Those look great, Al!

I had some sweet chili salmon last night, with a broccoli salad, fermented ginger carrots (!), and a Paneer Paratha with some tzatziki on it. Nice mix of tastes.....!

The return of Saturday za.

I ran out of pepperoni, so I fried up some spam and smoked pork belly. caramelized some shallots and garlic. on a sourdough crust of course, cooked on the smoker. she'll eat.

(AI) This

stuffed-zucchini-boats-mushroom.pdf

I'm about to have a bowl of "Red" that I cooked recently. I love chili but have to take precautions. I've taken 3 antacid tablets an hour ago. Sometimes that works, sometimes it doesn't. If I'm up all night with reflux, at least I have tomorrow off.

No reflux! 😎

I couldn't wait for cold weather so I made Mangchi's Buldak Chicken last night.

Empanadas.

Success.

I had some leftover pork chop and a small amount of new potatoes (1.5 small potatoes to be exact) and I wanted to make pizza with it. I caramelized onions, made an olive oil, garlic and shallot spread for the sauce and added mozzarella and Hungarian goatherd peppers. Came out great.

Goddamn that sounds delicious, Al.

Mushroom, red bell pepper, tomato, avacado and cheese omelet. Hashbrowns, bacon and English muffins (crumpets?).

23 minutes ago, swt61 said:

Mushroom, red bell pepper, tomato, avacado and cheese omelet. Hashbrowns, bacon and English muffins (crumpets?).

https://www.reddit.com/r/HelloInternet/s/WteNNboEU9

^

I defer to the expert.

In 1983, after graduating college and returning to Alaska, I needed cheap meals that could be portioned and frozen.

I came up with a recipe I called Batchelor Stovetop Casserole. As many of my recipes do, it has evolved throughout the years. I no longer cook it on the stove top. I discovered that rustic chopping and roasting in the oven made for a less mushy texture and better flavor profile overall. This will be for dinner and future lunches.

One large yellow onion, two bell peppers (Red & Orange), baby bellow mushrooms,

corn on the cobletts, Yukon gold potatoes (5 small), Polska Keilbasa, 5 cloves sliced garlic, salt, pepper, rosemary and EVOO. Roast in the oven at 400 for about 90 minutes.

Prior to roasting...

Today's kitchen foray yielded onion rings. Mostly to try making a dipping sauce I recently had at a new burger place.

I've always found it wise to flower the onion rings before dipping in batter. I think it makes the batter cling better. My batter consist of 1/4 cup corn starch (browns better) 1 1/2 cups of Krusteaz pancake batter and I used 1 3/4 cup of Trader Joe's ginger beer. The carbonation makes the batter lighter and the ginger adds just a hint of something you couldn't really name.

The sauce is super simple, but absolutely delicious. Duke's mayonnaise, malt vinegar and cracked pepper.

My new young friend thinks I'm a Chef.

First chili verde of the season. This one is chicken but otherwise follows Nate’s basic recipe. I went with a wet burrito and it was delicious, but Claire had her chili verde over rice.

A friend recommended a charcuterie / butcher who sells at farmers markets and I pre-ordered some stuff from his weekly mailer. This could get dangerous because it is so damn good. While cooking the amazing crepinettes, which I don't recall seeing anywhere other than France, we had some of his paté, which is tasty and original and yet authentic. I only cooked two crepinettes that are rich under their caul fat, and then cooked some rainbow chard in the rendered fat and some balsamic. Add polenta and it was a fantastic easy dinner.