If you messaged me yesterday to wish me a festive howladay sorry I did not answer, I was in the kitchen all day making dinner and then passed out. Happy Belated Howladays

Tonight was a bit simpler. I had made my own mixed rice blend and prepared it in a risotto style. Earlier in the day I infused saffron into chicken stock. I then used a teriyaki sauce sauce on the chicken and veg.

So we decided to do breakfast today.

Our dessert tonight. The bread pudding from earlier and then I made a caramel from scratch and butter mounted it.

And the final plates for review.

Last night was our actual anniversary, but instead of making dinner we went to the local Chinese restaurant in the town where the cabin is. They make amazing food and it reminds both of us the food from the east coast. We both brought leftovers back I'll eat mine over the next few lunches.

Annual trip with @rookmutt.bsky.social for our anniversary. So that means dinner photos. Last night we did a simple spiced chicken foab seared, and then finished in the oven with butter, lemon zest, and fresh lemon juice. I combined two red pestos to sauce the pasta and added sundried tomato's.

Three weeks on the east coast has left me on their time...

It is 330am. I have been awake since 730 yesterday. Flying to Denver then on to Miami for a cruise... With my inlaws. Send help

One of the advantages of having retired from running a con is I get to once again have public opinions. Sometimes those opinions are complicated, sometimes those are pretty simple. There were many times I was the person who had to fall on the sword regardless of my actual opinion on the matter.

Yeah this tracks

I am not ignoring you...I am overwhelmed and busy

At the launch for MirrorSight this weekend. I had to play a role based heavily on a very old PC from an old game.

I am getting a bit annoyed at the fit of the sleeves on the armor. The problem is mostly my own making.

It's coming up on a LARP weekend at Numina so I am working at jamming to "Off with his shirt" and having internal discussions with my character brain about his mental health.

I wanted some pictures as I worked on the front panels. The bigger concern I have is no matter how many times I have counted the rows there is an offset somewhere. Thankfully when I hem it I can hide it.

I really do love that back panel set. I wanted @rookmutt.bsky.social to look smashing at LARP, so I have been building him a custom shirt. The front needs finished and the scale sleeves need mounted.

So my account covers the whole range of who I am. So I will make sure I use disclaimers. I got a petsuit bodysuit and I have a few pictures that I feel really good about. Marking as suggestive because it's a body suit.

I wanted beef stew. So we have beef stew. I made the roux using the seasoned dredge flour and used a mixture of several stock pastes to make the base. Red potatoes, a yellow onion, and carrots. Garlic Stock Paste, Sauteed Onion, Vegetable Stock, and Italian herb paste.

I'm not a front end developer. Quite frankly I loathe doing it. I got bootstrap studio since it was supposed to make designing templates for a Django site. It is terrible; it says it is "drag & drop". I spent so much time styling an element and then writing the damn templates by hand anyway.

Over 30 hours trying to get dynamic modals on a django app. Only to figure out no one has updated any documents and all of the solutions were out dated. It took installing htmx extensions and a dive through bootstrap5.3 updates. Now it's actually pretty fucking sweet.

After many years of torment. @dark-end.bsky.social has finally been to my kitchen and has discovered what I can do when left to my own devices first hand. I did a spice rubbed slow roasted set of tritips. The sides were not nearly as impressive. I spent all my saucery points on the protein

Bard and Rogue did a cute brother snuggle nap.

In keeping pace. We found pictures online of caprese chicken over polenta. So we did it. Polenta was made with a sauteed onion and chicken stock with caramelized onions and garlic, herbs and spices. The chicken was dredged and pan fried. From there it was assembly and bake.

Home from the trip but the trend continues. Smoked pork leftovers cut up and wok fried with bacon, shredded brussel sprouts, carrots, celery, broccolini, corn cut from the cob. Sauce is a combination of soy sauce, rice vinegar, hoisin sauce, lime juice, chili crisp, honey, salt & pepper,

Last night we used our leftover pasta as a base for a pasta side. I added a cooked down base of bacon, bell peppers, onion, mushrooms, sun dried tomato, garlic, and Classico Pesto. While that simmered, I folded 2 eggs into 8oz of ricotta and herbs, spices, and seasonings.

