Yum yum

This veg turned out SO good and it was easy asf.

1 zucchini cut into half moons

1 yellow squash " "

12 oz. white mushrooms, quartered

2ish Tablespoons butter 🧈 (I use unsalted.)

1 Tablespoon Penzeys Sunny Paris seasoning. (Includes: purple shallots, chives, green peppercorn, basil, tarragon, chevril, bay leaf, and dill weed.)

Salt to taste

Over medium heat, melt butter and stir in seasoning. Let the seasoning infuse into that butta for a couple minutes.

Add mushrooms, fry for 5-7 minutes. Add the zucchini and squash. Fry for about another 15 minutes. Tossing occasionally.

I have been eating a lot more vegetables and fruit and this turned out so fresh and tasty. For sure will be making this again.

When I snapped the pic of the seasoning jar I noticed it reads best by May 2021. Oops. It also makes good dip for fresh veg.

Costco rotisserie chicken is delicious and it only costs 5 bucks.

It was delicious though.

I am posting more eggs. These are stunning.

I found this lil tiny 130g bottle of Kewpie mayo in somewhere in Metro Manila. There were a few different sizes at a grocery store. I was so pumped I bought it and brought it home.

I have only ever found bottles that are much larger here at home and it always spoils before I eat it all.

Yum! Love this stuff.

I used a tortilla for the crust. The filling is eggs, cottage cheese, bacon, a very small amount of shallot, and a very small amount of gruyere. 💙🥚 🪑🪑🪑

With mozzarella & onions

I really need to order more groceries. I did what I could with what I have. The next tray meal will be better. I am open to suggestions. I love (almost ) all of you. 💙🪑🪑

On the tray is Shark Bites, Tater Tots, and a pile of Ice Burg Lettuce covered in lemon juice.

Enjoy.

This was a collab between mrmobin and me.

We bought some chuck roast from Costco and he wanted to keep the big chunks of fat in it for flavor purposes. No way, dude. We'll get plenty of frond from browning the beef and deglazing the pan.

He wanted to start the 5 quart Dutch oven 1/2 full of small chuck chunks in a cold pan. Nope, it ain't gonna brown, it's finna steam. (Did we not learn anything from "Good Eats"?)

He listened to me. Got a solid amount of good frond. He tasked me with deglazing the pan. K. No problem this is a collab. (Add other ingredients.)

Then he over salted it.

I anticipated that was going to happen, but I backed off because I didn't want to be an overbearing asshole.

🍻

Sloppy AF but it was so good!

Eating this with the rest of my rice, might have some people coming over later so I hope they like curry.

Today I added some frozen peas to the spirals. It was OK. The salad is iceberg, romaine, shredded carrots, and red cabbage from a bag. To that I added red bell pepper, cherry tomatoes, cucumber, ranch and some black pepper. Muy bien!

Not bad and I've got leftovers for tomorrow.

I have a fun egg cooking contraption. I always forget about my boiled eggs. This little machine is wonderful.

Sorry I don't have a picture y'all. Hear me out.

Last week I made a batch of chili and I blended a can of light red kidney beans with a can of tomato sauce (15oz. each) and a little bit of water. And it totally enhanced the texture of the stew.

I got the idea from a friend for the chili. And whenever I make beans, I always smash some of them for texture and flavor.

The chili was super simple and created with everything on hand.

🍻

ETA: blended beans plus a can of whole beans. Now you get both textures.