i just post pictures of my food

Huge success. Yummmmmm. Used my immersion blender, greatly improved things.

We’ve started doing a weekly dinner with our friend, who really really likes my bread. And it goes perfect with this meal, absolute decadence. Both turned out excellent.

It’s a pain in the ass but it’s primarily composed of good pantry foods so it’s a nice fallback meal. Not traditionally “dinner” but it works and is quite filling. I use the tuna mayo filling.

I just don’t like any other squash as much as spaghetti squash. Sad!

Even when you fuck up the recipe these things bang like hell. Do I like waffles yeah I like waffles

I fucked up the risotto but I don’t even care bc piña colada wow

Bucket of wet slop. Grins.

I’m mildly allergic to delicate squash and it scared me so so bad

I BURNED the bread but it was still good/ok. I’m gonna use the rest to make ribolitta later this week.

It’s basically its own recipe now, I’ll write it up next time I make it. I used hand crushed canned tomatoes (San Marzano sweeeeeeep) instead of diced and I really liked that. Made it very tomato forward, might experiment with some bouillon to balance out the flavors.

It looks fucked up and I used too much chicken for just me and not enough egg but holy shit I loved this so much. I ate way too much way too fast and I got a stomach ache. Recommend

The black bean and kale thing I make is just a can of black beans and kale (an amount) cooked down in olive with a minced/crushed garlic clove, red pepper flakes, salt, pepper, and whatever other seasonings work for the meal. In this case, cumin and smoked paprika.

My SIL got me this book for Christmas and I’ve been having a great time with it. I made this recipe bc I was excited about preserving goat cheese longer. I’m gonna use it for a salad later this week!

Anyway this was pretty good but it turned out weirdly wet? Online says it’s either from not letting them dry for long enough after parboiling, the parboiling itself, or just plain cooking it too long. I’ll keep trying

Now that I know where in town I can buy ricotta salata (and I’m doing better financially) I make eggplant and tomato pasta fancy-style.

2025 was NOT MY YEAR but I think 2026 should be better and I miss documenting my cooking like this. More to come!