@TnRiver46 how do you cook them?

 

If it wasn’t so expensive and if I had a more convenient way to source, it would replace chicken for me easily. To me it’s like a combination of pork and chicken. It has the rich fattiness and tenderness of pork but still that poultry flavor. 

I just grill the breast rare, they have no skin on them and are vacuum sealed when he gives them to me 

At the farmers market this weekend we found morels and truffles. So I added a small strip steak and…

 

 

Salmon and couscous with zucchini and dill from our garden 

@TnRiver46 That zucchini looks scrumptious. This year has been a tough one for my garden. Dadgum grasshoppers eating me outta house and home. 

@Skunkmaster-k, my wife is the mastermind behind the cooking, not sure what she put on there but it was crispy and delicious 

10 hours ago, TnRiver46 said:

Salmon and couscous with zucchini and dill from our garden 

Couscous...the food so nice they named it twice.

We have a big group of friends staying with us for the week. We all like good wine and are going to do a steak and wine night tonight. But, 9 adults and 6 kids means a dozen big steaks. I wanted to sous vide then grill so we had to figure something out. 
 

redneck ingenuity at its best. 
 

 

They turned out pretty good. 

@casts_by_fly looks perfect 

Last minute request from the wife for some kabobs.  Onion, zucchini, mushrooms, potatoes and beef from the steer my daughter has processed.  Coupled with some top shelf margaritas, it was a pretty tasty Sunday dinner. 

46 minutes ago, TOXIC said:

Last minute request from the wife for some kabobs.  Onion, zucchini, mushrooms, potatoes and beef from the steer my daughter has processed.  Coupled with some top shelf margaritas, it was a pretty tasty Sunday dinner. 

Nobody likes you . . 

 Man that looks so good right now.

Especially your spirit selection.

I just had some ground turkey, brown rice and green beans.

Not the same. 

A-Jay

@A-Jay Used to be when the neighbors heard the blender fire up they would grab their glasses and head over.  They have all moved away or passed on so it’s just me and the wife.  New neighbors haven’t figured it out yet.😂You can get real fancy with a margarita or you can jut make them good.  I use a couple shots of triple sec.  You can get more expensive tequila and add grand marnier as well as all sorts of flavors but I am a traditionalist.  Wish you were closer, I’d for sure have you and the wife over for for a backyard bash.  Get her well! 

1 hour ago, TOXIC said:

@A-Jay Used to be when the neighbors heard the blender fire up they would grab their glasses and head over.  They have all moved away or passed on so it’s just me and the wife.  New neighbors haven’t figured it out yet.😂You can get real fancy with a margarita or you can jut make them good.  I use a couple shots of triple sec.  You can get more expensive tequila and add grand marnier as well as all sorts of flavors but I am a traditionalist.  Wish you were closer, I’d for sure have you and the wife over for for a backyard bash.  Get her well! 

 

That all looks delicious.

 

I'm a margarita purist also.  2 oz of plata, 1 oz of triple sec, 1 oz of lime, and enough sugar syrup to balance (usually 3/4 oz but depends on the syrup).  On the rocks in a short glass.  I don't salt the rim, but I do add a 1/8-1/4 turn from our salt grinder directly on top of the ice.

 

If you see them around you, Stirring's makes a really good mix to keep around for when you don't have fresh limes in the fridge or if you're doing a big batch for a bunch of people.  They have regular and lite.  I mix them 50/50 and I think its 2 mix to 1 tequilla by volume.  They are a 24 or 28 oz bottle, so 1 bottle of regular, 1 bottle of light, and 1 bottle of tequilla to make a decent pitcher.  Add ice and a lime wedge garnish.

Blistered some shishito peppers fresh from the garden. Delicious. 

Crockpot peach cobbler

2 hours ago, slonezp said:

Crockpot peach cobbler

Yes please

Poor man's burnt ends

 

Western bacon cheeseburger with sauteed onions...

 

And a Swiss cheese sauteed mushrooms, onions, and bacon burger...