Dang, we just took only our second cutting and yours is already done?Some backstrap sounds really good right now!
Likely the last asparagus cutting of the season.
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Dang, we just took only our second cutting and yours is already done?
SE MN, our apples and plum are blossoming now. Morels started in the past week or so.Been eating asparagus for quite a while now. Morels are long done. Apples and pears are the size of quarters or golf balls. We'll start seeing close to triple digit temps soon. How far north are you?
You have looong winters!SE MN, our apples and plum are blossoming now. Morels started in the past week or so.
Some backstrap sounds really good right now!
Likely the last asparagus cutting of the season.
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Done or close to done here as well. Pretty dry this season, seemed to negatively impact our harvest.
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I don't handle the heat as well as some, so it works good for me. The long, cold, and snowy ones can get rough, but we've only had two of those in 12 years.You have looong winters!
Looks great! I tried the Buttery Steakhouse a few months back and threw it in the trash after ruining some good steaks with it.2 inch thick heritage (kunekune) bone in chops seasoned with tequila/lime and cast seared. Served with cilantro/lime rice... and a room temp amber. Good stuff!
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I wasn't impressed with the Burrety Steakhouse either. Salt, pepper, and garlic are about all a guy needs. But... I don't mind in the least bit cilantro and line on white meats.Looks great! I tried the Buttery Steakhouse a few months back and threw it in the trash after ruining some good steaks with it.
Can you elaborate? I took our 4 legs and put them in the freezer due to time constraints. This looks interesting. We usually do taco Tuesday 3 times a week. Looking for variety lolWild turkey legs/thighs street tacos.
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Can you elaborate? I took our 4 legs and put them in the freezer due to time constraints. This looks interesting. We usually do taco Tuesday 3 times a week. Looking for variety lol