Roger that! Saving the bacon fat for tortillas.
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My empanadas turned out kind of rough looking, which is OK because they still tasted great, almost as good as my Ma makes. Success!
Half white, half whole wheat flour, and beef onion filling. Some also have cotija cheese.
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Bean soup:
One onion, one capsicum, one chilli, a carrot, a couple of cloves of garlic, diced and sautéed in olive oil. Throw in a teaspoon of every spice that takes your fancy, a couple of tins of beans, a couple of cups of chicken broth and purée with an immersion blender.
Nom.
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One of my spouse’s friends is currently going though a divorce, so we’ve been trying to have him over for dinner about once a week. It’s been a fun excuse to get a little fancier with my meals/desserts.
Strawberries were a great deal at the store yesterday, so I picked some up and made mini strawberry shortcakes. The base was a vanilla pound cake that I baked in a muffin tin (better portion control), barely sugared strawberries macerated in lime juice and zest, and topped with whipped coconut cream.
I’ll try to remember to snap a pic of the whole kit n’ caboodle tonight when I assemble them again 
They were tasty!
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Saw a recipe for a Lugano, Switzerland boule called Pane Valle Maggia that looked promising, so I tried it.
Recipe worked on the first go, and the bread has the heartiness I hoped for. This is definitely going in the regular rotation!
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That’s a very nice loaf!
I roasted a duck, made sauce a la orange, fixed some duchess potatoes and steamed some asparagus. Now I have a duck carcass to work with.
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I have a gammy shoulder and a wonky wrist, and a penchant for brewing beer. So, I’ve been making a no-knead bread using spent grains from my beer brewing. It turns out quite yummy.
2 cups spent grain (wet)
3 cups bread flour
1 tablespoon sugar
1/2 teaspoon of yeast
1 teaspoon of salt
2 cups cold water.
Put everything in a big bowl and mix the daylights out of it for two minutes. Leave it in the bowl and cover for 18 hours.
Flour a countertop and dump the lot onto the countertop. Shake some more flour over the blob. Smack it around a bit until it forms a skin of sorts. Grab your largest baking pan, shake some masa on it, then plonk the dough in the middle. Cover for 90 minutes.
At 90 minutes put a tray of water in the oven and crank the oven to 450f. When the oven has warmed up spray water on your dough and stick the tray in the oven. Bake for 40 minutes.
Pull out your bread, let it cool for an hour, then devour.
Pictures to follow…
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Deviated1) couscous with champignons, tomato paste and carrots, and a little parmesan on top.
1) From the recipe on the package. Can’t cook what you don’t have, should use what is about to go off.
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Deviated?
How does that apply to couscous?
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I’m not sure, but Deviant Couscous sounds like a band name…
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That looks amazing!
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Have I mentioned I shouldn’t bake anything but pizza?
I made carne asada with homemade bacon fat tortillas. I followed the recipe from Bon Apetit, which produced chewy, thin, floppy delicious-looking tortillas for Rick on the video. Mine tasted pretty good, but they were nothing like Rick’s. Mine looked like naan, but thicker, and more rigid. Not conducive to taco-making. I think when someone transcribed the recipe, they switched teaspoons for tablespoons on the baking powder. Also, I probably kneaded the dough too much in the first stage.
Oh, well. At least I’m consistent.
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And no Spätzle 
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Onions & champignons don’t go on Spätzle.
Lentils go on Spätzle. Or cheese.
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Dang near anything can go on spaetzle.
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