Unit8R

My butcher shop has been holding steady at $1.99 lb (at least through 10 days ago) after $1.54 during the winter. I need to pick some up as we devoured last of pulled pork over the weekend.

Spring rolls on the first day of summer

12 hour hickory smoked pork shoulder yesterday, enjoying today for all three meals with dill potato salad, homemade brioche buns and secret sauce.

My gals bday, requested spag... homemade pasta (Durum wheat) with meatballs (venison, pork parm) and home made Italian sausage

Curried lentils and rice (spicy!). brother asked why I'm eating all this weird stuff lately, had no answer.

Got the raspberries in a good place after thinning, compost and mulch (and weeding!). They suffered last year with all the rain (never watered the garden once) as they don't like "wet feet". Hopefully better this year! Nothing like coming off stand during archery season and hitting the patch in the warm sun.

Shrimp Pho,, Lady back from warm climes, demanded something hot (not me)

Could be first ever mention but here goes. Pan-Fried Sesame Garlic Tofu. Yep, was lucky enough to bag one of those Tofus today. Followed this more or less: https://www.tablefortwoblog.com/pan-fried-sesame-garlic-tofu/ it was crunchy and spicy and (get this) served on a bed of brown rice, green lentils and split peas. Ha!

(for lunch) Onion soup made with venison stock sans cheese (trying to drop the winter weight). Made it on this warm day for cooler days ahead, but it aint gonna make it.

I've convinced myself that eating smoked goods in the stand masks my scent!

End-o-Backstrap with asparagus and beans and rice. Some time ago I asked about aging venison and as usual got many great answers like hanging when below 40 degrees, placing in an old frig that does not dehydrate etc. Then someone said: "or you can age in the frig after defrosting". I have had great luck with that method, this strip of strap had nice aged color about a half inch in (couple weeks in frig still wrapped in clear wrap and freezer paper as I do when processing) and super tender even given the cut.

So easy, even a caveman can do it with modern tech (6 feet of hot Italian). had to jack up the heat twice via test patties.

Bought this https://www.amazon.com/gp/product/B00BSULSHA/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 which is organic approved and applicable right up to harvest which gives me doubts but will keep me alive to fight another year, and this https://www.amazon.com/gp/product/B000BX4RNW/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 which is oil and used when dormant (again next year). Good luck!

Frittata with homemade sausage

Well I'm a newbee and your question proves it. I researched my Fruit Tree Spray (shown below) and seems we needed something else as explained here https://www.gardeningknowhow.com/edible/fruits/peach/peach-leaf-curl.htm Also https://bonide.com/disease/peach-leaf-curl/ gotta do some research and feel we are late again. Hope some guru enlightens us. Thanks for asking and the wake up!