Tonight, we had some baby back ribs and leftover mushroom pasta from the other day, along with a salad. I made my favorite homemade Parmesan dressing too!





Mmmmmmm!!!

What's for supper out there tonight, folks? I know it's good!
Patrice

Looks good Patrice! Meatloaf potatoes and green beans here.

That's looks incredible. Certainly looks better than my tortilla buffalo burger with sauteed baby portabellos mozz bacon and green Chile

Ground beef and brown beans. I was snowed in today.

I just got done putting a rub on my baby back ribs I'm smoking tomorrow.

Tonight is a ham and cheese braid with fries.

Chicken parm, black beans/sweet taters. Blueberries for dessert. Sorry no pics.....it B gone.

Good looking meal you have there...

Thanks, Jerentz! Sounds like a nice classic comfort food meal at your house!

Thank you, Adam! I'll be the judge of that - I want to see a photo of that creation!

Nothing wrong with that, Run! Warms you up inside!

Sounds like a nice supper there tonight and a another one on the way tomorrow, Yotetrapper! I'd love to see that ham and cheese braid.

Thanks, Marty! Yours sounds great, even if it is only a memory now.

Lol surprisingly I didn't think of taking a picture. I guess i was too hungry for a photo shoot. I might make it again for lunch tomorrow. Still have half lb of ground buffalo

Scrapple,eggs easy over and toast

Sorry, I didn't get a pic of mine before eating either. Maybe I'll get a second chance when it comes up.

Patrice....looks like your back in the groove !

Sounds like a plan, Adam!

Never had scrapple, Grayfox, but breakfast for supper is always nice!

Better chew up a few Rolaids there, T-Rex!

At the moment, Nessy, but I never know what will happen to my schedule!

Took the last angus chuck roast out, and crock potted it... got a hole steer being butchered in 3 weeks so I’m on venison from here on out

Looks good. Just wondering did you use that soue di vide them? That’s the thing I think is a fancy cattle water heater.

That sounds great, Bulldozerjoe! Right now, I am corning five pounds of venison. It's on day two in the brine!

Thanks, Bob! Not these. I baked them in the oven for five hours at 205 degrees and then Zim gave them a few minutes of smoke on the grill. I could have used the sous vide, but I figured I started too late in the day for it. It would have been a lower temp for longer time. I'll do it next time though!

Shrimp, broccoli with baby carrots, and an illicit non-allowable glass of deep red, very dry wine. Very keto/paleo/atkins et al, eh? Getting skinnier as I type this.

Moosetrot

Patrice....you have to keep Zim in the fashion ,to which he is accustomed to....:)

We had venison/bear/pork spaghetti for our Granddaughter's 3rd. Birthday!

Your Supper looked Great!

Patrice - your meals look delicious, and look beautiful. You are a culinary artist.

And here I am in the hospital, hurting and hungry. I’ll tough it out. Today my nurse is an angel.

Please share the basics of how to make mushroom pasta for when I get home.

Best wishes, Willy

Here ya go Patrice. Sorry I didn't realize I ran out of bacon 🙁. Other than missing bacon it's the same and I Added some dry roasted red Chile and sauteed cherry tomatoes.
I cut my burgers in half to be able to fold the tortilla