Category Archives: What’s 4 Dinner Solutions
Lil’ Bit is growing like a weed. I was able to put Bixby’s first collar on her this week, and while it was still plenty big, I noticed today it wasn’t quite as big. I needed to have her name tag on her so I can HEAR her comings and goings. Otherwise, I’m following her all over the house instead of getting any work done.
Today was her first official snow day. She’s not quite sold on it, but did run around and snuffle her way across the yard.
Bixby on the other hand is in his element. He LOVES snow.
This was easy enough. I poached some chicken thighs in stock and then set them aside to cool. I found a pint jar of tomatillo salsa and added that to the broth, a quart jar of hominy, plenty of garlic, cumin, salt and pepper, and finally, the chicken , shredded. Thicken, as needed, with a slurry of masa in water.
Some corn tortillas, cooked on the griddle and then torn into pieces and fried, made a nice side. Toss them with salt and a grind or two of mixed dried peppers while warm.
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.