YvetteMT

@Smithy I am so happy to see you posting here again. I'm sure there are bittersweet moments and am grateful to see you sharing your travels.

Omelet with sausage, onion and swiss. Hashbrowns.

cioppino and an unpictured lobster tail. Partners 50th this week so he's being thoroughly spoiled.

Omelet with cheddar and onion, (pork) sausage.

Down to 4 eggs this morning so off to find some- costco has none. The Chef Store had 18 eggs for $15.99 US dollars. We are doing without.

Chicken, roast broccoli and rice.

I love it too! Except without the fruit, I lean savory for nearly everything and cottage cheese definitely. I use it in lieu of dressing because-way more protein and usually less calories and I need less calories.

Workday salad- romaine, radish, onion, cauliflower, green olives, beets, roast beef and cottage cheese in lieu of dressing.

Two weekends breakfasts- omelet with sausage, mushrooms and Swiss. Second omelet cheddar and onion with sausage on the side.

Pasta bake with bear sausage, zucchini, peppers, onions, mushrooms, Rummo gf pasta,Raos sauce. Not pictured, gf garlic bread.

*raises hand* I resemble that remark!!! And thanks to the early folks on the thread I now have 20 tabs of apron options open!

I have the same one @rotuts and it's done a yeomans job for a long time. The plastic holder of the blade cracked on mine and I hold off getting rid of it in hopes of finding a replacement. I much prefer it over dragging out the big one.

I have an apron that I love that has been missing for a year. Where can one LOSE an apron? no idea but Ive not found it. Was a Christmas present many moons ago and is black with pockets and embroidered with "Be nice to me or I'll poison your food" Also have a couple heirloom very old ones from my grandmother that I cherish. I should probably dig one out and actually USE it because like @chromedome my clothing shows that I dont wear aprons enough.

While digging thru the pantry I found some forgotten cans of tuna. Not being one to waste- lunch. Mind you, I've been eating tuna that I canned, that we caught in WA, for a couple years now. Everyone that has canned their own tuna has warned us that "you'll be spoiled" and wont stomach the commercial stuff. Lord they were correct. I used to love commercial canned tuna, ate it for decades. There's 2 cans left and there is a good chance it's going to the crows.

Amen! As my mom (who was NOT a cook) used to say "eat it or make yourself a bologna sandwich". I think its a beautiful dish and plan on trying similar (without a vitamix). I'll need to add a protein for any chance of it going over well but I think the sweetness of the carrots would be fabulous as a sauce.

Mountain lion shoulder roast with a light cream mustard sauce, roasted carrots and more crispy potatoes.

Goose and gravy (goose legs pressure cooked, meat picked, onions, mushrooms, gravy) and smashed crispy potatoes, brazi bites. Usually do mashed potatoes but wasnt feeling it, the crispy potatoes are a nice change.

Another salad- romaine, onion, carrot, cauliflower, peppers, tuna and mushroom.

Pulled out the IP today to pressure cook some goose legs. Wild Canada goose-8 drum/thigh sections. Pile of garlic, one yellow onion, 2 bay leaves, Better Than Bouillon beef and water to cover. One hour on high and natural release makes even the old birds edible. The meat will get picked off the bones and added to gravy to make a stroganoff-ish to go on potatoes or pasta. Pressure cooking this way is how i start all the game bird legs usually (except turkey)- pheasant, goose, duck. Gets them edible as they are usually tough and miserable otherwise.

@liamsaunt "soup library" = life goals!

@Shelby how are you doing your alfredo with konjac? I've tried for a long time to get it right with konjac and fail miserably. I can either have Alfredo OR konjac, not both!

Sweet potato and halibut

Halibut, madras lentils, onions, peppers, mushrooms. (Big halibut aren't my favorite. I find them tough and strong tasting. I prefer to batter and deep fry them but decide to cook it on the lentils. )

Salad of romaine, green olives, carrot, pickled beets, and tuna.

I eat enough wild fish that the omega 3 has never been a selling point. The selling point was 2 dozen eggs. The only"regular" eggs were in 5 dozen flats and those weren't coming home with me.