Homemade Grub during Shelter in Place

Hamburger bun pizzas
Pre heat the buns
TLW’s homemade thick spaghetti sauce with ground cow
Chives or onions
Cheese (cheddar fir me) (pepper Jack for her)
On mine diced venison summer sausage
Pop in the air frier/ grill open face
I can’t take a picture of this done without at least one bite missing.

2 separate occasions both started with 2 open face buns.

Carrying the foodie torch...

Stop on by yo Eddie’s Greasy Spoon and get your goo on...

Spam loi wing special

Sourdough spam, velveeta, tomato grilled...not sure how many more of these I’m allowed.   

Yo Eddie as in "Meeting Across The River??"    Here, put this i your pocket.  and..Change your shirt.

Bushy

Rice

Rice

 

I made two chilis for the chili cookoff tomorrow.  I told my buddies what if they both tie for first...what do I do...

Making some lacto-fermented hot sauce right now - one green batch and one red batch.

Making some lacto-fermented hot sauce right now - one green batch and one red batch.

Dang...pretty pic...some tasty I bet, what's the next step?  Gotta mix it up like da chili as you noticed...covering both styles...

Making some lacto-fermented hot sauce right now - one green batch and one red batch.

Dang...pretty pic...some tasty I bet, what's the next step?  Gotta mix it up like da chili as you noticed...covering both styles...

That rain storm did in the remains of the summer garden so I pulled everything usable off the plants yesterday so I can yank the plants out this weekend. Hot sauce was the logical destination for the peppers.

These jars will spend the next 10-14 days chillin' out in a cool closet. Once the magic is done, I'll drain them, blend them with a little of the brine and some vinegar, and then I'll be slathering this stuff on anything and everything. Keeps in the fridge for 6 months but it never lasts that long. I'll post a pic of the finished product in a few weeks.

Making some lacto-fermented hot sauce right now - one green batch and one red batch.

Dang...pretty pic...some tasty I bet, what's the next step?  Gotta mix it up like da chili as you noticed...covering both styles...

That rain storm did in the remains of the summer garden so I pulled everything usable off the plants yesterday so I can yank the plants out this weekend. Hot sauce was the logical destination for the peppers.

These jars will spend the next 10-14 days chillin' out in a cool closet. Once the magic is done, I'll drain them, blend them with a little of the brine and some vinegar, and then I'll be slathering this stuff on anything and everything. Keeps in the fridge for 6 months but it never lasts that long. I'll post a pic of the finished product in a few weeks.

Same technique my Buddy uses
Makes the most flavorful sauce

Pan roasted breast of wild mallard, au poivre sauce, with sauteed spinach n toasted garlic.

Pan roasted breast of wild mallard, au poivre sauce, with sauteed spinach n toasted garlic.

yo that's gotta be grubbin

Pan roasted breast of wild mallard, au poivre sauce, with sauteed spinach n toasted garlic.

yo that's gotta be grubbin

Dude, totally. But i neithr sourcd it nor cooked it. Thx 2my generous brothr Potato River blastng em, then just turnd em over to the woman who helps us w meals. She knows i like sauces 😂

Hot sauce, Duck, yummy cookies!  Life is good.  Side note…my green chili won out of 10 entries.  Just good fun…pork, chicken, roasted chilis and a portion of the kitchen sink.   

Hot sauce, Duck, yummy cookies!  Life is good.  Side note…my green chili won out of 10 entries.  Just good fun…pork, chicken, roasted chilis and a portion of the kitchen sink.   

cool beans dude  !

FWIW got a message my 460 is supposed to be here Nov15 ...Ruben thinks that means it`ll be more like Dec.   LOL..thats Ok though give me time at no rush to rig it

Yes sir, I'm waiting on a cover and knickknacks for more rigging...anchor trolley and sail attachment which is another main mental and technical diy...get that day today, I hope to...gonna troll Benicia tomorrow for a late chrome...they been hookin' up...

Back to food, my next hope is to cold cure no smoke lox some Chinook...

Baked Lassen Trout I caught several days ago at Quarry Lakes.