I took 8 oz of dough and rolled it as as I could and still flip it. Put down the cheese and then folded the dough over and under. Then I gave it an egg wash, some sesame seeds and some Greek seasoning and baked it for 25 minutes at 4:50.

This is yet another heat map of population.

My first thought was using seitan as a shrimp substitute.

I found this site that has it and a few other ideas for vegan themed seafood.

Awesome.

That’s a lively list of ingredients. Probably the most exciting white chili I’ve ever heard of.

It needs to be a sweet Southern corn bread. But, yes, it’s a totally viable shortcake replacement. I prefer it. It’s because even the sweetest of corn bread is not as sweet as shortcake

One owl pellet or two?

There is a smoked pork and been soup I used to make. It was obviously an Italian recipe but with a few quick substitutions it was a Southern dish. The finishing touch is rolling up some kale, collards of turnip greens and slicing thin. The. Putting them in the soup for the last 10 minutes to cook but not soften them up. Excellent.

It’s a side like buttered bread. Crumble it up and let it dry for a day. Put it in a bowl and pour milk or heavy cream over it and eat it like cereal. Pour chilli over a slice of it. Top it with whipped cream and strawberries. Slather it with peanut butter and jelly for a delicate but tasty sandwich.

But I’d never eat it with rice. A rice substitute? Sure. But never with.

Yes. I had to change my regular recipe because my wife likes hers sweet. But I do have a habit of using bacon fat even in this version.

That face. I’m wondering how closely he and I are related because that is the face of someone that could be an immediate relative of mine.

I believe a 13th hen would be called a bakers roaster.

Find something to smoke in. Could be a grill, smoke house, cardboard box with holes and a brick on top, doesn’t matter what. Doesn’t even need to be fire proof.

Get a smoke tube. Wait until temps are between freezing and 50°f/10c. Fill the smoke tube with smoking pellets. Apple wood is always good. Light the open end on fire. Let it burn for 5 minutes. While waiting for that put your cheese in your chosen smoker. Blow out the flame. Close the smoker, but not air tight. Come back in three hours.

Vacuum seal the cheese. Eat it in two weeks to a couple of years, it won’t go bad. Just eat it when you want as long as two weeks have passed.

People don’t realize that chickens slow egg laying when it gets cold. So 12 hens a laying at Christmas time is definitely a cool gift.

I’m saving the last of my onions for meals that need them. Not sure when I’ll be able to buy more.

It would be weird if they didn’t

Please surrender your license to math.

You can use absolute numbers like ”The answer to life, the universe and everything is |42|.”