scubadoo97

Nearly took the tip of my right index finger off with the Benriner. My fault. No glove and had a drink or two before prepping dinner and was slicing cooked beets paper thin. Still have reduced feeling in that finger tip and some phantom soreness. I do wear a glove every time I use a mandolin these days. Not full proof but reduces the odds when drinking full proof spirits 🤣

A quick dinner. Microwaved some cauliflower while cooking some frozen peas stove top and sautéing shallots and garlic. Tossed that into the food processor with a few basil leaves to make a purée Seared scallops in butter.

A big pot of aromatic Cuban black beans puts me in my happy place

Those cap steaks are good but I hate that Costco needle tenderizes all of their meat

I usually just find wet crumbs in it but can see where it would be a breeding ground for molds

Give it another year, it should be free 😋

Mine is 20X40 feet, huge. Came with the house. My wife wanted to live on the water......

They are good quality. Tried to convince my wife to eat them yesterday for breakfast. It was a hard pass !!!

Lunch was a fridge dive. Came up to the surface with Red and Dino kale and 3 blood oranges which I sectioned. Chopped the kale and sautéed it with a smidge of oil then added a little water to steam it tender. Finished with the juice of sectioned oranges. Plated with the oranges on top. Got a good dose of Vitamin A, C, K and lutein. Eye healthy

Breakfast was a tin of Wild Planet sardines.

Leftover salmon put to good use

Ive never had luck with mushrooms stored in plastic. Even the plastic top to a paper basket causes the mushrooms to get a little slimy. When I get a basket of shrooms I remove the plastic wrapper and after removing what I want to use I take a paper towel and cover the top tucking it all around the mushrooms and return it to the refrigerator. They seen to last a very long time this way and the only thing that happens if they have been too long in the fridge (a few weeks) is they start to dry out.

It it needs to be a decent sized fish to get a cheek out that’s big enough to want to deal with here grouper cheeks are a common find in some fish markets. Collars too but I see them less often

When I use raw onion in slaw I do a brunoise. No big pieces. My wife is not a raw onion fan yet onion is essential in some things. I don’t always add onions in slaw but I like them and when younger I hated raw onions

Lamb shanks are one of my favorite meats to cook and eat. Big robust flavors never disappoint

Or Vietnam

Pan seared NY strip steak with oven roasted potatoes

I have one of those pecan crackers. Not used it too many times

Using up leftovers from yesterday with a different protein. Mahi with leftover corn relish and toasted bread with orange and anchovies

Fabulous meals everyone. Tonight i seared a ribeye in clarified butter. Served with a corn relish and toast with anchovies from our trip to San Sebastián

Gotta love the name of the cafe

My standard MO as well. Rarely anything planned

Fresh bagel, lox and cream cheese

Breakfast tacos. Queso blanco, cilantro and tomatillo salsa

I usually just put a tray full of ice in the smoker on the shelf below the fish here in Florida when using a cold smoking device