Now thats a breakfast sausage sandwich.
Hotdog bun toasted with mayonnaise.
Breakfast sausage i needed to use up.
Apricot preserves.
Hot chili paste.
Finger licking good.

3 tamales nestled under some homemade sauce and cotija cheese.

McDonald's is upping thier game.
Stopped off and picked up the new Filet-O-Fish.

Toast is a little dark.

That's popular now.
We at McDonald's are doing our best to satisfy our young customers.

Omelette.

Cooked that puppy in a small cast iron skillet in a pool of melted butter.
Three jumbo eggs a little water whipped up frothy with a fork in a large wide shallow bowl.
Jack cheese and a slice of cotto salami.
Skillet needs to be a little hot so it sizzles when the egg goes in.
Had no idea what an omelette was till I was out of high school and on my own.

[mention]Sue_CT[/mention] good grilled bok choy recipe linked here. https://www.epicurious.com/recipes/food ... r-51227010
https://eatsimplefood.com/tamari-lemon-bok-choy/
Above, a tamari lemon bok choy.

I haven’t planted bok choy yet, soon.

Thanks, Karstopography, next time I get bok choy in my veggie box I will try to remember to try that. I don't think I have miso and not sure about the tamari, but they should be easy enough to pick up. Both sound good. I printed them out so hopefully that will help me remember to try them, lol.

As always I post leftover food here.
Been up since 2 AM this morning.
Couldn't sleep anymore so I just decided to get up.
Went to work and worked 11 hours and 15 minutes.
Dark when I left and dark when I got home.
Stuck my stuffed peppers in the oven for supper.
Can't seem to sleep more than 6 hours a night.
It's not that I'm tired or anything just can't sleep any longer.
Well any who stuffed peppers are on the menu tonight and my cat Smokey is in my lap as always.
Happy to see me home.

Worked late again today so stuffed peppers it is.
Again.
In the top favorite foods list stuffed peppers are proudly there.
I remember my mother making these with bell peppers fresh from the garden and farm raised beef from our farm..
Some sort of thick aluminum oval roasting kettle she had.
Never seen one like it since.
Seems like the thing was in constant use all my time growing up so must have been pre 1958.
My dad made popcorn in it too.
Probably some sort of Magnalite.
The last time I cooked with it was in 1978 or 9.
Made chicken and rice with a boat load of garlic and onions.

Yesterday I cleaned and washed 12 leg thigh combos and put them in the freezer.
26 pieces of chicken all together because I save the odd one out for soup.
Total cost was under 7 dollars.

Not leftovers really.
Yesterdays pot roast being finished.
Just tasted it Yesterday and then cooled off to let the flavors meld together.
Heated back up this morning and pulled the bones out.
Made up a batch of homemade biscuit dough with butter as the shortening.
Rolled it out folded and rolled again.
Placed on top of the pot roast and baked till top was a little hard now it is covered with lid on.
Have no clue as to finished product.
Still cooking.
Doing this with no Columbian exchange spices herbs or vegetables.
Everything was available before the discovery of the America's.

Here it is but to topic yellow from the butter.
Picture is washed out.
Took a cooks sample very tasty.
Topped with a mix of black pepper and ground clove.
Also leftover Brussels sprouts in the roast.

Last but not least.

Now I have another Dutch oven making kitchen sink chili in.
The other one is washed and drying.
This chili is an accumulation of all the stuff that needs to be used now.
Ground chuck.
Tomatoes.
Onion and so on.
Also spiced it with the usual spices chili powder cumin paprika.
Ancho chili powder.
But I also dded.
Sambal Oelek.
Gochujang.
Polar soy sauce.
Gulden's spicey brown mustard.
Not an authentic Texas chili con carne but I ain't here to follow the rules.
So far it's darn tasty.

After this picture i added garlic powder oregano and masa flour but just a half handful or less.
Reason being it's going on my homemade ghost pepper pork tamales.
This stuff will also make a killer spaghetti sauce.
Not a strong chili flavor and slightly sweet from the Asian chili pastes.

This chili sauce type stuff is hollering pasta big time not tamales.
So pasta it is.
Sometimes you have to go with what the flavor tells you.
It's like going to a club looking for blondes and all there is are red heads.
Ya just gotta be adaptable to the situation that is presented to you.
The same goes for food.
There is honestly no way this stuff would be good on a tamale in my opinion.

The food was a big hit.
Had a second helping and hit a wall.
Pasta at night I had to open windows and turn down the heating.

DH bought something called "Chili seasoning." Add ground turkey, onions, and beans and it makes a dandy Northern chili without a lot of work.