TicTac

Love bone marrow and bavette is a great cut! Destroys flank. Enjoy your family time. Caution is critical, but so are hugs.

When I first saw this I thought you had somehow magically stuffed eggs into there...lol

After some big and rich meals lately, coupled with the first snowfall; I find myself moved to make soup! First up is my version of borscht. Double smoked bacon really kicks this recipe up a notch.

Looks good! Not sure if you did it intentionally, but the photographic arrangement almost makes it looks like the sauce from the top plate is dripping onto the bottom one! I like.

Not entirely sure. I did not know there was more than one varietal - but different pheno's surely make sense! Got mine from Richter's herbs.

You should have seen mine when it arrived. I actually ordered it the first summer of the pandemic, my first time ever buying herbs/plants online...and splurged for the curry leaf plant amongst a few others. It was about $15 from what I remember; but it being the pandemic and horded up at home, with a need to enjoy more mentally rewarding 'little things' I paid that ridiculous sum for a cutting of a plant (I do not even pay that much for 30%+thc strain clones!) I knew little about. When it arrived, I was extremely disturbed to see a 4"....twig (sans leaf(s)), protruding from a tiny 2x2" cell. Well that little runt of a pricey twig turned out to have some guts to her, and with a little TLC; turned out into the cute little bush (as seen above) that she is today.

Riff on beef Bourguignon with short ribs - no bacon (sorry Julia) subbed a reduced smoked turkey stock instead. before after topped with fried wild mushrooms and served with Robuchon mashed taters and baguette crisps. Only fail was that I did not skim enough fat off. regional wine to accompany - Hulk didn’t get any

@KennethT - You may just want to prune her back down really low and get her starting anew...

As long as you like it - I agree that is all that matters. My comment came as I tasted the mushroom/leek mushroom risotto itself in my minds....mouth; and the delicate flavours, to meat least, would be overshadowed by the raw green onion. I have noted that you do seem to enjoy it topping your dishes, so as long as it tasted good to you! Buon appetito!

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.