.


Thought I'd be clever and show a cross section of it and the mess just got worse. So I snapped a pic anyhow and ate it. Yum Yum



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I'll have a go at that in the near future, it's something we would like I reckon. Wife likes try new things. I will pic my efforts. Can't post pics at moment, got a new phone and haven't transferred pics from old phone over. I hate getting new phones!

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whinny wrote:

I'll have a go at that in the near future, it's something we would like I reckon. Wife likes try new things. I will pic my efforts. Can't post pics at moment, got a new phone and haven't transferred pics from old phone over. I hate getting new phones!

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 That's one of several reasons we have a couple bare basic phones and real cameras. My wife has a Samsung Convoy 1 that's at least 5 years old and I have an LG 'burner' TracPhone which actually does better then a couple good ones we had in the distant past. Both have low end, mediocre cameras and take low quality, mediocre photos vs my DSLR or even my wifes P&S Nikon.

Back to Em's chicken - gonna print that one out and hand it to the chief cook and see how it turns out though it wont have the jalapenos which are seldom available here on the NY State tundra-land (21F @0645 today)



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I've just updated from Samsung 4 to a Samsung 6, $1000 phone here but free to me every 2 years because I use 3 cell and 2 landlines and 2 lots e mail for my work. Quite good I do all my banking e mails, on my phone. Just got to transfer pics tomorrow. Going to take me more mths to learn the rest though lol.

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Put some ground Venison and Pork that my oldest son had given me in the frig to defrost last night. I was all prepared to make some S'getti Sauce, but since the temp outside hasn't gotten above 47 along with drizzling rain, the plans changed to Skillet Chili. Got it slow simmering and it sure 'mells good. Don't know whether to just warm some Torts or make Indian Fry Bread but I'm sure that SWMBO will decide that we she gets up.



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Be nice on toast I reckon

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whinny wrote:

Be nice on toast I reckon

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 Corn bread IMHO, is betterbiggrin

Beans (or similar tasty treat) on toast - a little delicacy I learned about in Merrie Olde England. I don't/wont use the usual soupy Heinz (think John Kerry's whack job wife) but Bush or B&M or occasionally Cambell's beans.

(Dam', I did it again and wandered off the thread theme)

Em - looks like a winner to me. My DW makes some chile but never 'steamy' enough for my taste so in goes a bunch of red jalapeno for me confuse and out come the Tums



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Baked beans on toast with 2 free range poached eggs on top. A nice weekend lunch,yummy.

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I almost got the cast iron out and did Cornbread but we ate at different times so I skipped it and just grated habanero chez in with some Torts for sopping.

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whinny wrote:

Baked beans on toast with 2 free range poached eggs on top. A nice weekend lunch,yummy.

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 Scramble those eggs (sorry, snotty yolks --- blehhh and  I've been that way for 50+ years) add some more thick cut or Canadian bacon on top of the beans --------- hmmmm, might need to make a trip to the store tomorrow for some of that bacon.

Free range, hormone and antibiotic free eggs are all that we let in the door/

 

As far as corn bread - Em, didn't you post a recipe 3-4 years back? My wife's could be better.



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Not much for poached or shambled eggs - - - you need a spoon to eat my sunny siders Been a long time since I've had some "good" Canuck Bacon and I may have to put that on my list also.

I miss having an egg lady close by - - - I agree, store bought can't compare to free range anti-steroid cackle berries - - - when we lived in Colorado there was an egg lady that I discovered by accident - - - she had a sign out front that said AIGS FOR SALE - - - you could tell from the road that she possibly had some hen houses and when I first stopped and asked her if she sold EGGS, she said "Yes, didn't you read the sign?" - - - I knew better than to school her so I just bought several dozen and continued until we moved away LOL

As far as Cornbread goes, don't think it was me that posted a recipe because I've used Martha White's Sweet Yeller Cornbread Mix for years now. The wiffy loves it big time. I do know that I will be baking some tomorrow after talking about it and thinking about it. Any of Y'all like crumbled cornbread with sweet milk???

