Food & Traditional Knives

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Sandwich with extra sharp cheddar cheese, dill pickle slices, and hard-boiled egg slices ready to be covered by another slice of wheat bread with Olive Garden Ranch Dressing on it.
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Here's a view from a different angle to show a better view of the essential pickles:
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- GT
 
My daughter lived in Spain for several years, and she took her husband to show him Spain as kind of a 1-year wedding anniversary trip in May.
They visited us near the end of July, and my daughter gave me a Spanish treat she got for me. It's kind of like high-class peanut brittle! :thumbsup::thumbsup::cool:
Here's the front of the package. Notice the guys at either end of the box leaning into their stirring paddles!
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Here's the back of the package, in case you want info about ingredients and nutrition:
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Here's a closeup of the photo of a piece of the treat on the front of the package. It has this wafery/papery stuff on top and bottom so your hands don't get too sticky and/or to keep the turrón from sticking to the foil wrapper. My daughter brought me this kind of treat years ago when she first came home for a visit from Spain, and I spent loads of time trying to meticulously peel the covering off. She told me last month that you can just eat the paper stuff without removing it! :rolleyes:🤓
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Here's what the actual contents look like when you open the foil wrapper and pull out a "slab".
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There are 2 slabs in the box, each divided into "break-off-able" sections (maybe 8 sections per slab?). Here's what a "single serving" looks like. It clearly shows the papery cover.
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Delicious treat!

- GT
 
My wife was making salsa Sunday with veggies from our garden, and I was taking knife photos for some online marketing. I used her salsa as a good theme, and was really happy how this photo turned out. Thought I would share it with the group here.
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Here's a lunch I made almost a month ago, but I forgot to post the photo. Last Thanksgiving, my daughter and son-in-law visited for a few days, and we also celebrated Christmas at that time. My wife went to a poultry farm a few miles outside the city to buy one of their "famous" turkeys that our daughter roasted for our holiday meal. But my wife also picked up a 10-pound boneless turkey breast that we put in the freezer. We decided to cook that in early August, and I had lots of slices left after our original meal. The photo shows the sandwich I made with a left-over roll and a slice of left-over turkey, as well as some slices of extra sharp cheddar cheese and Gala apple, with ranch dressing as a condiment.
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- GT
 
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