scubadoo97

Lunch was quick fridge pull of some leftover hummus and coleslaw before heading back to work

I've used large collard leaves as well as the big leaves from a brussel sprout plant. Worked very well. Yours look excellent

Nor do I. The 80 was an old expression. But yeah the 81 is a bit lacking I just think WT has been turning out better whiskey these days. Eddie is doing good things and the proof is in the bottle

I've been impressed with Wild Turkey recently. Decent rye at under $20 and their 101 bourbon is really showing well these days

Finished off a container of Texas caviar, aka black eyed pea salad I had made for New Years get together

Found a couple split smoked mullets at a local fishmonger while picking up dinner last week. Cleaned both fish and make a fish salad with one of them for a group NYE meal. It was well received. Saw I still had a container of cleaned fish tonight so had to whip up another fish salad. Wife was at a conference so I ate standing at the kitchen counter

Got my fix of black eye peas in the form of Texas caviar. Was away for NYE but collards and black eyed peas are a New Years mainstay in my kitchen. Caldo verde was in the fridge so got my greens

What's the secret to keep food (proteins) from sticking too long.....and burning. I assume lower temp

I have poor results in SS. It's really not my choice for a pan to do high heating in. Maybe I haven't mastered it's potential

Damn scamhi that steak looks really good. Must have cut like butter

Nice score! edited to add Antica is our favorite vermouth

Smoked salmon belly. The best part of the fish in my opinion

Made an omelette this morning. 3 eggs, sauteed mushrooms and spinach and because I had just cut an avocado that was nearing over ripe, half a diced avocado went in before the fold. As strange as it sounds it worked quite well. The creaminess of the avocado worked well with the soft creamy texture of the egg. Almost as cheese would have.

With a nice plate of ribs like Anna's I'd be going full caveman and gnawing on the bones

Late night at work so leftovers tonight. Kale soup aka caldo verde from a few days back hit the spot . I just love it. More so than a big steak

Late night at work so quick dinner Store bought mushroom ravioli with a side salad

@btbyrd Nice knife work

Caldo Verde tonight with some crusty garlic studded bread. This is red light food for me. Just love a simple soup or stew

Sunday is always a good excuse to make something more interesting and delicious than during the week. I had a garlic studded loaf that the local Publix makes. Buttered toast points with slow scrambled (creamy) eggs with sauted mushrooms and baby spinach

I have several banana trees which produce a small variety of banana. When I cut a stalk of bananas off I hang the stalk in the garage and pull them in as they ripen. I'll eat some but will freeze the majority on a sheet pan then bag and store in the freezer Frozen bananas puréed in the vitamix makes a darn good dessert. It's like a soft serve banana ice cream

Taco Thursday. Using up the last of a smoked chuck roast which has made a few good meals

Looks delicious

What' was your method for gravlax?

Latkes from last night Smoked chuck roast. No picture

Fish and vegetables