the vast majority of our ~food waste~ at work goes to a food bank, and what they don't have room for / can't take for whatever reason, the staff on the evening shift then get to pick from and take home for free, which is a rly great system!!
..but i've done 2 lates in a row now, and i have so much free food it's like Help! when are we gonna eat all this 😭
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yesterday, my dad had an appointment so my mom joined me for a walk by the river. when i took her back home, she gave me a half a beef sausage from that czech butcher in austell, and some of the last of the late summer tomatoes and jalapenos from her garden. it should have been two meals, especially when i served it over buttery grits, but it was not
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May 2023: The Last Friday & Saturday
This is how we found our Amazon shipment on our front porch. It was like someone had opened it up but, when they saw it was bathroom cleaner, they thought “Oh my god! Work... let me get the hell away from this box!” There is this part of me that wants to believe most people would only be driven to thievery out of desperation but there is another part of me that empirically thinks most thieves are grifters who would be stealing whether they had just a dime or a billion dollars:
On a more positive vibe, we went out to Plot 420 & did a lot of work. Unfortunately, there are no photos because the focus was on work rather content creation.
It rained today so muddy dog prints happened:
My view while grilling:
Grilling:
Dinner... I’ll be glad when it is our own corn on the plate:
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Stuffed Hot Peppers
Italian sausage and cream cheese stuffed inside of hot Hungarian peppers.
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Hot Pancetta and Feta Pasta
This spicy and tasty Hot Pancetta and Feta Pasta makes a delightfully piquant and generous lunch; ideal after a morning spent frolicking in the waves and swimming in the Ocean! Happy Wednesday!
Ingredients (serves 1):
1 cup whole-wheat pasta (such a fusilli or penne)
30 grams/1 ounce thinly sliced pancetta
1 tablespoon Chili and Herb Oil
1/2 a small onion
2 fluffy sprigs Garden Parsley
1/3 red chili pepper
1 tablespoon Modena Balsamic Vinegar
half a dozen black olives
30 grams/1 ounce Feta Cheese
In a large pot of salted boiling water, cook penne according to package’s directions, about 9 to 11 minutes until al dente.
Heat a large, nonstick skillet over medium-high heat. Add pancetta and fry, about a minute on each side. Transfer pancetta to a plate, leaving its fat in the skillet; set aside.
Add Chili and Herb Oil to the skillet.
Peel and finely chop onion, and add to the skillet. Fry, a couple of minutes until tender.
Finely chop Parsley, and stir into the skillet. Fry, one minute.
Thinly slice red chili, and add to the skillet. Cook, a couple of minutes more. Deglaze with Balsamic Vinegar.
Roughly chop reserved pancetta.
Once the pasta is cooked, drain, saving about 1/4 cup of its starchy water, and stir pasta into the sauce, gradually adding starchy water, until sell-combined.
Stir in chopped pancetta and black olives, and cook, another two minutes.
Finally, remove from the heat and crumble in Feta Cheese. Give a good stir.
Enjoy Hot Pancetta and Feta Pasta immediately, with a glass of well-chilled Chardonnay Vigonier or Pinot Grigio.
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May 2023: Tiny Bees & Transformers
Seen while walking:
It was a seven mile walk so you’d think I’d have more than two photos but it is like that some days:
A transformer blew in the neighborhood so I had to fire up the generator:
Mississippi kite. The cicadas haven’t emerged yet but this bird remembers where the good stuff was last year:
Grilling is my performance & this is my stage:
These solar lights that my queen ordered arrived at the perfect time:
Our electric stove has special prongs that don’t fit any of our standard electrical cables so we had to cook dinner on the grill tonight:
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