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Old 01-13-2016, 10:08 PM   #11
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I've been rendering fat from, 10 lbs. of bacon end pieces, in a big cast-iron pot (via the oven) while simultaneously cooking pinto beans on the stove. When they were both done, the strained grease and bacon were stored away and the drained beans were put into the greased pot, with other things, to be made into baked beans.

We ended up having baked pinto beans, breaded pork chops and greens.
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Old 01-13-2016, 11:05 PM   #12
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Nice looking plates, medtran and Cheryl!

We had some old tortilla chips I wanted to use up, so I made taco salads. Salad when it's only 21 outside and we can't warm up inside? Yup, because I added lots more seasonings to the meat than the "measure" called for. Spicy enough to think about a bottle of beer to chase it. Almost.
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Old 01-13-2016, 11:25 PM   #13
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Ooh, purty plate there too CG! Any season is taco salad season, IMO.
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Old 01-13-2016, 11:46 PM   #14
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Thank you, ladies. Medtran and CG...I'm drooling over your dinners, they look fabulous.
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Old 01-14-2016, 12:06 PM   #15
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Great pictures everyone!

Welcome Jonsemar!! What's on that great looking plate of food?
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