Some dried lentils from my stash.

We're making cabbage and sausage soup tonight.

As soon as I get some freezer containers empty. I have a gallon ziploc bag of venison and stock in my freezer. Barley beans and vegetables.

Thawing out a chicken for soup.

Split peas are getting ready, to join the leftover Easter ham. So the pressure cooker will be out on Monday.

Made some tomato soup. Tastes better cold, with some celery and vodka in it.

Just sat down to ham and beans with corn muffins. Had been working ground all day. The Wife surprised me with my favorite meal. She's been a little bummed out, Her and the Kids had to cancel my 60th surprise Birthday. About a week before, I asked her was she going to cancel. She says what are you talking about. I said if you want to print your own invitations make sure you don't leave any behind in the tray. She says A$$ hole. She's a good one even Married her twice.

Just pulled the chicken parts out of the stock pot and added in carrots and celery for the overnight simmer...

By chicken parts do you mean the walkers?

No but its a good Idea. Think I gota carcass and some rib bones floating around the freezer.

And so it begins..




One of my favorite Costco items. Kirkland brand Organic Chicken Stock. 1x of these and 2x of the same container full of water. Gets the ball rolling nicely.

That and the rest of the carcass...

Made a pot of vegetable beef a few nights ago.

It is to get cold here, soup, or a stew sounds good.

I bet thats almost like gelatin.


Sounds good.

It is very rich, but we add in a bit of ground horseradish for a kick and it's something else. I'll post a pic of the result tomorrow.

Some weeks ago I made a double batch of black bean soup with chunks of ham. We had the other half last night w CI corn bread. Had the last bowl for lunch today.

Haha! Yessir!

Made some beefalo and bean soup yesterday.

Turned out pretty good!

Virgil B.

Why would anyone put vodka in soup? Oh wait....never mind, you win.

If you guys haven't tried this stuff, it is really good. My bud Mannlicher turned me onto it a few years back. From Alabama.

While I won't eat pork, my brother does. We own a small ranch in Red Level, Alabama, a few miles from Conecuh, and go to a local diner every so often. They serve these sausages there and if I've ever been tempted to eat pork, it was when I smelled that sausage.

Down to last individual serving cryovac of antelope chili, so will do another batch. (This is the recipe I used and it's excellent btw.) Also going to do a batch of clam chowder.

I love clam chowder. My favorite version now is Hatteras chowder. Neither cream base nor tomato base. Worth a look.

I had posted about it a year or two ago and Pugs noted it same/similar to Rhode Island chowder.

What a decent cream based clam chowder?


I dont want to get looking too thin this winter....

Remsen, I've got the lentils on simmer right now with a link of that in the pot with them. Filling the house with a great smell.

Winter is over Jimmy. Time to start thinking about fitting into that little Speedo! 😂

https://www.homeandplate.com/blog/2015-2-hatteras-clam-chowder/

But, if you still want that Yankee chowdah have at it!

well if ya wanna attract a female of the opposite persuasion...

Go for it, big guy!

I made Lentil soup yesterday. French lentils, about a pound of apple-brandy bacon, leeks, celery and a little carrots. Made a big batch and have leftovers in the freezer.

I'm going to look for a soup bone.

I always forget where I buried them.

Good soup = salt.

Bad soup = *&*^ing bay leaf.

yer funny

Don't know why, but leeks are hard to come by here. I like them, though.

Just ..Wrong.

Pozole.