Woof. Glad that was wonderful

I have also written an entire story that shows the builds the world within the world. It composed their dialogue in the story space structure of their signing.

My husband joked it was hard to follow. I told him it was revenge because it's how I felt in a noisy restaurant

For me it depends. I have written in italics in spoken grammar. But other times I will write it as it is signed, missing words and dropped articles and all.
I find that most hearing authors who write deaf characters don't often grasp the complexity and the way sign is actually works in conversation

If you messaged me yesterday to wish me a festive howladay sorry I did not answer, I was in the kitchen all day making dinner and then passed out.

Happy Belated Howladays

I have a few of them. I am liking the 6 panel.

Tonight was a bit simpler. I had made my own mixed rice blend and prepared it in a risotto style. Earlier in the day I infused saffron into chicken stock. I then used a teriyaki sauce sauce on the chicken and veg.

So we decided to do breakfast today.

Our dessert tonight. The bread pudding from earlier and then I made a caramel from scratch and butter mounted it.

And the final plates for review.

And I forgot one other small thing. The actual picture.

For good measure I added some cinnamon honey. While that breaks down and melds, everything can sit. Since I am going to make a bread pudding out of it, I am going to make a custard and finish it with the softening butter. The syrup will be used to finish it all up.

For dessert, which I don't often make. I am taking some ciabatta, cubed it and tossed it with melted butter, cinnamon, nutmeg, and a pinch of salt. Toasted it in the oven.

While that was drying in the oven I took some Woodinville Whiskey, added sugar, vanilla, and a pinch of salt

The potatoes will get boiled gently, strained, dried, and then tossed in the oil and finished in the oven. For our second side, we are going to do a simple honey glazed carrot with cinnamon honey.

Our sides tonight are going to be pretty basic. I am using the base spice mix from the chicken on Thursday. I have a few tablespoons of oil soaking it since many of the spices are oil soluble.

Of Riesling I made a compound butter that I will use to finish the steaks after they are seared and oven finished.

First, we are going to be doing steaks. I've brushed them with oil and mixed: roasted black garlic salt, kosher salt, Thai ginger salt, hickory bacon salt, and raspberry chipotle salt. Seasoned both sides and theN put them into the fridge. Using the leftover of that salt, some saffron, and a slash

For dinner however I am going to be making steaks. I love cooking but with all the workloads I don't get to stop and take the time until it's literally the only thing on my agenda for the day.

So while he does schoolwork I worked on dinner prep, and since this is more involved I'm going to it all.

Last night was our actual anniversary, but instead of making dinner we went to the local Chinese restaurant in the town where the cabin is. They make amazing food and it reminds both of us the food from the east coast.

We both brought leftovers back I'll eat mine over the next few lunches.

Yus. You'll see when it arrives

I just got myself one of the things on your list. I would love to see you on it.

Plate was finished with hickory bacon salt. The broccoli took a really bright lemon flavor that was countered and balanced well with the earth spices on the chicken and creamy tomato blend of the pesto.

The spice blend was made with cumin, salt, pepper, paprika, chili powder, sage, Italian herb blend, powdered rosemary, garlic powder, onion powder, freeze dried garlic, dried garlic, granulated garlic, and a few other odds and ends that I can't remember.

Using unsalted butter, smoked garlic salt, and garlic powder, I made a garlic butter and then rolled with grated Parmesan cheese to make a cheese garlic bread.

Not my prettiest plating but we were both hungry. The spices on the chicken was a mix I made at home.

Annual trip with @rookmutt.bsky.social for our anniversary. So that means dinner photos. Last night we did a simple spiced chicken foab seared, and then finished in the oven with butter, lemon zest, and fresh lemon juice. I combined two red pestos to sauce the pasta and added sundried tomato's.

Three weeks on the east coast has left me on their time...

Meowdy old friend

It is 330am. I have been awake since 730 yesterday. Flying to Denver then on to Miami for a cruise...

With my inlaws. Send help

My brand

Happy Birthday

I'm just glad the chin strap version exists. Works better then the whole jaw piece