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Last night, on DQDGAF (but needs to eat out less):
Had some frozen shredded hashbrowns needing to be used up, a small amount of partial-milkfat cheese needing to be used up, scallions that need to be used up, and a lovely fresh tomato from the farmer's market that didn't need to be used up but needed to be in my belly.
Hence: cheesy skillet-cooked hashbrowns topped with scallions and tomatoes. (Method: while cooking hashbrowns according to package instructions, chop veg. Toward the end of the hashbrowns final cooking, top with cheese and scallions and cover for 2 min, then top with tomatoes and serve.)
It wasn't a huge meal but was satisfying, filling, and tasty (even though I forgot to salt the hashbrowns), and even vaguely nutritious (not necessarily low calorie). 9/10 would eat again, but season everything better next time.
I hope to go to the farmers market on Saturday.
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Friday night was just tacos (seasoning packet, pre-made shells) and refried beans (from a can). Dad ate a little iceberg lettuce on his even though it's on his "avoid vitamin K" list. He said he's been craving iceberg lettuce(?!) lately, and his INR numbers have been good, so I was fine with it.
Last night was chicken pot pie. I used a "makes 2 cups" gravy packet with 1 cup of liquid (half milk, half chicken stock), 6 oz of frozen mixed veg, ~8 oz of russets (peeled, cubed small, and microwaved 3 minutes to par-cook), one huge chicken breast (cooked on the grill, then shredded), and seasonings (dried thyme, dried rosemary, half a head of garlic minced, and half a large onion minced). Mixed well, added salt & pepper to taste, then poured it into a pair of storebought top & bottom crusts and baked it for 45-50 minutes. It could've used a bit more liquid to make the gravy more "gravy-ish", but everything in the filling was still juicy and the crust was perfect top & bottom.
Dad had leftover pot pie for dinner tonight, and I finished off most of the leftover tacos & fixings.
I have no ideas for dinner tomorrow.
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I went to the farmers market on Saturday.
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I went to the farmers market on Saturday.
What'd you get?
Amby, love the idea of using a gravy packet for pot pie.
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Feeling very unmotivated and tired lately. Last night's dinner was leftover fried spam, baked beans (can), and boxed mac & cheese. Had to make myself eat lunch (couple slices of deli American cheese in a folded slice of white bread, and a cold cup of coffee)
Tonight's slow cooker dinner is beef shoulder roast, cut into stew chunks, with cubed potatoes cooked around it in the au jus. Nothing new, nothing fancy, but Dad will eat it and it's stupidly simple.
I went to the farmers market on Saturday.What'd you get?
Yeah, what'd you get?
Amby, love the idea of using a gravy packet for pot pie.
I can't take credit for it. I was shopping for gravy pouches in the supermarket and right next to them was a pouch by the same company for making chicken pot pie. The ingredients labels weren't that far off from each other, so I figured why not just use a gravy pouch as the base and add my own seasonings. And it works.
Instant gravy and beef, chicken, and veggie bouillon base pastes are my go-to cheats. The roasted chicken base is better than most store-bought stock, and the roasted beef base is better than all of the store-bought stock. But my favorite is the seasoned vegetable base which adds the hit of umami plus that something-is-missing-but-what? for many dishes; even in primarily chicken or beef dishes, I still reconstitute the stock switching in a third to half of the veggie base. And all three are available in reduced-sodium versions, so I can better control the sodium and avoid making food too salty.
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I made a very successful cheeken soup last week.
* Onions
* Garlic
* Celery
* 2 x chicken legs
* 30% chicken stock, 70% water for the liquor
* Onion powder/garlic powder/smoked paprika/black pepper
* Noodles
* Kneidl.
I opted to miss out the poodles and dreidl this time around.
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Saturday I had to ride with Dad to Nokomis, FL (~65-70 miles each way); by the time we got home, he was exhausted and my nerves were pretty frazzled. So dinner was stupid easy: threw a frozen supreme pizza in the oven. Dad decided after pizza was done that he'd rather finish off the leftover beef & potatoes. Fine, whatever.
Sunday was another easy meal: baked tilapia in parchment, baked potato, and storebought Hawaiian rolls. I warmed up some fish sticks instead of the tilapia and discovered I really don't like them anymore.
