It’s a bottle of Hetchy vodka, which is a local brand (Hetch Hetchy is the name of a local reservoir).
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Never heard of it!
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It does the trick!
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I’ve hiked over that dam . Water shed for the bay area
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Wishing you a very Happy Birthday!!! 
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Was planning on whipping up a pot of Potato Soup, found no onions or milk left here on the premises. DW blocked the door when I said I was running out to “pick up a few things”. So, WFD turned into Chicken Salad Sandwiches & Tots:
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Go wifey! Good work.
Could you share that potato soup recipe? It’s been on my list.
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I’m going to give this recipe a go tonight.
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Great idea for anyone interested in beginning to cook Indian. The recipes are so approachable, it seems much less daunting than most books.
I mentioned we have pretty bad Indian food in our area, but that’s not the case just over the border in Vancouver. A friend from Canada brought me back some Patak pastes, so I’ve dabbled before a little, with pretty good results. Very happy to have this book & I think we’ll be cooking from it for awhile, until we’re on more sure footing. Thanks again!
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Last night was pretty exciting (not being sarcastic) - takeout pizza! It was great to have food that someone else made. Tonight back to cooking with French onion meatloaf and buttermilk mashed potatoes. No pictures - sorry.
Thanks to all of you for your inspiring enthusiasm. We will get through this!
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Had half of tuna to get rid of so made a mid-Century classic, creamed tuna. Over baked potato. Only for me, and I loved it! And charred chard.
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@Sasha - thank you! This time it was leftover prime rib, sliced medium thinnish, and warmed in barely simmering au jus (from a McCormick mix packet). We also have a fat separator, and put the usable jus from the prime rib into the mix. It went onto homemade buns toasted in the toaster oven (CSO), with the thinly sliced gruyere melted on the top bun. Pile all on and enjoy.
I do use deli meat also - I like rareish Boar’s Head, sliced a little thicker than for regular r.b. Sandwiches, again just barely heated enough in jus. You don’t want it to have the reheated flavor, or for the proteins to contract and toughen. I actually like to gild the lily with garlic butter on the buns, and grilled in the grill pan.
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Last night was sausage sandwich topped with caramelized onions and Swiss chard. Roasted rosemary potatoes side.
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There is no breakfast, lunch and dinner at the moment. Yesterday I had banana pancakes and a banana and peanut butter milkshake at lunchtime.
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Tonight I went back to my childhood in the 70’s with burger, chips and peas. Though not quite the same as growing up.
Venison burger, with sweet potato wedges( dusted with paprika, potato flour and salt) and roasted. Also peas and served with a siracha mayonnaise.
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@aussieshepsx2 Last night was sausage sandwich topped with caramelized onions and Swiss chard.
Your caramelized onions were perfection.
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Pot roast currently sitting in the slow cooker. Corn bread has been baked earlier this morning (done in a cast iron skillet with diced green chili and cheddar cheese). All I have left to do is add mushrooms to the pot to make a gravy when ready and make some more cauliflower mashed potatoes. Been having that a lot lately, but what else to serve with pot roast and gravy?
Currently having a cigar on the patio. Was hoping for a cocktail outside as well but the temperature is dropping too damn fast.
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Pulled pork tacos with avocado and homemade pineapple salsa. Sides were vinegar slaw w/ cilantro and scallion and kale salad with lemon-garlic dressing and Pecorino. Ghirardelli dark chocolate brownies for afters.
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Mine are today what is called Ukraine… called by me the “stetshel”.
I’m making your moms stew recipe at the moment . Of course I have to put a twist on it . Adding red wine and a little red wine vinegar. Still the parsnip is going to be king .
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