What did everyone cook today?
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I’ve recently been on a toast kick for breakfast. Been using the Dave’s killer bread power seed bread and topping it with various hummus, veggies, and proteins (egg, bacon, salmon). Today’s was proteinless but still pretty delicious. Used salsa Verde hummus, radish/tomato, onion, jalapeño everything seasoning (which is awesome if you haven’t tried it), and some cilantro to top it off.
Surg What a great way to start the day. Looks great.
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The wife gets credit for a new chicken breast skillet dinner with fresh spinach, onion, red pepper and tomatoes. A little basil, oregano and garlic from the garden topped it off. It was great. No pics of it being prepared, just the final product.
“You never really die until you end up on the wall at a Cracker Barrel”
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The wife gets credit for a new chicken breast skillet dinner with fresh spinach, onion, red pepper and tomatoes. A little basil, oregano and garlic from the garden topped it off. It was great. No pics of it being prepared, just the final product.
GWG8541 I’d say she gets an A+. It looks delicious.
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I’ve recently been on a toast kick for breakfast. Been using the Dave’s killer bread power seed bread and topping it with various hummus, veggies, and proteins (egg, bacon, salmon). Today’s was proteinless but still pretty delicious. Used salsa Verde hummus, radish/tomato, onion, jalapeño everything seasoning (which is awesome if you haven’t tried it), and some cilantro to top it off.
Surg that is the breakfast of champions. Looks great
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
Paul
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The wife gets credit for a new chicken breast skillet dinner with fresh spinach, onion, red pepper and tomatoes. A little basil, oregano and garlic from the garden topped it off. It was great. No pics of it being prepared, just the final product.
GWG8541 - Looks great
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
processhead - Looks like you know what you are doing. I am not much of a beer drinker, but good on ya.
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
processhead looks good. I used to brew like that, but I can only drink so much by myself. Kids moved away, the wife only drinks a beer occasionally, etc… I kick it up when we are planning a big get together or special holiday brew. I always have a bit of wine fermenting, but I agree there is a lot of sanitizing and cleaning with all. Then again I would say that is a good thing, just the dues you pay for a hobby.
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
processhead Probably followed closely by wine making. You’re continually washing something, but with it in the end. Good looking brew!
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
processhead I was going to say not worth the trouble (not a big beer drinker anymore) but then I remembered all the homemade things I make and the clean up involved and all well worth the effort.
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Reminds me, I need to get on another batch
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen said in What did everyone cook today?:
Reminds me, I need to get on another batch
What are your preferred styles, glen ?
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processhead - Looks like you know what you are doing. I am not much of a beer drinker, but good on ya.
KETO Spaghetti and Meatballs
Life is a Garden - Dig it.
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
processhead that is awesome.
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KETO Spaghetti and Meatballs
lkrfletcher mmm looking good
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KETO Spaghetti and Meatballs
lkrfletcher all of your keto dishes look so good. It’s amazing you can even call that a diet. Keep up the great work.
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KETO Spaghetti and Meatballs
lkrfletcher Looks great. I’ve been eating zoodle salad for about a week. Gotta use that zucchini somehow.
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Marathon brewing day. Five gallons of hefeweizen and 10 gallons of German pilsner.
Not-so-fun fact. Did you know that sausage making is second only to brewing beer in the size and amount of equipment/mess that needs to be washed up when you are finished?
I still have some dirty equipment waiting for me this morning.
Add to that, unlike sausage, the beer you brew isn’t ready to drink for up to 45 days from the time you brew it. All totally worth it. lol
processhead Nothing like seeing science in real time.
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