Monday I was pretty wiped from 2½ hour total afternoon commute with no a/c, so I dry-brined (salt + Brazilian steakhouse seasoning blend) some pork shoulder steaks for a couple hours and then grilled them. Served with half an ear each of boiled corn on the cob I'd frozen back when they were in season, and more Hawaiian rolls. Dad didn't like the extra bit of connective tissue in them and so picked around it. I'm not buying that cut of pork again.
Tonight was meatball subs and potato chips. The meatballs were storebought frozen, but I made the easy marinara from scratch. When I have a tomato of two that is ripe or getting overripe, and I won't be able to use it before it goes bad, I dice it up and throw it in a plastic container in the freezer. So I heated up my frozen tomatoes (~12 oz) with an 8 oz can of crushed tomatoes, seasonings (Italian seasoning blend, garlic powder, salt, pinch of red pepper, pinch of sugar, tsp of balsamic vinegar), and tbsp olive oil. The meatballs baked in the oven in a pie plate, this time with half a head of garlic and half an onion drizzled in olive oil in the center. When the meatballs were done, I minced/smooshed up the roasted garlic and onions, then stirred it all in the marinara to simmer for a half hour. I'm definitely going to use roasted garlic in marinara from now on. Served it on some good store bakery hoagie rolls I toasted in the oven and topped with sliced provolone & grated parm.
Tomorrow's dinner is up in the air still, but Dad finally went to the bank today, so I've got more grocery money to hit the stores tomorrow.
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Huh. My farmers market post didn't post. Hm.
I got garlicscamps, mint, sage, zucchini, corn, sweet potatoes, milk(glass bottle), onions, bok choy, lettuce, iced tea, peaches, apples, carrots, camembert, olive foccacia, and...I can't remember what else.
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I made a riff on bangers and mash tonight. Which is to say it was just sausage, mashed potatoes, and onion gravy,but it was chicken sausage so no person native to a country that claims bangers and mash as its own would consider it acceptable. But I liked it, dang it.
My new favorite way to cook fresh (I.e., raw) sausage, which I may have mentioned before but I am too lazy to check, is
- put sausage links in baking dish
- pour most of a can of beer in it so that the meat is covered about halfway.
- Bake at 375 for 40 minutes, flipping over links halfway through. (Time may vary depending on size of links and material the baking dish is made of.)
They turn out lightly brown, perfectly cooked, moist, and tasty each time. I particularly recommend the method for bratwurst and fresh kielbasa.
20 minutes into the baking, when I flipped the sausage, I put taters on to boil with a crushed garlic clove and a chicken bullion cube. I then started sauteeing onions in a pan (salt, olove oil).
By the time the sausage was done, so were the potatoes and the onions. I poured some of the potatoey chicken flavored cooking water into the onion pan along with all of the remaining beer in the baking dish and began reducing it. Found I needed to a add a slurry of broth and corn starch to encpurage it to thicken.
Smashed the potatoes with a small amount of their own cooking liquid and some butter and pepper. Not real mashed potatoes but a rustic smash that was nonetheless tasty. (And slightly healthier than real mash.)
Served sausage over the taters smothered in the onions and gravy. Yum yum yum.
The sausage in question was some kind of chicken garlic herb stuff. The beer was, according to the brewery I bought it from, a French style Pilsner. I didn't think the French made Pilsners but there you go. It is flavorful enough to be interesting, not too hoppy, and light enough not to overpower the sausage. I think blonde or brown beers and ales would generally be best for this.
You could also bake-braise in wine, of course, and if alcohol is not an option, I'd try broth with a generous bloop of a decent vinegar.
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I made a riff on bangers and mash tonight. Which is to say it was just sausage, mashed potatoes, and onion gravy,but it was chicken sausage so no person native to a country that claims bangers and mash as its own would consider it acceptable. But I liked it, dang it.
We use chicken sausages for bangers and mash very frequently.
I did mutton curry and rice on Sunday.
* Brown off mutton in heavy pan
* Add onion, garlic and chopped mushrooms, then sauté until soft
* Add can of green lentils
* In the empty can, mix water, mutton seasoning mix, chili powder, garlic/onion powder, Maggi cube, black pepper.
* Leave for around half an hour, re-season to taste, then do the rice.
My partner's daughter particularly enjoyed it, which was gratifying.
I'm going back to the farmers market this Saturday. I'll even post from there.
I made a riff on bangers and mash tonight. Which is to say it was just sausage, mashed potatoes, and onion gravy,but it was chicken sausage so no person native to a country that claims bangers and mash as its own would consider it acceptable. But I liked it, dang it.
