The only class I should teach is how not to follow recipes and wing it, even while staring directly at the recipe 
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That is a beautiful soufflé! I tried making one when I first moved out on my own but I ended up with scrambled eggs in the end. 
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I think having aid to beat the whites might be the key. I use the balloon whisk attachment for my immersion blender. (Though my sis the souffle master always beat them by hand, and my dad used a fork for souffle-like omelettes, so perhaps that’s just my laziness?)
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Roasted a perfect piece of pork belly earlier, and it’s the best one I’ve made yet! Perfect size and the perfect fat cap, which came out perfectly crispy and unctuous.
I’ve been nibbling on it since it came out of the oven, so dinner will probably be some yogurt wit hstuff on it, enough pork for one day
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Fantastic crackling!
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OMG porkalicious bellosity 
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Best crackling yet 
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Thanks bruv 
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Pasta with snow crab tonight
Sockeye salmon (from the freezer), with maple syrup, mirin, garlic, lemon, ginger, onions and sesame.
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Jealous of your crab.
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I have finally found a frozen product I like, after much trial and error!
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My elderly neighbor’s booze cabinet evidently required a refill 
, so I made a trip to the beer store where my former drummer works (bc he passes his employee discount on to me 
), and the wine & liquor store, and dropped it all off.
Caught up with my bestie on WA to discuss our summer plans, i.e. her visit to Berlin, ours to London, plus a possible meetup for a beach vacay (Italy? Croatia? Greece?). Only FIVE more weeks before we finally get TF outta here!!! 
Dinner was the leftover shrimp & pork fried rice from Sunday we didn’t have last night, a couple of the local chorizo sausages from the air-fryer, and I stir-fried the last of the yu choy from the crisper with TPSTOGAG & oyster sauce.
The chorizo sausages were well-seasoned, with a nice kick from the cayenne, but dry as dirt, i.e. far too lean for any chorizo I’ve ever had. Coulda used some of that luscious pork belly @PedroPero made to choke those down. Not gonna buy those again, smiley face plate be damned…
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drooling at that souffle!
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OMG HUBBA HUBBA, YOU WIN THE INTERNET! That fat cap is so luscious!!
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Drool worthy pork belly!
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Ugly but delicious pasta with greens and beans from the March 2025 Food and Wine mag. Called for tagliatelle or papperadelle but I used Campanella because I will never understand pasta with beans (or any other small solid ingredient) and long pasta! Extra greens, extra Calabrian chiles. Also didn’t fully drain the no salt added beans and used about 3/4 c of the pasta water to compensate.
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Still in kitchen rehab mode, but paint is drying, and we managed to carve out a small space on the table tonight. Nice.
Still, dawgs in wraps with mac and cheese.
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Pacific Northwest Grilled salmon and pan roasted fennel from this NYT Braised Fennel recipe.
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