Wait. Wot

My SO is preparing beanless chili for tomorrow. Just because it's beanless doesn't mean it's all meat. It will have browned ground turkey added tomorrow.

IIRC, indentured servants specified in their contracts the maximum times per week that they would have lobster. Prisoners weren't so lucky.

Since they have nothing to do and nowhere to go they are going to air dry in the downstairs fridge until it's time to put them on the kamado Sunday

They were in the brine for 28 hours. Dinner for six with leftovers,I hope. Here they are waiting for a quick rinse before they go back into the fridge.

Getting ready for Sunday dinner party. Food will be simple. My NTTSR (never twice the same results) smoked chicken, our own asparagus and salad. Haven't thought about wine pairings, yet. Chickens swimming in brine.

Today's lunch (most days, with varying protein). Romaine lettuce Celery Cherry tomatoes Baby bella mushrooms Radish Avocado Colby/Monterey cheese Pepperoni Cubed ham Hard boiled egg Crumbled Danish blue cheese With a side of barbecue chicken and Grillo half sour pickle.

We have been cooking on a GE Cafe induction cooktop for 2+ years. My SO was a confirmed gas cooktop lover until cooking on it. The ability to use silicone mats under our cast iron (antique) pans to prevent scratches in the glass and the ability to clean as you cook are as important to the SO as the instant reaction to changes in "knob" settings. I enjoy the precise control of cooking temperature as well as the utensil handles staying cool when in the pan. That was one of my big issues with cooking on a gas cooktop. I got more than a few superficial burns on gas ranges. I'm trainable, but just.

Please to be perusing this: https://www.artofdrink.com/science/does-grey-goose-contain-glycerine Where the author says (among other things) "So this leads us back to the Occult Food Additives Codex. The rules say you can add “stuff” to vodka and still call it vodka. One of the key additives for alcohol is glycerine (glycerol). This pleasant little molecule is a sugar alcohol, that naturally tastes sweet. It also has the advantage of taking the “sharp” edges off of alcohol or making it taste smoother. Basically, it’s Barry White for vodka." IMHO, vodka exists to make delicious concoctions alcoholic. I believe that Grey Goose contains as much glycerin as they're legally allowed to stuff into it.

Thanks Kim, I'm located in central Massachusetts.

I am a retired computer consultant with a long history of cooking dating back to my teens. I started cooking for my parents and myself when my mother re-entered the work force when I was thirteen. In my high school years I was a restaurant dish washer, snack bar attendant and, finally, a breakfast cook in a 200 seat motel restaurant. These experiences convinced me that I had a love of cooking but no desire to enter the food service industry as an adult. I have always been the primary cook of the family. We have planned and hosted fine wine and dinner parties, wine tasting parties and large (60+ guests) lawn parties. We are currently planning a dinner party for eight fully vaccinated people. My current interests include wine, cocktails, sous vide, kamado cooking (smoke, grill and sear) and food preservation. We have a extensive gardens growing everything from asparagus to winter squash. We recently installed a fruit orchard. We store, can and freeze our own produce.