My new favorite way to cook fresh (I.e., raw) sausage, which I may have mentioned before but I am too lazy to check, is
- put sausage links in baking dish
- pour most of a can of beer in it so that the meat is covered about halfway.
- Bake at 375 for 40 minutes, flipping over links halfway through. (Time may vary depending on size of links and material the baking dish is made of.)They turn out lightly brown, perfectly cooked, moist, and tasty each time. I particularly recommend the method for bratwurst and fresh kielbasa...
Mmmm, yummy. That sounds similar to how Mom used to cook them, except she used chicken broth as the braising liquid and she'd thrown in half a green bell pepper & half a small onion that she'd cut into strips. But she never made mashed potatoes with, it was either hashbrown patties or tater tots.
Tomorrow's dinner is up in the air still, but Dad finally went to the bank today, so I've got more grocery money to hit the stores tomorrow.
Dinner turned out to be fried chicken from the Publix deli. Dad finished off the last of the Hawaiian rolls with it, and I made a basic salad (iceberg + diced onion + chopped tomato) to go with the meal. Dad is supposed to watch his lettuce (and salad dressing) intake to keep his vitamin K (and thus clotting) levels low, but he's craving iceberg lettuce now so I think a little every so often won't be too bad on him.
I'm thinking tomorrow's dinner will be a pot of Dad's beans & ham, and I'll make a fresh batch of corn bread muffins to go with it. If I'm feeling particularly ambitious, I'll make either peach cobbler or pineapple upside-down cake. Yes Freehold, the cake or cobbler will be in the back porch fridge if you're hungry.
I made a riff on bangers and mash tonight. Which is to say it was just sausage, mashed potatoes, and onion gravy,but it was chicken sausage so no person native to a country that claims bangers and mash as its own would consider it acceptable. But I liked it, dang it.
My new favorite way to cook fresh (I.e., raw) sausage, which I may have mentioned before but I am too lazy to check, is
- put sausage links in baking dish
- pour most of a can of beer in it so that the meat is covered about halfway.
- Bake at 375 for 40 minutes, flipping over links halfway through. (Time may vary depending on size of links and material the baking dish is made of.)They turn out lightly brown, perfectly cooked, moist, and tasty each time. I particularly recommend the method for bratwurst and fresh kielbasa...
Mmmm, yummy. That sounds similar to how Mom used to cook them, except she used chicken broth as the braising liquid and she'd thrown in half a green bell pepper & half a small onion that she'd cut into strips. But she never made mashed potatoes with, it was either hashbrown patties or tater tots.
Tomorrow's dinner is up in the air still, but Dad finally went to the bank today, so I've got more grocery money to hit the stores tomorrow.Dinner turned out to be fried chicken from the Publix deli. Dad finished off the last of the Hawaiian rolls with it, and I made a basic salad (iceberg + diced onion + chopped tomato) to go with the meal. Dad is supposed to watch his lettuce (and salad dressing) intake to keep his vitamin K (and thus clotting) levels low, but he's craving iceberg lettuce now so I think a little every so often won't be too bad on him.
I'm thinking tomorrow's dinner will be a pot of Dad's beans & ham, and I'll make a fresh batch of corn bread muffins to go with it. If I'm feeling particularly ambitious, I'll make either peach cobbler or pineapple upside-down cake. Yes Freehold, the cake or cobbler will be in...
I hunger.
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I made very simple cheesy chicken rolls using this short as a base. They turned out lovely if not quite browned as shown.
I am posting from the farmers market.
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I went to the farmer's market too. Got a butternut squash and some cabbages and a pork shoulder (picnic roast).
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I am posting from the farmers market.How deep is the water?
Yesterday, I had to navigate a flooded road to get to work. A Pathfinder was behind me, kinda blocking me in. Like the game we enjoy, the Pathfinder had no problem going off the rails, and driving on the sidewalk a bit to navigate fully into the deepest water and make it to the other side.
I sheepishly followed, ashamed that I didn't have the guts to simply try to drive through the flooding but also glad that someone tried it and made it through so I was a lot more confident about my chances after that.
Did not realize you were in flooding! Hope all is ok. Glad the Pathfinder, like the Society members, guided you safely, but I am aware cars can get stuck in shallower water than you would expect, so please be careful. :)
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I went to the farmer's market too. Got a butternut squash and some cabbages and a pork shoulder (picnic roast).
