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I am glad you enjoyed the slaw.Pecans sound like a wonderful add.

I was tired of left overs. I did something different. Italian sausage bean soup with a blue cheese salad.

back in the lake in my boat

All bass, even spots, go back in my boat. The only exception is when one manages to tear gills on a crank bait. Walleye, bluegill, yellow perch, and crappie are fair game for the pan.

Sad I live in the city now, but still thankful for so much. My holiday wish? May all of you share your holidays with those you love.

Hand clap to the daughter who set up the table for all of us.

Some of the rest of the meal. The left side of the turkey plate is roasted thigh. The right side is smoked drumstick and wing. I used stock from the carcass in the dressing. The fruit salad has an onion, vinegar, and brown sugar dressing. Not shown: mashed potatoes, broccoli cheese casserole, anadam rolls, queso, gravy, pumpkin pie, pumpkin cheese cake, and fudge pie.

Turkey breast rolled with a herb paste, then sous vided, then seared.

Tragic. I mourn for their families .

If you have the room in the egg, spatchcock the bird. The meat will cook more evenly. Pull the bird at 160 in the thigh and rest it 15 to 20 minutes to let the residual cook happen. BTW a spatchcocked bird cooks more rapidly. I hope its great.

Hash of leftovers with poached egg.

As a young man, Tenkiller was my lake of choice. Not many brown bass in those days, unless you were well up river. However, young green bass, white bass, and good crappie were everywhere.

Another simplicity night. Grilled ham and cheese sandwiches, tomato soup, and salad.

Sous vide works great for delicate/easily over cooked meats. The flank steak I posted was obviously done that way. The turkey roll I will make will also be cooked first in the sous vide. I hate overdone turkey breast.

Still alive and still reading this thread. Simplicity night tonight. Flank steak, potato, and beans.

4 and 5 are gone, but thanks.

Marty has mentioned his first honey harvest. Get your hands on some. Nancy wants to buy more, and she is picky about things like honey. (Obviously not about husbands.)

I have been planning Thanksgiving. Sister, niece, daughter, and their various husbands and children are coming to our place. I will do the breast up porchetta style, and sous vide and sear the thighs. The rest of the bird will become stock. Dressing, creamed leeks, fruit and avocado salad, broccoli casserole, anadamo rolls, and potatoes sides. Queso and gravy options for saucing. Pumpkin cheesecake, fudge pie, and spice cake for dessert. I will do the picture and recipe thing for the turkey breast roll. What will all of you be doing?

I love orange chicken.

Daughter came for dinner tonight. I prepared a chicken breast porchetta with chicken stock rice and sugar snap sides.

For bass I favor the one you show and the brown variations. For walleye the one you chose and the purple tiger are the go to.

I just noticed. You are grinding that wart. Good on you! Don't do that to the crawlers. They are the delicate cousins. BTW, you may notice the different hooks. I had a damp box disaster last year, and I went through and replaced all the rusted hooks. I did not scrub the rust marks off the baits. They made them "authentic" colors.

I had forgotten you got that. I guess you have a combo deal. Look at me; I am the new Johnny Morris! Wait a minute, forget I said that. He buys cheap and sells higher. I seem to do the reverse.

I guess you would call what I am fixing this evening a Middle Eastern variation on pasta fazool. Chick peas instead of cannellini beans. Chicken instead of pancetta. Spinach instead of basil. Seven spice instead of the traditional Italian spices. Braising chicken thighs with the chickpeas and aromatics. I will pull the thighs and shred them. The chunked aromatics (onion, celery, bell pepper, and carrot) will come out. The meat, spinach, and pasta goes back in to finish. The thighs are left overs from the chicken I butchered today preparing for a Sunday feast with the daughter that lives here in Tulsa now. More on that tomorrow. I will post a picture later if the dish is any good.