Green salad with blue cheese dressing.
Low-and-Slow Pulled Pork (no hot sauce, https://www.seriouseats.com/real-barbecued-pulled-pork)
Served with coleslaw (https://www.seriouseats.com/creamy-cole-slaw) and hamburger buns (storebought).
Baked pinto beans with bacon (winged it, my usual bean prep).
Cream puffs (https://preppykitchen.com/passionfruit-cream-puffs/#recipe). I am not sure why passionfruit is in the address, there is none in the cream puffs.
Green salad with blue cheese dressing.
Beer Can Chicken (over charcoal with rosemary and sage rub under the skin with oil and brushed with oil).
Savory Bread Pudding (a recipe Ben found that he decided was better left unknown).
Oven Roaster Cauliflower (sorry, no picture, but here are the other dishes again.)
Green salad with blue cheese dressing, beets, and whole wheat croutons.
Smoked Meatloaf, double batch, two loaves (America’s Test Kitchen Family Cookbook, but with 1.5x the sauce, less onion, but added mushrooms, red peppers, mozzarella cheese and cheddar cheese and covered in almost crispy bacon after first layer of glaze crusts over).
Roasted Smashed Potatoes (Cook’s Illustrated, November 2010) with Uncle Dan’s white sauce. We overdid these and many were too burnt to eat. The larger ones were still pretty good.
Green salad with blue cheese dressing and beets.
Birria des Res (https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004) with homemade corn tortillas
Super kidney beans (my special recipe, should probably post in that section),
Mexican rice (https://www.seriouseats.com/arroz-rojo-mexican-red-rice-recipe-8638838), used jalapeño instead of serrano.
Green salad with blue cheese dressing and beets.
Pasta salad (based on a half recipe of https://www.seriouseats.com/spanish-pasta-salad-chorizo-piquillo-peppers-recipe, but with corkscrew and elbow mac pasta, just carrots, celery, onion, artichoke hearts, olives, cotija cheese).
Chicken nuggets (dry brined chunks dipped in flour then egg then seasoned flour/corn starch mix) with various sauces (honey mustard, sweet and sour, orange-lemon sweet and sour, Kinders BBQ sauce, blue cheese dressing, buffalo).
Mozarella sticks (Cook’s Country, October/November 2016) with homemade marinara sauce (https://www.seriouseats.com/marinara-sauce-recipe, but then stick blended).
And the cherry tree was in full bloom:
Green salad with blue cheese dressing, beets, avacado, and two kinds of croutons (brioche and whole wheat sour dough).
Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021).
Air fried asparagus with butter.
Loaded Oatmeal Cookies (America’s Test Kitchen Family Cookbook but with 1/2 cup each of cherry flavored cranberries, dark chocolate chips, and butterscotch chips.)
Celery Salad with dried cherry flavored cranberries instead of currants (Cook’s Country, October-November 2018).
Slugburgers (Cook’s Country Apr/May 2021).
Modernist Cuisine Mac and Cheese with brocolli.
Latin American-Style Flan (coffee version, The Complete America’s Test Kitchen TV Show Cookbook).
Green salad with blue cheese dressing.
Charcoal Grilled Flank Steak.
Homemade Pasta (https://www.youtube.com/watch?v=mzQDzYXDD08) with hazelnuts and sage (Milk Street, video no longer available).
Almond Cake (Cook’s Illustrated All-Time Best Italian Recipes) with Tilamook Caramel Ice Cream and lightly sweetened whipped cream.
Also, I got the new induction range today!
Since we are taking pictures, here is another one:
Green salad with blue cheese dressing and beets.
Beef Barley Soup (https://www.seriouseats.com/beef-barley-soup-recipe).
Grilled Cheese Sandwiches (brioche bread from Cook’s Illustrated All-Time Best Bread Recipes and a Swiss cheese version of Modernist Cuisin’s perfectly melting cheese slice).
Banana Fluff (https://www.thekitchn.com/banana-fluff-recipe-23714535)
Green salad with blue cheese dressing and beets.
Chile Rellenos (https://www.seriouseats.com/chiles-rellenos-smothered-and-traditional-recipe).
Mexican Rice (America’s Test Kitchen Family Cookbook).