Made Sunday dinner for me and Dad. Picnic roast got braised in apple cider and Guinness Blonde with, for the first two hours, red onions and pink lady apples. For the third hour, added in cabbage (which I should have waited till the last 20 min because it disintegrated), parsnips, and carrots. Served over smashed parsnips and potatoes. Pickled beets and cucumbers in vinegar on the side (acid to balance the richness of the meal).
For a meal I completely made up using what I/my dad had on hand, turned out pretty frikkin' amazing. I wouldn't make it too often because pork is fatty, but it was a nice treat and dad was craving comfort food.
Need to do something with the plethora of jus/gravy and vegetables, thinking maybe casserole.
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I am having deconstructed salmon fish sandwiches for lunch. I wish I had a toaster oven at work to make the bread toasty. I also wish I had some cheese for the bread, but that might be making things go more in a salmon melt direction, and as we all know, tuna melts are better.
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Glad to see the thread still chugging along! Also very happy to learn Freehold survived the flooding; it's really freaky to see deep water where it isn't supposed to be.
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Wednesday night was corned beef hash and garlic toast. The freezer part of our porch fridge seems to be slowly failing, and so the frozen tater tots I had in it got mild freezerburned, still edible after cooking but you could tell. I chopped 8 oz of them up into quarter tots, then cooked them like hashbrowns in a big skillet. They tasted fine with a little salt & pepper, so I transferred them to a bowl and browned half a large diced onion in the skillet. Once they were done, I dumped the tot hash back in, scrapped them all to the edges, and then broke up a 12 oz can of corned beef into the middle. Once the tots absorbed the melted beef fat and the beef was a bit crispy, I just started tossing it every 3 minutes or so until it was all cooked through and hot. I think it turned out pretty good, and the parcooked frozen tots were more browned and tasty than when I brown up cubed boiled potato chunks from scratch.
Yesterday was Dad's doctor checkup, so last night was just burgers on the grill and potato chips. Easy, and Dad got some more lettuce.
Today I was feeling moderately motivated, or at least less enervated. So I've got boneless loin chops browning & braising in the slow cooker, I started some frozen rolls rising, and I peeled & cubed up some potatoes for mashed with gravy. I'll heat up a can of carrots on the stove, just have to figure out a good way to candy them a little.
Tomorrow night we'll have enough for leftovers.
Tuesday night I got a late start prepping & cooking but we had chicken alfredo and a loaf of garlic bread. Alfredo turned turned out perfect, even though all I had on hand was elbow macaroni. I had picked up a nice bakery loaf of Italian bread and used that to make Mom's recipe for garlic bread, but it turned out both too greasy and not garlicky enough... how? A lighter French bread loaf would probably have been better, but I suspect that in the last 5 years my guts have just gotten less tolerant of overindulgent food.
Last night was leftovers.
We have enough for a second night of alfredo leftovers for dinner tonight, but I hate to push it. Out of canned tomato soup, so that's not an option with grilled cheese. Baked tilapia maybe?
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Today, I made this Syrian lentil soup, as the weather's (finally) getting chilly, and we could all do with something warm & nourishing.
I am at the farmers market again.
Cheese sambusak was what I made today. The rice I cooked to accompany it was completely unnecessary.
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Dad finished off the last of his great northern beans & ham and cornbread muffins for dinner last night.
Days have been cooler this week -- not cool, but less hot and the humidity has dropped noticeably. For dinner tonight, I made chicken noodle soup (condensed) from the can and grilled cheese sandwiches. It finally occurred to me mid-way through adding more chicken, more noodles, more veg, and more seasonings to make the canned soup better... why don't I just make chicken noodle soup from mostly scratch instead? If I start off with a good chicken stock, either from the box or bouillon base paste, it should still prep & cook in under an hour and it'd have to taste better, right?
Tomorrow night will be chili & beans... from a seasoning kit. I think I make a fairly decent chili from scratch, but my sis raves about the Shelby mix when they make it. It finally went on sale today, so I picked it up to make tomorrow. Dad has a follow-up appointment for a torso/abdominal scan tomorrow afternoon (no problems, just checking to make sure he's still clear), but the chili will be fine simmering in the slow cooker.
