Bill Eager
@billeager.com
My place for positivity and creativity. I’m a software engineer, a home cook, a health and fitness enthusiast, an aspiring world traveler, and a musical tinkerer. Go Bills, Go Yanks, YNWA. Do it today. Do it tomorrow.
A little “almost” omurice, because I had the demi, and I had the desire to be humbled by eggs. Tastes good though! 🍽️
August 5, 2025 at 12:42 AM
A little “almost” omurice, because I had the demi, and I had the desire to be humbled by eggs. Tastes good though! 🍽️
Early results are quite promising
April 8, 2025 at 11:54 AM
Early results are quite promising
Tonight’s quick creamy pasta concoction: spinach and artichoke with chicken sausage.
Sauté protein and veg. 1/3 cup white wine, 1/3 cup milk, 1/3 cup half and half, Parm. Simmer, add to pasta cooked in 4 cups salted water when mostly reduced. Stir to combine, then heat low to desired consistency. 🍽️
Sauté protein and veg. 1/3 cup white wine, 1/3 cup milk, 1/3 cup half and half, Parm. Simmer, add to pasta cooked in 4 cups salted water when mostly reduced. Stir to combine, then heat low to desired consistency. 🍽️
March 3, 2025 at 11:33 PM
Tonight’s quick creamy pasta concoction: spinach and artichoke with chicken sausage.
Sauté protein and veg. 1/3 cup white wine, 1/3 cup milk, 1/3 cup half and half, Parm. Simmer, add to pasta cooked in 4 cups salted water when mostly reduced. Stir to combine, then heat low to desired consistency. 🍽️
Sauté protein and veg. 1/3 cup white wine, 1/3 cup milk, 1/3 cup half and half, Parm. Simmer, add to pasta cooked in 4 cups salted water when mostly reduced. Stir to combine, then heat low to desired consistency. 🍽️
Easy creamy pasta, my lower-fat technique:
- cook 1lb pasta in 4-5 cups water + 5g salt
- in dutch oven sauté ingredients (tonight: chix sausage, onion, pepper)
- deglaze w/ white wine, heat to low, simmer w/ 1c half and half and 4oz grated romano
- add in pasta AND WATER, simmer until thickened. 🍽️
- cook 1lb pasta in 4-5 cups water + 5g salt
- in dutch oven sauté ingredients (tonight: chix sausage, onion, pepper)
- deglaze w/ white wine, heat to low, simmer w/ 1c half and half and 4oz grated romano
- add in pasta AND WATER, simmer until thickened. 🍽️
February 22, 2025 at 11:44 PM
Easy creamy pasta, my lower-fat technique:
- cook 1lb pasta in 4-5 cups water + 5g salt
- in dutch oven sauté ingredients (tonight: chix sausage, onion, pepper)
- deglaze w/ white wine, heat to low, simmer w/ 1c half and half and 4oz grated romano
- add in pasta AND WATER, simmer until thickened. 🍽️
- cook 1lb pasta in 4-5 cups water + 5g salt
- in dutch oven sauté ingredients (tonight: chix sausage, onion, pepper)
- deglaze w/ white wine, heat to low, simmer w/ 1c half and half and 4oz grated romano
- add in pasta AND WATER, simmer until thickened. 🍽️
The camera doesn’t like this spicy bacon miso ramen, but it tastes just as good as you can imagine! 🍽️
February 7, 2025 at 5:19 PM
The camera doesn’t like this spicy bacon miso ramen, but it tastes just as good as you can imagine! 🍽️
Ya know, the only reason I don’t have a Michelin star is cause I think they’re having trouble finding my house 🍽️
February 4, 2025 at 10:34 PM
Ya know, the only reason I don’t have a Michelin star is cause I think they’re having trouble finding my house 🍽️
Had fortified chicken broth left over from meal prepping thighs, so I made spicy chicken ramen with chili crisp, sesame oil and soy sauce 🍽️
February 4, 2025 at 12:37 AM
