Wait. Wot

Dry fried plain tuna and salmon with sauted swiss chard, garlic and onions and leftover brown rice.

A dry, well seasoned cast iron antique hot enough to sear a two plus pound porterhouse that was SVed for four hours at 120 (I like my steak very rare). Seared for two minutes per side. Plated with roast sweet potato and large mushroom caps roasted with butter and red wine in the caps. The caps filled with shrimp sauted in butter, garlic and mushroom stems. A nice Cabernet Sauvignon to go with. The steak was exactly how I like it.

Just remember that entropy isn't what it used to be.

Thanks, I try to think of color when the ingredients give me the opportunity.

Stir fry in avocado oil with onion, minced garlic, minced ginger, ground white pepper, ground cayenne pepper, peeled and cored granny smith apple, fish sauce, aminos, shrimps, orange peppers, our pea pods steamed, and a very ripe avocado drained from acidulated water but not rinsed. Finished with dark sesame oil. Bowled over steamed brown rice.

Leftover veg from last night augmented with our beet greens and served with pollack fillets seasoned with dried vegetable garlic and herbs seasoning, butter, white wine and capers.

Our summer squash, zucchini, watermelon radish, the last of our garlic scapes, peeled and cored granny smith apple tossed with herb de provence and EVOO nearly ready for the Napoleon. Boneless, skinless chicken breast seasoned with Badia rotisserie seasoning: Plated: The watermelon radish is very hot eaten raw. Cooked it turned sweet with a bit of heat in the finish..

Tonight was supposed to be grilled chicken breast and leftover vegetable stir fry. Then the rains came so the chicken was done in the convection oven but the stir fry happened as planned. We are going to Cape Cod for the weekend and there were too many veggie leftovers in the fridge. The prepped stir fry: The cooked stir fry seasoned with fine herbs. Plated with the roasted chicken breast:

Yeppers, I can vouch for that in the late 50's and the 60's, even in the far north of New Hampshire, though it was garlic powder and margarine on our household.

Sounds like a nice place to visit but I wouldn't want to eat beef there.

Home made aioli and Shady Brook turkey breast cutlets: Cutlets with aioli spread on them; Paper bag with gluten free flour and Badia fajita seasoning: A look into the bag: Cutlets shaken in the bag: Avocado oil in large fry pan: Come fry with me: New Zealand spinach (not spinach but from New Zealand) getting steamed: Plated: I like soy sauce on New Zealand spinach but house rules: no wheat, no soy, no corn, so it was gluten free Aminos on the green.

I give up trying to move that emoji.

This is wrong on so many levels:

Shrimp pesto over zoodles. Zoodles before roasting: Zoodles after roasting (20 minutes at 350) in a convection oven, stirred twice. Shrimp: Fresh homemade pesto, our basil: Our onion, cherry tomatoes: Leftover bella mushrooms in red wine sauce and our onion tops: Wok heating up: Finished product:

They are legion. What jello recipes are you most afraid of? Take this as a starting point when you roll a twenty sided die: https://d3h6k4kfl8m9p0.cloudfront.net/uploads/2013/02/Salad-Flavored-Jello-Ad001.jpg

Red sauce with Italian style chicken sausage with, from 12 o'clock: last year's canned tomato sauce, baby bella mushrooms, this year's garlic and our own blush and yellow onions. Aidells chicken sausages. Cut up to bite sized pieces. Simmering with black pepper, basil, oregano, thyme, rosemary, parsley and bay. No hot pepper, usually a must, as 11 year old granddaughter doesn't do hot spice. Served over roasted zucchini noodles with parmesan and hot sauce on the side.

Whien I was in Jamaica we found a patty shop early in our two week stay. We went back the next day and bought 36 of them for the four of us for rest of our stay.

Whatever followed by pain du chocolate.

Those plates look to be a similar glaze as one of my favorite platters

Garlic scapes, zucchini coins sauted in olive oil and black pepper: Plated with reheated spatchcocked chicken:

Fried barramundi and tilapia with our own greens. Garlic scapes, red onion and yellow Swiss chard.

I have made curry goat with the recipe on a Jamaican culture website. https://jamaicanfoodsandrecipes.com/curry-goat-recipe/ The goat was frozen cubes from Australia, complete with bones and some skin with hair. It was very good, quite hot enough for me and the smell took nearly a week to dissipate from the kitchen. Next time I make it it will be outside.

We hope to be in Tuscany next April. We are planning a six week tour of Italy.

I made orgeat from avocado pits using a systhesis of several un-refrrenced recipes. It's ok, but not thrilling. I will post details asi hone in on a good recipe.

Spatchcocked chicken from the kamado Joe big Joe: I am learning how to regulate temperature on this monster.