Make us drool with your successful dishes. We’ll commiserate with your failures.
Pics/recipes appreciated!
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Yesterday’s breakfast; congee with carrot, green onion, garlic, white pepper, soy, and red pepper flake 
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Got an Espresso Machine and absolutely love it. Its like drinking a luxurious milky cloud of vanilla coffee every morning. Went from $5/cup at Starbucks to $0.50.
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I made a big batch of chickpea salad to eat for lunch all week. Honey goat cheese from Trader Joe’s is the secret ingredient.
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Ingredients
2 tablespoons extra-virgin olive oil3 garlic cloves, minced1 tablespoon lemon zest2 tablespoons lemon juice3/4 teaspoon sea saltFreshly ground black pepper1 ½ teaspoon cumin seeds*2 cups cooked chickpeas, drained and rinsed1 cup cherry tomatoes, halved4 Medjool dates, pitted and diced3 Persian cucumbers, sliced into thin half moons⅓ cup chopped roasted red peppers¼ cup finely chopped parsley3 ounces Roth Chèvre Honey Goat Cheese¼ cup fresh mint⅓ cup roasted chickpeas, optional
Instructions
In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve
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I added some chopped up kale, some dolmas (grape leaves stuffed with rice), and a small can of sardines for extra flavor. Super quick to make if you use canned chickpeas, although I much prefer to soak and sprout dried chickpeas if I remember a few days ahead of time.
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Feta, avocado, sous vide medium rare steak, bell peppers, red onion fajitas with salsa verde, fresh cilantro, lime zest and lime.
Bell peppers and red onion reduced down in slow cooker until super tender, for 8hrs, with pinot grigio, lemon juice and worcestershire sauce.
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Pickled my own onions tonight as part of making some steak sammiches
(TLDR in Bold)
Skirt steak marinated in salt, pepper, lime, soy, Worcestershire, garlic powder, and red pepper flakes; crispy fried garlic slices; green bell pepper (cooked using the oil from frying the garlic, obviously lol); Mexicali dip from Sam’s as sandwich spread (makes a much better spread than it does a dip, honestly); shredded smoked Gouda (not because I’m fancy, but because I didn’t have any other soft cheeses ha); my pickled red onions (water, white vinegar, splash of balsamic, salt, sugar, black peppercorns; heat and cover the onions & refrigerate; will keep for up to a month or longer); and chopped green cabbage all on a fresh bonilla roll.
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It won’t be done for 30-45 days, but I started a new batch of cheese made from raw milk this weekend. Two Camembert cheeses on the left, and one large cambozola on the right. The two Camembert have started showing the initial surface mold development this morning.
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Is that a glass of Pinot Grigio on the side? A very good choice for shrimp & pasta!
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Dang. You were right! Had to check the fridge. To me, it’s called “Whatever White Wine @Scott_Blevins Brought Home” because I know less than zero about it. He’s the aficionado. Me, I buy the nicest looking label. That he still dates me, is a wonder. But then again, I’m pretty good cook. 
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Found a package of beef cheeks marked down half price at Kroger’s… so the wife and I tagged teamed in the kitchen to make homemade barbacoa tacos in our cast iron dutch oven.
Mine are without sour cream:
Hers is without cilantro:
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Visiting my dad, so I made a pot roast with potatoes, onions, and carrots.
#comfortfood
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I haven’t ever watched The Godfather (I know, I know) so decided to have a themed date night at home. Made a meat sauce from scratch for the first time for my gluten free spaghetti and working on making some old fashions for after with homemade simple syrup.
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