Whats on tonights Menu

[Chevy1]

Venison shoulder in the crockpot, oh my was this good.

 

[WhatKnot]

Nice to get out for Brunch after one year.

 

[wader]

me Birthday Dinner........................


Warm Sourdough w/Garlic Butter
Clam Sauce over Spinach Fettuccini (had to use 'em up - 50 Little Necks go a long way when you're by yourself)
Glass of Merlot

 

[Chevy1]

me Birthday Dinner........................


Warm Sourdough w/Garlic Butter
Clam Sauce over Spinach Fettuccini (had to use 'em up - 50 Little Necks go a long way when you're by yourself)
Glass of Merlot

View attachment 32384

Happy Birthday ?

 

[Chevy1]

Taco bowls with homemade cole slaw and the regular shit,??

 

[wader]

Happy Birthday ?

thank you sir.........

I'm ancient now.

 

[MOJOE]

Happy Birthday ?

wader from mojoe too ,,,,,,,,,><))):>
><)))):>

 

[MOJOE]

liverwurst on rye with mojoe home made cold slaw too chevy,,

,, ><)))):>
><))):>

 

[WhatKnot]

liverwurst on rye with mojoe home made cold slaw too chevy,,View attachment 32399,, ><)))):>
><))):>

Need a thin slice of onion on that puppy.?

 

[Chevy1]

Need a thin slice of onion on that puppy.?

Absolutely

 

[cany]

Dirty water dogs mustard/relish

 

[cany]

Dirty water dogs mustard/relish

 

[MOJOE]

my lunch today,,,,,,,,,,><))))):>
><))):>

 

[Chevy1]

Creamed corn, roasted Brussels sprouts and smoked ribs ??????

 

[WhatKnot]

my lunch today,,,,,,,,,,><))))):>
><))):>View attachment 32413View attachment 32414

Pasta anytime!

 

[WhatKnot]

Dirty water dogs mustard/relish

When I worked in Downtown Manhattan I lived on those and the warm pretzels for lunch

 

[WhatKnot]

Roast Beef, Swiss, Roasted Peppers warmed in the toaster oven.

 

[Roccus7]

Here's a food candidate for a "renaming" like changing Patagonian Toothfish to Chilean Sea Bass, Bayonne Ham!! I just learned about this, a Basque specialty, but my childhood images of Bayonne, NJ would definitely give me pause from ever eating this. Had to keep those images out of my mind while reading this...

Culture, a New England-based magazine devoted to cheese, is hosting an online event starring Bayonne ham and featuring Damian Sansonetti, chef/owner of Chaval in Portland.

“You will learn about the history and production of this distinctive and beloved cured ham, made the same way for more than 1,000 years in the Basque region of southwest France,” according to the magazine. Sansonetti will demonstrate the use of the ham in dishes such as baked Bayonne ham and asparagus, and smoky, Basque-style “mac-and-cheese” with crispy Bayonne ham. Participants will receive two 3-ounce packages of Bayonne ham before the event.

 

[MOJOE]

Pasta anytime!

whatknot i can eat pasta everyday,, breakfest,, lunch,, dinner ,,,,REALLY,,,,,,,,,,,,,,,,,,,,,, ><)))):>
><)))):>

 

[MOJOE]

last nite ,, pork chops,,,,,,,,,,, ><)))):>
><)))):>