OMG!! I just looked at local sales flyers online. A "sale" for skinless, boneless ckn breasts...$6.99/lb. NO FREAKING WAY!!

Just a week or so ago, they were on sale for $4.99. What happened? Is there a chicken shortage or did they form a union or something, lol?? Damn, I wish I'd bought them then.

We had been buying the flash frozen ones. Cheap, but you are paying for injected water........and who know's what else? I know a lot of salt too, so we decided to go back to fresh ones.

As much as I brag about the lack of hormones in our chicken here, this is ridiculous! And, of course, chicken being a "good" meat besides the fact that I love it, I'm held hostage to these prices.

We are going to Montana next week and I'm temped to buy some down there to bring back, hormones and all, lol. I found an ad that sadly expires the day before we go down. $1.99/lb so the regular price can't be that bad.

What are the prices in your area......US or Canada?
 
edited to add: Those hormones might not be a bad idea for me at my age.

Canada is the biggest producer of wheat in the world... a loaf of bread - $3.00. Someone is making money and it ain't the farmer.

If you ever find yourself in a dilema about the price per pound of meat or meat cuts, for example bone in or boneless, I found a great site that calculates the cost per serving based on those variables. A handy little thing when you find several different cuts of meat on sale. I found some bone in breasts that seemed much cheaper, but in reality they were more expensive per serving.

http://www.cheapcooking.com/costperserving.htm

Believe it or not, some of the increase in chicken and meat prices is due to the price of corn.  The ethanol industry is taking a great chunk of corn production to produce ethanol, driving the price of corn up.  Since chicken and other meat feed is highly corn based, farmers and ranchers have to pay more for it in order to feed their stock and that increased cost is passed on to consumers. 

It's high.  I've been ofsetting it with pork, which seems to be cheaper now, and buy buying at the discount stores--price choppers, no frills.  They both seem to keep chicken that they've cut improperly in "bags" for sale at significant discounts.  We're also eating a lot of dark meat now, especially thighs.

I just looked at the weekly flyers - Boneless, skinless chicken breasts - fillets removed: $7.99 a pound! Looks like regular ground beef for me for the next little while.

Ok, just got back from Kalispell, MT. Woohoo, it's beautiful down there!! Gorgeous lake, mountains and rolling hills. The drive was absolutely fantastic..........except for the miles and miles of switchback curves down the mountainside, LOL! We came back a different way.

Anyway, I brought back boneless, skinless ckn breasts $2.99/lb. Antibiotic free etc. etc., but not hormone free. Brought about 10lbs. Would've bought more but we just wouldn't eat them fast enough. Also brought back some "real" breakfast sausage (Tennessee Pride), so hubby will be enjoying sausage/gravy with my flaky Pillsbury biscuits that I can't buy here. Got some Cocoa Puffs, which we don't have here and some cornbread mix, canned butter beans, cinnamon Graham Crackers, Peter Pan peanut butter and other various things. Spent a total of $150 on all that. Not bad really. Nice to have a taste of home every now and then.

I really, really, really wanted to bring back some of my favorite summer squash that I can't get here. Called Customs and they said "No fresh veggies or fruit". At the crossing they didn't even ask if we had any.

I could have brought some. Knowing my luck if I had tried, we would have been pulled over and searched. I have a "guilty face" when I do something wrong. LOLOL.

All in all a good trip. Nice to be away for a few days, but damn glad to be home with my own bed. Flea-bitten (cheap) motel beds are hard as rocks.

Ok, just got back from Kalispell, MT. Woohoo, it's beautiful down there!! Gorgeous lake, mountains and rolling hills. The drive was absolutely fantastic..........except for the miles and miles of switchback curves down the mountainside, LOL! We came back a different way.

I expected to read about some poor chicken crossing the road right in front of your car and your lucky aiming.

LOL, Jab ~

Welcome home, roseanne ~ sounds like you had a good get-away ~ how far a drive is that for you?

Sooz

LOL jab! We did narrowly miss hitting a doe and her 2 babies. Luckily no one was behind us, so screeching to a stop wasn't a problem.


Thanks sooz! It's about a 6 hour drive.

Venison! Yummy!

Ingredients

Venison:

• 1/2 cup gin
• 2 cups port wine
• 6 sprigs fresh thyme
• 6 juniper berries
• 4 venison steaks, 6 ounces each
• 3 tablespoons olive oil
• Salt and freshly ground pepper
• Cranberry Sauce, recipe follows
• Sweet Potato and Plaintain puree, recipe follows

Directions

Spicy Cranberry Mexican Cinnamon Sauce:

• 2 tablespoons unsalted butter
• 1 onion, peeled and finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 cup port wine
• 1/2 cup cranberry juice
• 4 cups chicken stock
• 1/4 teaspoon Mexican ground cinnamon
• 1/4 teaspoon allspice
• 1/4 cup fresh cranberries, coarsely chopped
• 2 tablespoons cold unsalted butter
• Salt and freshly ground black pepper

Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.

ROFL! We also passed several dead skunks (pheweeeeeeee!) both down and back. Got any recipes for them?

I've had venison and don't really care for it. Too gamy for my delicate sensibilites. Buffalo I love, especially burgers. Didn't tangle with any of them, but I'm pretty sure we would've lost that battle.  

Sure do.
From my "Fine Southern Comfort Foods" collection:

Skunk Skillet Stew
(A sensory entree, not recommended for the weak-stomached)

Two adult skunks, skinned, deboned and shredded; save scent sacs and set aside; one-fourth cup oil; one-fourth cup butter; two cups finely chopped celery; one-fourth cup finely chopped parsley; two cloves garlic, finely minced; one bay leaf; two carrots, chopped; two tablespoons flour; one cup beef broth; one cup dry red wine; three tablespoons cognac; one pound ripe, red tomatoes, peeled, seeded and chopped; salt and freshly ground pepper to taste; juice of half-lemon; one-fourth teaspoon nutmeg; one cup Madeira wine.

Preheat oven to 350 degrees. In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown. Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper. Place in oven, cover and bake three hours. Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira. Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes. Pour sauce over skunk.

Serves eight.

I've just posted more of such mouth-watering culinary delights in the recipe section.

The skunk recipe reminds me of this one "cooking show" where this guy went somewhere in Appalachia and they had roasted possum...showed the cooking of the possum, etc.  then they actually ate it...I may be in Arkansas and there may be jokes about Arkansas and roadkill meals, but I'm getting queesy just thinking about it...or maybe I'm getting the stomach bug going around...yuk...

I've always said that if I were hungry enough and lived where there were critters, I would probably eat things like possum, squirrels etc.  I don't know if you get it down there, but here we have a show "Survivor Man"''. This man is taken to remote areas and then with a couple of tools and things he finds, he survives for several days. It's amazing the things he will eat!!

I actually like squirrel and rabbit, though I haven't had any in years...i draw the line at skunk, possum, raccoons, gophers, snake of any sorts, or bugs...I remember this one show where the contestants had to eat these big juicy hissing cockroaches...gaaaaaaaaaaaaaag!

Carefully puncture scent sacs and add fluids to mixture.  (Jab's recipe) --oh my, that line just caught my eye....oooooh!  Done with this thread!

By bumping this thread you make my mouth water again. I guess I'm off to the Interstate before the road crews clean up to see what's for dinner tonight.

jus' bring a galldarned two by four to make shur the dang thing's dead.

Nah, a shovel and a Walmart plastic bag will do, and a sponge to soak up the juice.

BRB, gotta throw up a little.

AWWWWWWWWWWWW.....groooooooooooooan!