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Isn't this picture from the wrong end?

Try this and substitute black beans for pintos. I often do. http://www.ozarkrevenge.com/2015/10/fall-football-chili.html

Refried? From dry beans? For chili? Give me a hint.

When you have too much, you repurpose, right? My lovely wife's left over biscuits with turkey pot pie filling on top.

He posts on Facebook and has a blog, but has sworn off this forum. Thanksgiving morning he posted the picture of a 53 pound striped bass.

Thought I would post the results of a 20.19 pound brined turkey with the wish bone, backbone and keel bone removed. Had to cook on two different racks and rotate once. 450 for 40 minutes and then 420 to finish. Internal temp of 165 when pulled. Done but juicy to the bone.

Happy Thanksgiving from our family to yours.

Storm baits are generally cheaper than anything except flicker shads. The correct sizes of Hot'n'Tots, Wiggle Warts, Mag Warts, and Thundercranks will cover all the trolling situations you may ever encounter. I have not fished their Smash Shad, but I would guess it is excellent.

3/8 ounce madflash Hot'N'Tot (a fantastic walleye bait in my opinion, but even better in the original series) 10/4 braid line, feet of line in the water: Depth Line Out 10 27 15 50 20 90 25 134 30 200 This is the limit

Last normal meal before the relatives arrive:

That borders on pornographic.

One of our daughters arrives tomorrow for the holiday and the niece Nancy and I helped raise is coming with her husband and college age daughter. On Friday, several of the girl's college friends will arrive to enjoy a tourist town weekend. I have finalized my menus and battle plan to feed the hoards Wednesday: Roast Beef w/ Horseradish Sauce Garlic Mashed Potatoes Tabouli Sauteed Brussels Sprouts Chiffonade with Bacon and Mushroom Thursday: Roasted Spatchcocked Turkey Sausage Pecan Dressing Cheesy Bacon Ranch Potatoes Green Beans with Tomato Pesto Avocado and Citrus Salad with Sweet and Sour Onion Vinaigrette Gravy Queso Chocolate Tart and Pumpkin Pie What are you planning?

Risotto:

Trying a magazine recipe tonight: smothered chicken. The recipe comes from a Cooks Country issue and basically amounts to frying lightly floured chicken until it is golden but not done. After that you make a onion/celery/sage/thyme gravy from the the bits at the bottom of the dutch oven and then braise the chicken pieces in the gravy until done. I have started some garlic mashed potatoes to put under the gravy and I will steam some broccoli for the green part. Edit: This recipe was a total winner! I urge you to try it. Very strong chicken flavor.

Cassoulet at service:

Spent the first day of our Fall/Thanksgiving Break reading and cooking, a marvelous combination. I took pictures as I went and put together another blog post. Check it out: http://www.ozarkrevenge.com/2015/11/seriously-fall-in-ozarks.html

Will there be jerseys? Decals? A chance to fish with Roland Martin?

Again - best wishes! Get well! Go fishing and hunting!

Tonight's school board meeting, at which my wife was to present, was moved at the last minute. We are both home and the duck breasts have been moved to tonight. I have potato chunks roasting in the oven and spinach ready to saute in garlic oil. The breast are ready - salt and peppered and waiting for a high heat pan. Meanwhile, the carcass is on its second evening of fat rendering and stock making. The weekend beckons.

Looks like a really tasty recipe.

Dolma!

Cassoulet is another one of those French farm wife recipes that once you take the French words out, sounds really good. Duck, sausage, meat, tomatoes, stock, beans, herbs - all slow cooked.

Are you certified to teach fart noises?

Last weekend I bought a frozen duck and stuck it in the refrigerator to thaw. Tonight I took it out and filleted the breasts off. Those I will sear on Friday (the next night that school activities do not prevent us from dining together.) The legs and thighs are scheduled to be confit on the weekend and then reserved for a cassoulet later. The remainder of the carcass and the offal went into the stock pot. The fat will be used at Thanksgiving and the stock also goes to the cassoulet. For tonight I have a slow cooker New England boiled dinner on tap. Corned beef, carrots, onion, potatoes served with a simple side salad. The best part? The hash that comes later off the corned beef left over. Have a great day everyone.