That sums up most my cooking.
BtW, the great thing about making your own food is that you can usually always eat your mistakes.
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Oh, yeah, I saw that as a response to one of the comments or reviews.
I’m usually not very lucky with leavened baked goods. (My cinnamon rolls have never lived up to the cookbook photos 
.)
This was one of the easiest recipes ever, though. Will definitely be trying again.
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I love it when they tessellate properly and you waste no dough.
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Save some dough while you save some dough?
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I know, huh?
Also it is 3D printed, so plans online.
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It’s like the M.C. Escher of gingerbread. 
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How about the birds?
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I said HANDS!
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Project Black Cod Karaage is a go:
This passed the Chef John fork test (very crispy). The black cod melts in your mouth while the crust adds crispiness without any greasy volume. Just a surface layer of crisp giving way to a pillow of fishy goodness.
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Man l, I love cod! That looks great! Do you dip it or use a sauce on it?
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Pork tenderloin from the Weber gas grill tonight.
Damn it got dark fast as I grilled it. Quick marinade in a katsu sauce Laurie made. Just ginger mirin and soy sauce brought to a simmer. I forgot to add sesame seeds when serving.
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Just a squeeze of lemon. That’s all it needed.
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nicely done! just made a double batch so that i could share a loaf - fresh from the oven - with my neighbor!
yours looks perfect!
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Party last night, for the Solstice.
Gherkin, pickle, anchovy.
Some whiskies.
Mulled Mead.
Some homemade liqueurs.
Venison wrapped in prosciutto, with a creamy horseradish sauce.
Gorgonzola-stuffed dates.
ETA.
From bottom, counter-clockwise, dips
Red pepper jelly on cream cheese
Acorn squash hummus
Herbed goat cheese
Olive tapenade
Cream-cheese-and-braunschweiger
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Wow! So wonderful. You are definitely in the holiday spirit.
Cheers!
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