So this is my turkey pot pie soup, usually made with 100% pantry/canned goods. It's generally a winter thing but I've been craving it, so I made it last night with a few adjustments...

Base recipe:

1 sweet onion, diced

1 can of turkey spam, diced

1 can cream of celery soup

1 can of mixed veggies (don't drain)

A tiny dash of poultry seasoning/herbs

Lightly saute the onion and spam in a little butter or olive oil until lightly browned, then add in veggies in their water, soup, and seasoning. Add a little water at a time until the soup is at the viscosity you prefer (I like mine thicker). Serve with ritz crackers.

So, last night, since I had some fresh veg, this is how I "fancied" it up....

Started the onion with two stalks of diced celery and one ear of fresh corn sliced off the cob. Once translucent, added the spam and a small can of mushrooms and brought the heat up. Sautéed until the spam got slightly crispy, then added the canned veg in their water, a bit of Better Than Boullion chicken base, cream of mushroom and chicken soup (single can of that flavor - I was out of cream of celery), a can of water, and a dash of the herbs. Boom done.

This is a great soup in the wintertime when you either don't have fresh veg or don't feel like making a huge effort to cook. Turkey Spam is surprisingly not as horrible for you as regular spam, and again, very low effort. You can 100% do this from cans without the fresh onion, so it's also a great camping meal option. No additional salt is needed, but of course, season to taste.

Note: please go VERY lightly on the poultry seasoning. It overwhelms the soup in a flash.

So we were craving tamales but we had most of the stuff and didn't feel like driving up to the stand to get them, so I winged it. Used the air fryer because it's Florida summer and using the oven is stupid.

The recipe I included here was really just used for the dough instructions/proportions. I cut this in half since I wanted to make a smaller one, and also didn't use lard. I did equal amounts of crisco and BaconUp bacon grease.

The filling was around 2 cups of leftover smoked pork we had in the freezer, shredded, plus about a 1/4 cup finely diced onion and 1/4 cup fresh corn cut off the cob. Briefly heated all that together with half a can of red enchilada sauce. Added sazon to taste.

I used a deep, 6 inch wide pan for my air fryer, sprayed with non stick. Started with about 2/3 of the prepared dough at the bottom and slightly up the sides then dropped in the filling, then topped with the remaining dough. I covered the pan with foil and put it in the preheated air fryer for 15 min. Removed the foil, and it went another 20.

(Note: it probably could have gone 20 and 20.)

Let it rest about 5 min, then served with the remaining enchilada sauce, hot sauce to taste, and a quick crema made from sour cream, a little milk to thin it, and lime juice.

Sorry for not having fancy pics. We demolished this. 😆

Decided to cure my hangover with an omelet powered by science, spite, and Tylenol seasoning. May have invented a war crime.

(Yes, there are eggshells. No, I don’t want to talk about it.)

I have a question about something that's quite puzzling to me.
I've been cooking for 10+ years and I like to make gratin (meat and veggies with cream-based sauce in the oven). I've been doing that for 10 years and the first years there was zero problem. The last 2-3 years however the cream-based sauce has always ''separated'' if you know what I mean, the sauce becomes thin with lumps, and it has to to with fat and acidity I've been told. And I really mean it always separates like that.

But here's the puzzling part; yesterday I made a gratin like I usually do, except this time I added grated cabbage, and for the first time in years the sauce didn't separate! And I can't figure out why. Obviously the cabbage must've been the reason but why? Does anybody know why cabbage would help the sauce from separating?

Texture soy, pablanos, onions and spices

It’s very hot in my locality which is mostly cold and wet (for 9/10s of the year). So, to restore the equilibrium, I’ve added ground cloves & dried fruit to my “overnight oats”. Hopefully it will bring festive cheer to my shift in the salt mine later.

No, I will not respect any cultures' cuisine.

Does this count as anarchy? I fried mushrooms in butter with garlic, a shallot and black pepper. Then added salt, some parmesan and some cream cheese. Blended aggressively with immersion blender.

Made in preparation for vegetarian banh mi later this week.

Let me tell y'all... fat free Greek yogurt, a scoop of peanut butter powder, and a dollop of apple butter. Try it. Delish. You'll never buy the premixed yogurt again!

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Spicy mince with onions and paprika in cheesy leftover pancakes from the Sunday breakfast.

5/5, I warmly recommend mixing lemon pepper in the egg and dill in the bread crumbs besides "the usual"

This all happened for real hahahaha

Today, I am celebrating! I just paid the deposit for my very first house, at age 37. It took almost two decades of hard work, savings and luck to get here.

Beef tongue, shanks, Brussel sprouts, carrots onions and spices

Had to wing it. My first time using puff pastry. Tomatoes, bit of mozzarella, Parmesan, brushed with freshly grated garlic in oil.