Priorities well placed. 
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Iâve made that before and enjoyed it! Yum.
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Was this the first time you made it and had that reaction to the 5 spice powder? Or the first time you had this reaction making the dish (I could swear Iâve seen you post it before).
Either way, sorry for your loss of a fabulous recipe, but glad you were able to determine the culprit, and are ok 
Glad you are ok. I may be a heretic, but I am not wild about five spice. I like all of its components, often in combination, but all five at once can be a bit heavy handed to me. So my bottle sits on the lazy Susan, spinning forever but never jumping off.
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Thatâs why it needs the balance of other ingredients. Iâd find it pretty insufferable as a sole ingredient, too.
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I donât remember ever making it before but that doesnât mean I didnât. Not very long ago I used it in something, what that was I canât remember, but it was a very small amount. 1/4 or 1/8 tsp iirc. Iâll blame the cloves because I hate cloves. Yeah my loss, they were delicious.
@mts, @LindaWhit, @Vecchiouomo Thank you for your concern.
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I hate cloves, too. With a red hot passion.
Had my daughterâs family over for dinner last night.
PIZZA!
Pepperoni, mushrooms, black and green olives (half only, SIL has a fair number of disliked foods), whole milk mozz shredded with some Monterrey Jack as a minor component (about 1/4 of the total cheese weight) - I just like how it adds extra flavor. And dotted with fresh mozz âpearlsâ.
This pizza was about 22 inches by 18 inches. I used a dough recipe for 4x12 pies, but with a rectangle you use a lot more toppings because your perimeter is less than 60% of the 4 round crusts.
I had to cut up an Amazon box to use as a peel and needed two sheets of parchment to cover the necessary surface.
This one shrank a bit (it was exactly 22x18 as topped), which I usually donât see. But then, I usually donât run out of propane in the middle of cooking a pie.
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Now that is a famblee-sized pizza! 
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Doesnât your 5 spice have cloves?
Yeah, but there are 4 other spices that make up for it 
Itâs the combination I like.
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More food on the road!
One more main meal, cooked at a brief playground stopover, no less:
Potato and cheese pierogies sauteed in butter with sour cream, reheated Kassler, pork roast, and Sauerkraut from an Austrian restaurant in the Finger Lakes, and sauteed zucchini coins with Penzeyâs Krakow Nights seasoning.
Most dinners were out at casual restaurants after afternoon wine tastings. We tried to mind the budget and health, to a small extent, by self catering breakfast and some lunches:
Blackberries/peaches with yogurt and granola, medium-boiled eggs with toasted ciabatta with jam and butter, and deli meat sammies (those Dukeâs packets come in handy!). On the road heading south now with stopovers to visit fam in the Mid-Atlantic.
ETA: Sâmores!
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I had a chicken breast last night also. Hope yourâs was better than mine. For the first time ever, I had a chicken breast that was tough. Didnât even know it could be tough.
I Googled to find out what could possibly have caused it and found that freezer burn can make it tough and leathery. I knew the breast had been in the freezer for a while, but did not realize it was that long. I need to find a good method for tracking what is in the freezer.
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Sounds like wood-breast syndrome.
If it didnât have whitish discoloration, especially around the edges, when raw, it probably wasnât freezer burn.
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A few canned Greek Lidl label nibbles with some homemade red Sangria ( chilling, not pictured) for dinner tonight. Lunch is typically my main meal.
Stuffed grape leaves and beans in red sauce.
Have a great wknd all! 
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So glad you are okay.
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That is a beautiful pie. And a very big pie!
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Orecchiette is terrific for mac and cheese but not so much for most lightly sauced pasta dishes. I also like it n minestrone.
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Oh my gosh! It did not have whitish discoloration around the edges at all, I did check that before putting it on the cook. I had not heard of the wood-breast syndrome, so that you for that very interesting article. I do believe that is what could have been the issue. There is one more large breast left, think I will get it out of the freezer, let it thaw and look it over. Wish I could recall which grocery store it came from. I normally shop from two stores and have no clue as to which store it came from.
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Looks great. If youâve mentioned your entire camping itinerary before, can you please point to the link? Sounds like itâs been a really good time for yâall!
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