you did a fantastic job on that steak!
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Happy happy! hope whoever cooks it’s a grand celebration of your day!
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This is me with steaks. Blue, please.
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Yum. I’ll be copying your fry-up.
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I seem to recall this is only true if the natural protective coating hasn’t been rinsed off. Most eggs sold in U.S. stores are washed, hence refrigeration. Farmer’s markets are a different story.
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Thank you for the birthday wishes! It got off to a great start with a BLAT and oat milk latte from my favorite cafe. Wine/cider tasting later.
Happy birthday Mrs. @paryzer and early birthday to @LindaWhit. There will be wine. 
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Happy birthday when it arrives!
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I missed this altogether. Happy birthday! @LindaWhit @ChristinaM !!
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Congratulations on getting married! Sorry about your mom’s passing.
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I do this with shrimp. And hard-boiled eggs (but not the oven, obviously).
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Best wishes and Happy Birthday.
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Happy birthday fellow Libras @ChristinaM, Mrs, P and @LindaWhit . Linda every birthday is a gift, treat yourself.
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I know, especially after losing two family members in 2019. Other circumstances over the years have made it a day I just prefer to avoid, if at all possible. I don’t like a “fuss”.
But my local butcher sends out coupons for their customers’ birthday month, so I suspect I’ll stop by today or tomorrow to pick up a nice something-or-other to make on my natal day. And I hope to visit the staff at Dali in Somerville the following weekend when I have some time off, so that will be my special treat, especially since my favorite bartender has been out due to an injury for the past 6 months or so after they re-opened.
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Have a wonderful Birthday and all our best wishes …
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Have a good birthday! Can’t wait to hear what you choose from your butcher and what you end up making with it.
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Tonight we have Ants Climbing a Tree, or at least my version of it. I was turned onto this dish by our own @seal and enjoy it as a fairly quick and easy meal. Family approved as well!
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Looks great. Could we get the recipe, please? Thanks.
Admiring your sesame seed management. Perfectly distributed. 
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A bit if a recipe in progress as I’ve tweaked it each time I’ve made it. (This probably my 4th? time)
While pasta is boiling
In a pan heat some butter & olive oil / garlic/ shallot and sweet onion over medium high heat. Once softened I add the ground pork browning and seasoning as it cooks. (Seasoning- salt - white pepper-garlic powder-onion powder- ground ginger)
After seasoning I add the Asian oil and chili pepper sauce, soy sauce and some hoisin sauce to the mixture and combine. (I also threw in some chopped scallions at this time) Once combined let simmer and once set add the pasta - tossing a few times then serve.
I add more scallion and as @Respectfully_Declined noted I had place each sesame seed into its ideal location. In this case it took 1,437 individual seeds! (joke)
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A Use Up Night.
The rest of 2 boxes of cavatappi and penne pastas were cooked and drained, saving about a cup of the pasta cooking water.
A large sweet Italian sausage was squozen from its casing and sautéed in olive oil, breaking it up into small pieces, and removed from the skillet. More oil was added to the skillet, and minced garlic, minced shallot was added along with some Aleppo pepper for a quick sauté.
The rest of a plastic bin of arugula was added to the skillet to wilt. Half a can of canned pumpkin, some freshly grated nutmeg, and half of the pasta water was added with a sploosh of heavy cream and stirred to make a sauce.
Stirred in the cooked sausage, and then the cooked pasta and warmed everything up. A schprinkle of grated Parm-Reg after spooning some out on the plate, and dinner.
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