BBQ chicken and generic Kroger brand tater tots with beans and slaw. We roasted the whole chicken but only slathered sauce on half of it.The other half was boned and made into this delicious noodle dish with the gravy made with the drippings and cream. The peas lend a bit of color but I didn’t want to make it into a pot pie filling looking thing – not that that would be bad!I dug out another portion of the corned beef we made a while back. Still using the Kroger sauerkraut. Our own ‘kraut is still aging on the counter with about a week or so to go. I let it sit at room temp for a month but there isn’t a hard and fast rule on that. It would probably be fine now, longer than the month would make it a bit more sour.These chives are as pretty as they will get. I could say the same thing for myself but I’m sure others would object to my framing.I think this is the first batch of buns from the new oven. It seems to be working well – the convection baking is good enough that the tray didn’t need rotating although I did it anyway. Old habits and all that.This is one of those buns with the sous vide tenderloin that has been broken up a bit and warmed in brown butter and garlic. Maybe too much garlic if you can fathom that. I steam the veggies to just the crisp side of done and then cool them in an ice bath. All they need then is a quick saute in lemon butter just prior to serving.Another reuben with a side of slaw and, peeking over the top, a wee bit of potato salad.This is another view of a sammich I made and posted last week, It is an “as eaten” picture with the toppings applied – pickled jalapenos and hot giardiniera.I’ll wrap this up with a “dammit, Homer, get down offa there” picture from a critter cam.