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Mello Yello wrote:

Not much for poached or shambled eggs - - - you need a spoon to eat my sunny siders Been a long time since I've had some "good" Canuck Bacon and I may have to put that on my list also.

I miss having an egg lady close by - - - I agree, store bought can't compare to free range anti-steroid cackle berries - - - when we lived in Colorado there was an egg lady that I discovered by accident - - - she had a sign out front that said AIGS FOR SALE - - - you could tell from the road that she possibly had some hen houses and when I first stopped and asked her if she sold EGGS, she said "Yes, didn't you read the sign?" - - - I knew better than to school her so I just bought several dozen and continued until we moved away LOL

As far as Cornbread goes, don't think it was me that posted a recipe because I've used Martha White's Sweet Yeller Cornbread Mix for years now. The wiffy loves it big time. I do know that I will be baking some tomorrow after talking about it and thinking about it. Any of Y'all like crumbled cornbread with sweet milk???


 Oh well!! My wife makes hers with at least eggs, oil, salt, sugar and plain yogurt from scratch. It has a bite to it - but the leftover is good with jam or preserves for breakfast.

No - I am not a fan of mush (or similar, since you haven't boiled it in the milk tho my West Virginia grandma liked it)



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Mello Yello wrote:

 ------ Don't know whether to just warm some Torts or make Indian Fry Bread --------


 I'll have a big bowl full with some fry bread, please.  Actually, just about any sort of bread or Cornbread/cake/fritter would be equally acceptable.

Wife type person made sketty sauce with leftover meatloaf for the filler, green salad and crusty bread on the side.  We haven't had regular ol' spaghetti and meat sauce in a long time.



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Only free range eggs here as well, nice bright yokes, place I get em from you can see the chooks running around through a gate there,my kids call eggs cackle berries or bum nuts,lol. Wife prefers shambled for lunch on a Saturday with streaky bacon grilled til it's just crunchy. 2 eggs, s and p, 3 or 4 tablespoons cream. I usually get 3 or 4 double yokers out of every dozen!

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Em(I) - sounds like Y'all had Refrigerator S'getti or sometimes the old folks called it Slumgullion - - - now where that came from I haven't a clue

I kinda fibbed when I said I didn't do shambled aigs - - - most mornings I have Tex Mex Soft Breakfast Tacos with chopped up Owens Hot Pan Sausage shambled with eggs and then on a white corn tort covered with Habanero Jack Chez and Hot Pace Picante sauce.

However, this morning I had an Owens hot pattie and a spoon egg on oven toasted wheat bread.



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I like every now n then, 2 fried eggs on a piece of fried bread. Cooked in dripping,yummo!

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the other day when you mentioned putting that chili on the eggs I forgot to mention that here in Tejas we call that Huevos Rancheros - - - - - and it is Larapin Good too

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Mello Yello wrote:

--- or sometimes the old folks called it Slumgullion - - - now where that came from I haven't a clue


That's a word that resides in my vocabulary; my Dad used to make what he called "slumgullion", but his was mashed taters, sliced/stringed onions, and diced Spam or ham mixed together.  Nope, our sauce was the closest thing to "ice box" anything, and the only leftover in it was the meatloaf; was good.

Now; is "shambled eggs" just another way of saying "scrambled eggs"? Or is there some technique I have missed all my life?



