Full breakfast, sans beans.
Boru
Boru
‘I can’t be having with this.’ - Esmeralda Weatherwax
Putting it in my mouth
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Full breakfast, sans beans.
Boru
‘I can’t be having with this.’ - Esmeralda Weatherwax
Currently making a classic chicken pot pie, and a vegetarian bean, root, and shroom pot pie.
I am the Infantry. I am my country’s strength in war, her deterrent in peace. I am the heart of the fight… wherever, whenever. I carry America’s faith and honor against her enemies. I am the Queen of Battle. I am what my country expects me to be, the best trained Soldier in the world. In the race for victory, I am swift, determined, and courageous, armed with a fierce will to win. Never will I fail my country’s trust. Always I fight on…through the foe, to the objective, to triumph overall. If necessary, I will fight to my death. By my steadfast courage, I have won more than 200 years of freedom. I yield not to weakness, to hunger, to cowardice, to fatigue, to superior odds, For I am mentally tough, physically strong, and morally straight. I forsake not, my country, my mission, my comrades, my sacred duty. I am relentless. I am always there, now and forever. I AM THE INFANTRY! FOLLOW ME!
Port wine cheese spread and Town House crackers, with a couple of fake fireplaces roaring on the big screens behind me as Alexa plays a random assortment of Buck Owens songs over the crackling of the fire.
Making a humongous batch of chili. I have been using seasoning packets, as I had some specialty flavors from Aldi's, but today I'm going back to the recipe that my ILS worker taught me years ago. It's not like my dad's chili, but I have yet to figure that one out. I think the difference is not letting it reduce on the stovetop all morning. I use a pressure cooker. And given the load of ingredients that I was amassing, I dispensed with the 8-quart and pulled out my 10-quart Instant Pot. I was going to use Frankenstein meats -- one pound hot pork sausage and one pound ground turkey -- but I remembered that when we organized my chest freezer Friday, I discovered that I had plenty of ground beef on hand. All the ground beef on top was 93%, which isn't ideal for chili, but it will have to do. I'll eat some after pressure cooking, because the only thing that I've eaten today is a croissant sausage McMuffin. After I take my fill, I'll leave it to simmer with the lid off for the rest of the evening.
My ILS worker's supervisor, who helped me out on Friday, suggested adding whiskey to my chili. Unfortunately, I neglected to inquire as to what kind of whiskey, and at what stage to add it. I was tempted to use the Lagavulin 16, but I don't have a lot of that left, so I demurred. I think I've still got an open bottle of Balcones corn whiskey, but forgot about it, and didn't want to open the bottle of cask strength corn whiskey. So I settled on a bottle of Jack Daniel's rye that I'm not overly fond of. I was going to add it at each stage, but I was so heavy handed adding it to the meat, I decided to stop there, lest my chili end up tasting like a meaty old fashioned. And I was so excited, I almost forgot to add the meat back in.
Chipotle salmon burgers, corn, and green beans. A banana protein smoothie for dessert.
Fruit smoothie and fresh strawberries.
Made chicken enchiladas for supper...been a long time since I made those and they turned out well.
Now have a pineapple cake finishing up its last few minutes of baking and the house smells wonderful.
Ham, salami, and provolone sandwich and a blueberry-lemonade smoothie.
O'Doul's, since I just had a birthday.
"Never trust a fox. Looks like a dog, behaves like a cat."
~ Erin Hunter
Arrogant Bastard ale, same reason.
If you get to thinking you’re a person of some influence, try ordering somebody else’s dog around.
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