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Oddly enough chicken noodle soup from scratch was my one big cooking adventure this week. ;) (And even more oddly I was also thinking about making chili tomorrow.) Turned out pretty good and I have just enough left for lunch tomorrow.
Amby, yeah, nothing wrong with good ol' Campbells and the like, but if you've the time, some sauteed mirepoix, leftover chicken, herbs, egg noodles, and boxed stock (or water and bouillon) make for a really decent chicken soup. This can come together in a half hour, though if it simmers a bit it tastes better.
I actually did the whole simmer chicken and vegetables to death to get homemade stock this week, and I credit it for my processing the flu vaccine without feeling too knocked out, but normally I do the above and it makes for a pretty decent weeknight meal.
When I'm really tired I just cook quick cooking noodles with water, bouillon, and dried veggies, and if I have it, some miso for some extra savoryness. That's tastier than it should be.
The Shelby Chili Mix is outstanding, and less work than "made from scratch". :-)
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Dad was still queasy from his two barium shakes, so he opted for leftover chicken noodle soup and saltines. I'd already started the Shelby chili, so when it finished, I had that for dinner.
...And, it was ok. Maybe I'm picky, maybe I over-hyped it in my head, maybe my tastebuds are just a little askew from other peoples. It wasn't bad chili by any means, but I thought it was just ok. I made it per the instructions on the box with the box options to use softened/lightly browned onions, the fire-roasted tomatoes, and the can of pinto beans, then added a bit more salt once it slow-cooked for a couple hours. I think it could've used more garlic & garlic powder (yes, both), a bit more cumin, either chicken stock and/or a good beer in place of the water, and more masa to thicken it more. I also think it could have also used an additional non-hot/mild pepper variety or two to round out the flavor; pepper-wise, it tasted kinda flat.
Anyways, I've got plenty of chili leftover, and it'll get eaten.
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Not much exciting cooking-wise with me lately. Because of continuing family-in-law drama, Sis is having her own separate Thanksgiving dinner & gathering, just her immediate family, oldest's girlfriend, and Dad & I. She is still insisting on doing nearly everything herself -- deviled eggs, stuffing, three pies with from-scratch crusts, mashed, turkey gravy, non-casserole green beans, and reheating the spiral-sliced ham. Her hubs is smoking the 19lb(!!!) turkey and making a sauteed squash-asparagus-mushroom mix. All she'd let me do is bake the brown-n-serve rolls (I offered to make regular rolls) and steaming buttered corn. I also got to donate a can of jellied cranberry sauce (I'm apparently the only one that likes the whole berries version.)
She got some breaded not-chicken strips for the oldest's vegetarian girlfriend fiancée, and is making everything vegetarian that is possible. Hubs was worried about cooking veg without beef/chicken stock, but I had veggie base that should provide a similar umami hit.
Brother and his wife cancelled last minute to spend day helping wife's wealthy friends for their family dinner. Fine, what evs.
Hope everyone else in Paizoland has a good, drama-free Thanksgiving/Native American Heritage Day.
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It's just damn good to hear from you. I am thankful for that this year.
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It's just damn good to hear from you. I am thankful for that this year.
I just don't have a connection to PF2E. And I can barely afford one hobby, let alone two. With so many others also drifting away, I just don't have as much drive to visit Paizo so often, especially when I'm not cooking anything new or different.
Wednesday night's dinner was Rao's chicken noodle soup and unfancy grilled cheese. Last night was Manwich sloppy joes and OreIda french fries. Tonight is leftovers.
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Last night, we had leftovers from Thursday (chuck pot roast in slow cooker, mashed & mushroom gravy, and cooked "fried" apples).
Today I'm not feeling particularly productive. I need to go grocery shopping and go to Ross, but the spoons just aren't there. Tonight I'm trying a new pizza crust kit and jarred sauce that was introductory priced/on sale, and I've got Italian sausage and pepperoni defrosting for the toppings. I got the dough mixed, sorta kneaded, and in a bowl sitting on the coffee maker, hopefully absorbing the residual heat to help the dough rise (it's only 74F here at noon). Haven't shredded the mozzarella or grated the parm yet, but knuckles sore right now from kneading (arthritis).
Tomorrow's dinner? Who knows?
