dans

Mapo tofu tonight (and lunches for a couple of days). My first attempt. Next time a little more sauce and medium tofu. I could only find firm or extra firm.

I’m a little late with this. Last week I was craving a roast beef. I went to the butcher and bought a small (3 1/2#) rib roast which most people would consider a 3” thick delmonio steak. I S&Ped it and the next day I cooked it up. For sides I made ratatouille, lentils, and mashed potatoes. sorry that didn’t take a photo of the roast right from the oven. Here’s a photo of the plated dinner. ETA: I got 2 dinners and 2 sandwiches from it.

I've got a couple of heirloom tomatoes (Prudens Purple, Gold Medal, and Brandywine Yellow) sitting on my countertop waiting for something to use them with. I'd follow your lead on the breakfast BLT but I had a 1/2 ham and cheese omelet left for yesterday. Probably have a simple tomato sandwich for lunch and maybe a caprese salad for dinner.

Picked up some sourdough English muffins at the farmers market. The local abattoir has ham pieces (even when they don’t, they’ll cut you some if you ask). I sliced some of the larger ham pieces thin and cooked them up. Cooked the EM and a couple of eggs. I forgot to get a photo before eating one. Here is the second.

See update in first post

I have a set of Fine Cooking bound annual books that I no longer want or need. Make me an offer. I would prefer they went to someone local to North Central Mass but I might consider shipping on your dime. I found that the Fine Cooking FB groups can get me any article from any issue that I might want. These books have to go. They only produced these for the years 2002 through 2009. The weights are listed below 2002: 4# 6oz 2003: 4# 5oz 2004: 4# 5oz 2005: 4# 2006: 4# 5oz 2007: 4# 5oz 2008: 3# 10oz 2009: 3# 12oz

I used to buy those containers whenever they went on sale. Sizes didn't matter. The idea was that when I had guests over for say Thanksgiving, Easter, etc. I could package up the food in these and send them home with my guests. Each 'family' would get either a bigger container or several containers. If one family didn't like on of the veggies, I prepared, they didn't get a container of that. I kept some for my own leftover dinners. The beauty was that I told everyone that they didn't have to return the containers.

$5 for the lot.

Panini presses are a tool of the devil. Too often I've ordered grilled cheese, tuna melts, etc. only to find they been put through the devil's press

I found some large pots under the steps to the deck and decided to torture myself with a container garden. I planted some radishes, carrots, a lettuce blend, and some tomatoes. The radishes and the lettuce are doing well. The carrots have just started to trou=w some green shoots. I also found a spot where some ornamentals weren't doing very well. It is maybe 6 foot by 4 foot. I plated some asparagus crowns, some peas, and a few more tomatoes. There are 3 tiny asparagus shoots coming up - in a couple of years I hope they will be ready to harvest. The peas are sprouting and the tomatoes, planted from store bought flats in both locations, are still alive. We will see.

There is only one restaurant dish that my wife said was better than mine. The Bolognese from out favorite Italian restaurant. For all other dishes, she said mine was better.

My refrigerator ain't refriging anymore and they can't some until Thursday so I'll be eating my way through some food that is currently thawing in coolers packed with ice. Yesterday I saw a small piece of corned beef and made some baked beans with it. In no particular order the line up for the next few days are: Sausages, peppers, and onions (with baked beans) Seafood chowder (need to buy some seafood) Roast chicken Baby back ribs (with more backed beans) I'll try and take some pictures if I remember.

We were going to a potluck dinner many years ago and brought the Meatball Lasagna we found in Cook's Illustrated. Boy was it a big hit. We wound up making it a couple of times after that before we revolted at making tiny quarter sized thin meatballs and sauteing them. The process took forever! The next time we made it we just made regular sized meatballs and sliced them. Just as good.

Halibut, potato salad, and baked beans.

These pans are meant for pizza. Maybe they will fit your needs. https://lloydpans.com/