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

Yum.

Yes Jim. We typically butcher @ about 9 weeks. Live Weight ranges from 6-10 pounds.

Sounds like you guys sure have good luck with them.

Cockerells or pullets or straight run?

Rabbit food again tonight.

Straignt run as evidenced by the weight range. After Cornish cross, these are like real chickens. They actually get off their asses and move, don't have heart attacks, nor blow out hips. They tradeoff is they need an extra week or so to grow. Never kept track of # of feed per # of bird, but my sense is it's close.

It would be worth it then....certainly.


We just ate some grocery store sushi we hauled home for two and a half hours.


It was good!

Free range yardbird sounds like fun but given that I've lost all my pet ducks to whatever's lurking out there,...... bad idea.

You need a couple knot head English Shepherd dogs.

Nary a critter will infiltrate their perimeter.

I have not seen a coon track in the yard for two years.

Made today chicken and barley soup. Warm pecan sandies fresh out of the oven.

I love pecan sandies.

Never seen a home made one however.


Look great!

Vegetable Lentil soup. Good thing Jim gave me that big ol pot cause this recipe made a lifetime supply.
It should freeze pretty well though.

https://www.cookingclassy.com/italian-vegetable-lentil-soup/#wprm-recipe-container-31820
I used Spinach instead of Kale....don't like it.

Love Lentil soup. Looks real good Charlie.

That looks good Fats.....I make a mean Beef Barley but never heard of Chicken Barley. Might have to try it.

Thats my scrape the bottom of the empty kitchen pantry and refrigerator soup.

Equal parts chicken stock and water.
Chicken
Celery
Onions
Frozen peas and carrots
Ground Thyme
White and black pepper
Fresh choppen parsley
As much barley as you want to add
Salt if needed at end

Nothing wrong with that. Some of the internet recipes get a carried away with spices and ingredients in soup.

Sometimes simple just works....or what do they say....less is more.

The Lentil soup I made to night is a perfect example.....I cut the seasonings in half and it was still a bit too much.
Course my stomach's so fugged up these days almost any spices is to much so I can't judge it too harshly.

Jim check your messages.

Mesquite grilled chicken thighs topped with faux mole, rice, beans, guacamole....

Did it again. This time with chicken breasts and rice. Holy $-+_$&...

Nerelli. Squid ink pasta. Found it at the Grocery Outlet store up in the big town the other day. Stopped in there to see what the store was like, as they've got the walls up on the one they're building in our town. Had a pkg of Italian sausage in the freezer that my neighbor gave me, from his kid's cow. Made a simple sauce out of 1/2 jar leftover Classico sauce from Costco, a can of diced tomatoes, oregano, basil, and marjoram ( all dried from my garden) and topped with a pat of butter and some freshly grated Parm:







that's the old family colander there, it's seen A LOT of pasta over the years (I'm nearly medicare age and don't remember any other one growing up)

Geno

the sauce



and plated (bowled?):



Geno