Alex

Is there a particular proportion you prefer?

Until I ran across it somewhere on the Intertubes, I had no idea that Starbucks Egg Bites was a thing. It's basically eggs plus cottage cheese plus your choice of ingredients. Ms. Alex thought they'd be great to take to work for a quick snack or lunch. After a bit of online research, I found this promising Instant Pot recipe and this Instant Pot mold. I made my first batch yesterday, using Swiss cheese, roasted red pepper, baby greens, and touch of salt and white pepper. Ms. Alex proclaimed it a winner.

"Truffle Oil Embarrassed..."

Reminds me of this Calvin and Hobbes:

Good idea, except it's sold out at the moment.

This marinade. It was great with duck, so I figured, why not boar?

From these folks

Company is coming for both. New Year's Eve Smoked oysters on crackers wine = Crémant Wild boar tenderloin, miso-orange marinade Leeks in white wine and butter Browned Brussels sprouts Roasted potatoes wine = Brunello Almond-orange honey cake Chocolate tahini Silan Dessert wine = Alvear PX New Year's Day Salad w/vinaigrette: Boston lettuce, Asian pear, toasted pecans, gorgonzola Hoppin' John (Rancho Gordo black-eyed peas!) Organic jasmine rice Cornbread Almond-orange honey cake Chocolate tahini Silan

Northwestern Cutlery, I suspect. I recently bought this knife during their Black Friday sale.

That was a nice show. I was impressed by the barrel maker. And I've been buying American Spoon Foods products for a good three decades now, so I was tickled to see them on the show. (Back when, I used to play softball with Justin Rashid's brother, fwiw.)

The Far Side is Back. Sort Of.

Lost Feast: Culinary Extinction and the Future of Food, by Lenore Newman. I'm only a few chapters in. It's in the rotation with two other depressing but non-food-related books: Shadow Network: Media, Money, and the Secret Hub of the Radical Right, by Anne Nelson; and Falter: Has the Human Game Begun to Play Itself Out?, by Bill McKibben

I made this tonight. Browned the sausage (from these folks -- website and Facebook), as you mentioned. but in a big saute pan, then transferred to the IP. I didn't use any stock but I rinsed the tomato cans with some red wine. After seven hours I added oregano, garlic powder, salt and a small glug (is that an oxymoron?) of 10-year balsamic vinegar from Zingerman's; then cooked another two hours. Mixed it with gluten-free fusilli by Bionaturae (one of just two decent brands of g-f pasta, imo, the other being Schär) and cooked a little more. Superb.

This sounds great. Did you brown the sausage first?