I'm making a meatloaf.
We got our 2nd round of booster shots a few days ago, my wife had a mild fever the next day but seems to be OK now.
We had to close the windows because a neighbor fired up his wood fireplace, and the whole neighborhood reeks of wood smoke.
I guess people don't understand that some of us cannot tolerate wood smoke. When we were building our house, both the architect and the builder kept asking if we wanted to include a fireplace. They said it would increase the retail value of the house. We said by the time we sell the house (or more likely, our kids do), we won't care if the retail value is a little higher. That was 26 years ago.
We had a fireplace in our old house, never used it in 15 years.
Burgers on the grill tonight, taking advantage of the warm weather. We've had the windows open, something we haven't been able to do for a while.
I'm making Moomies buns (slider size) for supper tonight, it's 80 and I'm going to use the grill for burgers.
I had some fresh bread with a little butter (and one slice with some honey), plus a salad.
I made semolina bread today. Every day is a new adventure, today the sesame seeds didn't stick to the dough as well as they usually do; I don't think I did anything different from last time, though.
When I was at Costco yesterday, the cost of a 12 pound bag of King Arthur AP flour has gone up again, it was $5.99 last summer, then it went up to $6.99 last fall, and now it's $7.99.
But I just read that in Germany and other European countries, they're seeing across-the-board producer cost increases of 40% over a year ago, and those are likely to get much worse as shortages from Russia and the Ukraine continue.
We had beer battered fish and steamed broccoli tonight.
With several leftovers to choose from, we went with takeout. 🙂
David says he hasn't done a brisket sous vide yet, but says there's a good article on sous vide brisket on the Serious Eats site.
See https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
He said he did a prime rib sous vide for Easter, he did one for us on Christmas, it was pretty good but the key to prime rib is the spice rub, and I'd probably do a different blend than he does. (But I think he usually uses garlic and he left that off because of my wife's sensitivity to it.)
I've seen some recipes for doing a brisket sous vide. I haven't done a lot of sous vide, my older son does it a lot, but I don't know if he's done a brisket yet.
We had cheese tortellini with some tomatoes in sauce and a salad.
Around here we call it the "5 o'clock question" or "What on earth have we got we can make supper from"?
It's like a home version of Chopped; what can you make with bologna, a can of corn, a can of tomato sauce and cheese whiz? 🙂
I did two pods of spinach in my late-2021 Aerogarden, I got 3-4 pickings of spinach from them, then they pretty much stopped, they may have gotten crowded out by the leaf lettuce, or maybe spinach just doesn't produce more than a few pickings.
