Not anymore.

Slab bacon is almost half the regular price now though.

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I don't remember half the time if I'm hiding or I'm lost

Made a pizza from scratch friday night using some of the sourdough discard. Italian sausage, onion, green pepper.

I highly recommend this sauce we found online.

Ingredients

6 oz tomato paste (1 -6 oz can)
15 oz tomato sauce (1 - 15 oz can)
1-2 TBS oregano to taste
2 TBS Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar

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@audioidkid

We've been doing this around once a week...usually Saturday nights...except I just use the Pillsbury thin crust dough. But Kimberly bought the Meier sauce in a jar...I added some garlic powder and onion powder...tasted pretty similar to Bill's sauce. The kids get a kick out of it.

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nice! We eat MANY pizza. We talked about just making it from now on since we'll always have dough. The sauce recipe is probably enough for 4 pizzas.

Went with turkey burgers and fries yesterday.

Not sure about tonight.

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@audioidkid

Lasagna tonight...

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Took at stab french onion soup for lunch today. Went vegetarian in case my daughter wanted some.

Only had 1 large onion left.

Chopped the onion in half, then quartered and sliced each half

Sauteed onion with half stick of butter until browned

Added a little salt, oregano, thyme, dried parsley

After onions browned I poured in about 1/3 bottle of white wine, about 12 oz vegetable broth, about 12 oz water

I also added about half a cup up the cooked down onions from the onion dip base.

Simmered for about 10 minutes while toasting some bread.

Poured soup in clay bowls, dropped slice toast on top and topped that with a mix of chihuahua cheese and mozzarella

Broiled until the cheese was melted and browning.

I was worried it was going to be missing something without beef or chicken broth/stock.

It was fantastic. Next time I'll use french bread or some hearty garlic toast. The white bread toast wasn't quite sturdy enough. It was still delicious.

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Yesterday, I made oven roasted lamb chops from Costco, and a couple of pounds of glazed carrots. Earth balance fake-butter, apricot preserves, ginger, lemon juice, orange juice, honey, maple syrup, salt. I always have a few ounces of lemon/ginger/honey in the refrigerator, so I just dumped in what had been sitting there from the last batch I made. 5 lamb chops lasts me three meals, and 2 pounds of carrots is about four servings - one last night, one for lunch today, and two for the freezer. I'm heating up some packaged chana marsala and some rice for tonight's leftover lamb.

I've gotten on a kick of using 8" round cocktail party plates that I bought 12/$12 at Ikea a few years ago. They fit better in my dishwasher, and it forces me to be more thoughtful about what I eat. I'm on an English muffin binge as well, and I've been making myself alternating turkey and ham sandwiches on a toasted Thomas' muffin for lunch daily. Add either cheese and honey mustard for the ham, or tomato and 1000 Island for the turkey. There's just enough room on the plate for a scoop of leftover vegetables or a cut up apple or pear.

I have about 10 oz. of ground beef defrosting in the refrigerator. For lunch tomorrow I'm going to pan fry the beef with onions and green peppers (cook those first, add the beef later), and I'm not sure if I'm going to go with a mock chili or a mock sloppy joe.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

We made a remoulade type sauce based on the Outback onion straw sauce last night.

St Elmo's very spicy cocktail sauce from Costco
Plain yogurt
Garlic salt
Oregano
Smoked paprika

We made onion straws in the air fryer using Ritz crackers for the breading.

Holy crap was it good.

That sauce would be perfect for chicken tenders.

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Firing up the grill in a few. Probably doing dogs and burgers.

That smaller plate idea is a good one. I bought a sleeve of the 8" paper plates from costco. It really helps limit what fits on the plate. Eat a lot fewer chips that way.

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How big are the St. Elmo's bottles? I suspect that's a regional Costco thing, but now I'm going to have to look for it.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

I cook better than Goggles.

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Pancakes and Bacon tonight!!!

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2018
#ExtendLafleur
10 More Wins

https://images.app.goo.gl/2rHCrueycTg2eks88

It's a 19oz bottle.

If you haven't had it before with shrimp cocktail, be forewarned...it is take your breath away, heart stoppingly strong.

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those prices haven't yet made their way here. I can't get our butcher to cut our beef ribs properly on our half a cow so i buy those at the local meat market. we haven't bought store bought pork for probably 6 years. we have been getting half berkshire/redwaddle feeders that time and now are venturing into raising our own berkshire hogs

Finishing off the belly I smoked the other day.. sautéing it up with some sweet potatoes.

I took a couple steers into the locker the other day..ur. Refs usually hang at around 600 pounds... had one this time that barely could mKe it through the trailer door and hung at 1000 pounds... whoops.

Always a winner! Did some pan fried steak today, but tomorrow going to do chicken cordon bleu sandwiches with those cauliflower bacon cheese tater tot things.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

I've been to the restaurant. A little goes a long way.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

Picked up a bottle outside at. Joe Michigan the other year.. cleared the sinus cavity out real good. Almost ordered a bunch from the restaurant.

Odd. We made french onion soup last night as well.

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@audioidkid

refs?

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Reality is your friend, not your enemy. -- Seacrest

Quick add on question...Isn't a bigger steer better or do they really need to come in at or around a specific weight?

Probably meant to type Our beefs but fat thumbed it into that auto correct.

there is a sweet spot, arguably, where the quality of the meat is its best. one you get past that the use of muscles can affect the tenderness, flavor, etc.

Generally speaking there is a law of diminishing returns involved there.. a lot of that weight is going to be excess back fat and inner abdominal cavity fat. Also, larger animals can’t hang as well to age as they need a certain amount of space between the floor and where the carcass ends. Couple that with the weight gain becomes inefficient at a certain time so you are wasting money feeding it. I prefer a leaner burger too.. this will not be lean.

Extra size also generally equates to extra age. Americans don’t like meat from older animals.

DS do you do any hogs?

we are doing berkshire this year. we had been buying crosses between york/duroc/red waddle but going full berkshire.

we'd been getting 3/4"-1" across the back at 230lbs. these pigs we are told will be 2.5-3" at 230.

Making this again tonight.

https://gimmedelicious.com/popeyes-chicken-sandwich/

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@audioidkid

We raise hogs occasionally. Usually full Berkshire.

If I may ask Sam, where do you buy your ground beef from?

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We grind-in house, Choice Chuck. US Foods is our main distributor, but I will also buy if from Ellengee Meats on Northwest Highway across from the 16th district police station. We've done business with them a long time, they are open to the public cash and carry, if anyone's interested.

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I don't remember half the time if I'm hiding or I'm lost

What about Moo and Oink?