I really think this type of gameplay should be explored more.

Oh. Oh dear. My wife and I tried our hand at a German chocolate cake today.
...This thing is amazing. Cooking is fantastic, y'all, and it creates magic in your life. May you find something to make to put a smile on your face, and the faces of those around you.

I get nervous introducing new dishes to my wife because I'm worried she won't like it and it'll be a "bad meal"(100%in my head, I'm working on it).
So it makes me warm in my soul(and my stomach) that Chana Masala has become one of our regulars in rotation, especially with cooler temps coming in.

Amidst all the shit in the world, still gonna make happiness where I can, which for me is cooking.
To that, I offer Ambrosia(apparently all the recipes call it food for the gods, but thats what Ambrosia is, so...).
One is made to share with family tomorrow. One will be made for me and my wife alone.

I'm going with radiatori.

For me, it's either this or StarGoose.
I was not patient enough to beat this as a kid, because good GRIEF it is long(for a game back in the password days), but I had fun anyways.

Wanted to share a very anecdotal piece of information on here.
Saw this the other day on a pretty rural highway in a fairly red county in Georgia. I know it's been put up in the last month or so.
Folks in lots of places know how messed up things are and want to be better.

I will say, the muffuletta sandwich at central grocery's is the real deal. If only I could get this bread back home... or was way more into baking bread.

Not sure if the food discourse is still cooking, or how much I'd of want to wade into that, but I have made my first gumbo of the year. Ate entirely too much, but very much worth it.

Pretty straightforward dinner, but I did not realize how much I think I like bok choy. Very light and crisp taste to add to the meal.

Hope you are able to have a relaxing Sunday.

The beast has been prepared. A herb-butter concoction lies under the skin, and salt with a touch of baking powder rests above the skin.
Tomorrow, the smoke shall make this a feast for all.

Stock is incoming. From the carcass of my previously smoked turkey.

I mentioned on a thread a while back that I enjoy photography, and while life isn't making that a very easy thing to pursue atm, I will try to share that along the way.
To wit, here's one I'm particularly proud of in my fledgling hobby.

Attempted a new dish tonight: beef roast with garlic harvester sauce, courtesy of the YouTube show, Tasting History.
The roast was fantastic, but I've never tried anything like the sauce. It was fine, but I suspect I didn't quite make it the best way possible. Might cut out some vinegar next time.

Puerco Pibil + chicken broth + Ramen = the best use of leftovers there is.

Did a practice run of sorts for Thanksgiving. Mainly to test out smoking a turkey versus cooking it in an oven.
Wife has told me she very much wants me to cook the turkey this way it after trying it. And now I have a whole carcass to work with for making homemade stock.

Got to make a very special dish tonight: my family's rendition of chop suey.
Not sure how other versions go, but this was my papa's favorite dish my granny made, which she learned from her grandmother, who learned it from the guy that ran the Chinese restaurant in their very rural Kentucky town.