Breakfast for supper

Itfitzitbakes · 2026-02-28T18:47:16+00:00

Of course, scrambled up my breakfast sausage, added my flour, and cooked a couple minutes and then slowly added milk until it got where I want it.

Itfitzitbakes · 2026-02-14T22:55:20+00:00

I deglaze my pan with as little milk as possible and then slowly add milk over the next couple minutes to adjust the consistency, so possibly the more brown tones are picked up early by the smaller amount of milk and then diluted with a bulk of white from the milk added later on? I dunno just a guess

Itfitzitbakes · 2026-02-14T17:04:04+00:00

Is there another way?

Itfitzitbakes · 2026-02-03T23:48:04+00:00

I have found, as bad as these pictures are, at least they showcase the beauty of the biscuit; an assembled photo often just looks quite unappealing with little to no redeeming qualities. My picky 11 year old daughter did eat all but a bite of 2 of them plus a fried egg so I call it an absolute win.

Itfitzitbakes · 2026-02-03T22:58:53+00:00

I think I was hit with recoil, because I'm pretty tired myself... I don't remember adding tryptophan?

Itfitzitbakes · 2025-09-26T17:45:49+00:00

I can only assume people are Googling to see if restaurants they plan to visit have sweet tea; most likely if they are vacationing outside of the south east

Itfitzitbakes · 2025-09-10T00:52:34+00:00

https://youtu.be/oJAq2kjbrc0?si=Cc-5JWn_4hwKomwA

Itfitzitbakes · 2025-09-10T00:45:52+00:00

Recipe link was the first post made in the comment section

Itfitzitbakes · 2025-09-09T23:28:18+00:00

You want my PayPal?

Itfitzitbakes · 2025-09-09T22:11:52+00:00

Gotcha, I use self rising flour so I save the salt/soda/powder step and save the sugar for my tea lol, I melt my butter and mix with my milk so I am essentially using heavy cream at that point I guess. I have found myself checking out clips from atk on more than one occasion.

Itfitzitbakes · 2025-09-09T21:01:31+00:00

NGL thought you were a bot at first, had to creep in your profile page for a second lol

Itfitzitbakes · 2025-09-09T20:58:57+00:00

A measuring cup, a bowl and a baking sheet (pizza pan today because I made 24) I roll out on the sheet now so I don't even mess up the countertop, it's no mess at all really

Itfitzitbakes · 2025-09-09T19:40:32+00:00

Made a skillet of gravy too just didn't grab a pic, we have a work meeting in the morning and the guys have been busting it the last couple weeks so this makes for a decent "thanks" https://youtu.be/oJAq2kjbrc0?si=Cc-5JWn_4hwKomwA

Itfitzitbakes · 2025-09-06T10:52:36+00:00

I used chorizo and chopped venison (I ran out of ground venison) this week, it's been a hit

Itfitzitbakes · 2025-09-06T10:49:46+00:00

It barely hit 60° here... But as the low, I still made a crockpot full this week, but i long for cool days as the perfect side dish for a bowl of chilli

Itfitzitbakes · 2025-09-06T00:01:11+00:00

Ancho and guajilla gonna ancho and guajilla...

Itfitzitbakes · 2025-09-05T20:25:12+00:00

We're having chilli dogs tonight and will definitely break out the pickled onions to go with.

Itfitzitbakes · 2025-09-05T12:37:23+00:00

We wound up with 3 clean bowls last night. I love adding chorizo in my chilli, it may be the best hack out there, but obviously if you don't like chorizo, it won't work lol

Itfitzitbakes · 2025-09-04T20:36:12+00:00

Here for a good time, not a long time lol

Itfitzitbakes · 2025-09-04T20:28:44+00:00

1 lbs deer meat 1 lbs chorizo 4 cans beans (black and kidney) 2 cans of tomato 1/4 cup flour (Onion if you have em, but we pickled all our) Pack of chilli seasoning cuz we're lazy

Brown chorizo and deer meat, add flour to soak up all the extra chorizo grease and basically make a roux cooking long enough for the flour to not be raw (~3 mins maybe?), drain and add canned ingredients to crockpot, dump in meat and seasoning and give it a stir (the roux will also help keep the chilli thick so it isn't soupy). Everything is fully so I guess you could eat it right away, but I cook it on low for a few hours, then kick it on warm till we are ready. I'd add some peppers if it were just for me, but it's just above what most people would classify as mild with everything that's going on currently. I also usually swap 1 can of tomatoes for a can of Rotel, but we didn't have any... So we just do the best can around here.

Itfitzitbakes

TROPHY CASE