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L/O chili with L/O cornbread.

I've eaten in a Waffle House just once on a vacation to FL around 2000-2001. SO and I sat at the counter and I was fascinated by the cook who's job it was to cook eggs. He had a stack of 8" aluminum skillets, eggs, and butter. No wasted motion, no flourishes etc just turned out perfect eggs fast...

This past winter (assuming it's past) I took a vacuum sealed chuck roast out of the freezer to make a soup/stew, etc. and I noticed it had been in the freezer for a little over two years. It was in great shape, no freezer burn or other indications it had issues. I cooked the recipe and it was...

I made a small batch of meatless pasta sauce we served over Italian sausage ravioli.

I have a bread recipe I got from watching a cooking show on TV. It's super fast. In fact, if you turn on the oven to preheat before you start the recipe, chances are you'll have to wait for the oven to reach temperature before you can put the bread in the oven. However, it does take an hour to bake.

I dug an old piece of chuck roast from the freezer and made a batch of chili and a pan of cornbread. It all tasted good with a cold beer.

I had a Pro before. It was overkill as I don't really put a strain on the machine. I missed the CD drive but bought an external CD drive to solve the problem. I can imagine you work your Pro a lot harder.

I'm thinking of buying a new MacBook Air-M3 chip. I figure that will keep me going until I no longer remember what a computer is.

My MacBook is an early 2015 model and still works great (original battery for now). Granted I don't demand as much from it as you do as a pro photographer, but it still works like new. The only real obsolescence issue is that I cannot upgrade to the latest operating system because the...

I can't imagine the smoker box knows which source of her you are using. As long as it's hot enough to make smoke.

Sounds like your returns are more complex than mine. I use Turbo-Tax online and it provides all the forms I need. I don't even know what forms are completed until I look at the finished returns.

This is incorrect and not relevant.

I have a recipe for raspberry truffles that uses raspberry oil (same company and bottle as yours). The recipe calls for a tablespoon for 8 Oz. of chocolate. So I'd say that's not too much. 50 grams of fudge is not a lot (less than 2 oz.). the oil is usually added during the making of the fudge...

I guess I'm really late to the party. It's like I discovered something new. Tried it on a dish of vanilla ice cream tonight and it's really good.

Fat as part of other liquid can solidify in smaller particles rather than big clumps. It can often be flushed through the pipes and out of your life.

Sunday morning go out to the store and buy the biggest newspaper available and you'll have enough paper to last a season. Oh, you can also read the news before to burn it.

A toasted english muffin with butter and blackberry jam. SO had some fresh blackberries. I tasted one and liked it. Thought it would make a tasty jam. I bought a jar and really like it. I'll have to add it to my line up along with the staples-strawberry and apricot.

We use this too. SO has issues with other detergents.

I would hesitate. There is glue between the layers of corrugated cardboard. I get my newspaper from a neighbor who has an endless supply.

Burger night tonight.

This. I guess I'm an old curmudgeon (is there another kind), the eclipse was of no interest t me.

I try to avoid fake stuff when I can easily buy the real stuff - butter, whipped cream, etc.

Blueberry muffin.

I do the same thing except the edges are last because that's how I saw it done in a video. In other words, for no good reason.

Tuscan butter chicken (file photo).