Cooking for the weekend this morning. Saturday is my longest work day at Millers’. I get off between 9 and 10 PM on Friday night, then turn around and work Saturday from open to close….when ever that is. 🙂 Usually, I slip away around 3 PM on Saturday afternoon to grab a bite of real food. I only take an hour, so I like to have something ready that I can just throw into the toaster oven.
Three pounds of turkey necks covered with cajun seasoning.
Purple Dead Nettle, Dandelion, red onion, yukon potatoes, celery and garlic.
Covered the meat with all the goodies and about 1/2 cup of filtered water and put it in the oven until the meat fell off the bones.
I’m still organizing and moving stuff. I went under the stairs this morning and got out all my herbs and powders. Got the shelf unit out of the shed and up in my bedroom so that I could use it for my goodies. Sure is nice to have everything in one place and easy to find when I need it.
Bush beans and cucumbers are coming up nicely. I wish I knew if the frost was over with. I can’t wait to plant everything outside. 🙂
Here is the finished turkey neck bone stew….or what ever you want to call it. It doesn’t look all that great, but it sure does taste awesomely. 🙂
Tango's Going Ons 