I do this every year – make a list. Sigh.

I make a list of things I want to try in the kitchen, but this year I am going to plan this out in some way that makes it possible. Not sure  how (not good), but at least I have motivation for a few things. This is a hallmark year for me (shut up Super Bowl), but something needs to kick me in the arse and I think this just might be it. So I am starting the list now. I expect it will get longer (and be updated) as the remaining days of this month – hell, probably the whole year –  go on. Who knows?

Venison – I kind of have a freezer full of it since the MotH’s brother is a hunter. I have NEVER cooked it. That said, I have eaten it and really enjoy it.  I have talked to my favorite hunter once about it and will do it again over the holidays – and make notes this time. I know venison is on the lean side, so right there I need to figure out how to make that work for me = add fat. I have the following types of venison in the freezer – sausage (!!), ground, chili, and something that may be backstrap, I will not know until I thaw that last one  and I can damn well guarantee that will be last one I try to figure out how to cook because in my head that is the most challenging. But I think this is a January project. Right now, unfortunately, leading right up to New Years here it is in the 60’s /70’s and rainy. Ugh. So save this project for some colder weather.

Pate a Choux (not sure how to add all the cool French accents)  – I will not go 1980’s crazy and make a croquembouche, but I think I will make gougeres since cheese is involved. And, sigh, this was on the list last year. Lord, I am a loser.

Beef Tenderloin – I cannot believe I have never made this. It is supposed to be dead simple – a favorite cooking method of mine. I even have a couple of recipes from America’s Test Kitchen for it which means it should turn out perfect – they are ATK for a reason, after all . I guess it is the fact that is it so much beef and now, it is just me and the MotH. Either way, I will have to get over that and just get to it.

Panatonne – I am going all in on this since the only bread I have ever made is soda bread (it was good, but it is kind of not real bread = no yeast).  I will not make it for Christmas / New Years, but for sometime while it is cold outside – Mardi Gras isn’t that far away – excellent thought! I may temper the dried fruit a little and there will be pecans involved – it is my Southern version of the thing after all – but I know my starting point will be the recipe I just saw on Martha Bakes. I really like this show – it is kind of like taking a master class in baking. I can watch it for ages. It is on PBS and really wonderful.  You may have missed my earlier MS reference – 1980’s croquembouche – first time I ever saw one was in her Christmas book. It is what I compare them all to. Need to get a copy of that book again. It is completely over the top, especially for me in the, um, 80’s. May still be way out of my league. There is a great deal of trepidation involved in this.

As I type, it is raining buckets – again. Ugh. Another front that brings rain not much cooler temperatures. And more rain due in two days. Not the Christmas / New Years that we wanted. Weather guessers (meteorologists) are not terrible accurate, Best job to have – you can be totally wrong and NOT get fired. This wreaks havoc on my candy making. Cannot make decent candy in anything but very low humidity. Every Southern candy make will tell you that. Our window is very very small, and this year getting smaller by the day.

 

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