Whatcha Making for Supper?

[BoundlessLove]

We smoked a lot of meat yesterday to freeze, so today I bagged up meat for the freezer.
I set aside about a pound of the meat and made Brunswick stew.
Peach and blueberry cobbler for dessert

 

[ValerieJ]

Usually I use a local sausage called Cherry Festival, but I thought I would change it up tonight and bought the hot Italian.

I added a little more sugar to the sauce than I usually do, so we shall see.

We love the spicy Italian sausage. It's on the menu later this week to go with pasta and last year's marinara. Need to get it used up because I'll be making it again soon.

 

[Love Donkeys]

Dinty Moore Beef Stew...

 

[muddy75]

Hot dogs

 

[ValerieJ]

Tried the prime petit sirloin tonight. Very good. Maybe better than the New York. It was so lean I was concerned about buying it, but now it may be my first choice.

 

[Nym]

I made enough curried snags to last a few days. And the red royale spuds are to die for at the moment so it's curry and mash for me tonite.

 

[ValerieJ]

I made enough curried snags to last a few days. And the red royale spuds are to die for at the moment so it's curry and mash for me tonite.

Had to look that one up. Sounds good.

 

[pac]

We love the spicy Italian sausage. It's on the menu later this week to go with pasta and last year's marinara. Need to get it used up because I'll be making it again soon.

I'll be making sausage and pepper subs before I freeze the rest. It was a pretty beg coil.
Good stuff. Not too hot, just spicy.

 

[ValerieJ]

I'll be making sausage and pepper subs before I freeze the rest. It was a pretty beg coil.
Good stuff. Not too hot, just spicy.

Great minds think alike. Sausage and pepper subs are on my menu for the next night too.

 

[ValerieJ]

We are heading out to a doctor appt about 50 miles away this afternoon, so we will stop at a restaurant on the way home.