I missed some dinner posts. So we went out to a Chinese restaurant that the locals rave about. @rookmutt.bsky.social and I had the same comment: "why can't we get this delivered at home". Beef with black bean sauce and Sesame Beef.

And day 3 of dinner at the cabin. Dredged and pan fried chicken in seasoned flour, served with a whole wheat pasta in a sundried tomato pesto fortified with a combination of onion, bacon, bell pepper, garlic, and sundried tomatoes. Served with broccolini in a garlic and herbs salt with butter.

Anniversary Dinner a Thead I patted dry the steak this morning, liberally seasoned on both sides and left in the fridge to "dry". Using cast iron I used unsalted butter and seared an onion. Took it out added a bit more butter and hard seared both sides. Layered the onions atop and roasted.

And for breakfast. I took the leftover pork and potatoes, some bell pepper. Sauteed until crisping and then some eggs. A piece of toast with butter and apple spread.

Tonight's Dinner Peppercorn Pork Tenderloin Garlic and Herb Roasted Potatoes Carrot, Sweet corn, bell pepper, and sundried tomato succotash with garlic. Tenderloin was seared in a cast iron and then placed in the oven.

Every year for the past 4 years @rookmutt.bsky.social and I go away for our anniversary. Same cabin every year. We stop at the store on the way down and menu plan and then I cook for us. So be prepared for food spam.

"What's for dinner?" Me after working both jobs freezing then realizing I have chicken thighs and other basics. And using a jar of pesto, a box of protein pasta, a bell pepper, garlic, and a bit of stock paste and seasonings. Dinner with almost no dishes.

Leftover Stuffing with potatoes

I didn't get to make dinner Thursday so using leftovers I made a loaded stuffing. It's in the oven right now while a potato stack set baked on the tray below.

For the first time in many years I won't be making dinner for Thanksgiving because I am sick.

And due to my lower body temperature, it took me a few extra days to get sick after LARP.

We lost power yesterday at 7pm from the cyclone. We may get power back Saturday at 8pm. That is going to be one hell.of a homeowners claim.

Fly home from an amazing LARP weekend into a bomb cyclone giving us an expected multi day power outage. Well fireplace usage it is.

I realize the final version didn't get posted. I reprinted 5 pieces in a translucent yellow filament.

There have been a few other projects I have been doing. Mostly when the burn out isn't as bad.

When one of your partners needs a prop for LARP and you have a 3D printer, ADHD, and an idea.

I was watching Sorted and Ben and Jamie were paired in the Remote Control Challenge. It was an interesting dish they made, a herb topped salmon with a tahini cream sauce over gnocchi. Sounded like what I would eat. All cooked in one pot. My guys don't like fish.

Following up from yesterday. This time with photo content. Most of them are topless but one shows underwear so I labeled it.

Content Warning: Discusses Weight and Eating Disorders I reached a milestone today that I want to talk about. Many people in my life struggle with the same thing I want to talk about. It makes it hard to express anything about the topic without causing others to hurt. So I am going to thread...

Chicken thigh with cumin, paprika, and chili. A mix of sweet potato and russet potatoes oven roasted with the thighs with a hint of stock and garlic. Finished with simple green broccoli. Total prep time 20 minutes Active cooking time 20 minutes Passive cooking time 20 minutes

Best part of having a VSG, my diabetes is suppressed and I have higher health quality. Worst part, I eat almost nothing in a sitting.

And for tonight my challenge was to use only ingredients in the house. I wasn't allowed to go out for anything. So I defrosted two steaks, marinated them in a teriyaki and ginger sauce. Made rice, and steamed various gyoza we had in the freezer.

Tonight is sausage meatballs tossed in paprika and then roasted with red onion. Served atop polenta with a stock base.