Chicken noodle soup doesn’t need grilled cheese sammiches to make it lunch but I made some anyway.These are chocolate chip oatmeal cookies. I like to process the oats a tad before mixing them into the cookie dough. I was showing Mrs J how a new blender gadget works and it absolutely pulverized the oats before she could stop. I’ll have to do a gadget post on it.I love the sous vide setup. We have settled on 138° as the preferred setting – pink enough for me and done enough for Mrs J.I sauteed sprouts with fresh sweet corn, cut off the cob, in olive oil and butter to accompany the ribeyes and it worked out just OK. Didn’t look right, tasted great.This is the result of my first go at a shepherd’s pie. This one has pork and green gravy with corn and carrots and peas. I didn’t make quite enough mashed potatoes for a proper top, my pan was a bit too big. I think I’ll make them as individual pies the next time.This was a quick lunch, a couple of chicken thighs braised in bbq sauce, some potato salad, and kimchi. Since MrsJ won’t eat the kimchi I’ll have to double up. We still have a ton of that cabbage and cucumber summer salad.Those cookies make good ice cream sammiches. I don’t remember what Kroger ice cream flavor is in this but it has crunchy bits and caramel. Moar kimchi! Told you I was going to double up. I didn’t make that big of a batch (one head of Napa cabbage) and the smallest daikon radish was still too much so I match sticked it and put it back in a simple pickle of seasoned rice vinegar, salt, and water. Crunchy and sweet from the rice vinegar!