Stuffed bell peppers, with Carnitas, Riced Cauliflower, San Marzano tomato sauce-delicious, usually make it with Grass-fed ground beef-but switched it up a bit
Egg life “tacos” Organic Turkey, Blue-Cheddar, Sharp Cheddar, Avocado Mayo
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WOW. Invite me over next time
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Pear almond cake, just out of the oven.
Before serving I’ll dust this with powdered sugar, and then serve with sweetened fresh whipped cream with almond extract – and top with some toasted sliced almonds.
Can’t decide which side should be up (recipe says 
, but 
looks more interesting).
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As served.
Really pleased with the flavor and texture.
Exceptionally moist, thanks to the sliced pears (not cakey at all), and not overly sweet.
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Prime NY strip, green beans with Parmesan garlic and basil finishing butter, and Yukon gold potatoes whipped with butter and heavy cream.
I didn’t realize until I had everything else in flight that I was out of propane, and I couldn’t find a cast iron skillet or a broiler pan, so I seared the steaks in some residual bacon fat left in a non-stick skillet, and then finished them on a sheet pan in a 375-degree oven.
I poured the juices from the pan over the steak, which is why it looks like a murder scene.
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Leftover roasted turkey breast on a toasted ciabatta, with Thousand Island dressing (Grandma’s recipe), red onion and brown heirloom tomato.
Side: fresh broccoli with bacon, dried cranberries, and red onions, lightly bathed in a tangy, creamy, sweet-spicy homemade dressing.
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How do you take such great pictures of your food. Mine always come out sleazy from every angle lol. Good stuff keep it coming.
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Thank you. Our house gets lots of natural light. I’m just using an iPhone 13.
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By any chance, u in the restaurant business ?
No, nothing even close.
I just love good food, and enjoy putting it together.
(I did work in a bakery when I was in high school and college, and my parents are both good cooks.)
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U do an awesome job !
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A sample of my creations over the last year. We have some sourdough bread; a pizza with fig jam, prosciutto, and brie; and some lil smokies in BBQ sauce
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Looks delicious!
Strawberry bread (Grandma’s recipe)
I contacted one of my uncles recently to see if he had a copy of my late grandmother’s black walnut cake recipe, and as it turns out he has her entire original recipe collection.
He’s now scanning them a batch at a time, and sharing the scans with me.
Beyond the nostalgia tied to the food itself, it’s been amazing seeing these treasured recipes in her distinctive handwriting.
The notes that she wrote to herself on this one highlight her perfectionism (baking time = 53 minutes).
And there’s also a reminder of her boundless humility (she notes to use the second shelf from the bottom in the oven when at “the cottage,” which is the term she used to refer to the spacious lakefront home on a large, private wooded lot where she and my grandfather spent most of their retirement years.)
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The goal here is to end up with dinner on Wednesday night with something close to Pork Chops with Sweet Peppers.
The chops from the local butcher were hefty.
I had them do a double cut anyway, which ended up being > 3" thick.
Last night I made and chilled the brining solution, then injected the meat in several places before starting the three-day brine.
Since I had enough solution, I also started brining some bone-in chicken thighs.
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Bison juicy Lucys
Since the meat kind of dry, I stuffed the burgers with cheese.
At the last minute, instead of garlic salt I decided to use aged balsamic sea salt because it goes so well with beef. It’s a great pairing with bison as well.
Since the meat is so lean the patties stuck a bit to the grates on the grill. Next time I’ll brush a little oil on both sides.
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