Kerry Beal

Any of these work for you?

I might just stick to feeding myself for now!

Good idea - I recall there is a sopa de lima recipe that goes nicely with tortilla strips and uses up leftover turkey.

I was happy with the meals I made yesterday - now starting to plan for my next 24 hour shift on the 2nd. I'm pretty sure I have a couple of small lamb shanks in the downstairs freezer so I think that will make one of my meals. Was thinking just onion, a bit of chicken stock - and cooking for about 60 minutes. Perhaps soup for the other meal - I'll have to dig in the fridge and see what's there. Thought I might pick up an inexpensive immersion blender from a thrift store to cream soups in situ if that's what they call for.

So I dropped the bottle of sauerkraut on the kitchen floor the other day and broke it - so replaced it with another bottle of Bavarian Style - awfully sweet I found. Browned the chops, sautéed the caraway seed in the remaining oil, heated up the sauerkraut, placed chops on top and gave them 18 minutes high pressure.

Sautéed some chorizo. Added some salsa. Eggs. A couple of minutes more. Couple of low carb flour tortillas from Trader Joes with a bit of cheese in nuke.

I was thinking hazelnut oil too - but the coconut oil would allow you to make meltaways with the leftover! Actually the hazelnut oil probably would as well.

Instant pot now at work - with a few odds and ends in the top cupboard that belong to me to cook with.

Apparently chocineta refers to baby pig - though apparently it can be made with just about any pork. I'm rethinking my fibula above after looking more carefully at some pictures online - might actually be tibia with attachment point of the fibula closest to the pen. Can you take a picture of the other side of the bone?

Looks like a fibula - so indeed part of the rear shank.

I do have some issues with some odors - in one ER where I work I've had to speak half a dozen times to someone who slathers patchouli oil on herself. Makes me wheeze and cough so bad I find it hard to work. Can't imagine how the folks with COPD handle it. Anyway - I've not had any complaints about smells of the food I bring to work - quite the opposite actually.

Anna and I saw a perfect one in a thrift store a couple of weeks ago - not one of the huge ones.

For sure the Selmi's are top drawer for their size.

Tomric used to carry that one - tried to sell it off inexpensively as I recall because they had a lot of problems with it - can't recall the details however.

I'm a huge fan of artichokes - I've used my stove top pressure cooker for them most recently.

My suspicion is that mine will be a bastardized version.

Got the Strub's wine sauerkraut - it's non pasteurized - found in the refrigerator case.

Dropped in to the grocery store this morning on my way to work and got some sauerkraut. Will freeze the chops until Friday night and assemble my various ingredients to take along. Thinking for my other meal I might make Huevos rancheros - got to think through how to best do that in the IP.

It is a bit of a mystery - I've seen it before - but never spent a lot of time analyzing it.

I've certainly seen the liquid component get extruded from a filling after it's sealed. It's usually fatty I find if the ganche has split - but syrup sometimes happens. Anything else in the filling besides the cream and chocolate? Any sort of fermented flavour happening?

Does it look broken when you cut one in half?

What does it feel like? Sticky liquid or grease? I suspect your emulsion broke when you stirred.

I suspect they might.

I know, I know! I was tempted by the spuds too.

Here's the chops - I like the look of the chops with cabbage - but the sauerkraut suggestion is calling out to me too - wonder what I have in the way of kraut stashed in a cupboard somewhere. Kraut, caraway...