The one above, split down the middle looked great. Like a dollop of sour cream & onion would be perfect right there.
Eye of round, mashed red taters, portobello mushroom gravy 
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They eye of round was only as tough as a moderately priced shoe instead of a boot. Hibachi style, cuz I like hearing the blade edge slide across cast iron. 
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Pan pizza.
Sauce, cheese, crispy crumbly ‘talian sausage, little bits of smoked gouda, and pizza cheese, and pepperoni. 
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I learned to love anchovies early, but they were useful in college when living with roommates for keeping pizzas personal.
Mushrooms are nutritious and look similar but don’t serve the same function.
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I love ‘em. I have a few patches of chanterelle, but not many people will eat them. As soon as I say they’re fresh picked, it’s Nope! 
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I like mushrooms with some dishes but not others. They are particularly good in burgers and meatloaf, adding flavour and meatiness, especially if you air fry roast them first with olive oil. And no one would be the wiser if you get all choppy.
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Garlic bread rolls
I used turkey fat infused with garlic instead of olive oil
Turned out really well!
@SkyzykS
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Nice Buns! 
That has to be like Thanksgiving in every bite.
I’m glad we’re coming into the baking season.
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Not so fast with baking season! It’s still tomato season. So here is my husband’s pasta pomodoro, which I adore. Pic is of his plate because it was prettier. Mine was angel hair pasta and had more chicken, less pasta, and no romano.
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I like the bowties. The whole plate looks really good. I’m going to have to do something like that soon.
As someone who highly dislikes seasons, I consider “baking season” year round
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I’m with ya. I found a few sinful looking recipes to try out!
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Beautiful as always!
That stuff- first row, middle- what do you call that? Besides “awesome!”?
Smoked tomaro caprese. Get a bunch of wierd looking heirloom tomatoes, toss them with woody herbs, balsamic, honey, and cold smoke for 2 hours.
Throw the burrata in for the last hour, use a separate tray.
Remove the herbs, drain the juice from the tomato tray and make a vinagrette with it.
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I was unprepared for tomatoes and the ridiculous amount of rain which caused a fungus this year. So I had a ton of san marzano that went to crap. Like 3 or 4 total thusfar. But the ones from last year returned and were pretty hearty.
Next year though. I’ll have the lumpy weird tomatoes.
Basil went great. Oregano went great. Its about time to dry those. The expanded bed worked out beautifully, but I did plant it pretty tight.
I need to plan it out a little better next year.
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update on knife skills practice.
I’ve figured out a good rhythm and can move faster.
The issue is that I still don’t have a good feel for “distance” so the pieces aren’t uniform enough for my liking
This is my best attempt
Something like this wouldn’t pass muster and it’s my BEST.
On another note, I think I’m sharpening my knife incorrectly bc the edge is a bit uneven
Kind of concerned
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