Category Archives: What’s 4 Dinner Solutions
That second, bigger, deer hung around for quite a while. We kept trying to count the tines on his right side but with the light as poor as it was we couldn’t say for sure. The left side has 5 for sure, a symmetrical rack would have made him a 10 pointer. He is a big, sturdy, deer. The deer in the first video came by when the big boy had eaten his fill. Nice buck but 2d fiddle to the other.
This starts out as a braise then continues with a sauté. Start the sausages, potatoes, and onions in a big pan with a cup of water or stock. Add a sprig of thyme and rosemary, cook with a cover until the potatoes are close to done. Remove the cover until the water has boiled off then add a little olive oil and continue until the food browns a bit.
I made a huge pot of gumbo a while back and froze most of it plastic containers. It freezes it into a nice block that I can then vacuum seal, reclaiming the container for another use.Those vac-seal bags are good for this, you can thaw and heat the contents right in the bag. I usually drop them in a saucepan and let them simmer. Those shrimp in the first photo are precooked and were thawed and added to the gumbo to warm them prior to serving. In my freezer now are “bricks” of meatballs with sauce, Italian beef, and lasagna.
I know I totally flaked out on you last week…so week 3 will be the last August menu and we’ll jump into September next week.Tonight’s bonus recipe is Veggie-Meatballs in Fire Roasted Tomato Basil Sauce – click here.
This week takes advantage of the late-summer/early fall harvest. Patty pan squash, nectarines, plums, peppers and tomatoes.
Click here for the menus PDF: August Week 3 Menus
Click here for this week’s shopping list: August Week 3 Shopping List
JeffreyW has some nice looking tomatoes, mine are still green on the vine. I’m prepared to survive any frost so they have time to ripen.
That’s it for this week.