Plastic pizza tonight, I really can't be arsed to cook.
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Plastic pizza tonight, I really can't be arsed to cook.
Southern fried venison back'strap, mashed taters n' gravey, mixed veggies,
home'grown turnip greens and cone* bread....Yum,Yum!..................BH51.
I managed a quick pic before we chowed downQuote:
Originally Posted by grrlscout
http://i143.photobucket.com/albums/r...nercropped.jpg
Tonight I am grinding up some moose meat along with a few chunks of the kidney fat for moose burgers. Gonna be tasty...Grandma Lori
http://i143.photobucket.com/albums/r...indersetup.jpg
that looks really good. did you grow the sprouts?
Yes, randy this time of year sprouts are my "go-to" green. They are really easy to grow and very tasty and nutritious. Not a whole lot left in the root cellar this time of year, but we still crave that green stuff.Quote:
Originally Posted by randyt
Yummm!! Looks just as good as I imagined!
They look good, are they alfalfa?. I think sprouts are a often overlooked source of nutrition. growing sprouts makes everybody a farmer LOL.Quote:
Originally Posted by Alaska Grandma
What's the average temperature of your cabin? I assume and maybe wrongly so that it's cooler than the average home. If it's cooler than average is there any additional steps you take to grow sprouts?
I had the grandkids tonight so I fixed some Blackberry pancakes with whipped cream. The blackberries were from our vines that I picked last fall. And bacon of course.
the sprouts in the pict are a a mix of alfalfa, cabbage and radish...a pleasant combination. I also have just alfalfa, and also do lentil, beans and wheat sprouts on occasion. Spouts are really good for you and so easy to grow! i keep the growing spouts on a top shelf so they stay warm enough.Quote:
Originally Posted by randyt
Gee average temps inside the cabin...It really depends on the temp outside. If it's -42F like last night then the floor gets pretty dang cold and even close to 32 at night when the fire is shut down. Temps go up considerably at about knee level. After I crank up the wood stove (and this morning had the other wood cook stove going for a while too) I'd say a nice 65-70 in the cabin. I've got tongue & groove board for the floor upstairs and it is a nice seal so not all the heat from downstairs heads up there like it would if it were a loft. Stays an average comfortable 55-60 up there and good for sleeping. Now if it is -50 and colder the dog water dish on the floor will freeze at night. The cabin is 20+ years old and I really need to do a bit of work resealing up the corners and the moss chinking between the logs. Maybe throw some more sod on the roof too. That might help with the freezing floor during a cold snap. But 40 and 50 below zero is pretty dang cold and that cold air just settles in eventually down to floor level.
split pea soup with a hunk of moose bone simmering on the stove. Might throw in some barley, wild rice, garlic and spices and maybe some noodles later on. Served with fresh hot sourdough bread hot from the oven.:chef:
Grandma Lori
ya know this cooking thread reminds me of that Hee Haw show where if I remember right, Grandpa Jones describes supper.
me I can't cook for a hill of beans I certainly wouldn't cook for friends for fear of straining the friendship LOL.
Grandma...I wanna come for supper!! LOL!! Sounds beautiful!
We made 15 bean soup with some ham hocks we had in the freezer. Turned out wonderful!!!
Since I'm up to my eyeballs in swiss chard, chard & potato potstickers:
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wow, that looks really good!!!!!!!!
Thanks! I was pleased with how they turned out - somewhere between gyoza and pierogi.
Uh Phil? That was a while ago. Must of been a good dinner if you're just coming up for air now.:innocent:
It was a great meal... I'm just slower than most. :mellow:
Finishing off the first package of Irish O' Garlic brats I just stocked up on. They only come out around St Patrick's day so I always buy a stack of them.
You just let regular brats sit out for a while. That would turn them....never mind.