I screwed up the pizza. I normally bake pizza on one of Mom's ventilated pizza pans (similar to this) with shortening. Unfortunately, I was out of shortening, so I greased it with olive oil... which didn't work well so the pizza stuck in the middle. The second mistake was the oven still has no top element, so all the heat comes from below. This isn't ordinarily a problem with frozen pizzas or any smaller pots/pans where the het can still circulate fairly well. But a big 16" pizza pan takes up so much area it seems to block the convection. So I baked the pizza almost twice as long as normal to get a little color on top, and that made the crust tough. It all still gotten eaten over two nights, but lesson learned. Next time, I'll split the dough and ingredients over two smaller pans.
Last night, I made Dad swai baked in parchment, a baked potato, and a couple rolls (and his almost obligatory applesauce). And for dessert, he had some more fresh sliced macerated strawberries over poundcake.
Tonight I was going to have cheeseburgers, but I discovered I'm out of buns, and there's no way I have enough mental fortitude to withstand the pre-Christmas crowds. So it's looking like corned beef hash instead, probably with cheesy tater tot casserole. I've got a nothing-fancy pumpkin pie in the oven now for dessert.
Tomorrow is lasagna dinner at my sister's house. Christmas Day Dad is having her traditional feast at my cousin's with a large crowd.
Hope everyone here* and their loved ones have a very happy & low-stress holiday season, however they choose to celebrate it (including not celebrating it if that's their choice).
* As well as someone no longer here on the boards. I hope you can return when you are able; know that you are missed.
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Somehow I missed the last few updates to this. I blame Baldur's Gate III, starting a new play by post, and a 60 page document I was asked to "edit" which in this case turned out to mean "nearly completely rewrite so it is actually comprehensible." And the holidays of course.
Mostly it's Baldur's Gate III's fault though. It is holding me down and forcing me to play it. Forcing me.
It's just damn good to hear from you. I am thankful for that this year.I just don't have a connection to PF2E. And I can barely afford one hobby, let alone two. With so many others also drifting away, I just don't have as much drive to visit Paizo so often, especially when I'm not cooking anything new or different.
Belatedly agreeing with Freehold it is good to see you whenever you do come.
Weirdly, I come here all the time but almost never actually look at the threads for the RPGs that Paizo publishes. Like you I don't really play 2e... it's too crunchy for me--and I like crunchy games so that's saying something--plus no one my age where I live has time to learn a new, complex system--and it is significantly different from 1e that there is a LOT to both unlearn and learn anew. If we're going to learn a system it's going to be a fairly simple one. Even if I did play, I tend to stay out of the RPG threads because every time I look at them, it's someone derailing a reasonable conversation to talk about martial/caster disparity or why rogues suck or something (regardless of actual system or the topic of the thread) so it's pointless to get involved.
But I stick around for pop culture convos and am pretty active in PBPs. The PBP community is here is small but overall, pretty good in my experience. I've had negative experiences of course--humans be human--but generally have found a lot of cool people to play with and good games to try in various systems.
And so I don't get yelled at for speaking off topic but on the forum topic but in the off topic boards*:
I decided to try Trader Joe's chicken sausages with Unexpected Cheddar in them. (That is the name of a cheese TRader Joe's makes that IIRC is a blend of cheddar and gruyere.) They are astonishingly tasty. Smokey and brown nicely and as they are precooked don't take long to heat up.
I had them with some smashed potatoes (which are low-dairy mashed potatoes) and sauteed kale. I boiled the potatoes with chicken bouillon (reserving some of the liquid to smash them with) and then deglazed the sausage/kale pan with a mix of the remaining potato cooking liquid and a little corn starch to make a gravy.
Earlier this week I recycled the Christmas ham bone into the best split pea soup I ever made and put some extra ham into a strata made with some rich Ukrainian bread my niece sent my dad that was very tasty but had started to get dry.
* I know no one is actually going to yell at me for this.
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<cranky grandma>Stop bein' a smartass and actually talk to me. </cranky grandma>
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And still no one talks to me. *walks away, looking down, crestfallen, at the long road, knowing she will never truly belong.*
And still no one talks to me. *walks away, looking down, crestfallen, at the long road, knowing she will never truly belong.*
Nonsense you will always belong here. I, however, have been under the weather these past few days, although I am feeling better now. Work on Friday was a bit...much. I am attempting to take it easy this weekend with Percy Jackson of all things.
I have it on good authority that I will be getting a unique Japanese griddle for my stovetop for my birthday this year a bit late.
It MAY be recessed, meaning I can make my own takoyaki.
