I forgot how good this is...I stayed with the full dose of sugar. Four medium sweet potatoes made 5 cups shredded in food processor. So I upped the sugar and milk to correlate. 80 minutes at 325 in convection oven, stirred it once. This is such a different texture than most deserts, nice change up.

Been eating out of a can and chopped ham sandwiches.

Brisket on the BGE. Roasted Kennebec potatoes. Cucumbers tossed with sour cream, vinegar, chives. Sliced tomatoes with basil and mozzarella and pinto beans.

Second day of burger on the grill. Premium blend of beef made of a combination of chuck, brisket and short rib meat. Didn’t realize I had a pack of 2 still in the freezer. Awesome burgers. I like mine with some Lawry’s seasoning on each side, a nice soft bun and just lettuce tomato and mayo. Medium rare on the grill. Green beans and a side of cilantro lime rice. Juice dripping down my hands. They were awesome. First burger on the grill each year second only to the first garden tomato sandwich, for me.

I wish I had the energy.
Right now I'm just eating to keep from being hungry.

I'm out of my slump sorta.
I'm making bratkartoffeln but with a small twist.
One of my containers of oil cured olives I added a bunch of oil and coriander seeds some time ago.
I fished a few out and chopped them up and put them in after the potatoes were about halfway ready.
Other ingredients were just some semi dried bacon which cooks differently and has better flavor.
A good amount of freshly ground nutmeg.
Black pepper.
Unless you've had these oil/salt cured black olives you have no idea what they could possibly taste like.
But they are amazing.
One of my brothers thought they were like canned black olives and spit the thing out as fast as he tasted it.
Needless to say his palate wasn't very cultured.
He thought olive oil was medicine and hated all spices.

Simple breakfast burrito with chorizo for lunch.

Made french bread pizza...been years I think since I bought a loaf of french bread for this. Nice and quick.

Picked a huge bag of spinach and some buttercrunch as well but will make that later.

I saw Sam The Cooking Guy on YouTube making nachos and I really want some sort of nachos now.
So I picked up a few things nothing crazy though.
Hot breakfast sausage.
Refried beans.
Tortilla chips.
Chili arbol salsa.
Got the rest.
Really kicking myself for not getting a can of nacho cheese though.
I don't care what anyone thinks I like the stuff.

worth1 wrote: ↑Tue May 14, 2024 10:38 am I saw Sam The Cooking Guy on YouTube making nachos and I really want some sort of nachos now.
So I picked up a few things nothing crazy though.
Hot breakfast sausage.
Refried beans.
Tortilla chips.
Chili arbol salsa.
Got the rest.
Really kicking myself for not getting a can of nacho cheese though.
I don't care what anyone thinks I like the stuff.

You talking about Rico’s Gourmet Nacho Cheese Sauce in the red can or the yellow can cheddar version? Or something else entirely?

I get a craving for Rico’s Gourmet Nacho Cheese sauce every so often. The U of H baseball field served Rico’s Nacho Cheese sauce and that’s my go to baseball game snack.

I think it will be meatloaf tonight. Easy peasy and still tasty. Wife makes it every time the same way, recipe isn’t broken, and includes a garden green bell pepper if available (there is), which makes it even better.

Too many good choices for sides. Could be potatoes, green beans or both.

@karstopography

No idea what brand I like but I had my eye on Ricos.
My nachos turned out fantastic but looked like dog food or prison food.
I cooked a pound of cheap breakfast sausage and drained the fat off.
Next in the same skillet with the meat set aside I opened up a can of Gebhardt refried beans.
I chose Gebhardt because they are a dollar and the ingredients are cooked beans water salt and lard.
Nothing else.
Added a little water and mixed in some Velveeta cheese chunks to melt.
Added some nacho jalapeno pepper slices and cumin.
Mixed in meat and everything.
Once everything was mixed up I added almost a half stick of butter and mixed but didn't over heat.

