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Leftovers from the Christmas lumch became Trinxat, a savory potato-cabbage pie from Andorra, served with various meat toppings … Yum 🤗

Pizza night - always a bit challenging without “my” oven setup, but I macgyvered it … Llonganissa (the Catalan equivalent of salami) & mushroom with cheese-stuffed crust … Jamom iberico, aragula and shaved Grana Padano .. Butifarra (a raw Catalan sausage), olives & red onions … Encore (leftovers from the three pies before) … No complaints 🥳

Smothered Chicken & Creamy Gravy over mashed potatoes

It's a great traveler, but for traveling I just use the flat and/or the grill insert. Use it in several hotels/accommodations. I wish it had been a roaring success for the vendor, but alas, not to be. I use the other inserts infrequently at home. I love it for patio cooking. I evangelized the travel and out of kitchen use as much as I could. I was one of the early adopters who paid the full(ish) price on the unit + inserts. Early bird I guess got the inserts in this case.

This is a similar dinner to the one i posted a few days ago. but improved . I generally fill the CSO w the russets I bake , the cool and refrigerate the spares for later use. I slice up the sausage , and then the potatoes . I micro the sausage 30 seconds or so , then add to a hot , dry non-stick pan. the potatoes get micro's for about a minute , then added to the same pan. i leave everything alone until I get some color on one side of the potatoes , as you can see . I add a pat of butter when the potatoes are done , and swish that all around and add to the spinach//tomato// Pico&Fruta seasoning. I also added dry roasted ( no added salt ) pecans ( Tj's ) . this version is better than the non-sauted ' fresh ' roasted russets . I think Im set for this dish , just like it is . very tasty , and very easy.

Today in the supermarket … 13€ 😎

Couple of items from Regalis Foods for New Year's Eve and day... Lousy picture of a beautiful 60-gram Black Perigord truffle. Siberian sturgeon caviar. Applewood smoked trout roe. All from Regalis Foods, with the shipping special (free) and the trout roe a gift with the order.

I think it would be a good travel tool, for someone who spends a lot of time in hotels and motels. Somebody here -- @lemniscate, maybe? --has used it for that purpose.

I didn't have much success with the basic A4 pan. I too was waiting for the accessories, to see if I could make the tool useful (to me). Methinks it would be good for someone who lives in a single room or dorm, or other small place without a big kitchen. The university here has a place where departing students can hand off their stuff which incoming students then wouldn't have to buy. Edited to add: Which I could do. I'm going to keep my eye on ebay for a little while

I doubt Ill ever use mine. Its still in the Box. I was waiting for the Meat-Baller .

@gulfporter Nice . My kind of dinner.

To be clear, it was selling the entire base unit with the extra deep pan. Still, it would be one way to acquire that pan.

Same same same!! An only and the youngest grandkid on both sides. Hard alcohol and ear plugs please! Wonder if partner would like your broccoli salad, he's not a raw veg fan but bacon and cheese can cover a lot of sins in his eyes!

@Maison Rustique, one of those links from @donk79 was selling the extra deep pan.

It's not a looker, but it tasted great. On New Years Day we are leaving for over a month so are going thru fridge/freezer to use up foods. Leftover charred tomatoes, leftover grilled asparagus, a previously cut shallot, 2 rashers of bacon. Tossed with fettuccine and grated parm. .

Baked a couple of sourdough batards this morning and sliced one for breakfast. I still had a chicken breast leftover from last night's dinner so I made Moe a toasted chicken sandwich for breakfast. The best reason to bake bread is for toast.

@weinoo, your roasted potatoes look amazing. I had a nice big chicken ready to roast for dinner. I gave Moe a choice between a traditional chicken dinner with all the sides or Fred's Italian chicken. Both are favourites. His choice was Fred's. When we lived in Sault Ste. Marie, we use to go to a restaurant called the New Marconi and the owner was a man named Fred. Fred liked to sing and he entertained his customers by singing old classics from Dean Martin, Sinatra, etc... On the menu was an Italian chicken dish served with pasta that we both really enjoyed. After we moved away from the Sault, I recreated this dish and have served it often over the 28 years we have been gone from there. Spatchcocked the Chicken and Served tonight with Spaghetti Aglio e Olio.