Had fortified chicken broth left over from meal prepping thighs, so I made spicy chicken ramen with chili crisp, sesame oil and soy sauce 🍽️
This one took it out of me, but I’m 9/9 on Tour de #Zwift routes so far and on track to complete every length for every stage @zwiftrides.bsky.social
January 26, 2025 at 9:51 PM
This one took it out of me, but I’m 9/9 on Tour de #Zwift routes so far and on track to complete every length for every stage @zwiftrides.bsky.social
Slow cooker chicken adobo with boneless skinless thighs. Quick enough to throw it together while my lunch was heating in the microwave. Needs tweaks but a great start for bulk cooking lean-ish protein. 🍽️
January 25, 2025 at 11:40 PM
Slow cooker chicken adobo with boneless skinless thighs. Quick enough to throw it together while my lunch was heating in the microwave. Needs tweaks but a great start for bulk cooking lean-ish protein. 🍽️
‘Strone Thugs-N-Harmony 🍽️
January 19, 2025 at 1:49 AM
‘Strone Thugs-N-Harmony 🍽️
Quite proud of myself for taking 3lb of carrots that were frozen before the holidays (ruined texture) and turning into delicious soup by roasting with potato, onion, garlic, and thyme, and blending smooth with chicken stock and cream. 🍽️
January 11, 2025 at 6:47 PM
Quite proud of myself for taking 3lb of carrots that were frozen before the holidays (ruined texture) and turning into delicious soup by roasting with potato, onion, garlic, and thyme, and blending smooth with chicken stock and cream. 🍽️
January 8, 2025 at 3:57 AM
I do a smoothie every morning with several powdered ingredients and supplements. Rather than get out a bunch of canisters and bags every day, I prep weeks’ worth in 8oz deli containers and then only have to add frozen fruit and liquid. Saves time and stores easy. 🍽️
December 20, 2024 at 1:17 PM
I do a smoothie every morning with several powdered ingredients and supplements. Rather than get out a bunch of canisters and bags every day, I prep weeks’ worth in 8oz deli containers and then only have to add frozen fruit and liquid. Saves time and stores easy. 🍽️
Fun iOS fail. I tell Siri to set a timer for 50 minutes. It hears “50 minutes” as you can see on the screenshot, but the Clock app hears “fifteen minutes”. Boggles the mind.
December 9, 2024 at 1:28 AM
Fun iOS fail. I tell Siri to set a timer for 50 minutes. It hears “50 minutes” as you can see on the screenshot, but the Clock app hears “fifteen minutes”. Boggles the mind.
Thanksgiving Chronicles, Vol 3 🍽️
All the fussing about the prime rib and the turkey paid off in the end, with both being fantastic, perfectly seasoned, and mind-bogglingly tender.
Full meal pictured, which was definitely a group effort.
Happy Thanksgiving to my 🇺🇸 skeeps and any who celebrate!
All the fussing about the prime rib and the turkey paid off in the end, with both being fantastic, perfectly seasoned, and mind-bogglingly tender.
Full meal pictured, which was definitely a group effort.
Happy Thanksgiving to my 🇺🇸 skeeps and any who celebrate!
November 29, 2024 at 1:30 AM
Thanksgiving Chronicles, Vol 3 🍽️
All the fussing about the prime rib and the turkey paid off in the end, with both being fantastic, perfectly seasoned, and mind-bogglingly tender.
Full meal pictured, which was definitely a group effort.
Happy Thanksgiving to my 🇺🇸 skeeps and any who celebrate!
All the fussing about the prime rib and the turkey paid off in the end, with both being fantastic, perfectly seasoned, and mind-bogglingly tender.
Full meal pictured, which was definitely a group effort.
Happy Thanksgiving to my 🇺🇸 skeeps and any who celebrate!
