bytoe eats shit, dies

;p

Take out from a new boil house called crustaceans. Snow crab, shrimp, crawfish with little cobs of corn, potatoes and hard boiled eggs and one long sausage......all in a garlic butter sauce : )

Sloppy Joe's in my signature sweet chili & garlic style with American cheese, fresh onions, cornichon pickles, a trifecta of powdered garlic, ground pepper and sea-salt atop the lower bun and a small helping of Sri-Racha.

Veggies, meat, eggs, oatmeal

Add hot sauce, and black coffee as needed

Rinse, repeat

Tonight we grilled tilapia for fish tacos: guacamole, pineapple based pico, queso tipo cotija rallaqo......and street corn (not pictured)

Pepperoni sub with smoked cheese, red bell pepper and fresh onions

Takeout Beef Chow Mein and Mini Spring Rolls

Salad with baby spinach, strawberries, roasted pecan nuts and bacon, with baked sweet potatoes

Perfect meal for a hot summer day!

Just a little holiday weekend seafood boil: snow crab, shrimp, crawfish w/ sausage, potatoes, corn and hard boiled eggs : )

Nine friends and family for a Labor Day late lunch. Fillets, potatoe casserole, asparagus, salad......and it was good!

my myself some veggie wraps/burrito with wheat tortillas. I had another kidney stone a couple months ago and haven't felt the same since. I'm much better now, but still not 100%....maybe like 90%. As a result I have greatly reduced my meat and sodium intake. I'm like part time vegetarian. It's pretty awesome...I feel liek I have a lot more energy now.

did u build a miniature JAPANESE garden with the stone?

hai.

I made this recipe a couple days ago:
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.

I had selected this recipe because I felt like eating burrata cheese, and I still had some fresh rosemary that needed to be used. The recipe wasn't as successful as it should, there wasn't enough sauce for the pasta. And baking the chickpeas is just like popcorn, they pop out of the pan continuously.
But, my kitchen had never smelled any better!!! The rosemary with the lemon zest, wow, if you cook that together, it smells sensational.

Definitely will give this recipe another try, even though I hardly cook vegetarian, this will need to be tried another time. I could eat burrata cheese any day.


And today, I'll try out this recipe:
Port Braised Lamb Shanks
I've had a lamb shank in my freezer for some time now, it's time to actually cook it!

Oh my, this was so good!! The recipe is for four lamb shanks, I made it with two, and used 2/3's of the port, wine and broth. And then I drank the rest of it.
The leftover sauce I'm cooking with pasta tonite.


I have no wine knowledge at all, but I used a Corbières red wine which was so good that I bought another bottle.

Oh 'eck, they don't half look good. I'll give that a whirl next week I reckon.

well.

i had some heirloom navel oranges that tasted like orange crush (minus the excess sugar)

One would hope so. Only tried OC once and thought it was pretty disgusting. Didn't taste much apart from the sugar.

https://www.youtube.com/watch?v=_mSmOcmk7uQ

the hm it's got a different i can't explain but the "bouquet" is different from the modern orange. i wish i had a better language to describe taste, like more knowledge of the chemicals that make it up
https://en.wikipedia.org/wiki/Limonoid

https://producegeek.com/heirloom-navel-oranges/
as you notice the article isn't very descriptive of the actual taste. i could only resort to a comparison.

anyway my hypothesis is that the soda (which is ancient) was attempting to imitate this old orange flavor.
https://en.wikipedia.org/wiki/Orange...#Navel_oranges

I get a bit of a picture. I guess they are a good bit less acidic. I thought OC lacks the tangy/slightly acidic note I usually enjoy in oranges or orange-flavored stuff. Not too much of it, just enough to make it pop.

I've noticed a lot of European orange-sodas emulating that Orange Crush formula as of late. A local orange-flavored soda calles "Schartner Bombe" seems to have removed a good part of the acidic and tangy bouquet in favor of an ever sweeter/more sugary taste. And local variants of Fanta seemed to have been subjected to a similar change in the formula.

Maybe for the better, makes me drink less of that stuff. Anyway, you're making me curious about heirloom navel oranges. I guess without all the excess sugar drowning out some of the subtleties, this might actually be a flavor profile that is somewhat to my liking.