TicTac

I agree - looks to me that it was starved for space. Such a different growth pattern than mine. I will get a pic in a second up here, but your leaf branches are so spread apart. Mine has grown far more compact and dense. It's year two I have had it, this will be it's second winter inside by a south facing window.

Risotto looks great. But raw green onions on top....not sure what the Italian version of this would be, but OY VEY!!! ⛔

I won't argue if you want to try 😛

Dilutes the flavor significantly. Still enjoyable - but not the same. Many people lately are so into cask strength hooch (I do not get the hype given the ethanol burn) - at 120-140 proof, THOSE are fires that require taming (or just to be put as jet engine fuel, quite frankly).

Nice! Heard good things about Glenmorangie. Wish we could get Sam Houston 15 or Calumet up here....damn government controlled liquor monopoly!

I am a bourbon guy far more than scotch. Guess it's the sweet tooth in me. Some bourbons I will only drink neat (the last remnants of my precious Pappy 12 Lot B, for example) and some I prefer with ice (Elijah Craig or Eagle Rare for example). In the summer certainly I tend to favour a rock or two in it. You folks down south have such a far better selection than we can get up here in Canada. Damn this virus, been needing to get down there to stock up!

Love squash (my 4 year old, not so much - makes the poor girl gag - least in a 'mashed' form). Been doing a lot of soups (curried, thai style, etc) and roasting lately. Have a gorgeous Kabocha sitting here and a Hubbard that are going to get turned into a Thai curry later this week.

I have noticed the price of beef has gone up substantially over the last 6-10 months - as in, 20-30%+. Interestingly enough (perhaps due to the ease of slaughter/butchering?) chicken has remained fairly flat. Pork has not moved too much either. Just put in a big Cumbrae's order (my local butcher) for 20lbs of chicken legs (they are fantastic about vac packing it into whatever size portions are requested) and about 10lbs of various ground meats. Something comforting about having a freezer full of meat in these 'messed up' (being a good boy and not using my 'French'!) times.

Look what happened to the spider. Proceed with caution.

I take no credit - but I do thank the cow and the farmer! Usually I try to get to my local butchers (who sources within 150KM) as they age their beef for 8 weeks (if you ask) and it is divine (has a funky old cheese element to it) This one was a USDA Prime NY Strip from Pusateri's - I prefer ribeye, but this was good - and the leftovers made for some great steak sandwiches!

a few recent dinners Steak octopus and kampachi collar fried rice greek'ish

Are you using any grow lights? Would love to see your setup. Sadly - I do not have a lot of South facing windows - but I have considered using my little 2x4 grow tent to produce some....food.

@shelby is the hunting's world's Italian nonna who can simply touch the pasta dough and tell if it has enough water/flour. She just slapped the buck on the ass as it was hanging and said, you are going to be one tough fellow, aren't ya!? 😆

Just poured my wife and I a glass and came to enjoy this thread while the oven heats up. I will echo the thanks from all for taking the time to share with us. Cheers!

Some really interesting characters in this doc. Highly enjoyable.

Have you tried putting the duck skin side down in a cold pan and starting from that point to render - only keeping it on medium till the end, then high to crisp?

I detest social media and believe it to be one of the bane's of our society. That being said, every now and then a proverbial diamond from said rough appears. How I did not know about this documentary before, is beyond me (hangs head in shame)! I searched but could not find anything on these boards...so I wanted to share. I am half way though; the cinematography is stunning, characters so enjoyable and ultimately it just takes one away to another world. Enjoy.

Not sure why, but when I see this pic (great shot) - I hear: Cheese: "Quickly, everyone to the center, the crust is upon us!" lol...oh boy, I need a drink.

Save some to drink as well P.S. - thank you as always for taking the time to share @Shelby - especially with everything on your plate, taking us along for the ride - c'est très gentil!

Skilled bird (and so helpful).

foraged 'elm oyster' mushrooms with fresh garden herbs.

there was also a baguette and some wine might have been consumed.

Someone got a room upgrade!!!

Thanks for sharing, Duvel. Interesting combo - Viet/Sushi - dare I say, the sushi offerings looked better than the Viet stuff...!