After 2 busy night shifts, I had
@ClareBear glad you survived your weekend of debauchery, bacchanal, and hedonism with the other elves and fairies in Glastonbury. 
Zoodles, Tomatoes, Olive oil packed Tuna and Anchovies, Kalamata Olives, Capers, Chili Flake, Garlic, Fresh Parsley, Oregano and Basil from my garden and Kaiserinna Cheese on top
I’m still out of Parmesan. Pecorino would have been traditional.
Pasta Puttanesca is a delicious pungent quickly made pasta. Mostly made from canned goods kept in virtually every Italian pantry.
“Pasta in the style of a prostitute" is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, chili flake, capers and garlic.”
Other ingredients are dry or fresh herbs and sometimes canned yellowtail tuna packed in EVO. 
Got off work, came home, went straight to work in the Garden. … Only to be interrupted a short while later that dinner was done. 
I was actually going to Fast, but after someone gave me the ole’ Evil Eye… 
Someone had made Rotisserie Chicken, Top Sirloin Steak, Cauli-Egg Salad, then added Pickles, Olives, Cheese and Pepperoni… so… I decided I would eat. 
- And then just start a Fast afterwards. Was very good too. 
And just when I was about done, this mysterious piece of Ribs just appeared on my plate! 
Well, guess I will go out and work all this off in the Garden now.
This one’s a bit messier. I need to get the technique down, where I flip the omelet over on itself.
This time: 3 eggs, shredded Kerrygold cheddar cheese, mini-pepperoni, bacon bits, and diced ham.
VERY GOOD! The pepperoni turned out to be a really nice flavor, mixed with the cheese and eggs.
I like the way this one looks even better Darren. Personally I like the less browned result, some people like them browned. Looks good enough for me to eat.
@dlc96_darren Is the next one going to be
It might start getting harder to name them eventually.
Is the peach passion good? I keep wanting to try it but I want it to taste peachy and not herb-y, if that makes sense. I have a lemon vanilla one by bigelow that’s pretty good
It looks burnt, but I promise it’s not. Just covered in a bunch of Cajun-y spices. Pretty good. I ate the whole hen (except for what I shared with the dogs). Things are crazy around here due to moving plus going on a trip the day after we close on the house. Haven’t really been making anything interesting.
Yes totally understand, that’s why the Bigelow Perfectly Peach one is my favorite much more peachy and less herby! This one isn’t bad, but the darker the brew the more the herb flavor comes out.
I made beef short ribs yesterday in my Instant Pot and when we were all done eating I chucked the bones and scraps back in, added some water, and let it slow cook for eight hours.
I brought some to have at work tonight but then co-workers decided to order delivery from the local BBQ heaven so instead I had brisket and the best green beans I’ve ever had in my life. I’m contemplating kidnapping the owner’s dog so I can ransom it for the recipe.
Sous vide beef tongue. Went swimming in a 140 degrees hot tub time machine for 48 hours. Sliced into thick steaks. I used the uneven bits and pieces for tacos. Steaks will be stored in vacuum sealed packs. Sear when serving…maybe deep fry to finish and serve…
Midday Break fast and dinner. Wanted a wrap to go around my pulled lamb, so made an omlettey cheese type wrap. Doesn’t look fancy but was delicious.
