Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Good Mourning, happy breakfasting.

Phocc, All I had was a black coffee & a smoke !

All the while munching on that awesomely toasted buttery Boudin sourdough.

I was living large this morning.
I put 1/2 of a diced onion and 1/2# of breakfast sausage in a big ol pot of Cheese Grits (yellow stone ground). It should be enough for a week or so but after eating some with a couple of OE eggs I'm doubtful that it'll last that long.

Cheese Grits?

Oh man, yum.

Hope it was extra sharp chedda.

You know it.....it wasn't Tillamuck but it was still good.

I add sausage quite often but this was the first time I put onions in it.....It won't be the last.

Man that would go through me like a goose.

TMI ???

Nope Denny, it usually "kick starts" me !!

I should try a grit sometime.

Yeah, I've never had them either !!

Or Cornbread !

I made a pot of rather simple chicken and rice soup. My wife was happy as was I.

Good grief.....you need to do something about that ASAP.

Corn Bread's pretty cut and dry as is Quick Grits but get the Stone Ground. You need to stir them often and no matter what the package says add more water and cook em for at least an hour.

Ok, here goes the dumb, German heritage farmer, hillbilly.

What is the point of the "tomahawk' cut?
If you were going Neanderthal, and eating the thing with your hands,
It might make sense. But, no one does.


And I like that meat nestled in the fat.

Not trying to be a Big Stick, just asking.

Jim....if you thought making Roux was dangerous wait till you lift the lid to stir a pot of simmering Grits and it starts spitting what seems like molten lava at ya like a Rabid Camel.

Roast.chicken, butternut squash wrapped in foil and roasted, black beans.

Cream of Mushroom soup with some Sourdough Bread and butter.

I made this soup a while back and for some reason I love the stuff.
Super easy to make and delicious.....it's definitely in my rotation now.
For some reason this batch came out a little watery but I've got plenty of bread to sop it up with.



PS.....I don't bake and my buddy Geno's never around and Fats won't send me any of that communist party issued bread from CA so this is what I settle for. It's actually pretty good bread though.

Geezly crow, y'all are eatin' good. Tonight was a plain burger with a little cheese on it (Tillamook extra aged from Costco as I recall, nice and sharp for a Tillamook product) and I had a few spoons of brown rice that were left in the pot after fixing the "topper" for the dogs' food. One of our kids is "special" and gets goodies on top of her kibble to make sure she eats enough. This batch was burger, some drippings from the tuna and chicken I baked for my breakfast and for snacking, frozen peas and carrots, and the rice.

I wish I had some soup and sourdough, or some of them grits. Supposed to be cutting back on the card until I get scoped on Friday for this intestinal deal I've had for a bit. Hope they can figure it out soon.

Geno

Seriously. How do you get that old and never had cornbread. Being a Canuk I can understand the grits part but cornbread?

Its like the easiest bread in the world to make.

Wife came home from work ill and went straight to bed.

I moseyed over to the Italian deli and picked up a pastrami mortadella swiss cheese sandwich. Little tater salad on the side.

Just the dog and me for dinner.

Cold and snowy here back in the holler so tomorrows dinner will be sourced from our little store. I've made this several times and it's a winner. Quick, easy and a one skillet meal. I usually substitute pork loin but that's just me. Don't forget the hot rolls fer soppin'. Enjoy.

http://cooknshare.com/recipe/pork-chops-mushroom-garlic-gravy/