Food & Traditional Knives

My ever-present Swiss Army One (AKA Victorinox Solo), ready to slice strawberries for my morning cereal.

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Here's another of my lunch sandwiches. IIRC, this one is from the day after Christmas. Usually, I just put whatever ingredients I plan to use between a couple of pieces of toast, but on this day I decided to go the grilled route in a frying pan. This first photo shows the sandwich partially assembled before the grilling started. You can probably make out a layer of extra sharp cheddar cheese, a couple of slices of summer sausage, a layer of apple slices (probably Gala, but might be Honeycrisp), and a couple of romaine lettuce leaves that will go atop the apple slices. The slice of bread to the right has spicy brown mustard spread on it.
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After I added the lettuce and put the bread with mustard on top, I heated a small amount of olive oil in a frying pan, put the sandwich in the pan and spun it around a couple of times to get oil on one piece of bread, then flipped it over and spun again to "lubricate" the other piece of bread. Then I covered it, fried on low heat until the bottom slice of bread was a color I liked, flipped the sandwich over and repeated the frying procedure on the other slice of bread. After I put the sandwich on a plate, cut it, and added a chocolate chip cookie, here's what it looked like:
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I'm undoubtedly biased, but I thought it turned out well aesthetically, gustatorily, and nutritionally. :thumbsup:🤓:thumbsup:

(The knife in the pics is a carbon fiber stainless Rough Rider lambsfoot delivered a couple of days before Christmas. The vendor calls it a sheepsfoot blade, but I think I know better. ;) )

- GT
 
My birthday was about 3 weeks ago, and in recent years, my wife often makes me a BIG pot of chili as a gift. Here's a photo of this years batch in the big stainless steel pot:
JPwFSG0.jpeg


For supper that night, my wife, my daughter (who was in town for a few days), and I each had a bowl of chili with some pasta mixed in. (I'm not very picky about what's in my chili, unlike Texans ;) - meat of any kind, beans, vegetables, pasta/rice/potatoes, I like it all in there.:thumbsup:)
tLmxxLL.jpeg


I put about half of the leftovers into the freezer in a 2.5-quart container, and kept the other half in the fridge to use for more chili meals AND to use as a sauce in various other supper concoctions I "invent". Here's one example in which I chopped and nuked a variety of vegetables and used a scoop of chili for sauce. It looks a lot like my bowl of chili, but has a much higher concentration of vegetables than the chili itself does,
2R6eWJU.jpeg


For dessert on my birthday, I'm not especially fond of cake, so my wife often bakes me a birthday pie (usually Marie Callender Razzleberry) and I have some with ice cream (this year the ice cream was Moose Tracks).
uCOSicz.jpeg


I think a good meal was had by all!

- GT
 
5K Qs said:
My birthday was about 3 weeks ago, and in recent years, my wife often makes me a BIG pot of chili as a gift. Here's a photo of this years batch in the big stainless steel pot:
JPwFSG0.jpeg


For supper that night, my wife, my daughter (who was in town for a few days), and I each had a bowl of chili with some pasta mixed in. (I'm not very picky about what's in my chili, unlike Texans ;) - meat of any kind, beans, vegetables, pasta/rice/potatoes, I like it all in there.:thumbsup:)
tLmxxLL.jpeg


I put about half of the leftovers into the freezer in a 2.5-quart container, and kept the other half in the fridge to use for more chili meals AND to use as a sauce in various other supper concoctions I "invent". Here's one example in which I chopped and nuked a variety of vegetables and used a scoop of chili for sauce. It looks a lot like my bowl of chili, but has a much higher concentration of vegetables than the chili itself does,
2R6eWJU.jpeg


For dessert on my birthday, I'm not especially fond of cake, so my wife often bakes me a birthday pie (usually Marie Callender Razzleberry) and I have some with ice cream (this year the ice cream was Moose Tracks).
uCOSicz.jpeg


I think a good meal was had by all!

- GT
Click to expand...
Well, happy belated birthday Gary, if I forgot three weeks ago🤔.
That is truly a winterfest.
 
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5K Qs said:
My birthday was about 3 weeks ago, and in recent years, my wife often makes me a BIG pot of chili as a gift. Here's a photo of this years batch in the big stainless steel pot:
JPwFSG0.jpeg


For supper that night, my wife, my daughter (who was in town for a few days), and I each had a bowl of chili with some pasta mixed in. (I'm not very picky about what's in my chili, unlike Texans ;) - meat of any kind, beans, vegetables, pasta/rice/potatoes, I like it all in there.:thumbsup:)
tLmxxLL.jpeg


I put about half of the leftovers into the freezer in a 2.5-quart container, and kept the other half in the fridge to use for more chili meals AND to use as a sauce in various other supper concoctions I "invent". Here's one example in which I chopped and nuked a variety of vegetables and used a scoop of chili for sauce. It looks a lot like my bowl of chili, but has a much higher concentration of vegetables than the chili itself does,
2R6eWJU.jpeg


For dessert on my birthday, I'm not especially fond of cake, so my wife often bakes me a birthday pie (usually Marie Callender Razzleberry) and I have some with ice cream (this year the ice cream was Moose Tracks).
uCOSicz.jpeg


I think a good meal was had by all!

- GT
Click to expand...
Happy belated birthday Gary! Everything looks delicious! Wishing you many more! Living well! 🍻
 
Rufus1949 said:
Well, happy belated birthday Gary, if I forgot three weeks ago🤔.
That is truly a winterfest.
Click to expand...
The Fort said:
Happy belated birthday Gary! Everything looks delicious! Wishing you many more! Living well! 🍻
Click to expand...
Thanks for the well-wishes, Bob and Lance. :)
Last year my age was a prime number, but this year it's not. I hope that doesn't turn out to be a bad thing, because I don't hit another prime number age for 5 years (if I last that long)!

- GT
 
black mamba said:
Gary, does that mean that, unlike Doc Holiday, you are no longer in your prime??? :eek:😁
Click to expand...
I think that's a good description of my current situation, Jeff. o_O
As time passes, I keep moving into, and then out of, my prime. (At least as indicated by my age; when it comes to my overall physical/mental/emotional condition, my prime is WAY behind me. :rolleyes:)

- GT
 
5K Qs said:
Looks delicious, Mitch! :thumbsup::cool::thumbsup:
What seasonings do you put on the bird (and/or the potatoes)?

- GT
Click to expand...
Thanks Gary.
Master food all purpose blend.
Has paprika, garlic, chilli, cumin and few other things.
Very tasty on chicken.
 
mitch13 said:
Thanks Gary.
Master food all purpose blend.
Has paprika, garlic, chilli, cumin and few other things.
Very tasty on chicken.
Click to expand...
Thanks for the info, Mitch! :thumbsup::thumbsup::)
My wife has a cabinet filled with various spices/seasonings and many of them are blends of several ingredients. I should try some of those on chicken when I grill it outside. I usually use something called Montreal Steak Seasoning, but that's mostly just salt and pepper. If I switch, I'll probably have to use 2 different things, a hotter one for me and a milder one for my wife.

- GT
 
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