Understandable.

It’s definitely worth it. A lot of Tuscan soups are slow cooked umami bombs that are worth trying.

All bahn mi is awesome.

I pulled from this recipe and was extra careful to do some sanity checks on it because it had obvious AI photography in the post but it was close enough to what I was looking for. That half cup water is way too little. I did a half batch of the recipe and used two cups of boiling water, bump that salt and oregano up by 2x. I skipped the jalapeno because I had that in the cream sauce.

We used to have about three months on hand but the last two years have depleted us down to about one.

We can do meat free pretty easily as far as satisfying meals. But my wife has anemia and no amount of black beans, chickpeas and supplements fixes it. A 16 ounce steak makes her whole overnight. I don’t know if it’s some kind of bioavailability issue between the two. But the results are obvious.

This is the way

Now I can’t fix my typo to add “per” because it will mess up your perfectly crafted reply

Commercial bees were the most in danger. For a while beekeepers were losing upwards of half their hives each year. It’s easy enough to replace the lost hives but it takes time and resources.

Between colony collapse disorder, neonicotinoid and other indiscriminate insecticides and Varroa destructor mites they had a very rough decade. Things are getting better now.

12 inch cast iron skillet on the bottom rack. Preheat to 500f. Bake the crusts in 1/4 sheet pans lined with parchment paper for easy cleanup. Add all the fixings, bake for about 5 minutes, then broil until you see the cheese bubbling all the way to the middle.

This will eventually destroy the finish on the cast iron skillet. Pick up a cheap one at a garage sale or Walmart.

Feel free to cook your own and post it.

I posted cats over at cats

The kittens weren’t in great shape so no pictures of them. I was informed that they are now in an incubator so hopefully they will start getting better.

Eating cats conflicts with my other priorities.

Nearest Sam’s club is 30 miles away.

In our house we differentiate between eating meat and protein. This is very important because of my wife’s anemia issues.

I specified whole tissue meat for a reason. There’s just something so satisfying about the toothiness of a cut of meat versus ground meat. That’s purely psychological. But it also makes a difference medically. I can feed her ground beef and it will be nowhere near as effective for her overall health as a smaller portion of whole tissue meat.

For generations ground meat was the cheap fix for getting animal protein. But these days the price differential between ground meat and whole tissue is diminishing.

I was watching the movie 3 Iron. The guy steps on a scale and it says he is 65 kg. I start yelling at the movie because that guy is clearly 85 kg. He gets off the scale, takes it apart, puts it back together and gets back on it. 85 kg.

That was the moment I read I had completely mastered metric weights.

The going rare for duck was about $19 per bird. Figure that an average weight of a meat and that half of it will be bond and it probably does work out slightly cheaper than beef. And you can make stock out of all those bones.

I raised a batch of meat ducks a few years ago. Worked out to about $13 per duck after figuring in feed. But the cost of ducklings has almost doubled since then so today the cost would be about $19 not including labour.

Once we can put together $120 we are going to get some Muscovy and see if we can get some meat production here. Muscovy is the closest to red meat you can get from a yard bird and they are known for going broody, unlike pekins. This will help decrease dependency on an incubator.

They are all going to have some fibery bits. They don’t really have much taste and what little they have is definitely plant, not fat. But they can take on the flavors they are prepped with.

For this meal I just pulled them out of the jar, chopped them in half length wise, tossed them on a pan with hit butter and red pepper flakes. Then I added the pasta, cheese and some pasta water until everything was perfect.

If it doesn’t say they’re grilled then they’re not grilled. I definitely recommend grilled. That little bit of char makes all the difference.

I’m not familiar with that.