Backstrap

[Jolly]

Fried venison backstrap, snap beans from last summer, au gratin taters and deviled eggs for supper.

Washed it down with an ice-cold Diet, er, Sugar Free Dr. Pepper.

Life is good.

[Mik]

Yum. I had leftover salami and a Snickers bar.

[Jolly]

At Chez Mike?

I'm shocked.🤯

[LuFins Dad]

We went to a local Italian place. It’s a phenomenally good restaurant for a plaza, and the quality of the food could easily cost twice what it does…

[Mik]

@Jolly said in Backstrap:

At Chez Mike?

I'm shocked.🤯

Yeah, it was a low key night. Now I’m at the airport cell phone lot waiting to pick up my bride.

[Axtremus]

Mini wontons prepared pot sticker style.
Broth with chicken bone (leftover of a Costco rotisserie chicken), cabbage, carrot, ginger, and mushroom.
"Juici" apple, a new-to-me variety that started showing up in local grocery stores recently. I like it a lot. Round-ish, mostly ruby red, juicy, on the sweet side with a bit of tart.

[jon-nyc]

Curious how you keep the beans - frozen?

[Jolly]

@jon-nyc said in Backstrap:

Curious how you keep the beans - frozen?

Canned. Some things we freeze, such as butterbeans, sugar peas, cream style corn and corn on the cob. But we start to run out of room, so green beans, field peas, carrots, tomatoes and okra get put up in jars.

All jellies, jams and salsas are put up in jars.

[Jolly]

We also know how to can meat, but it's not my favorite. And we used to dehydrate more things than we do today. Certain fruits work well dehydrated as do peppers, onions, etc. Jerky done the Indian way is good in a dehydrator...You can eat it as a snack or it works well as an addition in gumbo.

[taiwan_girl]

Chicken Pad Thai for me. Grilled chicken for my friend. About USD$3.50 for both.

Little house front restaurant on Bang Krachao

[Mik]

Had excellent Tom Kha last night, and very good green curry. Yum.