And I hate puns. But sometimes my need to make a joke based on deliberate misinterpretation overrides that.

Cinnamon, vanilla and nutmeg.

Generally air frying anything sausage shaped is the absolute best way to get a snappy skin. But breakfast sausage is so small that once there is any browning on the outside the thing is cooked through and you risk over cooking. Maybe I could do a higher heat for less time but I’m busy with everything else so I set the time and walk away.

The scrambled eggs was just the leftover from the French toast wash. Because it was a 2/3 cups milk to 3 eggs they are incredibly soft. Probably enough to be off-putting to most people.

The sausage was 6 minutes in an air fryer. It could be done more but it would have toughened up the meat a bit.

Please don’t eat rare sausage. Make sure it’s fully cooked.

Sorry. I couldn’t resist.

My wife would not forgive me for unaliving one of our hens to use as a plating element.

When this self own is resolved I’ll be growing my own wheat for that bread. Pork will be a distant memory. I’ll have to grow sorghum for syrup.

The oatmeal and chicken feet eggs are the only appetizing sounding things.

Three of our plants have bird drawings on them…

No. But I am okay.

Yam

I’d crank that thing to broil and after more than 30% was browned I’d flip it and repeat.

Excellent

Orbcliff has stepped up to reverse the Yam.

Tequila covers up a lot of flaws in things. I’m picturing this might be perfect for one of those 20 ribeyes for $40 truck deals in a tractor supply parking lot.

If you read enough venison recipes and especially chili recipes for venison, you’re going to find orange juice or cocoa is used frequently. It’s a way of cutting any potential gaminess from the meat.

There is a reason I used a large can of tomatoes and an obscene amount of bacon grease for this chili recipe. The venison is extremely lean. The OJ helps add some acid to cut the gaminess. Wild animals have a different flavor from domestic ones. You need to know how to tame it.

Post what you do with all that game. A moose? That would be an entire year of meat for the two of us. Probably more.

I’d be trying to turn a lot of that into sausage or bologna. I’d be half tempted to try to make moose based haggis.

I felt bad about adding the beans, corn and large can of diced tomatoes. But there wasn’t much deer and I needed to stretch it.

I think I only have one block of venison left. I might do a small batch of chili with it with minimal filler. And then hack some cornbread into the side dish that is actually the main course.