leftover steak and potatoes:
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I just realized my veg/auto tent is where I should store my fresh cut herbs. Grocery’s to expensive to let em go limp in the fridge. Parsley went in a cup of water and is lightly shaded by the weed plants.
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Marinated grilling steaks last night. No after pics, will have to trust that they were delicious 
Garlic, Rosemary, parsley and thyme from the garden for in the marinade
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My buddy had his eyes burning and nose running after smelling the unopened bag
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I love omelets I should eat them for three days
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and eggs 
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I now want to make slow cooked scrambled eggs.
Low heat, oil and lots of scraping with a spatula. If you can get it just right… so fluffy, oily, and creamy.
I use a flat spatula, and try to create folded mini sheets at the lowest temperature possible. Takes me ages.
Anyone have a good dank deviled egg filler recipe?
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I now know why your grows are so complicated lol 
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Only when I’m out of eggs.
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Drooooooool…One thing I do miss from living in Texas…fresh figs and dates right off the tree…
You are SO lucky!!
Trying to get ‘Arctic’ Kiwi and some PawPaws for the yard-- and if we put the greenhouse back up next year-- getting a dwarf fig!!!
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Oh Lawd…nothing better than HOME fried chicken!!!
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What did you use for the coating?
I usually use parchment-- cover it in raw bacon- roll the meat-loaf mix up in it and bake in the parchment–then remove for 20 minutes to crisp the bacon and top the last 10 min with my own sweet BBQ sauce…
But THAT looks awesome!
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Mix your cooked yolks with REAL mayo (not salad dressing!) some grainy Dijon, well-crumbled crispy bacon, coarse black pepper and chopped fresh dill…Put all th empty whites in a container and salt them. Refrigerate the filling separate from the whites a few hours so the flavors blend… then fill your eggs…
game changer!
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Thank you for the recipe @Lady.Zandra63!
I need to go in with “chicken wings” mentally, to make enough to survive an onslaught of taste testing.
Chef Buck says to “always make more than enough, because you’ll be eating them as you’re making them”
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