Cool I might try that!
And I’d forgotten about the car option, lol. Some friends dried a bunch of mushrooms that way last summer.
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Good article:
15 Things I Wish Someone Had Told Me When I Started Cooking
Seen on Mark Frauenfelders The Magnat:
From https://themagnet.substack.com/
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Yep, a friend used to cook his bacon in the bottom broiler of his oven, with a heavy baking tray set on top to keep the bacon flat.
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We have a friend who does it on a rack set in a rimmed baking dish lined with tinfoil. Clean up is a breeze, and comes out perfect every time.
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Did you stumble upon a pizza party? Looks yummy…
Or is it just a sad example of litter combined with food waste?
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Or worse - a dropped pizza!?!
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Not sure, but there is a story here.
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Yep, that’s what I thought. 
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Sobby sloshy red wine is the perfect accompaniment to sidewalk pizza. For our final course, you will fight a pigeon for part of a discarded donut.
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Not if it’s one of those peanut-covered ones. The pigeon can have it! Blueberry cake donuts are mine, though!
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I noted his recipe for roast potatoes on The Magnet. He used rosemary and garlic olive oil.
What he did with the potatoes was perfect. But the secret is goose fat. Every time. It works wonders and creates the best roasties possible. Buy it in jars and keep it in the fridge. Even better, roast a goose once a year (Christmas is good) and render all that wonderful fat.
Hint. Roasting a goose is a good thing to schedule just before you get the oven-cleaning man in. It WILL need doing!
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On my way to work this morning I saw a couple stepping out of a doorway. They had a big juicy piece of apple pie in their hands. Then the guy tripped and dropped the piece on the ground. They looked crestfallen.
There’s no moral to this story but it made me sad to see it.
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i like baking bacon because it gives me better control on the crispiness. it’s important because some in my family like it relatively soft and others like it very crispy.
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Certainly crustfallen.
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It’s also marginally ‘healthier’ if one utilizes a drip pan.
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i simulate that by using a rack on a sheet pan.
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A few days ago I collected 4 cups of fresh parsley and oregano and about 6 garlic scapes from the garden.
Chopped it up finely by hand, added sea salt and ground pepper, red chili flakes and then let it soak in some wine vinegar and pure olive oil.
It’s been in the fridge for a while so I scooped out a spoonful onto my hamburger last night and nearly blacked out.
Highly recommend chimichurri on a hamburger.
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