If not then I can make my own okonomiyaki.
But still.
Making my own takoyaki.
My.
Own.
Tako.
Yaki.
AAAAAAAAAGGGGGGHHHHHHHHHHH
Somehow I missed the last few updates to this. I blame Baldur's Gate III, starting a new play by post, and a 60 page document I was asked to "edit" which in this case turned out to mean "nearly completely rewrite so it is actually comprehensible." And the holidays of course.
Mostly it's Baldur's Gate III's fault though. It is holding me down and forcing me to play it. Forcing me.
It's just damn good to hear from you. I am thankful for that this year.I just don't have a connection to PF2E. And I can barely afford one hobby, let alone two. With so many others also drifting away, I just don't have as much drive to visit Paizo so often, especially when I'm not cooking anything new or different.
Belatedly agreeing with Freehold it is good to see you whenever you do come.
Weirdly, I come here all the time but almost never actually look at the threads for the RPGs that Paizo publishes. Like you I don't really play 2e... it's too crunchy for me--and I like crunchy games so that's saying something--plus no one my age where I live has time to learn a new, complex system--and it is significantly different from 1e that there is a LOT to both unlearn and learn anew. If we're going to learn a system it's going to be a fairly simple one. Even if I did play, I tend to stay out of the RPG threads because every time I look at them, it's someone derailing a reasonable conversation to talk about martial/caster disparity or why rogues suck or something (regardless of actual system or the topic of the thread) so it's pointless to get involved.
But I stick around for pop culture convos and am pretty active in PBPs. The PBP community is here is small but overall, pretty good in my experience. I've had negative experiences of course--humans be human--but generally have found a lot of cool people to play with and good games to try in various systems.
And so I don't get yelled at for speaking off topic but on the forum topic but in the off...
Unexpected Cheddar sounds interesting. We don't have Trader Joe's here, but since I can get both Cheddar and Gruyere, I can make my own if I wish.
Nonsense you will always belong here. I, however, have been under the weather these past few days, although I am feeling better now. Work on Friday was a bit...much. I am attempting to take it easy this weekend with Percy Jackson of all things.
I hope you feel better!
What do you think of Percy Jackson? My dad and I were looking for stuff to watch. I know it's YA so it may not be our thing, but he and I both love mythology...
I have it on good authority that I will be getting a unique Japanese griddle for my stovetop for my birthday this year a bit late.It MAY be recessed, meaning I can make my own takoyaki.
If not then I can make my own okonomiyaki.
Ooooh. Have you made okonomiyaki and takoyaki before? Do you put octopus in the latter? How does making okonomiyaki differ from, say, making a crepe?
Unexpected Cheddar sounds interesting. We don't have Trader Joe's here, but since I can get both Cheddar and Gruyere, I can make my own if I wish.
I think the idea is that it has the sharp funk of an aged cheddar, but the improved meltiness and smoothness of gruyere. It is indeed nice as its own cheese. The sausage I had had chunks of it worked into the sausage meat, and then the sausage was smoked, which I think helped keep it together. It was a nice flavor combination--delicious on mashed potatoes, but would make a good sandwich too.
Nonsense you will always belong here. I, however, have been under the weather these past few days, although I am feeling better now. Work on Friday was a bit...much. I am attempting to take it easy this weekend with Percy Jackson of all things.I hope you feel better!
What do you think of Percy Jackson? My dad and I were looking for stuff to watch. I know it's YA so it may not be our thing, but he and I both love mythology...
The Disney TV series is pretty damn good, I have to say. It does make me think of an easier/lighter take on Scion 1e, which I love.
I have it on good authority that I will be getting a unique Japanese griddle for my stovetop for my birthday this year a bit late.It MAY be recessed, meaning I can make my own takoyaki.
If not then I can make my own okonomiyaki.
Ooooh. Have you made okonomiyaki and takoyaki before? Do you put octopus in the latter? How does making okonomiyaki differ from, say, making a crepe?
I have never made my own, no. And i look forwars to finding octopus to put in it! But there are also different types of takoyaki, such as cheese and dessert takoyaki.
I am excited by the opportunity to make my own. Okonomiyaki is a bit/lot thicker/heartier than a crepe with a lot more ingredients.
I am unsure of what kind of thicc comment to make here, but assume I made one, and it was salacious as it was funny.
"Tako" is the (Romanized) Japanese word for "octopus".