Whatcha Cooking today?

[worth1]

Chili capellini.
I had the last of my homemade chili leftover and I added some water onion frozen corn salsa macha beef bouillon powder and capellini to it.
Covered and let cook.

IMG_20241229_200057862_HDR.jpg

[karstopography]

FullSizeRender.jpeg

Garden Arugula and new red fire lettuce going into sliced ribeye roast salad tossed with feta and pomegranate pearls.

[Kurt]

IMG_3248.jpeg

Not really cooking except the purée part,last years frozen mango crop will make our favorites Coquitos NA for the lightweights,full 151 rum for the brave,see you next year maybe!

[worth1]

Last of the pizza.

IMG_20241230_213012757_HDR.jpg

[karstopography]

FullSizeRender.jpeg

Garden buttercrunch lettuce wraps. Leftover ribeye roast sliced thin, avocado, garden megatron red ripe jalapeño, purple onion, lime juice. So good. The megatron jalapeño was just the right amount of heat. Red megatron jalapeños are sweeter than the green ones, but still have that snappy, crunchy texture.

[svalli]

We ate blinis last night. This seems to have become our New Year's tradition. Blinis go well with roe, grawlax , skagenröra and other salty goodies which were reserved for Christmas but were not eaten.

20250101_093504.jpg

Today I should cook a moose calf sirloin with roasted fingerling potatoes.

[Cornelius_Gotchberg]

The lovely and long suffering Mrs. Gotch's signature Mac-n-Squarsh (Waltham Butternut), topped with home-made bread crumbs and Squarsh noodles. Not much visual difference between pre-n-post cooked:

thumbnail_IMG_3548.jpg

And yes, there's cheese in it:

thumbnail_IMG_3550.jpg

The Gotch

[worth1]

USDA prime center cut Blumenkohl steak cooked medium rare.

IMG_20250101_195403440_HDR.jpg

[worth1]

Surf and turf.
Boden-Jakobsmuschel.

IMG_20250101_201651096_HDR.jpg