December 28, 20241 yr Ingredients procured. Scheduled for tomorrow morning. Hopefully I won't screw it up.
December 28, 20241 yr 2 hours ago, swt61 said: Ingredients procured. Scheduled for tomorrow morning. Hopefully I won't screw it up. Did you do the whole or half recipe? 😆
December 29, 20241 yr 2 hours ago, swt61 said: I'll do the whole recipe, because it'll be easy to grab before work. Cut a square, heat in microwave for 30sec or so, place on toasted english muffin or biscuit (if you're feeling lucky) = near instant egg sandwich.
December 29, 20241 yr This looks and smells amazing! Just letting it cool a bit before diving in. Firstly I must admit to altering the recipe on the first trial. I had some breakfast sausage on hand, so I cooked, crumbled and drained off the fat ahead of time, then added on the final blend of ingredients.
December 29, 20241 yr This looks so good that while it's cooling, I thought some homemade hashbrowns and iced coffee with Irish Cream Liqueur would be appropriate.
December 31, 20241 yr A light pasta dish with chicken and broccoli in a light olive oil and bullion sauce.
December 31, 20241 yr Last night Sophie and I made some pork belly mushroom chive dumplings and ginger scallion pork pot stickers. It's pretty labor intensive but they both turned out great, didn't fall apart, and were quite tasty with dipping sauce and chili crisp. We made a batch for my sister and niece next door who have covid together for a third holiday season, so I was very hungry and didn't take time for glamor shots or even as plated.
December 31, 20241 yr We have frozen leftovers and ran out of wrappers so we need to make some more soon. 😅
January 10, 20251 yr used my immersion vacuum sealer to make quick pickled green beans. Holy crap these are tasty.
January 13, 20251 yr 38 minutes ago, Voltron said: Who were you trying to ensnare? No ensnarement, just a pivot from the intended "easy" lemon chicken, when skin on boneless chicken breasts proved problematic to source at short notice - "just ask your butcher" - thanks Ina!
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