Got some homegrown tomatoes from my sister, need to clean out the fridge, utilize some stuff, and eventually have my steak.
I used a perfectly ripe avocado and some of these tomatoes.
Needs more. A little onion and lime juice.
This is enough.
One fried corn tortilla. A bit uneven but I don't care. I like them dark and crunchy yet chewy in the middle.
I'd like to eat a fuckload of fresh chips, but I don't miss being obese. This is good.
I gotta get on eating these NY strips. Well seasoned and ready to go.
This is a tasty breakfast.
I'll set this one out for a few hours. The guacamole is quite filling.
The other night in another thread I made a steak and some chicken stock. Time to turn that stock into some kind of soup using leftovers. Stock is warming up.
I have about a quarter of a cabbage leftover from yet another thread where I cooked a bunch of stuff.
The last of the rotisserie chicken from which I made the stock.
I don't know why I buy these. I eat a sixth of it and never return. I'm chucking it.
I always have pepperoni and salami and cheeses and summer sausage just doesn't seem as good so I neglect it.
Mushrooms and these roasted peppers will be good in a chicken and cabbage soup.
Boiling it up.
Just boiled soups with nothing browned tastes weird. I'm going to saute up garlic in the tortilla pan. I've thrown out most of a log of sausage and yet I feel I must utilize that leftover teaspoon of oil.
Add a little extra olive oil.
Some more red onion too. Why not?
Of course this is going in. It goes in almost everything.
This creates a pleasing aroma.
This will make it so much better.
The chicken.
Got a stew going.
I love this stuff.
I think that's it for now.
Not too shabby. I'm going to meet friends to see 'Caught Stealing'.I'll be back in a few hours to cook up that NY strip.
>>21590357There was another anon that made salami stock that looked interesting.>>21590382Dis gonna be good!
Simple
>>21590324>sistershe cute?
Last minute garlic.
More oil, higher heat, mushrooms.
Mushroom, rather. It's only one. I have one more left and 3 more steaks. I'm going to make it last.
>>21590393I want to put my face in your broth.Also I have another post in this thread that you have not responded to. I won't tell which one it is (not this post obviously). If you don't respond in the time I wake up I will assume you are a faggor
Just the way I like it.
The port wine has reduced to nearly dry, or "au sec" as they teach in French instruction. Adding the cold butter.
That's all, folks.
I'm kind of high and I fucked it up and it's nowhere near a beurre rouge sauce. Just some raisiny mushrooms and garlic in melted butter. It tastes great though.
>>21590331That's a big onion, thoughever>>21590379I love the smell of onions and garlic being fried in butter>>21590393Very niceI made cabbage soup last week. For me it's>cabbage>onions>garlic>sosig>carrots>bellpeppers>tomato sauce>seasoningsNice and shrimple. Tastes yummy!
>>21590391George likes his chicken spicy.
2 strips with onions and peppers. Over 2 lbs of food. Let us see how much I finish.
>>21592663
Feeling it. Probably save the rest for tomorrow. Steak and eggs.
>>21590324>Got some homegrown tomatoes from my sisterYou need to return the favour. You should homegrow a baby in her belly
