Next time try soaking them in some water and then air fry, same with stale bread-wet the outside and bake in oven 
Grass-Fed Beef Meatloaf with Bacon, Carbone Mushroom Marinara
Green Beans (from a can that “expired” in 2024 
still good)
Sheeps Milk Feta Cheese
Yam with Grass-Fed Butter (this was my DESSERT) 
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brb seeing if ai can increase the sharpness of these iphone 4s photos
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Haha
All Screenshots from Video
How the heck did no one share a nice Turkey yet !
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Thanksgiving was at my parents’ house.
Disclaimer: Not my creations.
Turkey was spatchcocked / grilled, with garlic butter and fresh herbs between the meat and skin (officially the best turkey I’ve ever had).
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10101010
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That looks great
Most of these are screenshots from a video.
Smoked turkey, smoked ham, Brussels sprouts with bacon and balsamic, sweet potato casserole with pecans.
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Leftover Turkey Sandwich on Ciabatta, Swiss Cheese, Spindrift Sparkling and Poppi Rootbeer
HAPPY OMELETTE with Feta Cheese and Mustard
MID DAY SQUARES ordered 8 boxes 
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Bro thats a Ciabatta sandwich with Ciabatta! We dont see no Turkey lol jk. I love Ciabatta. Whole foods by my work used to have Roastbeef Chimichuri sanwiches on em and those lazy ass people stopped keeping em. Soo good !
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Haha, it’s what you don’t see that tastes the best actually this was my Grass-Fed Burgers (not turkey) I mixed up my photos 
I buy the COSTCO Ciabatta from time to time-when I feel carbs are needed haha
This was the Turkey 
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Here, Balkan Breakfast Staple food-BUREK
Phyllo Dough layered with Feta Cheese. Also made with Ground Beef and Onions, but I kept it simple this time…less prep time haha Plain Yogurt or Kefir goes very well with it.
A pound of Feta and A pound of Phyllo was used, 375 F for 40 minutes 
used a mixture of water and avocado oil in-between the layers to keep dough moist.
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Great burgers !!
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RAW Sauerkraut-good for the gut, with some black pepper
AHI Tuna, Avocado Mayo, Havarti Cheese, Avocado, Organic Apple
Spindrift Raspberry and Popi Rootbeer
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Leftover patrol
This is the last of the sliced almonds, toasted, from the series of pear-almond tarts, with 4 ounces of chocolate chips (left over from a batch of cookies I made last week), melted with a splash of vanilla and some heavy cream.
I was a little heavy handed with the cream, so it didn’t set up completely. It’s more ganache than chocolate bar, even after a couple of hours in the freezer.
This was formed in a loaf pan lined with wax paper, so tomorrow I’ll probably make a pound cake (or something similar) in the same pan and put this on the top for the last couple of minutes in the oven.
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