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same thing just bad word smithing

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Out last night so quick light meal/snack tonight, peanut butter n raspberry jam on toast with a big glass of milk. Yummo. Might go picking in fridge about 10pm,lol

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dang that sounds good, Russ, think I'll go whoop me out a fried nanner and peanut butter sammich - - - "thank ya thank ya thank ya very much"



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Mello Yello wrote:

dang that sounds good, Russ, think I'll go whoop me out a fried nanner and peanut butter sammich - - - "thank ya thank ya thank ya very much"


 OK!!  Now yer getting to the real deal.  I think I may have to have me an "ELVIS".  As I know it, that's a grilled p-nut butter, bacon, and banana sammie.  Not very likely, considering my supposed dietary requirements, but I never pay much attention to them anyhow.  Mrs. Rr made some scratch biscuits this morning from some recipe she found somewhere, got two cubes of butter in them, and I guess, baking soda and baking powder; they're pretty tasty, pretty dense, and she made 'em small so's one is just a couple of bites.  Not enough salt in them for my taste.



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yum yum - - I guess small homemade biscuits would be called kitten head biscuits instead of cathead, eh?- - - - I use Jiffy Baking Mix and ?sometime? I hit a home run but other times I strike out - - - Sherry likes the flaky kind but I like the more cake like inside mine. -- - - bacon on the E sammich? hmmmm gotta try that

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What's scratch biscuits?
We are out for tea tonight, first Wednesday every month a group of us go to different restaurant. Tonight's the Belgium beer cafe restaurant. My turn to pick in February.

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they are made from various ingredients and then rolled out and cut out and baked - - VERSES frozen or canned variety

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Russ, scratch biscuits are made from "scratch" using individual ingredients like flour, baking soda and baking powder, shortening, etc. rather than a box or package "mix" like Bisquick or Em(E)'s Jiffy Mix where you just add liquid to the mix and go for it. Old fashioned would be another way of saying it.

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Lol, that's me, old fashioned, I make cookies from scratch with my granddaughter, she loves it. Chocolate chip pies and peanut brownies her favourite. We don't do add milk or water biscuits or cakes.
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Here's a Brownie Recipe from one of my old GF's that is real good.

Cookie's Brownies

Brownie mix (or make your own mix)
1 bag of Reese's miniature peanut butter cups

Make brownies per instructions or your recipe.
Get your cupcake pan out and I put paper liners
in them but you don't have too. Just makes it
easier to get out. Now pour each cup 1/4 fill
with batter and put in a 350 oven for about 5-10
minutes. Just enough for them to bake a little
bit then take out of oven and put a
miniature peanut butter cup in the middle of
each cup full of batter. Don't press down on it,
just sit it on the batter. Then pour some more
batter just to cover the peanut butter cup. Put
back in oven and bake for about 10 more
minutes. Let cool. They are so good.

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Grandsons 3rd b day here today, my daughter said as it was overcast she would get pizzas and I did salad and made twice fried chips. Pizza Hut pizzas were good.
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whinny wrote:

Grandsons 3rd b day here today, my daughter said as it was overcast she would get pizzas and I did salad and made twice fried chips. Pizza Hut pizzas were good.
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Russ


 Gotta ask - what are twice fried chips (french fries, I assume, for us 'muricans). Pizza Hut pizzas around here are dying out with at least a few stores gone on to become either derelict buildings or beauty salonsevileye. The last time I had one, it wasn't too bad ................... hmmmm now I've got a hunger for a pizza.

Our supper last night was super simple - a chunk of chicken, a sweet tater (a huge one at that) and a nice green salad followed by a piece of a cake with dried fruit of sorts (not actually a fruit cake - tho I do like those too)



-- Edited by Dave W on Sunday 6th of December 2015 07:44:31 AM

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I do know that if you want crispy french fries twice frying is the best way. The first fry is low heat and half cooked and then out to cool. Then back in hot grease for finishing, however, I don't spend that kind of time on them so it's one time in the hot grease and then munch munch time

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Well, you folks inspired me for our supper this evening.  I have the remains of a bag of spuds that need using, a couple of onions, and Mrs. Rr brought home a ham loaf - one of those things that they take a bunch of chunks and cuttings from whole hams and pack them into a loaf shape, real meat, not ground up - the other day; so, I am going to make my Dad's "slumgullion".  A couple of green things to go with, and it should fill the empty spot.



