Sous-vide elk chuck roast (36hrs @131F), jasmine rice, green beans.
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Do you have a water bath? If not, I’m interested in how you kept this going for 36 hours?
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I even can’t keep myself calm to see these delicious foods. Very much tasty.
Ham, turkey, and fontina on crusty-white. Grapes and melon from the farmers-market.
And of course, my lunch: Ezekiel sesame bread, turkey & havarti, steamed broccoli, spinach salad with parm, elk, and balsamic.
Happy Sunday!
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cool.
some stuff I make on occasion:
I’m eating really simple lately though, doesn’t require as much effort. For example, eating tons of grape fruit and avocados, and drinking milk.
pc
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@adarqui that salad looks fantastic. Nice to meet you, I’ve seen that you are very active here and on your site. I appreciate your viewpoint and all the effort you put into sharing.
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Renaissance festival smoked turkey legs. I wait all year for these. Better than steak. They must put msg or something illegal on them lol. Went to log it only 7.5oz of meat for 300 cals and 42.5 grams of protein. New staple food?
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I keep meaning to contribute to this thread, but have been forgetting to take photos…
Thanks alot man! Yea i’m probably decent with salads & stir fry, but that’s about it :F
Also thanks very much for that comment, much appreciated & nice to meet you as well.
Here’s another salad just for fun:
https://www.instagram.com/p/BTmkw54hxxM/?taken-by=andrewdarqui
I like primarily spinach based salads, with extra virgin olive oil + lemon juice as dressing, with tomatoes, roasted garlic cloves, some mixed nuts, assortment of olives, occasionally some kind of meat/poultry (grilled chicken), and some kind of cheese (asiago, feta, gorgonzola, goat) … goat cheese is probably my favorite.
About to eat eggs, avocado, watermelon, water w/ lemon, and some san francisco sour dough bread 
peace!
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Veggies. Home made. The wife insists on keeping a garden. I help. This year we’re ripening on the masonry because of lack of sun.
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Those look awesome.
That will also help to keep the tomatoes from splitting once they’re full sized.
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Nice produce, sir!
Searing a little chicken with the searzall:
Finished product:
Breakfast this morning… It’s not cheating if you track and adjust!
Happy Labor Day t-nation!
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She already made 5 quarts of tomato soup for winter. With more to come.
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My father-in-law has an organic vegetable farm that I was at this weekend, so I stocked up (he lives ~4hrs away).
Pictured are: Beets, cauliflower, green beans, some assorted peppers and zucchini, one funny looking carrot, Bok choy, Tatsoi, pears, and a head of cabbage.
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Nice. We just put up 48 jars of beans. Homesteading sucks lol.
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I’m very jealous of you guy’s gardens and hauls. Our garden is total shit this year, due to a combination of weather and ignorance. We are just getting blossoms on our brandywine tomatoes.
I went, with the family, to a friend’s house for thier kid’s 2nd birthday party. On the way out, I asked if I could do anything to help the clean-up/reconstruction-effort. The hostess implored that we take some food, as it was too much for them to keep. I looked past the oil-laced-hoagies (on Hawaiian rolls!), cupcakes, and chips, and saw a plate of zucchini, bell peppers, and beans.
Wham,
Bam,
Thank you, Ma’am.
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