Grilled yesterday, Grilling today, will be Grilling tomorrow!
S.Fl weather is very dry these days. Close to no rain in the past 2 months or so.
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I keep meaning to whip one up from scratch. I don’t have any rye or wheat flour, but white should work as long as I don’t want bread this week!
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Earlier this week I roasted the extra turkey we bought/froze around Thanksgiving. Garlic butter under the skin.
Here it’s posing next to it’s own cooked fat, which would soon become gravy.
I didn’t have an apple to stuff into the neck cavity (to keep the breast meat moist), so I used a shriveled up peach I found in the bottom drawer of the refrigerator.
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This morning I rescued three objects that were in a state somewhere between banana and compost.
Hat tip to Mom for the recipe for this childhood favorite.
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Started up a sourdough starter today and have some pizza dough fermenting for tomorrow night.
And now some peanut butter chocolate chip cookies…
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I’m attempting starter #2 - the first was meh. And sourdough choc chip cookies with discarded starter.
I bought an air fryer at the beginning of this, and am working to perfect my cronch taters.
And Wednesday night I realized I had a lot of citrus and feel like someone mentioned Sangria
So…
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Those wings look tasty.
Note to self… When transferring cookies to cooling rack, grabbing the parchment paper to move them doesn’t go well when the paper rips… Also, I made those cookies wwaayy too big
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Unless you’re talking to Trism, mine are all potatoes.
Yes yes: never too big, always parchment paper on an airbake pan. If you don’t have a good $9 oven thermometer order one, you oven is most likely too hot or cold.
And don’t drop the cookies 
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Yah, it tends to run a little cold.
In this case, the issue really was making them probably twice the size I should have.
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haha, I see that now that I’m on my computer. On my phone, I was 100% convinced they were wings.
Not sure what that says about my judgement as to what is tasty or not.
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I’ve been experimenting in the kitchen the last couple weeks. Here are some of my creations:
Grilled turkey w/peppers, onions, tomato and yellow mustard on a bulkie.
Coconut cookies with peanut butter, warm hot fudge and fluff
Fried egg sandwich w/lettuce, tomato, avocado and turkey on toasted wheat bread
Whole wheat pancakes topped w/Nutella, sliced banana, syrup and powdered sugar
Baked chicken breast w/bread crumb seasoning, paprika, Italian dressing, basil and Parmesan cheese
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On Cookies:
If you have a Sourghdough starter, make these choc chip cookies with discarded starter. They lift like scones if you let the dough proof a little before you bake.
https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-chocolate-chip-cookie
And Double Tree released their recipe for the ONLY reason you stay at a hotel that hasn’t had their windows washed in 2 decades
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Will have to try this. I do bread from a starter a few times a year, and I always feel a little bad about not doing anything w/ the discarded starter.
You can also add starter to pancakes (I haven’t tried it): https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
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Among other things yes. Speaking of, I have this amazing bourbon maple syrup. Maybe for Easter brunch tomorrow…
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General Tso Chicken anyone? Made this today with almond flour instead of corn starch on the chicken and made the sauce from scratch with tons of garlic.
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Looks great! W potato pancakes?
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Looks real good…how was it bad?
I had no such questions.
To me, the best sushi tastes like the worst cat food.
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