@PatrickT, Your English muffins look great. Thank you for sharing the link to the recipe. Every time I see English Muffins posted here, reminds me that I really want to try making them. I fed my "mother and daughter" sourdough starters yesterday. First time I have fed them since September. Had to pour off the hooch. Thankfully both these starters always bounce back with just one feed. The mother is always fed with organic rye and the daughter I spun off and always feed it with my commercial bread flour. They were both neglected because I have been using the "scrapings in the bottom on the jar" since February. Started two dough's yesterday using two of the mini starters and refed what was left in the jar. Both had doubled and went into the fridge. The Mother and the daughter were slower since it had been a while so I left them on the counter overnight and they went back into the fridge this morning. Will try and feed them more regularly, if for no other reason than I have 7 years invested in them and I don't want them to die. Both doughs went into the fridge yesterday morning and I took one out last night and left it on the counter until just before 3:00 AM and baked two batards.

They could maybe wash it?

The bacon looks so good in your broccoli salad! Because I was making a large batch last week, I used bacon crumbles that I microwaved to crisp up. It doesn’t show as well, but it worked out surprisingly as far as taste and texture. Confession: I had a leftover head of broccoli and so made a low carb version for myself, subbing Splenda for sugar in the dressing and omitting the Craisins. I’ve done this before and loved it, but day before yesterday I was weak and added a generous amount of Craisins and I have been grazing and overeating this salad ever since.

I'm beginning to re-think keeping this thing since it is so hard to track down the other pans. I've liked it, but really wanted the deeper pan and without that, I'm not sure I can justify the real estate it requires in my little house. I'll mull it over.

I have it on my shopping list as I only just have about an ounce left in my bottle. I love it with sparkling water and a slice of orange in it goes nicely, too. Makes for a nice aperitif while I'm cooking dinner.

Preventing tea from oversteeping when using loose leaves in a teapot relies on controlling three core factors: time, temperature, and tea - to - water ratio, plus a few practical operational tips. Here’s a detailed, actionable guide: 1. Master the exact steeping time (most critical factor) Oversteeping usually happens when tea leaves sit in hot water for too long, releasing excessive tannins (which make tea bitter and astringent). Use a timer (phone timer or dedicated tea timer) to avoid guesswork. Different teas have distinct ideal steeping times: Green tea, white tea (young): 1–2 minutes Oolong tea (light - roasted): 2–3 minutes; dark - roasted oolong: 3–4 minutes Black tea: 2–3 minutes Pu’er tea (ripe): 3–5 minutes; raw Pu’er: 2–3 minutes for the first few infusions For multiple infusions (common with oolong, Pu’er, aged white tea): Shorten the time for the first steep, then gradually extend it for subsequent steeps. For example, first steep 2 mins → second 3 mins → third 4 mins. 2. Control the water temperature properly High water temperature can accelerate the release of bitter substances from tea leaves, even within a normal time frame. Match the temperature to the tea type: Low temperature (70–80℃): Green tea, white tea (young buds) — high temp will scorch the leaves and make tea bitter quickly. Medium temperature (85–90℃): Light - roasted oolong, delicate black tea (e.g., Darjeeling). High temperature (95–100℃): Dark - roasted oolong, black tea (robust varieties), Pu’er, aged white tea, herbal tea. 3. Stick to the right tea - to - water ratio Too many tea leaves in a small amount of water will lead to over - extraction in a short time, even if you follow the time limit. The general recommended ratio is: Standard ratio: 2–3 grams of loose tea per 100 ml of water (adjust based on personal taste for strength). For a teapot: If your teapot holds 200 ml of water, use 4–6 grams of tea leaves. Avoid overpacking the teapot with leaves (leave space for leaves to expand). 4. Use teapot - specific operational tricks Pour out the tea completely after steeping This is a key step for teapots without a built - in strainer or infuser. Once the timer goes off, pour all the brewed tea into a separate pitcher (fair cup) immediately. Do not leave any tea soup in the teapot, as the leaves will continue to steep in the residual hot water. Use a removable tea infuser or basket Place loose leaves in a mesh infuser inside the teapot. When the steeping time is up, lift the infuser out of the hot water right away. This physically separates the leaves from the water and stops the steeping process instantly. Rinse the teapot with cool water if needed For delicate teas (like green tea), after pouring out the tea, you can rinse the teapot with a little cool water to lower its internal temperature, preventing residual heat from continuing to extract flavor from the leaves. Avoid letting the teapot sit on a hot surface Don’t place the teapot on a stove, warmer, or hot plate after steeping — the residual heat will keep the water warm and cause oversteeping.

I forgot to post the picture you requested. Here you go ☺️

Seconded.... I learned the hard way!!!!