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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #1861
    climb on Array Showbread's Avatar
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    Pasta sauce with hot italian sausage, cremini mushrooms, yellow onion, and green bell pepper. Also made some healthy-ish snack cookies. WW flour, oatmeal, little bit of butter, little bit of brown sugar, yogurt, walnuts, and dark chocolate.
    “We need to remember what's important in life: friends, waffles, work. Or waffles, friends, work. Doesn't matter, but work is third.” - Leslie Knope

    "Nothing lasts forever, some things aren't meant to be. But you'll never find the answers 'til you set your old heart free."

    3w2 6w7 1w2
    *Gryffindor*

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  2. #1862
    Suave y Fuerte Array BadOctopus's Avatar
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    I'm making a turkey meatloaf tonight, with a salad and some wild rice pilaf. Hopefully the meatloaf won't taste like sawdust.
    WOOP WOOP WOOP

  3. #1863
    Alma Array five sounds's Avatar
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    made a fruit dip for my mom's bible study:

    greek yogurt, honey, peanut butter, cinnamon
    You hem me in -- behind and before;
    you have laid your hand upon me.
    Such knowledge is too wonderful for me,
    too lofty for me to attain.

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  4. #1864
    climb on Array Showbread's Avatar
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    Steamed some brown rice, and roasted some green beans with olive oil, garlic powder, salt, and crushed red pepper. Served with some leftover sesame chicken.
    “We need to remember what's important in life: friends, waffles, work. Or waffles, friends, work. Doesn't matter, but work is third.” - Leslie Knope

    "Nothing lasts forever, some things aren't meant to be. But you'll never find the answers 'til you set your old heart free."

    3w2 6w7 1w2
    *Gryffindor*


  5. #1865
    Senior Member Array
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    A kombucha scoby. It's day 2 and I have a film of bacteria on the liquid quickly being populated by yeasts. It's starting to grow the jellyfish tendrils known as the yeastie bits and the film is becoming opaque. Smells just like ginger beer at this stage, a sign it's still healthy and loads of little bubbles reaching for the surface like champagne. I made it from a ginger kombucha drink so that's why it smells like ginger. Had no idea you could just grow one from a bottle of the stuff.

  6. #1866

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    Grilled cheeese. And a fancy salad.
    Your kisses, sweeter than honey. But guess what, so is my money.
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  7. #1867
    Suave y Fuerte Array BadOctopus's Avatar
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    Wow, this turkey meatloaf isn't terrible.
    WOOP WOOP WOOP
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  8. #1868
    hyggelig Array EJCC's Avatar
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    Quote Originally Posted by BadOctopus View Post
    Wow, this turkey meatloaf isn't terrible.
    and it's nice enough to
    make a man
    weep, but I don't
    weep, do
    you?

    ESTJ - LSE - ESTj (mbti/socionics)
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    lawful good (D&D) / ravenclaw or gryffindor (HP) / boros legion (M:TG)
    conscientious > sensitive > serious (oldham)
    want to ask me something? go for it!
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  9. #1869

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    Copycat In-N-Out animal style fries

    Everybody have fun tonight. Everybody Wang Chung tonight.

    Johari
    /Nohari
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  10. #1870
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    A recipe I made up a couple of nights ago:

    Meat
    4 pork fillets
    1 tbsp paprika
    2 tsp fresh dill, chopped
    2 tsp cumin
    1 tsp fresh tarragon, chopped
    drizzle of olive oil

    Sauce
    2 tbsp Dijon mustard
    100ml creme fraiche
    2 tbsp beer (use only a light coloured beer, e.g. pilsner or hefeweizen)

    Prep
    Drizzle the pork with olive oil, then rub the marinade ingredients onto the meat.
    Refrigerate for at least 2 hours, and up to 8 hours.

    Cooking
    Place 3tbsp olive oil on a tray, turn the oven to grill function and heat to 280C. Add the meat when the oil has just started to smoke.
    Check every five minutes. (N.B. This can just as, in fact probably more easily be done on a barbecue.)
    Meanwhile, make up the sauce. Combine mustard, creme friache and beer in a saucepan and heat until a smooth mixture has formed. Pour into a jug and keep warm.
    Eat...

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