Food & Traditional Knives

Watching the snowfall, reading "Killers of the Flower Moon," and having white bean chicken chili and Scoops for lunch. Not a bad way to spend some time. My Stag Lloyd trapper is hanging around, and looking good.
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This isn't food, per se, but rather a condiment for food that I received as a Christmas gift last month.
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I often use some kind of "hot" seasoning on the food I prepare for myself. This ghost chili pepper sauce is something I hadn't tried before. IMHO, using the serving size suggested on the "nutrition facts" on the label would be lethal! :eek: The bottle says a serving is 1 tsp = 5 ml. But I have various types of eyedrops I take for glaucoma, and they typically come in 5 ml or 10 ml bottles, from which I apply 1 drop to each eye morning and night, and I consistently get about 20 drops per ml. So the ghost pepper sauce recommends about 20 drops per serving, while I can only tolerate 3 or 4 drops per serving! The good news is the bottle will last me 5 to 7 times longer than the manufacturer estimates.🤓

Here is a photo of the list of ingredients:
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- GT
 
Here's a lunch I made a couple of Saturdays ago, IIRC. Egg sandwich on wheat toast with beans, and a beverage. Quite sure I just mixed some chopped red onion and green bell pepper into an egg and then fried it. (I often also include diced summer sausage and chopped hot pepper rings in the egg before frying, but I don't see any trace of either of those in this photo.)
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- GT
 
I seem to have a large stockpile of unposted food photos that I should try to get posted in this thread.
Here's one that goes all the way back to Thanksgiving in November. My wife and I were preparing Thanksgiving dinner for just the two of us this year, and she decided to try preparing a 5-pound turkey breast in a pressure cooker that I don't remember us ever using for anything in the 38 years we've been married. My job was to prep some vegetables to toss into the pot along with the turkey breast. Here's a photo of what I contributed as it drained after washing. I cut the potatoes, celery, and carrots into fairly large chunks before they went into the pressure cooker, and I also "quartered" a couple of white onions to add. Turned out the turkey breast was too big to fit into the pressure cooker so we cut it in half and did it in 2 shifts. I was amazed how fast the turkey cooked! About 15 minutes for each batch was all it took. (That was a little too long for the carrots and celery, that came out a little mushy, but I just used them as "gravy" for my perfectly cooked potatoes.)
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- GT
 
This morning's breakfast. I had some yogurt too, not shown. My wife insists I eat some now and then. It's not my favorite food.
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