I was so tempted to put a splash of balsamic in my tomato sauce last night but stayed the course with lemon zest.
I did include a nice dash of cardamom though, after you brought its use to my attention again.
I’m suspicious of this.
But definitely not of that. 
Don’t be. I’ve made some truly bad food in my time and wings are on that list. Lol.
Mine too! 
.
Everything has a learning curve.
Behold! The grandeur of my meat!
With shoe for scale, of course. 
@Brant_Drake
I was going to break up some string cheese and roll that up too for my super fan, but I’m just hungry and need to eat.
I would call them Ham Candles!
You are an elite balla’.
Random: How to waste less food if running an all you can eat buffet.
The deck is stacked
The bread is stacked
So high the stacks
You must be whack
It’s hard to pack
This simple snack
Too small, a sack
Need a backpack
It’s a throwback
When hot fatback
Is piled like smack
And starts to spread
A bit abstract
Like ribs on racks
A meat attack -
Why so much bread?
There must be so much bread
To feed the concert of The Dead!
Drippy hippys skipping while their sandwiches be dipping
In the mystical gravy, baby.
Its groovy in their space, but they have to feed their face
If they want to dance in space
In this groovy gravy place.
The buns they are a jiggling
While the hippy girls are wiggling
With the happy ham, honey and jam, barbequed brains & blotter stains.
Gerry plays guitar, and I cant find my car. Windwood went to far while staring at the stars. He cant find his home and he can’t use a comb but he sparkles the strings with his talented fings.
The dead-head bread was made by Ed with his entrancing fungal strains. It makes the rain fall up in Spain cuz man, those shrooms
Are all but plain!
(Buckeye Lake, 1994! 
)
Glorious.
Eggs & cheese.
& fresh oregano. I love when the oregano perks up. I got some seeds today for tomatoes & stuff too.
If it were me, I’d do a red braised chicken thigh bao with cucumber, carrot and pickled daikon slaw, crispy chicken skin and spring onion as garnish
Or a miso roast pork belly bao with pickled mustard greens, confit egg yolk and very thin sliced raw onion
No way I could choose between those. Would have to be both!
You did something like that for Chinese New Year, didn’t you?
I think thats what it reminded me of.
I made a chicken bao sandwich for my dad when he visited me in November
I tried to do crispy pan fried chicken thigh but it didn’t work. Didn’t dry off the marinade enough. He was very impressed with my sliced cucumber though
Breakfast Meal Prep
I make this 2-3 times a week while I am trying to add a little weight.
Homemade almond butter
Strawberry and Goji Berry Compote with chia seeds
Oat Groat Porridge with cinnamon. I also add Flax and Psyllium Husk
Eggs and Egg Whites Bell Peppers and Spinach
This is more penthouse than playboy
But that’s the outcome of my “fire and water” beef cheek/fake brisket experiment.
I did, of course, zero trimming, because I actually ENJOY the taste of the animal. Seasoned with just salt and pepper, and the sous vide at 155 for 60 hours so that they looked like drowning victims
Then put it on my Ninja Woodfire (it’s like if the little engine that could was a pellet smoker) for 1hr 45min at 225, and it came out looking beautiful
My genius move was taking the contents of the sous vide bag and pouring it out into a aluminum pan, then placing that inside the smoker with the cheeks. I then used THAT to wrap the cheeks so it could pseudo confitit while it rested for an hour.
Sliced it up like a brisket and almost ate the full 3 pounds on my own. Completely worth the effort.
That is alongside some bits of steak I made for the kiddo, to explain the off color pairing.
I suck at food photos, but this BLT is absolutely delicious. Thick cut apple wood bacon, red and green leaf lettuce, red onion, roma tomato and avacado on bistro bread.
Yummers! Maybe I will make pizza tomorrow!!!
I’m getting a kick out of making the sauce now. I used ginger & red chili powder to give it a nice zing. Not hot-hot, but just a little something.
@EmilyQ kinda chided me into geting away from the sweet sauces, so I owe her a thanks for that. 
Kiddo loved it. Can’t wait to get the basil in and growing.
