tomorrow planning to make some goulash and garlic bread

Homemade corn beef hash.
Because I had a lot of potatoes.

I am making my loco moco right now just in case a rolling black out
affects my area.

goulash

goulash

Looks good, bro.  Makes me want to make some also.  I haven't had goulash in a long time.

But I tired cook.  Maybe tonight I open a can of Bush Beans and fry some spam.

Looks good, bro.  Makes me want to make some also.  I haven't had goulash in a long time.

But I tired cook.  Maybe tonight I open a can of Bush Beans and fry some spam.

yesterday I had spam/egg/cheese sandwich on toasted multigrain bread for breakfast.  spam with gyoza ramen for lunch. I like me some spam every so often 

Cioppino

Yesterday was "Recycle and Prep" day.
Made Beef Broccoli with tomatoes, pea pods etc... made from Sundays left over steaks on the grill.
Also made a batch of Chicken veg soup which will be tonight's dinner.

I was craving Chinese Roast Duck for a while now so I caved and bought a full order of roast duck.

Came out to $44 and some change.

Ate so much of it that my blood sugar went through the roof.

I was craving Chinese Roast Duck for a while now so I caved and bought a full order of roast duck.

Came out to $44 and some change.

Ate so much of it that my blood sugar went through the roof.

....
Mmmm Roast duck!
Stop putting pictures in my head!
....and I just took my metformin AND ozempic.
It sucks to get old.

Turkey Tail laulau
my friend gave me plenty taro leaves.
I used pork to make laulau but it seems like the pork nowadays is lacking enough fat to make it juicy.
So I tried using a turkey tail to raise the fat content.
Overall, it was good but the pinfeathers are undesirable.
It also takes longer to steam because the tails were pretty big.
I won't be making this again.

Turkey Tail laulau
my friend gave me plenty taro leaves.
I used pork to make laulau but it seems like the pork nowadays is lacking enough fat to make it juicy.
So I tried using a turkey tail to raise the fat content.
Overall, it was good but the pinfeathers are undesirable.
It also takes longer to steam because the tails were pretty big.
I won't be making this again.

Looks good!

I love lau lau.  All kinds but my favorite is pork.

The other day I made a simple Daikon Radish soup.  Used a korean daikon, simmered it in just water with the daikon greens.  Added 2 cloves garlic, carrots, re-constituted dried wakame seaweed and added that along with some mustard cabbage.  1 tbsp of patis.

It results in a simple tasting umame type of soup.  Add rice to the soup and eat with kim chee.

I made bbq ribs yesterday using a different recipe. It came out too salty. So I boiled the ribs for a couple of minutes to desalinate them. Then I recoated the ribs with my sweet bbq sauce. I was going to smoke and char the ribs with kiawe wood but it's kind of hot and unpleasant outside today.
Will eat the ribs as-is with basmati and brown rice.

 After dinner I will load some 45acp for testing tomorrow or Sunday.

I made butter garlic steak bites with potatoes. Was really good. Will make an adjustment on the ingredients and make again

Last night I took out a big saute pan and laid some fresh vegetables on the bottom: one side of the pan I put fresh watercress.  One side fresh chopped cabbage.  One side thin sliced carrots and one side some sliced onions and mustard cabbage.

Then I put a small filet of salmon on top (cost me $$$$$$) for a tiny piece.  I then made a sauce of Yoshida sauce, sesame oil, little sake and dash of mirin.  I poured it over the fish and veggies and added 2 tbsp of water.

I steamed the dish covered on high then lowered the heat after boiling.  Steam on low for 20 minutes.

Ate with hot white rice.

I been pigging out on sweet-sour pork during the last 2 weeks.
It was a craving I had. But now I'm sick of it so I'm going to eat lettuce-tomato salad for a day or 2.
However, I wanted to try this vegan spam so it might be experimentation night.
I also wanted to try the korean style spam. 

Tonight I going make pig feet.  I always make it pig feet soup okinawan style.

But tonight I going make it shoyu braised like how Bautista's make it.  I like it so much everytime I'm down there at Pearl Ridge.

I love pig feet.  One time I made so much I ate it 3 days in a row.  I had the mother of all gout attacks and was on crutches for one week.

I usually donate canned goods during the food bank drive.  But I just sent money this year. So now I gotta cycle our my supply of emergency food. This is beany weenies with Redondo mo ono Portuguese sausage,  and Redondo Hawaiian winners and Redondo franks. To kick it up a notch, I harvested a Waialua chili pepper from my yard and added fresh garlic, sweet onion and sugar. I also opened up canned corn and canned chili to make a chip dip with tortilla chips. Also opened up Vienna sausage for doggy and human treats.

Cleaning the yard.
I harvested sweet potato leaves from some vines I planted.
It's like getting free spinach. So, I threw together a portuguese bean soup with ham shank and the leaves to substitute for cabbage.
Then I sauteed more leaves and chopped it up and added it to the dog food since I usually add some sort of vegetable to their diet.
These vines grow really fast, so they are a great natural source of nutrition.

Caution...dark leafy greens have lots of vitamins and minerals. The high calcium oxalate content might cause kidney stones.

Cleaning the yard.
I harvested sweet potato leaves from some vines I planted.
It's like getting free spinach. So, I threw together a portuguese bean soup with ham shank and the leaves to substitute for cabbage.
Then I sauteed more leaves and chopped it up and added it to the dog food since I usually add some sort of vegetable to their diet.
These vines grow really fast, so they are a great natural source of nutrition.

Caution...dark leafy greens have lots of vitamins and minerals. The high calcium oxalate content might cause kidney stones.

Now you got me craving for some Portuguese bean soup!   

But yeah, I remember my kidney stone episodes.  I love leafy vegetables and had to cut down on those high calcium oxalate spinach which I love.