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Kountry Kook'n at it's finest

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Dave, as meller said, I fry the first time then leave to cool right down, they shrink a wee bit doing that. Then just before the pizzas arrived I refried . Nice crispy fries. I'm afraid I have a high standard of cooking and my family expect the best, lol.

Mrs rr must like slumgullion too,lol. So is that ham what we call spam??


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This morning I did a low and slow pork spare rib cook on the ECB using a water pan and lump charcoal. This is a learning experience for me as I have never used the lump charcoal or water pan on a small rack of ribs. I've only used the water pan when smoking a ham or turkey and it took a while to figure out that I needed the water pan higher so it didn't smother the heat. I still managed to run it at 235 for about 3 hours before removing the water pan and finishing the cook.

1/2 rack of Pork Spare Ribs (just me and the wiffy)
B&B Lump Charcoal
(Red Oak Lump in my area must be kept in Timbuktu) :dont:
Apple Wood Chips added after 2 hours
Apple juice, water, own-yawn and penners in the water pan
French's Honey Mustard rubbed in well
Williams Rib Tickler used generously



Suckle Busters Spicy Peach Sauce to finish
Wrapped in foil and back on the grill for 30 to 45 minutes- - - pulled them off at 4.5 hours



They were so tender that they fell apart when I cut them to serve. Trust me this is a plate of ribs and not just bones and scraps.


They were delicious except the Wiffy wanted more sauce next time and I will need more salt but all in all it was a good with NO leftovers except for some Jalapeno bacon Pintos.



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Man they look good. I never tried them like that. Have to have a think about how I can do on my BBQ.

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Yum yum!  I'll be getting to some of that shortly.  I finally got our new gas grill up and running the other day, but still need to check the flame specs and do a bit of pre-cooking cleaning.  We've been without for so long that I've gotten out of the hait of just going out and using it when I needed to cook most things.

On a different note, my "slumgullion" turned out to be more like thick potato soup than mashed taters - got too much milk in there; still tasted good, though.



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Rrumbler - Broken and grouchy, but not dead - yet. Bangin' and twistin' on stuff for some sixty years or so.


Veteran Member

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Posts: 464
Date:

Ok I'm a day late but yesterday I made lunch for my family for Xmas. Roast leg of lamb, roll of pickled pork with apple sauce, roast turkey boneless rolled breasts,cranberry sauce, new potatoes out of my garden,( cliff kidney) fresh peas out of my wife's garden. Roast pumpkin,kumara,carrots,potatoes and baby carrots. My own rich dark gravy, man we were so full. Pickled pork was the star so everyone said. You might wonder what is pickled pork, to the best of my memory it's a piece of pork rolled and trussed, then it's injected with brine and cures in brine for about a week. You boil it in water for about 5 hours on low. It melts in the mouth. Topped with Apple sauce. My 6 year old granddaughter Isla said to me after her second helping, " that's the most delicious meal I've ever had gang gang, it's what she calls me. She can say granddad now but we like gang gang,lol. They all call me it now.
I love Xmas day so much. I'm truly blessed!

Later gator
Russ

Hope y'all had a great day!

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Panties, not the best thing in the world, but, next to the best thing in the world.



Senior Member

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Posts: 1943
Date:

Very quiet day here in our household with nary a soul but my wife and me. Normally we would go to my wife's sister's house for a big day lith all the 'laws but since my BIL passed away a few months ago, that didn't happen. Soooooooo, I decided it was my turn to do little cooking. Homemade pancakes and bacon along with some fresh pineapple for breakfast then supper was a real nice strip steak done on the barbie, mashed taters, fresh (as fresh as you can get in Dec. here) asparagus, broccoli and green beans. My wife had to visit her 101 year old mother at a nursing home which is never fun, but it IS what had to be donebiggrin



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Dave W (Irelands Child/IC2)

Quando omni flunkus, moritati (When all else fails, play dead - R Green)

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