lemniscate

Irish porter cheddar (I loved Cahill's) Dolce Gorgonzola Smoked Mozzarella di Bufala Sartori Bellavitano cabernet sauvignon (Costco)

Another time travel thread because this is the only one I could find historically about green chickpeas. I found a bag of frozen green chickpeas in my freezer. I think I might have grabbed them shopping months ago thinking they were some other type of frozen bean. Anyway, I have never even been aware of green chickpeas and wanted to use them. I wanted to prepare as simple as possible to understand the flavors. A cup or so of water, the 16oz bag of frozen gr chickpeas, and sprinkle of salt and 0 minutes pressure in the instant pot. I am not the biggest fan of dried chickpeas, hummus is really not something I crave, so my chickpea skepticism was on the high side. Green chickpeas are delicious, sweet, creamy and a fresh green flavor, mirrors edemame a bit. Even the bean liquor is delicious to sip. I am planning to go and mistakenly buy more bags of these. I was not expecting success.

Time travel 2025 I overbought bacon (I know, is there such a thing) from D'Artagnan when they had a more generous than normal sale. My Mom loves their end and pieces, so I rounded out the order with slab for me that I wasn't sure I needed. Mom loved the gift of her ends and pieces. Sliced medium thick and oven baked, paired with halved Costco cherry tomatoes that I fried to softness in the bacon fat, on some random storebought sourdough. No lettuce on mine thanks, or mayo. Havarti cheese was added to the Households sandwiches by request. Those bacon fat fried softened cherry tomatoes.......OMG.........so intense. The bacon was worth the premium price (love you Mom) too.

I like it. It has the look of a cumulus cloud, or the foam from a crashing wave. And it looks delicious.

Same. I won't touch them. And I grew up with the whole Paczki Day craziness. Which is today March 4th 2025, so there's probably lines in bakeries in the Metro Detroit, Chicago, and Cleveland (among others) buying up the paczkis by the dozens.

Wow, serendipity. We just had a crepe stack for breakfast layered with sausage crumbles, basted eggs, drizzled with melted butter and dusted with maple sugar. I heartily approve of a crepe holiday. Bonne Chandeleur.

Impulse purchase, DJ&A Veggie Crisps Tempura with Lotus, Eggplant & Pumpkin , a bit pricey. I love the Japanese tempura seaweed chips, so I gave these a shot. These are wonderful, the coating is light and the veg pieces are crunchy. Not overly salty. I think I like the pumpkin pieces the best. product of Australia.

Commercial canned is good enough for a tonnato sauce, which is then tasty and versatile. I did it with some disappointing canned tuna a while back and used it mostly over pasta and roasted potatoes.

I got the "Christmas season is finally over" feeling yesterday when I ate the last piece of the pear chocolate panettone. I have officially changed my mind on panettone, looking forward to finding more pear/choc version later this year. Still don't like the candied fruit version though.

Julia Child and Jacques Pepin have braised sweetbread recipes on Youtube in various decades. Some from Julia are in black and white.

Big PASS for me on the TJ's Movie Theater Popcorn. Flavors OK, people seem to rave about it. But there are some tooth breakers hiding in the bags. Super hard pieces that masquerade as popped pieces. BEWARE. I still love the white cheddar popcorn, it's delicious and I've never encountered a dangerous kernal.

Most of the stuff I eat can be described like this LOL 😄

See now, I'd try this. It's like french toast with cinnamon sugar and bacon slices that I've eaten hundreds of times. I bet it smells amazing cooking. I guess candied bacon has hit the mainstream. also, I am still onboard with the gravy-flavored mayo from a few months back.

I've been making hot toddies with a coffee bean/cocoa nib infused vodka and a splash of homemade berry liqueur (I don't remember the combo). It tastes like a Belgian truffle candy, except warming. I have also made this with my orange liqueur. Chilly evenings are more than tolerable. I've got a lot of concoctions on the liquor shelves, I need to start a utilization process.

My mojo has taken a hit because I've been a bit over-provisioned by a harvested feral pig that we got in a hunt. That thing has lasted a long time in the fridge. I've divided it into sausages, chops, (something like) ham, stews roasts, etc. All vac packed in portions and sous vided when needed. Every meal is practically made in mind of what part of the that damn pig I can use. I want to use it all the way before thinking about restocking the proteins. There are black cod filets in the freezer, and a bit of ground bison. So there are other options that the pig. I'd say I'm 70% thru the pork but that last 30%............................it's boring. I miss the flexibility of "What do I want to make today?"