What did you cook or eat today (April 2026)?

Recipe - Oven Roasted/broiled pork Char Siu and vegetable fried rice based off my Recipe - My special fried rice

Craig mixed it all together in a bowl and finished off the rice, a little less than half of the above recipe, with seconds.
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rascal said:
We had a big meal Sunday night out at full montys our granddaughter isla works there. We were so full yesterday we had boiled organic free range eggs and soldiers. At midday im gunna look in freezer to see what we are having tonight.???? Possibly cordon bleu?

Russ
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Btw isla got a job there for weekends and school holidays which is now. She's earning around $700 a week towards a first car. Our sons lending her $1 for $1 .
She's at villa Maria catholic school. And going back next year for final year. 7th form.

Russ
 
rascal said:
Btw isla got a job there for weekends and school holidays which is now. She's earning around $700 a week towards a first car. Our sons lending her $1 for $1 .
She's at villa Maria catholic school. And going back next year for final year. 7th form.

Russ
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$700/week??? That's outrageous! Not saying she's not worth it but around here someone in HS makes half that, at best!!!
 
Saturday: Chicken ballotine sort of thing; chicken breasts stuffed with sauteed mushrooms, brie cheese, and rosemary, rolled up and wrapped in bacon.
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Sunday: Smoked and reverse seared NY strips with asparagus and Hasselback potatoes simmered in duck stock and then clarified butter. I picked the smoked trout meat to chill eat with crackers through the week.
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Monday (Today): I stopped after work to forage for wild ramps to use with dinner, then prepared smoked stuffed chicken breasts with duck veloute and mashed potatoes. After triple butterflying, and pounding and seasoning the breasts, the stuffing was warmed cream cheese, wild ramp leaves, sun dried tomatoes, and browned crumbled bacon. Then I rolled them up, tied them off, and smoked them at 365*F until they hit 165*F inside.
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Gone Hiking said:
Saturday: Chicken ballotine sort of thing; chicken breasts stuffed with sauteed mushrooms, brie cheese, and rosemary, rolled up and wrapped in bacon.
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Sunday: Smoked and reverse seared NY strips with asparagus and Hasselback potatoes simmered in duck stock and then clarified butter. I picked the smoked trout meat to chill eat with crackers through the week.
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Monday (Today): I stopped after work to forage for wild ramps to use with dinner, then prepared smoked stuffed chicken breasts with duck veloute and mashed potatoes. After triple butterflying, and pounding and seasoning the breasts, the stuffing was warmed cream cheese, wild ramp leaves, sun dried tomatoes, and browned crumbled bacon. Then I rolled them up, tied them off, and smoked them at 365*F until they hit 165*F inside.
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Outstanding!
 
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