Put tortilla chips in a pie plate and dumped the meat cheese bean mix on top.
Put on a topping of the Chile de arbol salsa and dug in.

The best non complicated nachos I've ever made and probably the best.
It was sort of like finger enchiladas.

Dog/prison food.
Minus the chips.
It's what I had leftover.

I just made a big pot of beef and lentil stew. Cross rib steaks were on special, of course. Lots of cumin, black pepper, garam masala, cayenne, onions, carrots. Made the lentils in a pot on the side and then added to the simmering beef.
Brown basmati rice - like everything whole grain here, it has a stale smell and I have to rinse and rinse and repeat until I can't smell anything but fresh. Then to boot it takes 25 minutes instead of 10. But it's worth it, so much tastier. I caved and bought a new bag of basmati (still unopened) but that will be for the day without patience, and I'll put up with it then.

4 eggs and 4 sausage patties for supper.
I've been eating a lot of eggs lately.
Mostly because I like them and they're relatively still cheap.

I made another batch of an Italian type dish, this one with some cremini mushrooms, some bell peppers, and some of the stems from that Swiss chard I harvested a week or so ago. I also chopped up a large onion, and I minced up a bunch of rosemary, marjoram, and 8 cloves garlic, and about 6 anchovies (maybe more!). Before preparing all these things, I started by "brining" a cup of puy lentils, and while that was going, I cooked 3/4 c barley some water in the Instant Pot, with a little salt, 20 min, then pet it release naturally. I put that in a bowl (only about 1/2 c water left), then rinsed the lentils, then cooked them in 2 c water (absorbed some, already, in an hour) just 12 min, then let it release naturally, then drained, and put in with the barley. While this was cooking, I cooked the mushrooms, left fairly large, my usual way - steaming, boiling off the watr, and sautéeing in just a tb of oil, then I added a 28 oz can of diced tomatoes, to deglaze the mushroom pan.

In the cleaned out IP, I browned a pound of sweet Italian sausage, plus another 2 tsp fennel seed - not very oily, so I added about a tb of olive oil, then the onion, and cooked 5 or 6 min., adding the bell peppers after about 3 min. Then I added the garlic and herbs, 2 tsp boletus powder, plus the anchovies, cooked another 2 minutes, then stirred in the mushrooms and tomatoes, and mixed well. Then I mixed in the lentils and barley, along with the chard stems, covered, and simmered about 5 min., while getting the basil prepared. I stirred in over a cup of chopped basil, but it needed a little more, so about another third of a cup went in, which was just right! I might put some grated cheese on some of the reheated leftovers, just for variety.
All the cut up ingredients for the mushroom barley dish, besides the onions and mushrooms. by pepperhead212, on Flickr

The sweet Italian sausage, browned in the Instant Pot, with the onion added, with a little oil. by pepperhead212, on Flickr

The barley, and the put lentils, cooked separately first, and added too the cooked sausage and veggies, with some tomatoes, to cook several minutes. by pepperhead212, on Flickr

Two types of basil from the hydroponics, chopped up and added at the end. Used about 3/4 of it. by pepperhead212, on Flickr

Finished dish, after adding the basil by pepperhead212, on Flickr

Finished dish, ready to eat. by pepperhead212, on Flickr

Looking at the pictures of this, I was thinking some eggplant would be a good addition to it!

Lemon Butter Pasta with Burrata Cheese. https://www.delscookingtwist.com/lemon- ... ta-cheese/

Interesting. I made pasta yesterday with olive oil flavored with garlic, oregano, basil and rosemary, and crushed some herbed croutons for bread crumbs and topped with fresh grated Parmesan. Similar dish with slightly different flavors. I am sure I would really like this one as well.

Picked up a picanha and a couple of cheap thin fatty 7 bone steaks
Reasonably priced.
Mushrooms and baked potato.
No I'm not eating it all at once.
Skillets are warming as we speak.

Becoming a Tzatziki addict. Made a batch yesterday and another today. This is much better than store bought tzatziki sauce.