gfweb

As a lad I was fond of those metal Sucrets boxes. A tackle box that fit in my pocket.

Our humble garden is growing faster than we can eat. Romaine has formed heads as we've harvested the outer leaves steadily. Arugula (which I've never grown) matures so fast! Herbs are in planters on the wall.

I had a weak spot for aspergum myself

Necco wafers are at least as tasty as rolaids or those little pastel hearts that appear around Feb 14th

Cheeseburger

I suspect that the batter would get very greasy. The potatoes remain non-greasy because they are moist internally and repel the oil.

There are a few threads on eG about the Robuchon method. Definitely works nicely, in fact I used it tonight.

@rotuts Hormel no beans chili with a strained can of diced tomatoes added and maybe some leftover beef or pork simmered for 15 minutes... served over rice. A great pantry meal.

Yup. more than 2 months of cooking every night( except when because of a badly timed Zoom thing we do freezer pizza) has gotten old. We haven't done take out. Mostly I haven't repeated more than once exc for chili to use up leftover beef. The little garden has been a real boon. The freezer is only half empty though. NY strips are gone as are duck and goose, but flatirons, chicken thighs and wings, short ribs, bratwurst and Italian sausage, pork loins and tenderloins, salmon, shrimp, smoked turkey and pork, beef tenderloin butts are still available. But I'm ready to take a few days off.

The unit is on sale , $500... today only! Regular price is $1200. Good luck with that.

Yup. Finding a raisin in pastry is like finding a cockaroach. Maybe worse. For some reason, cranzins don't offend me at all.

Grilled tenderloin, broccoli, baked sweet potato with cinnamon, sugar (and salt)

$3 on ebay

My minigarden is just a big 4x 3 ft box. Its been producing enough for nightly salads from a 1x 3 foot space. I should've done this years ago.

I found a butt in the back of the freezer a few days ago. Who knew that was back there? Cooked it up sous vide for 24 H at 160F in the usual spices/condiments. It was perfect and tender and a lot left over to freeze away.