I had a salad with some sliced beef on it, and two small cherry plums. (They're sweeter than regular plums.)
I was going to make honey wheat bread but it got too late so I'll make it tomorrow.
Those kind of 'vacations' are never much fun. Glad you're home.
I had two online meetings this evening so I just had a quick sandwich.
We've mostly hardwood floors, too, with a few area rugs, like near doors.
But the worst fall I've taken in a long time was when I tripped over a downspout en route to turning off an outside faucet. I hit my head on a lawn sprinkler, hit my shin on a big rock, destroying the pants and producing a huge bruise on the shin that still has several large scars 2 years later.
Aaron, you put in a pretty good bakery shift there!
Congratulations to Violet on her bas mitzvah.
I had the last of the pizza for lunch today, it reheated well.
Tonight was just sort of a 'make something for yourself' night.
I sliced up the rest of the eye of round nice and thin and had a sandwich on Dave's Good Seed bread.
We had thin crust pizza again tonight, but I probably took it out of the oven a minute or so too soon. Hopeully I'll get the 2nd one right tomorrow.
The tomato race is on here, I've got at least 4 different varieties with tomatoes growing that are getting large enough some will start turning red soon. Which plant will be the winner?
I did last night's KC Strip steak for 2 1/2 hours sous vide at 144, it was nicely done and more tender than the first one. I put a little butter and Worcestershire sauce in the bag before I sealed it and poured the juices in the bag in with the sauteed mushrooms.
Last night I made a KC strip steak sous vide, it was on the tough side with some gristle, but that's not the fault of the sous vide method.
There was a second steak in that package, I'll make it tomorrow but will do it for a longer time period in the sous vide pot, which should break the meat down a bit more.
We had salami and cantaloupe and I had a small sandwich with leftover deli meats.
I did my eye of round roast sous vide at 140 for about 24 hours and it was the tenderest eye of round I've ever had! It should make great sandwiches, too.
I'll do this again but most likely with a stronger dry rub.
I bought a 3.5 pound eye of round roast that I'm going to do sous vide for tomorrow.
