eG Foodblog: Shelby (2011) - From the field to the table. (warning, pi

Shelby, do you usually work this hard?

1 vote for blogging extension!

Shelby, do you usually work this hard?

Yes, during hunting season or gardening season when there are things to preserve, we're usually running full tilt! January, February and March are the months that are pretty free.

And, it doesn't seem like work....

Noodles goin' in, boss!

I'm really loving that pasta maker.

If you ever make your pasta too thick, save it for soups.

I used kitchen scissors and snipped them into shorter pieces.

They'll stew in there for a bit, then I'll dish some up for my husband...he's starving.

No deer.

Guess I'll have to make a new topic if we get one...other wise, you guys will have to stick around until next season!

1 vote for blogging extension!

Shelby, do you usually work this hard?

Yes, during hunting season or gardening season when there are things to preserve, we're usually running full tilt! January, February and March are the months that are pretty free.

And, it doesn't seem like work....

I'm impressed and somewhat envious that you have a very old-school farm life. Modern conveniences, sure; but lots of seasonality and hard work (even though its fun).

1 vote for blogging extension!

Shelby, do you usually work this hard?

Yes, during hunting season or gardening season when there are things to preserve, we're usually running full tilt! January, February and March are the months that are pretty free.

And, it doesn't seem like work....

I'm impressed and somewhat envious that you have a very old-school farm life. Modern conveniences, sure; but lots of seasonality and hard work (even though its fun).

Well, we wouldn't have to do all of this...I guess it's just how we are....

For fun, we usually go cow tipping!

I'M KIDDING!! :laugh:

Shelby, when I was a youngster, putting a manure spreader on top of an outhouse was the favored "fun" activity. Didn't really harm anything and one of my uncles would remove it and apologize for me and my cousins. (As I was the only girl in a herd of boys, I was always given a pass...)

Finished goose and noodles:

The flavor of a goose takes on a whole different taste when cooked like this. It tastes like beef.

I'm off to eat a quick bite....or two

I'm baaaack

My husband vacuum packed the jerky:

It's the last supper....

My husband experimented a long time to perfect his method for frying. We were trying to replicate Kentucky Fried Chicken....I think he does it even better!

Here we have pheasant breasts, pheasant thigh and turkey and pheasant guts...or, as we call them, lizzards and gizzards and hearts.

All are soaked in buttermilk:

They soak while we wait for the Crisco to melt:

Here is the flour mixture that we dredge in:

Put about 2 inches of water in pressure cooker.

Fry everything in the Crisco.

Load it all--except the livers, they don't hold up in there---into the pressure cooker.

Pressure cook for 20 minutes at 10 lb. pressure

Here are the livers--soooo yummy.

Finished:

I also made a tuna pasta salad to go with:

This is all of the grease that drains out of the fried goods...has to be a bit healthier than just plain frying, right??? Right???

A toast to all of you for reading and for all of your wonderful comments, questions and words!

This is our favorite after dinner drink. Eggnog, Frangelico, which is a hazelnut liqueur and a dash of nutmeg on top.

Good night, everyone!!!!!

Frangelico is always my favorite liquer for ending a great meal.

Thank you, Shelby and husband, for a delightful week. You have given a particularly vivid and engaging picture of your lives, and our lives have been enriched thereby. Kudos!

Shelby (and Mr. Shelby), I am in absolute AWE of what you accomplished this week. What an eye-opening experience it's been for this only, ever BIG-city girl (born in Chicago, grew up in an LA suburb) to see what real life is like in the rural faraway.

So similar in so many ways (we have many of the same products in our pantries) and yet so very very different. The line that sticks in my mind is (and I'm paraphrasing) "if we're out of milk, well we just don't use/have milk that night". Me...I'd throw on my shoes, grab my purse and keys and drive (yes, drive, it's SoCal) the mile or so to the MegaMart (one of 6, honest to God 6, within about a mile radius) and get some. And I probably wouldn't even put on a sweater or jacket, because, well, its SoCal.

It was truly a delight. Thank you so much for inviting us in.

Fantastic blog. Will definitely have to try the foil/celery trick.

Thanks again.

It amazes me how celery stays so much fresher when wrapped in foil. Celery sellers should package it IN foil. Think how much fresher it'd be.

My husband's aunt taught us to wrap celery in paper towels and then foil, and it seems to keep forever that way. Great tip!

MelissaH

Yum....the goose and noodles....please tell how you seasoned and cooked that before it went into the slow cooker!

Your blog has been absolutely astounding. Please, please shoot me an e-mail when you're coming to Oaklawn...would love the chance to cook for you or take you to dinner!

Yum....the goose and noodles....please tell how you seasoned and cooked that before it went into the slow cooker!

Your blog has been absolutely astounding. Please, please shoot me an e-mail when you're coming to Oaklawn...would love the chance to cook for you or take you to dinner!

I'm sorry, Kay, good question! I get ahead of myself a lot.

The goose was in a brine of Morton's, garlic and pepper. Then, we roasted it. After that, de-boned and into the slow cooker to get nice and tender.

Thank you so much, Kay!!!

Thank you for sharing this glimpse into your kitchen and your life. It was a great blog!!

Thanks so much for sharing "a week in the life" with us, Shelby! It was great to follow along!

Thank you so much for this blog. It was wonderful!

Rhonda

Thank you, Shelby. When I get my hands on hem, I'm going to re-read the whole set of "Little House" books, with recipes in mind. Maybe we should start a topic?

Shelby, thank you so much for your terrific blog. I think I'm already in withdrawal!

Thank you, Shelby. When I get my hands on hem, I'm going to re-read the whole set of "Little House" books, with recipes in mind. Maybe we should start a topic?

OMG YES!!!! Please , let's do that!! I'd LOVE to have a "group read". Let me know when and where to "meet" you here!

I'm excited. I was planning on reading them again soon because all of this brought up so many book memories.

Thank you, again, everyone!!!

Shelby, thank you so much for your terrific blog. I think I'm already in withdrawal!

Awwwwww

Thank you!!