Looks like a contrail from one or more airplanes near the same altitude of the clouds.

Too bad those advances will be monetized as hard as possible and limited to those that can afford it.

Absolutely seconding making one’s own mayo. I do keep Duke’s mayo in the fridge for ease of use though. Busy with kindergartner/shift work/etc. Duke’s has a decent acidic zing that a lot of the other brands don’t have (imo)

Edit to add, some folks will even use pickle juice in lieu of their vinegar. Don’t be afraid to use different types of vinegar as well. I like to use apple cider vinegar or legit Spanish sherry vinegar when I’m feeling fancy.

Aqua and Toy Box. Dog bless the early 2000’s

If you need to grate softer cheeses (mozzarella/colby jack/etc.), popping them into the freezer for 15-30 minutes will firm them up so they shred more cleanly.

Necessary? No. Nice to have? Absolutely.

‘Tis the season. Roasting green chile is (nearly) in the air. Makes me want to swing by El Modelo to stock up the freezer.

Yeah, looks closer to red chile to me, but the lines blur a lot around these parts

Holds it together while it cooks, so probably both in this instance

Glizzy guzzles you?

No way this doesn’t end poorly. I’m envisioning the SOL laser from Akira.

Naturally, I didn’t take notes when I made them. I’m pretty sure I stayed mostly in the mulling spices range: allspice, black peppercorns, clove, cardamom. I’m pretty sure I put in a few coriander and mustard seeds too. Could always add in some cinnamon or nutmeg/mace. Also pretty sure I used plain distilled white vinegar, but I bet apple cider vinegar would be an interesting variation.

They made a nice accompaniment to charcuterie and even ice cream.

Meyer lemons, cherries, blueberries, shallots, garlic, eggs, okra, green beans, watermelon.

I hear pickled pigs feet are tasty, but I have yet to try them.

“Paint me like one of your French girls”

The real pressing question is who is in the sausage though.

Too late!

The skins of my enemies

Desert southwest USA here. For us, it’s usually roadrunners, armadillos, and blue tail lizards. Although, the blue tails along with the horny toads are becoming a touch more rare it seems.

My god, this goes right up there with sliced bread. Bloody genius.

Well played, your jeanius knows no bounds