@Brant_Drake and @SkyzykS using the same fine china here
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He said it was the official fine china, so I had to respect that.
@Friedrich too!
A fellowship of distinguished taste! 
Nothing hits the spot like a glass of swiss miss with a PB&J. 
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It was my wife’s birthday on Saturday, so I added a salad, champagne and fish (tilapia) to the braai… usually it’s just steak and red wine, and my choice of vegetable is pork 
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I like the way you think!
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It’s sad how excited I get about this. Like, using the porn analogy I’m getting worked up over two 80-year-olds kissing.
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Those eggs DO look good! Although I’m disappointed you’re not using the Official Fine China as per @Brant_Drake and @SkyzykS , so you lose a few points on presentation.
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I think it’s the same china, just a different pattern. I used to have the TN official pattern, but I think my store switched.
The eggs WERE good. Current ratio is 2 whole and 3.5 whites now.
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Same. I have a different pattern of china as well. Haven’t posted any food porn since 
The eggs look perfect!
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Happy Birthday to Mrs. Polar-Bear!
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Mix a slice of non fat cheese in there and your after my heart!!!
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Ha, NO!
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Wanted to see how my skills with dough would transfer to meat.
Worked pretty good. Like an inverted cheeseburger roll.
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That sear is on point.
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The beauty of cast iron! I freakin love that thing.
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Did your cardiologist give you that recipe? 
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No, he rebuffs any attempts at friendship. Something about “not gonna be around long enough…”.
I sure hope he isn’t moving somewhere fancy. Makin all that heart money…
*for assurance: it was the lean stuff, 7% fat, and I’m always light on the sodium.
And, as @Polar-Bear pointed out, hoofed creatures are like vegetable aggregateors!
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