Thanksgiving Chronicles, Vol 2 🍽️
Last night was the wet brine for turkey, this morning is a 24h dry brine for prime rib, featuring rosemary salt. Into the fridge she goes.
I will say, the pressure to properly cook a piece of meat that costs well over a hundred dollars makes you feel alive!
Last night was the wet brine for turkey, this morning is a 24h dry brine for prime rib, featuring rosemary salt. Into the fridge she goes.
I will say, the pressure to properly cook a piece of meat that costs well over a hundred dollars makes you feel alive!
November 27, 2024 at 3:14 PM
Thanksgiving Chronicles, Vol 2 🍽️
Last night was the wet brine for turkey, this morning is a 24h dry brine for prime rib, featuring rosemary salt. Into the fridge she goes.
I will say, the pressure to properly cook a piece of meat that costs well over a hundred dollars makes you feel alive!
Last night was the wet brine for turkey, this morning is a 24h dry brine for prime rib, featuring rosemary salt. Into the fridge she goes.
I will say, the pressure to properly cook a piece of meat that costs well over a hundred dollars makes you feel alive!
2024 Thanksgiving Chronicles: Vol 1 🍽️
In which our hero wet brines the turkey and uses the injector for even more juice, then makes gravy from the turkey wings and neck.
Pictured: bird gettin the jab, my makeshift cambro
Not pictured: how bad I am at butchering poultry (ruined two knife edges 😩)
In which our hero wet brines the turkey and uses the injector for even more juice, then makes gravy from the turkey wings and neck.
Pictured: bird gettin the jab, my makeshift cambro
Not pictured: how bad I am at butchering poultry (ruined two knife edges 😩)
November 27, 2024 at 5:01 AM
2024 Thanksgiving Chronicles: Vol 1 🍽️
In which our hero wet brines the turkey and uses the injector for even more juice, then makes gravy from the turkey wings and neck.
Pictured: bird gettin the jab, my makeshift cambro
Not pictured: how bad I am at butchering poultry (ruined two knife edges 😩)
In which our hero wet brines the turkey and uses the injector for even more juice, then makes gravy from the turkey wings and neck.
Pictured: bird gettin the jab, my makeshift cambro
Not pictured: how bad I am at butchering poultry (ruined two knife edges 😩)
After a six hour simmer, we’re feeling thicc and ready.
Verdict: great balance of flavors
and the meatballs took on a lot of flavor and tenderness from the marinara. Great result, even with the lower fat content in the meat I had available. 🍽️
Verdict: great balance of flavors
and the meatballs took on a lot of flavor and tenderness from the marinara. Great result, even with the lower fat content in the meat I had available. 🍽️
November 24, 2024 at 10:34 PM
After a six hour simmer, we’re feeling thicc and ready.
Verdict: great balance of flavors
and the meatballs took on a lot of flavor and tenderness from the marinara. Great result, even with the lower fat content in the meat I had available. 🍽️
Verdict: great balance of flavors
and the meatballs took on a lot of flavor and tenderness from the marinara. Great result, even with the lower fat content in the meat I had available. 🍽️
Bon voyage, mon meatball amis! 🍽️
November 24, 2024 at 4:32 PM
Bon voyage, mon meatball amis! 🍽️
Post heat bath, our meaty boys are 165F and looking quite happy. Next stop, into the sauce for an afternoon simmer. 🍽️
November 24, 2024 at 4:21 PM
Post heat bath, our meaty boys are 165F and looking quite happy. Next stop, into the sauce for an afternoon simmer. 🍽️
Today we’re documenting the journey of a meatball. First stop: 400F for 20 minutes 🍽️
November 24, 2024 at 3:56 PM
Today we’re documenting the journey of a meatball. First stop: 400F for 20 minutes 🍽️
Some recent veggie roasting with balsamic vinegar. Sheet pans are life, y’all 🍽️
November 20, 2024 at 1:35 AM
Some recent veggie roasting with balsamic vinegar. Sheet pans are life, y’all 🍽️