sure there’s half as much for twice the cost- but where’s your novelty minecraft steve party hat or whateverthefuck?

if it aint broke it dont need fixin

something something not from detroit, something something sparkling pizza.

i also read ‘and chill’ and thougth it was like netflix and chill.

it was 2 quesadillas but i already had eaten a half before i took the shot so i arranged them in an escher stack for aesthetics

maybe they’re not from ‘quesadillaville’

i didnt hear a complaint im just judgemental myself ig lol

i had hoped to put a small handful of halved cranberries in the sprouts for the occasional burst of sweet tart but the grocery store was out. also, and i dont think i’ve ever said this before, but i think i put too much parmesan on top. it was hard to separate servings.

le mise en place:

is this an authorized flavor combination?

back to back to back to back straight knockin’ it outta the park!

pedantry is a nuisance. language is fluid.

Awww… couldn’t happen to a nicer group of blokes, too.

Excellent advice all around.

Chef John (FoodWishes) and Alton Brown on youtube are good resources. Chef John makes a lot of relatively simple homey-meals. Things you could take to a picnic, or serve at thanksgiving: potatoes au gratin, casseroles, that sort of thing. His oleo-saccharum lemonade is a winner. Alton brown is more of a food nerd. He often makes nostalgic things and always tries to elevate whatever he cooks to perfection.

I recommend starting with soup. It’s extraordinarily versatile and you can make large batches if you’ve got food storage (or hell, sometimes I just stick the whole pot in the fridge and dip in the ladle as-needed. does tie up the pot though.). Soup is an excellent way to use up many leftovers; fried rice is a good ‘refrigerator magnet’ too.

I’m unironically relieved! It still looks like a great steak. I’d just pick the hair off and eat it, me. Seriously though, sounds like you had a good anniversary, and I’m glad. Maybe one or the other of us should make a more public PSA about the dangers of wire scrubbers on the grill?

Hey, I zoomed in to get a good look at the juicy goodness and… that’s not a steel wire sticking out of your steak, is it? I sure as hell hope not. Perfect spot for it, right in the middle of a grill track…

Here’s hoping you and yours are doing alright tonight. Great looking steak, btw.

So are you pricing the meal with the proteins already factored in from another meal?

Oh, sorry, I forgot to paste a link to the recipe! I’ll update the op in a second, but the idea is that the peel has a bunch of very flavorful oil that is otherwise wasted. by coating the peeled rind in the very sugar I’m going to use to sweeten the juice, I’ll be adding that flavor instead of tossing it away. the zest is the difference between sweetened lemon juice and lemonade, in my opinion.