I've been making my own barbecue sauce for many years.
We had the last of the sirloin steak, with breaded mushrooms.
I think that site considers the bacon after it has been cooked and drained. I know five slices of bacon leaves quite a bit of fat in the pan, perhaps a couple tablespoons.
According to the source I used (verywellfit.com), 3 slices of bacon has 12 grams of protein and also 12 grams of fat. I think that's because a lot of the fat melts into the pan.
Our older son left for college back in the early 90's, before we built the house we're in now and before I started doing most of the cooking and baking, I'm sure he learned a few things from us, mainly from his mother, but most of what he's learned he got from other sources, with Alton Brown being a major influence. He's a very methodical cook, though sometimes I think he overdoes his seasonings. He's gotten more into baking fairly recently.
Our younger son knows how to bake and cook a few things, but he works at YouTube and, before the lockdowns, they fed him from Monday breakfast to Friday lunch, over the weekends he'd go to the food court in the local mall. I don't know how much cooking he and his roommate do, I know I asked him about baking and he said he still had the flour and yeast he had when we visited him, in 2013! I think they order in a lot.
I'm not sure about a lot of what goes on under the hood with WordPress,
when I look at your user profile the email address in it hasn't been updated yet, but I don't see anything indicating a change is pending.
Of course virus rates will go up as things reopen, that's what flattening the curve means, the shutdown doesn't mean the virus just goes away, most experts think we'll be living with CV19 for many years, just like we live with a dozen or more flu strains and many other pathogen-spread illnesses. The goal was and remains to keep the health care systems from being overloaded. The extent to which that worked will be debated for many years.
Actually, I was trying to reach Chocomouse, I think her first name is Joan, too. 🙂
Joan, I just tried to send you an email and it bounced, apparently you've changed email addresses since you registered for this site in 2016.
If you don't want to update the email address in your profile or send me your current email address (nolan at tssi dot com), I'm OK with that.
It never seems to fail. I was hoping to put in the larger tomato plants over the Memorial Day weekend, but we've had about 5 inches of rain since Friday, and it doesn't look like it plans to stop raining soon, the first day without rain in the forecast is Friday.
I remember going to a bakery auction some years ago and they had at least 4 large mixers, and it wasn't a very large bakery.
I've got something coming by Fedex but it must be coming from Mars, because I got a note that says it was shipped on Friday and the delivery estimate is June 16 - July 13.
Happy Birthday Sarah (or is it Sara?), and thanks for letting us know Cass is still thinking about us even if not posting here.
We've tried making ketchup a few times, without just a little clove it always seems to be lacking in taste. But you have to be careful not to put in too much.
Since the garlic-free sloppy joe mix we were using does not appear to be on the market any more, I've played around with making a sloppy joe base but haven't hit on the winning combination yet.
My wife had some ham on rye bread with pimento spread, I had some sirloin steak and potato salad, we both had a green salad, too.
