Breakfast pr0n! Not what we had for breakfast, actually. More a breakfast for lunch. I don’t eat breakfast and Mrs J contents herself with a bagel but we both love waffles. The bacon is thin sliced porchetta.I didn’t dump all the patio herbs, I wanted to see if they would come back in the spring. The chives are doing great but the sage next to it still looks dead. The bare twigs at the far right are rosemary that I am still hoping will show new growth but nothing yet.The front gardens are just barely showing some color – the scilla can be counted on for a touch of early blue. The day lilies are greening, as are the daffodils and sedum.More meatballs! I made several, there are two left. Not enough for a proper sammich but I guess I can do a couple of meatball sliders.These were out for a last rise before baking. I busied myself about making that breakfast-for-lunch while they were out and they really puffed up before I could get them into the oven.Here’s Ollie, watching me compose this post. He’s already made himself at home. He is fitting in rather well with no apparent animosities developing with any of the other cats.One of the shelter cats. The eyes in the original picture were highlighted by a stray beam that prompted me to play that up with a few tweaks.
Just for a fun exercise, I did this pork shoulder as a confit. (Not sure of the grammar on this – confited, ala confit, something else?) Submerged the butt in olive oil and ran it at 250 until the temp in the middle reached 200 degrees, about 5 hours iirc.After it cooled down I pulled the shoulder apart and stowed it in a plastic bag, saving out enough to reheat in duck fat for some sandwiches. These are on my mini-buns with slaw and a local brand of bbq sauce.Good spot for a kitteh! This is Bitsy in one of her favorite lounging spots atop the couch.We’ve been giving the bread machine some love here lately. I have a big beef roast brining in the basement fridge, planing to make a corned beef. I think it will be finished in the oven, instead of boiling like I’ve always done. I wanted to try a rye bread machine recipe to see how it was going to go because, corned beef! It’s the loaf on the left, the other is a plain white loaf. The shine on to crust? Duck fat!Here is a ham and swiss sammy on slices of that white bread. I like my ham and cheese with slaw, and those pickled onions and peppers caught my eye. It’s all good.Mrs J took Katie in to have her coat groomed. Katie took it pretty well, she’s able to make the best of any situation she figures she can’t escape from.Moar sammich pr0n! Cheeseburgers and fries with my homemade chipotle ketchup. Younger Swiss melts better than the aged stuff – a feature, not a bug.Some more breakfast pr0n, waffles with bacon and eggs.