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What's for dinner?

F

flying belgian

Well-known Member
Cheesey scrambled eggs made with hot pepper cheese. Beacon and a big dill pickle. Tall glass of milk and a cupcake for dessert. Everything grown and produced right out my back door.
 
I had a similar situation for Christmas - had my own turkey, potatoes and squash. Made home made stuffing. My wife thinks I'm crazy but there is a lot of satisfaction for me to sit down to a meal I grew and know how it was grown. There is not a lot of people left in this country that can say that.
 
I feel the same way. you wanna really get her going, start cooking on the wood. lol My wife thinks Im nuts. Like I told her why start the electric stove to heat up a soup, when the wood stove is already hot. You can fry eggs this way, all kinds of things.
 
We always cook on the wood cook stove. I cut 2 cord of wood for each year. Makes the best pizza, bread, soup,ect. I have no idea whats for supper tonight but it will be cooked on the cook stove thats for sure.

JW in NH
 
Venison sausage in country gravy over made from scratch baking powder biscuits, fresh squeezed OJ with lots of pulp, fresh sliced tomatos.

Gordo
 

MY wife thinks I am nuts all the time on the stuff I do. Thats right Larry you can get your nickle in, now
JR.Frye
 
My wife and I grow as much of own meat,vegetables, and fruit as we can. Posts like
this should be a wake call to everyone.
The way the country is headed I do not think you
can have the mentality I just go to the grocery
store and buy it. Meat, vegetables, etc coming
from Mexico, Peru, Chili, Ecuador, Norway,
Vietnam, etc. I don't know how they do it, but
what if the system slows up or stops.
ps just food for thought
 
My grandparents used to come to Sunday dinner every week when I was a kid- they always raved about the fact that everything was home grown. Us kids couldn't understand all the fuss, we just assumed we did it that way because we were poor.
 
Nancy and I will be dining on fine cuisine at <a href="http://www.soulmans.com/">Soul Man's BBQ</a> in Royce City, TX. around 7pm.

Sliced beef plate, jalepeno beans, potatoe salad, pickles, Texas toast, BBQ sauce, and sweet tea.

One hour nap in the truck until we reach the farm.
 
Home grown beef. Took in a 1600 lb steer and got 1070lbs of beef back, best meat in the world, dont need and ketchup or steak sauce. We grow some of our own vegetables and freeze and can stuff to.
 
Left over moose steak from last night cut up into cubes, warmed up then put into a moose cheese omlet with home made bread fried in just a dab of bacon grease. Gerald
 
You mean like this. I made this lasr night, its ham from my friends pigs, and potatoes from my garden. A little mayo, black pepper and some mozzerlla cheese. I can feel my artires hardening.
a10110.jpg
 
I had it made when we got married!

We go to the farm in her truck every weekend.

Since I never could learn how to drive a Ford, she is the designated driver.

Here's the real reason she gets to drive me everywhere.

Y'all pay attention now; especially the younger guys.

When I ask Nancy if she'd like to go have dinner, she asks "Where do you want to go?".

My reply is "You're driving; wherever you want to have dinner".

That way she alway gets to choose the cuisine and is never disappointed.

Always compliment her on her good choice and comment on how much I enjoyed the dinner.

Y'all try it and get back to me on how it worked for you.
 
You read my mind!

I get the half slab of ribs, baked potato with butter and bacon bits (real bacon bits), fried okra and sweet tea.

Oh yeah, don"t forget a couple of slices of Texas toast (bread about an inch thick, buttered, and grilled).

YUMMMMMMM! Only I don"t get a nap - I"m driving.
 
Well in my area dinner is the evening meal but we are going to have Chicken. I pull the skin loose and then pour in home made salsa and put in a glass pan in the oven for about an hour. I cover that with foil so as not to burn the skin. Leave it in for about 45 minute then remove the foil let bake for another 15 minutes or so. Check to make sure it is done then go from there. Not sure what is going to be the side dish yet.
 
Pancakes and fried eggs over light. She may have a few pieces of ham too. Along with hot coffee from my wife's new Kuerig coffee maker. Hal
 
Bruce County Eight Course Meal. Burger, fries and a six pack of beer.
Seriously. Stewed,marinated moose steak with scalloped potatoes.Maybe some Chapman's Icecream.Largest private icecream maker in Canada.
Last night was free range turkey made into sausage.
 
Last couple weeks and from now on it's unbreaded fish, chicken, or turkey and a$$loads of veggies. I like to ride bareback and am sick of using a bench or stump and a handful of mane to hoist myself on. Tonight was catfish filets fried w/ olive oil $ lemom pepper, salad and rice.
What I wouldn't give for a pair of dominos pizzas...........

Dave
 
How do you like the moose? I got to try it last fall from my friend who had some, wasent bad, but different. I like the bison burgers. lol J
 
Chicken cut into small pieces, sauteed with bacon and onions. Then poured over buttered noodles.
 
heart Doc.'s must make a fortune where yau'll live...I had oatmeal with canned peaches & water...Kent
 
Eggs(over-easy),corned beef hash and toast.

Whiskey-Coke to wash it down.(It's Friday night right?)MMMMMMMMMMMM!!!
 
It varies. I've had some that can be BBQ'd but that's unusual. Dry heat and game meat was never my favorite method.
Last years meat was two young rutting bulls rather than a mild cow or calf.
Usually I stew the steak or cuts slowly along with onion, Worcester sauce, water, ground black pepper, maybe a dash of BBQ sauce and spaghetti sauce for an hour or two. Cool and place in fridge for a day. Place back on stove and heat to bubbling for 1/2 and hour and serve.
Mild on the seasoning overall as to not over whelm the meat flavour.
Wonderful overall but if unaccustomed and eaten in large quantities. Moose meat can cause gas and short notice trips to the washroom.
 
You mean cause the trots? lol. I have learned meat left in the fridge to get cold then reheated like you say has a better flavor! The moose I tried was cold, I guess kinda like lunch meat, I remember it was very red. Oh well you learn something new everyday. ;) j
 
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