I looked at a couple of recipes then just winged it.
I roasted one bunch of radishes coated in melted butter, salt and pepper in a 400 F oven ona foil-lined pan for 20 min.
Browned about 1/2 lb Italian sausage in skillet with some chopped onion.
Chopped up 2 de-veined stalks of curly kale and put in a small stick pot and added chicken broth and the sausage/onion along with the fat from browning and the radishes with the butter. Added a generous splash of heavy cream.
Simmered for 20 min.
I still go occasionally. They have a carb-friendly chicken dish you don’t have to change anything on so I get this if with a business group.
And sometimes I still get the soup and salad when with friends but order the pasta fajoli soup and eat around the pasta tubes. I don’t bother eating around the beans because they have so much fiber.
Strained homemade Bulgarian yogurt. I think next time I will make it earlier in the day and not strain overnight. Super thick and creamy but almost too thick.
Volume went from 3 pint jars and 3 half-pint jars to 3 half-pint jars plus what is in the bowl, so close to 4 small jars from a half gallon of whole milk.
Wonderful flavor - thanks @Shortstuff I didn’t know about the Bulgarian strain.
@Janie I’ve not tried straining the Bulgarian, must give that a go. I’ve got some Greek straining at the moment.
Boneless ribs sous vide at 185F for 12 hours. Then finished on the grill. This will be tonight’s dinner. Reduced the juices and added a few squirts of Whataburger ketchup (out of sugar free and my Texas friends here will get the reference).
Marinade was my grandpa’s recipe. I rubbed the ribs down with smoky paprika and African Coast spice from Pendery’s. Dropping this here for me because the ribs were really good and I won’t remember the spices the next time we have ribs.
Lunch is bunless burgers (not shown) and grilled asparagus. This year will be our second year for our garden asparagus so I hope we get some this year.
I fancied chilli tonight, and I also fancied cheese sauce on ccauliflower, so I had both! Quite a nice combination!
I keep my strained whey until I know for sure the yogurt isn’t too thick. Just an idea…
Thanks - that’s a great idea! I strained mine over the sink so it was all wasted. I’ll strain into a clean bowl next time and add back to get the consistency I like.
Decided to eat something at mid-day, and also have some Delmonico Steaks in the Sous Vide for tonight. Planning on some much needed fasting this week coming… 6 Fried Eggs, Fried Spam and some of the Taco Meat left over from last night’s Tacos. (Added the meat and eggs, once spam was gone)
Must be good if he’s beaten Max to it…
Nat that you can really do this now, but hot (birdseyes) Chilli Con Carne and strawberry icecream, rolled in a pancake, is pretty damn awesome.
The wife is off for a picnic with a friend, so this morning, I made her some sausage soldiers to take.
At about 6am.
Too much effort currently, but it keeps bubbling away, so I’m sure even I won’t forget it 
Forgot the Wife picked up some lunch meats the other day, so made a plate just before dinner. … Then ate a Delmonico Steak with Butter Fried Mushrooms, Deviled Eggs, Pickles, Olives and Shrimp Salad.
And yes, those are the same Deviled Eggs, that I moved over to the saucer with the green guys.
