Thanks for the information. I have a home four-bedroom on one acre. InMount Shasta CA. The property is gorgeous. I’m thinking about Airbnb it this summer after I remodel it.
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Good Luck. I know someone who invested in Airbnb and is doing very well.
Go for it if you have the property and location for tourist
'I am sure they would love your cooking and I think you would enjoy the camaderie so to speak
I watched a show not too long ago Netflix about competition among some of the B& B owners, very interesting, and they went to each other’s home for their experience and rated each other.
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T’was a very good day.
Mom and I went shopping @ Kohl’s.
She got some things she needed.
I got more. 
The 30% discount on already marked down sale items saved us a ton.
Lunch from Shaw’s Supermarket - Chunky Chicken Pasta Soup for Mom with a little baby cornbread; several fried chicken tenders for me.
Set Mom up with auto-bill pay for the few bills she’s been writing checks for (which she was skeptical about, but I did it anyway). Her handwriting has gotten to the point where it’s just easier to have it auto-paid, and she gets an Email when the amount is taking from her checking account.
Dinner for me was roasted lime-pepper seasoned pork tenderloin with a gingered-mango sauce, Israeli couscous, and steamed green beans. There was definitely wine.
Oh - and before Mom and I headed out to shop, I was greeted by the Turkey Ladies Who Brunch in her complex. They have very little fear coming up to humans. (Note: There were no Toms in the group, otherwise, I wouldn’t have been taking pictures this close!)
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Sous vide salmon with roasted cherry tomatoes and tofu mac and cheese. The salmon was wild caught in Alaska by a friend of ours who lives there in the summer - he vacuum seals his catches and sends it all back to NYC in dry ice! Anyway, he didn’t mention what type of salmon it was, and when I opened the package I found that it was coho (I think), which is a bit lean for my taste. I sous vided it to 110, then quickly seared the skin side. Still a bit dry, but that’s the nature of coho, I think. Flavor was good. We split one filet and I’ll probably use the other to make salmon salad or something that adds a bit of fat.
The mac and cheese was another story. Someone here mentioned on another thread that they like to use port wine cheese in their mac and cheese, and I happened to have some leftover from a party, so I threw it in. Yum! The pink tint was kind of fun, too. 
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Beautiful color on that pork!
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Does anybody have a recipe for tamale pie? It’s kind of like a casserole thing. I haven’t had it in many years. My sister made it once. I’m kind of craving it. Has anybody ever made this?
I’ve made this one for my parents freezer meals and they loved it enough to ask i make again. I reduced the extra spicy stuff since they’re wimps too. Takes a while out of the oven to set up a bit and freezes great
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Can’t say I have recently or in several years. The NYT has a recipe that looks good. Many others are quite similar
A very unpleasant visit to the endodontist today , i had soaked some cashews last night and made this rich delicious chia pudding this morning before leaving for the appointment. I added a touch of vanilla and nutmeg to it too.
It’s best i eat cold things today so dinner was the chia pudding with some raspberries, kombucha a la carte with an Rx painkiller chaser. There’s chocolate coconut milk ice cream in the freezer that i’ll likely have for dessert
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Jacque’s Quick Roasted Chicken (below) with herbes de provence and Dijon, and roasted fingerling potatoes & brussels sprouts with rosemary & garlic on a baking sheet. Chocolate eclairs from the bakery for dessert.
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Reminds me of my holiday in the north where wild pheasants roam everywhere. Like when I was making photos of the dunes then suddenly a pheasant walked right into the frame. The males are beautiful and elegant these pheasants. They also walk right through people’s gardens and have no fear of human presence. One of the island’s popular souvenirs is something with a pheasant on it. Me I eat them in the winter 
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SV veal shoulder. It’s supposed to be Tafelspitz (Austrian boiled beef) but I made it my way with what I had. Couldn’t find much info on SV veal shoulder so I tried temperature for something similar like pork shoulder. It sat in the bath 1 full day and turned out nice and tender.
