I started a new job 1st week of February, went to the office for a month, been remote ever since. It’s been weird, but it’s fine? I was remote before so this is more normal than my commute.

I always say no. I spent a good 20 minutes agonizing over 14F or 14 A, I can’t just swap! Guy wanted to trade my window for his aisle so he could sit next to his girlfriend in the middle seat next to me. No way! Cut to 3 hours later when she’s drooling on my shoulder and I turn around to him giving me the, “Told you”…

Best burgers I've ever made were sous vide then grilled. It's a real game changer.

I'm making the Serious Eats Ribby McRibface because America. It’s only 70 or so steps, how hard could it be?

I made this after seeing in on Bon Appetit and yeah, it’s pretty great.

Glad I’m not the only one who noticed. Bought a CX-5 a year ago, and the dealer experience was fascinating. Made an appointment to come see a car I’d found online, yet they seemed surprised when I turned up. Couldn’t find the car, then couldn’t find another car I wanted to see, except for me pointing at it in their…

Vote for Trader Joe’s, because I have a casserole competition coming up, but then again a twist on Peking Surprise would be delightful. And by “twist” I mean, “abomination.” Well, more of an abomination than Peking Surprise is normally.

I used to overcook all of my pork. Always. Every dang time. Then I let the sous vide machine handle it and I no longer have to hang my head in shame. For ribs, sous vide + oven. Hands off, easy technique, and it’s Chef Steps approved. As for favorite pork recipe, toss up between a giant Cuban pork shoulder (Chef…

Feeling creative, and having a surfeit of avocados and phyllo, I made a savory Avocado Strudel once.

Don’t go to Casa Bonita. “But South Park....” No. Stop. Cease. Desist. Refrain. It’s terrible.

I know it isn’t new or novel, and golly does that Monte Cristo speak to me, but what about Peking Surprise? I know Alton Brown has a “not terrible” version, but... I mean... why stray from the classics?

Melissa Clark’s book, “Cook This Now!” is my favorite cookbook, and the first book I really dove into. Every recipe has, “Okay, so not into fish? Do this with chicken, or swap the chickpeas for beans and the sauce works great on eggs.” The logic behind the recipes and the components are super useful, and helped me…

My first vote is for more vegetables, because vegetables, but meal in a bag appeals, as I’ve been meal prepping and don’t have a microwave. This might’ve led to sneaking into work to microwave my lunch on a day off...

I tried frozen lasagna. It totally worked, except no bubbly cheese on top, but nothing a broiler…

Well, guess I can skip submitting, “Uh... shrimp?” because this is freakin’ brilliant.

Tiny birds sounds great. Friend sous vide-inated some whole cornish game hens stuffed with tangerines, which sounds bonkers, but he insists are delicious.

I still vote for sous vide frozen burritos, but I’m curious about pig’s feet. So much gelatinous goo!

I actually made these last night, but let’s just say I took a more, “Eh, that’s what hospitals are for, right?” approach to the timing. They’re safe enough, delicious, and the texture of cooked ground beef that isn’t seared will haunt your nightmares.

Cake? Why? I don’t even... anyway, frozen burritos and/or mozarella sticks, to take the melty cheese to it’s logical conclusion.

Booooooom. Knowledged.