What did you eat last night for dinner?

[edmorel]

German food last night. I could only eat like half of it before giving up

‘sup cuck

 

[Jazzmenco]

I do 8pm to midday six days a week. I found the plateauing to be an issue as well even with increasing my exercise load while greatly decreasing my alcohol consumption. Annoying.

Found it a bit of struggle this past winter but summer is here in the antipodes so more salads and raw foods.

I also cut back on the alcohol, used to have wine every night, now it's occasional. Still have my daily martini though....
I should try to increase my exercise load also. Maybe try to do a 24 hour fast a couple of times a month.

 

[mgm9128]

Einkorn cooked like a risotto, Swiss chard and artichokes, jus made from their leaves

 

[mgm9128]

Roast chicken, vegetables with cardamom

 

[mgm9128]

In the light at work today: quinoa with fennel and apricot and tomato confit

 

[Geoffrey Firmin]

Sunday night Spanakopita made with Botany Bay spinach, Bulgarian feta and salad. For dessert Apple and Rhubarb crumble. Rhubarb from the vegetable garden, crumble with home made vanilla ice cream.

Monday arugula pesto. spaghetti and bitter green salad, sigh no more endive.

 

[mgm9128]

How is life down under these days.

 

[Geoffrey Firmin]

How is life down under these days.

All is well in the garden, potatoes, feral arugula, Botany Bay spinach and tomatoes arose from composting. The rhubarb was trimmed back on Sunday. The rest of the vegetable beds are planted, plenty of rain this past week. Life goes on.

 

[mgm9128]

Matsutake gohan and yakiniku

 

[mgm9128]

It was a lovely day to stuff a fish

 

[mgm9128]

 

[MontyLo]

Made a bit of a non-turkey bird duet

Cornish hen and duck leg both za’atar seasoned and the duck was brushed with some pomegranate molasses

I did a sausage stuffing with mushrooms, dates apricots, and orange zest plus some cognac

And then I used the rendered duck fat for the potatoes.

 

[Texasmade]

View attachment 1506006

Made a bit of a non-turkey bird duet

Cornish hen and duck leg both za’atar seasoned and the duck was brushed with some pomegranate molasses

I did a sausage stuffing with mushrooms, dates apricots, and orange zest plus some cognac

And then I used the rendered duck fat for the potatoes.

Why is one leg look under cooked?

 

[lawyerdad]

Why is one leg look under cooked?

I assume that they’re just different colors because one has the molasses glaze and one did not.

 

[MontyLo]

I just oven roasted the game hen and that underside was down in the pan juice a bit so it’s not as crisp but it was cooked through. Style point deduction though as crispier skin would’ve been better.