Green salad with blue cheese garlic dressing.

Spicy Philly French Dip — Sous-vide bottom round beef heavily salted and rested for 12 hours, seared and then cooked with 1-1.5 cups beef and onion Better than Bullions (two different types) for 24-hours at 130 degrees Fahrenheit, shaved with meat slicer, served with sauteed onion, red and yellow bell pepper, jalepeño pepper, and sliced hot pickled cherry peppers (Mezetta­®) with a pinch of salt, mixed with sharp cheddar, then topped with a slice of swiss cheese and covered to melt. This was inserted into lightly “toasted” WinCo hoagie rolls and served with remaining broth for dipping.

We also had some deep fried WinCo seasoned potato wedges with ketchup and green ghost pepper mayonnaise.

Green salad with blue cheese garlic dressing.

Cauliflower Gratin (America’s Test Kitchen Family Cookbook).

Tuscan Bean Soup with great northern beans and bacon instead of pancetta (America’s Test Kitchen, https://www.food.com/amp/recipe/tuscan-bean-soup-americas-test-kitchen-367850).

Garlic rubbed Washburne hobbit bread.

Celery Salad with dried cherry flavored cranberries instead of currants (Cook’s Country, October-November 2018).

Fettuccine alfredo (with wild chantrelle’s and hedgehodge mushrooms and bacon) (The Complete America’s Test Kitchen TV Show Cookbook 2001-2016).

Sesame crusted pork tenderloin (Cook’s Country, October-November 2018).

Green salad with blue cheese garlic dressing.

Chicken breasts with Mustard-Cream Sauce (Cook’s Country Feb/Mar 2021).

Washburne/Larson/Schaefer homemade sourdough rolls.

Creamy chantrelle soup (winging it recipe with super-broth).

Green salad with blue cheese garlic dressing.

WinCo frozen jalapeño poppers.

Chicken nuggets (no recipe, just a flour/corn starch mixture with spices and egg whites)

Multiple sauces; sweet and sour, honey/mustard/mayo, Kinders BBQ, blue cheese garlic dressing.