Smye

Well I've gone and done it - I've taken this thread and turned it into a blog - GayWifeConfusingLife. Here's a recent posting: As many of you know, Mrs. Smye and I have built our life together around our farmstead. We both work demanding jobs and find enormous joy in caring for our goats, ducks, chickens, and produce every afternoon and weekend - it's the stuff life is made of. The only catch is it's also expensive. Repairs to the fence, extra feed when the snows come, the cost of watering the garden, soil alteration, and simply the mortgage required to sustain a large enough property and our home take a financial toll. But we're alright - together we make ends meet and our combined income is enough to get us by. For now, well, we're still together. But at some point we won't be. I don't want to give up this life. Neither does she, but unless we can both find partners who A. are the loves of our lives, B. are willing to move way out in the woods and C. make bookoo bucks, that's not really an option. It feels petty, especially with all of the other fears, insecurities, and pain surrounding this whole situation, but I'm also scared of losing my home, my goats, my food sources, my lifestyle. I don't want to go back to an apartment, or the city, or anything other than where I am. This is the first place I've allowed myself to put down roots. Damn it.

@, glad to share. And congrats on your upcoming surgery!

@, have you seen the blog? It's got pictures galore, the Twitter will have more soon. Any photos or recipes in particular you are looking for?

So apparently I have a Twitter now... I'll be posting experiments, plans, thoughts, and ideas here WAY before they're blog-ready. Want to know what's coming or submit your own ideas? Follow me: @BariDelicious

@@momofsparky, good luck and congratulations! Keep us posted on how Sx goes.

@@Mega_100, nice work, they look great. I haven't tried it with drumsticks yet. As for brands - I use my homemade sauce (my chili plants went nuts this year), but have used Franks in the past with great results.

@@Mega_100, thanks for the catch - I'll fix it shortly! And no, you don't need to spray at all, plenty of fat will render from the skin giving you more than enough 'release' from the foil . If you were to use skinless thighs (don't!) then you'd want to spray it.

@@Mega_100, do let me know what you think of them.

New recipe, just in time for Thanksgiving - Smye's Buffalo Thighs

@@dmedic72, if they're recipes of your own, feel free to post them here to share with other - the more the better. If they're crockpot adaptions of my recipes, please send those along as well and I'll include them, along with any photos, into the cookbook.

Not sure what a Crockett recipe is? I'm hoping for photos of recipes from the blog

BariBrothers, BariSisters, and BariAllies, I'm currently working on the very early stages of putting together and publishing a cookbook companion to the blog (with a few exclusive recipes, I might add). And I need your help! If you have made any of the recipes and are willing to submit either a blurb or a photograph of their finished product, please email me at barideliciousbarihealthy@gmail.com. I will be certain to credit you in the product and send along a few other perks as well. If you have any other help you believe you can offer, email me that as well. Don't feel like you have anything to offer just yet? Don't worry, I'll be posting a kickstarter soon once I have the campaign fully put together and so the rest of you can help

@@Sophie74656, YUM!

@@Mega_100, now that I've got it down, I need to make it once more for photos, so it will likely be up by Monday.

@@Sophie74656, pop it in the fridge for 24 hours, slightly frozen is find when you go to cut it. If I want it right away, I then just dice it from frozen and it thaws out pretty quickly and use it as more of a tartare than strips. You technically can get away with the running cold water method, but your risk of potential illness goes up if you do it improperly. Let me know how you like it - this is a weekly event at my house.

The cookies are still coming... but I think I feel some buffalo wings coming on!

Also a good call, certainly faster & easier - presumably if you left the tendon in overnight you'd get a similar protein assay as with the full bone broth of the homemade stuff.

Also, all of the recipe titles and photos here are links to the corresponding recipe on the blog.

@@Ryan TN, the blog is here (click on the word 'here'). As for a cookbook, if you (or anyone else) have connections to help me make it happen, I'm all over it!

@@Sophie74656, stop drooling and make it

@@sarahbethemails, sushi is a weekly treat in my home - though it's homemade to control the carb and calorie counts. I've had no problem and often use the recipe here. And now that I'm further along in my WLS journey, I do sometimes use real rice, just in tiny amounts (1/4 cup per 2 rolls) and then eat it over two meals. YUM!