Chicken Tacooooooooosssssss!!!!!!!!!!!
Cheese omelet with hash browns:
Apparently I currently have the palate of small child so, mini pizza bagels it is:
Cake made in an air fryer:
Croissant with babybel cheese and tomatoes:
Hamburgers with fries:
Air fryer nachos:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Zucchini from the garden:
Shrimp chips and club soda:
What is your favorite snack?
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/19/22 02:29 AM, door88 wrote: What is your favorite snack?
Salt and vinegar chips, jolly rancher misfits, nibs, twizzlers, babybel cheese, and sour patch kids. I can't pick just one.
At 8/19/22 02:29 AM, door88 wrote:
What is your favorite snack?
Any kind of popcorn, rice crackers with roasted garlic hummus, almonds, cashews and pistachios.
Uhhh, who's gonna be the first to do this
At 8/21/22 12:41 AM, OlTrout wrote: Uhhh, who's gonna be the first to do this
To the dreaded Lubyanka with you.
At 8/21/22 09:14 PM, Kiwi wrote:
apple crumble!
recipe: https://www.momontimeout.com/apple-crumble-recipe/
it was amazing!!
It looks delicious. I'm also sorry.
At 8/22/22 07:37 AM, PumpkinHeaDude wrote: I like eating. Feed me.
Italian cream cake:
Fish with potatoes and zucchini:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
BLT:
Beef stir fry with noodles:
Here is a recipe link to the stir fry sauce that I used: https://thewoksoflife.com/stir-fry-sauce-recipe/
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/25/22 05:42 PM, Kiwi wrote:
Raspberry Cheesecake Cookies
Do you mind sharing the recipe? It looks sooo good.
Chicken carnitas tacos with salsa, cilantro, and queso fresco:
https://www.closetcooking.com/slow-cooker-chicken-carnitas-tacos/
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Turkey Chili*
* - Yes, I am unapologetically a Yankee.
At 8/26/22 01:37 AM, door88 wrote:At 8/25/22 05:42 PM, Kiwi wrote:Do you mind sharing the recipe? It looks sooo good.
Raspberry Cheesecake Cookies
https://www.dessertnowdinnerlater.com/raspberry-cheesecake-cookies/
i literally bit into one and said “oh my god” out loud 😍
At 8/26/22 11:03 AM, Kiwi wrote:At 8/26/22 01:37 AM, door88 wrote:https://www.dessertnowdinnerlater.com/raspberry-cheesecake-cookies/At 8/25/22 05:42 PM, Kiwi wrote:Do you mind sharing the recipe? It looks sooo good.
Raspberry Cheesecake Cookies
i literally bit into one and said “oh my god” out loud 😍
Thank you. :)
Roasted potatoes with sriracha and queso fresco:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Damn humans really just be spooky skeles wrapped in prosciutto
At 8/28/22 04:24 PM, OlTrout wrote:
Damn humans really just be spooky skeles wrapped in prosciutto
If humans were made of prosciutto, I would have absolutely no problem with being a cannibal.
At 8/28/22 06:04 PM, HissPeepers wrote:At 8/28/22 04:24 PM, OlTrout wrote:If humans were made of prosciutto, I would have absolutely no problem with being a cannibal.
Damn humans really just be spooky skeles wrapped in prosciutto
Whenever feasible, one should always try to eat the rude.
I can't call it coq au vin because Julia Child would rise from the grave and have a Harty meal of my brains. However, it is heavily inspired by it.
Bone in, skin on chicken thighs marinated in Pinot noir for a couple days, then BBQ'd to crisp the skin. Then the mushrooms and onions sauted and the chicken, oregano, basil, pepper, and Pinot noir are put in, covered, and stewed. Removed the chicken, reduced the liquid, added flour and butter to thicken, and served.
Could be better, could be worse.
First time making French toast with challah bread.
Definitely won't soak them as long next time.
At 9/17/22 03:29 PM, Peepers wrote: First time making French toast with challah bread.
Definitely won't soak them as long next time.
I need to remember to buy some challah bread when I go shopping on Tuesday. How long did you soak the bread?
Homemade salsa with corn chips:
Cherry tomatoes from the garden:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 9/18/22 10:26 PM, door88 wrote:At 9/17/22 03:29 PM, Peepers wrote: First time making French toast with challah bread.I need to remember to buy some challah bread when I go shopping on Tuesday. How long did you soak the bread?
Definitely won't soak them as long next time.
Just made a simple custard mix( I used milk, but it would have been better with some half & half or cream), cut the slices around 3/4 -1 inch. Soaked them for anywhere from 30 seconds to a side to 1 minute, depending on the thickness. A few of the ones in the beginning were almost falling apart, so I had to reduce the time. You just have to feel them. You'll know when they're done soaking.
I used a wire rack on a sheet pan to let some excess drip off, and so I could put cinnamon on both sides.
Hosted my parents and an aunt and uncle last night. Meant to take more photos of the food, but was running a little behind.
Coq au vin
Pureed sweet potatoes (SP, cranberry & pepper Boursin, egg yolks, whipping cream) topped with Balderson truffle cheddar and smoked cheddar
Apple sauce
Roasted Brussels sprouts and baby carrots
Brioche buns (Store bought because ain't nobody got time for that)
Zucchini bread:
Tomato sauce made from the tomatoes, basil, and garlic from the garden:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 9/25/22 02:32 PM, door88 wrote: Zucchini bread:
Tomato sauce made from the tomatoes, basil, and garlic from the garden:
That reminds me...
It's Pumpkin Bread Time!!!!!!!!
