rps

Soup, take and bake, small salad.

As soon as I am back in town I will message about the deer.. Big thanks! I have a soup in the slow cooker this afternoon. I am using the turkey stock made with the roasted bones of last weekend's roasted turkey. I added onion, carrot, celery, tomatoes, spinach, garlic, tomato pate, white wine, spices and herbs to the stock for now. Near dinner time I will add ditalini. I picked up a take and bake baguette to go with the soup. Nancy insists on a salad, so cucumber and tomatoes will serve once more. Good living in the Ozarks! P.S. Everyone should experience what I went through Friday. I put the roast turkey, the smoked turkey, and the vegetarian dressing in slow cookers to warm and served them in the buffet we prepared for the students and their teachers. They left not a shred or a crumb. Little things count for much.

So where am I traveling after TDay?

Worth considering.

I have a standing deal with my students - bring me a pound of ground venison and I add a pound of ground beef/pork. I make the chili and we split it. I only ask mild or spicy and beans/no beans.

You game eaters are killing me! I have not hunted since my Father's knees gave out when he was teaching me when I was 10. I shot well while in the service but never translated that to hunting. And so ... I put together a butternut soup recipe you might like. http://www.ozarkrevenge.com/2018/11/slow-cooker-curried-butternut-apple-soup.html

Those little deadly ones, right?

Turkeys done, processed, and bagged in the refrigerator. Time for a nap.

Turkey Smoking/Roasting Day! On Friday we are having a potluck for the teachers in the 7/8 end of the middle school. 8th grade will participate as well. Today I am smoking a turkey breast and roasting a 21 pound turkey as well. The first few photos show the start of the smoking process. I will keep the temp at 225 until the meat is done. I split the turkey in half to roast more efficiently and avoid drying out the breast. I needed tools for that process. Turkeys are not near as easy as chickens to spatchcock. The parts, except the liver, are in the oven roasting now so they can become the stock. The turkey goes in after that, although I will need to rotate the pans to the opposite shelf during the roasting. When everything is done, I will trim the meat from the bones. On Friday I can reheat in slow cookers. Of course, I will trim a bit off for our dinner tonight.

Friday and Saturday:

MGD is not the worst. Maybe not even in the bottom 5. Narragansett and Pearl are 1/2. Natural Light is a close number 3. Colt 45 there as well. What do you think? Does Miller Genuine Death fit?

Thank you.

Cioppino tonight with a poached pear.

Sesame pork lo mein tonight!

Sunday night stew. Boring, flavorless, runny, stringy and not very attractive, right?

When I smoked the brisket last weekend, I put the leftover beef in the leftover beans. Tonight I turned that mix into burritos. Sides of fresh salsa and guacamole.

Makes you want to fish on the Upper End, right? I would tell you how and where, but I have not a clue.

I have the Ulterra. I am looking forward to the change to an Ultrex. I have not used the foot control since day 1. Unless you are in an immediate super fast control situation like a strong current river, the fob is the only way to go.

Friday nights after teaching all week usually end with a pizza. For tonight's version, I took some pizza sauce I made a few months ago from the freezer. We will use salami, mushroom and cheese to finish this simple version. I will make a carrot salad to go with it. Pictures later, maybe.

My golly that sounds good!

If the youtube chef used butter, the browning would happen faster as the milk products in the butter brown as they cook. If the youtube example used oil and used a touch less oil than flour, the result would be more pasty. As long as you got the color you want without a burn smell you are good to go. Gumbo and jambalaya are like chili. There as many versions as there are cooks. Take knowledge from where you can and don't let the haters bother you.

Find a drop off with a bend in the channel edge - say from 15 to 40 feet or something similar - and run that edge and the close channel bottom with sonar. When you see a shad ball or a school of fish, drop a War Eagle or Binks spoon to the bottom and jig it vertically. By the way, this time of year, look at the channel where a creek flows into the main river. Since late August I have not been fishing for walleye (freezer stocked) but that is where I would look.

I will defer to the Wrench, but the design lessens the labor costs as well as the frequency in which maintenance is needed. In addition, as I understand it, if you have had one of the 300 hour maintenances done recently, you can fog the engine yourself and add your own stabilizer and be good to go.