I miss the stuffed pepers. Grandma or gjyshja made them great. Especially with homemade bread. You have a knack for this and it shows.
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Thanx, Not a Chef-but I work Restaurant industry front of house for the past 25+ years and I try and make as much of the food as I can…back home I never cooked, like you said grandmas, moms were always cooking for us…here we have to do it ourselves.
Sounds like you need some more excitement in your life if you’re this excited to post a picture of blueberry pancakes to lease hacker 
I’m but a simple man enjoying simple things that life throws my way. Pancakes are one of those. 
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How is it possible to love something so inanimate?
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That’s actually a really good question! He rules when he gets animated about something though.
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He makes Mika H look like the life of the party
Did you see him at the 2018 awards dinner? I don’t think he knew where he was.
Marble pound cake, just pulled from the oven.
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I have a whole chicken roasting in the oven.
Homemade chicken gravy is one of my guilty pleasures, but it’s a pain to make every time.
I recently discovered that gravy freezes surprisingly well, so last time I roasted a chicken I made a batch of gravy, chilled it in a glass dish, cut it into single-serving cubes, wrapped the cubes in wax paper, and kept them in the freezer.
A couple of zaps in the microwave, and voila!
Now, for the chicken: Normally I separate the skin from the meat with a spoon and insert softened butter with fresh chopped garlic and various herbs, but I was lazy this afternoon and substituted cut-up bacon strips for the compound butter instead.
I have no illusions that the bacon itself will be enjoyable to eat (it’ll be soggy), but I am eager to find out how the chicken tastes.
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I wanna try this! My local supermarket has fresh whole chicken at 99c/pound this week so I better grab one. I’ve seen people use ice cube trays but never just cutting it. Did you use a flour based gravy, a jus, or something else?
This is cream gravy (chicken fat, heavy cream, a little flour [if necessary]), and seasoned with salt and pepper. Milk works in a pinch, you just need more flour.
And technically I use Lawry’s seasoned salt instead of plain salt, but that’s a personal adaptation that may not please the cream gravy purists.
I can’t report resounding success with this.
It wasn’t bad.
The fat from the bacon sort of cooked away and disappeared, leaving the meaty pieces behind. These were soft and tasted - ever so faintly - like ham.
The skin on the chicken did not get crisp like it normally does, and there was no discernible bacon flavor imparted to the meat on the chicken.
I would not do this again.
No, it interferes with all the fat.
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Hotpot / Shabu Shabu?
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