There’s broth and more vegs behind the scene. There’s also grated horseradish in cream for the meat.
I’m enjoying watching the Olympics. Love winter sports, to watch that is. Some people say “don’t you have anything better to do?”. Hah! I pay for a TV licence all year round so that I can watch the Olympics every 2 years! The partner and I watch the news in the morning before we leave the house, that’s all the TV we ever watch. In the evening we watch movies via a USB stick. So yes, my routine has to be readjusted according to the Olympic schedules.
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Rainy day, and I was out driving in it like a fool. I survived, but with the number of ambulances and fire trucks on the road, there were others who didn’t.
But the weather required comfort food - roasted garlic & mushroom meatloaf (I’m not a meat loaf and gravy gal, so a squirt of ketchup worked), roasted potatoes, and sauteed carrots, sugar snap peas, and red bell pepper. Wine was the final side dish.
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More Sicilian Pizza for us tonight. I wanted to make it fairly quickly after making it a couple of weeks ago so I could tweak it. I followed Serious Eats dough recipe, but the last time I made it, found Kenji’s sauce recipe way too heavy on the oregano, and a little heavy on the garlic. We had one full cheese, a half small sheet pan with sliced cherry peppers, and another half small sheet pan with sliced sausages and cherry peppers. (The first two were vegetarian.) I think we’ll have to skip Monday night date night to eat the leftovers, since there are only three of us in our household
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Want you to watch the show if you have time since yo are planing to have a bob
Four in a Bed - ACORN TV
This series offers an intriguing behind-the-scenes peek at a British institution: the bed and breakfast. Four pairs of B&B owners take turns staying at one another’s establishments, rating everything from furnishings to fry-ups, in a competition to determine who runs the best B&B.
I hope you get to watch and enjoy it.
What I am planning is have the guests having the run of the house airb@b. Supply all the amenities,without cooking for them.
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Dinner tonight was again a quick stir fry , filet mignon and 8 shrimp to supplement the beef sauteed after caramelizing one onion, then adding garlic, ginger, and spring onions before the beef and finally shrimp was added to the wok. Pixian bean garlic sauce , Rice wine marinaded the beef for a few hours then when beef and shrimp were cooked, took them out, the shrimp shell stock that I had preroasted to make 1/2 c stock deglazed the wok , beef back in wok, a few baby carrots, some left over chinese chay sem from last night’s dinner, snow peas and one red pepper , oyster sauce and sesame oil added, lid on for a few minutes , most of the meat was under the vegetable because i did not want the vegetableto overcook. Prefer them crispy…Served wit rice and red wine. ( red duck fat from rendered fat from dinner 2 nights ago) Fast and satisfying meal.
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Tamales pie. Winging it. I think it’s going to be good . It’s in the oven with the cornbread topping. Wine to drink 
Cheers.
'
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Another day of soft and cold or room temp foods… ((ugh)). Today was Ripe Avocado Day which was perfect timing. I actually used my spiralizer for some zucchini and carrots, then sautéed them briefly and had to let cool. Made my favorite avocado sauce swapping in cilantro for the basil, and then a bowl with the veggie noodles, some cubed tofu and the sauce with extra cilantro on top. Kombucha a la carte with the ibuprofen.
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Want that, looks wonderful!
The pie looks delicious. Will want to try to make it one day. I have never made this, and wonder if I could find some decent tamale in here.
Snow is all gone now, after the chaos since last Tuesday, with the impossibility for people to go to work, to the delays in delivery in food shops leading to empty shelves this weekend. Some European neighbours were amused how the Parisians’ chaotic reaction to a mere 4 inches of snow. Even in Italy, winter tires is an obligation for the whole country.
Had some comfort food last night, lentils with cured pork skin and Lyon sausages with pistachio.
I don’t really know what to do with the pork skin, it was sold to me some months ago in a food fair, i put it in the freezer and forgot about it . All I know the seller told me to cook it with lentils. I discovered it was cured, and was quite salty. I couldn’t find much information online and probably it is a regional thing.
Would appreciate more info on it.
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