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Back to the old stomping grounds.
Lumberyard Brewery.
Tombstone
Grilled chicken, bacon, lettuce, tomato, chipotle aioli
With brown avocado on the side 
All they had to do was flip it over 
Potato salad.
First rule at the Mag. No brown eggs. No brown avo.
I’d bust that cooks ass 
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Cool. Nice to see you posting again. It’s so nice to see posts from other countries. Is that like an egg pancake? Like an egg foo young or something? I haven’t been able to find a good egg foo young dish since I was a kid up in the north east.
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It’s flour, and fish stock and egg with shredded cabbage, and I like some spring onions in there too. And pork on top.
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Finally.
Corned Beef and Cabbage Boiled Dinner.
@RosaCanDo
My dad was the king of boiled dinners but he always used Polish Kielbasas.
Corned Beef, potatoes, rutabaga, onions, carrots and cabbage. I would have added turnips too but they were too soft.
I like to roast the corned beef while the cabbage cooks the last 15 minutes.
I’m not big on freezing food. Do you think the soup will freeze well? I stuck 2 things in the freezer. I got a lot of soup. I think the leftover soup is the best part.
Horseradish not shown. I did have horseradish.
@EarnIt
For the soup I just chopped up some of the corned beef and added a shit load of basil and 2 can’s Italian seasoned chopped tomatoes. I think it could have used another can.
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Eggs, one egg and a bunch of whites…
Eggplant, mushrooms, red pepper, fresh ginger, fresh garlic, it is a staple of mine and delicious.
@Runningfree your soup looks great, as does your @Dazercat and yours @Misokatsu , will google it too in a bit!
@Bears515054 good going on the heart healthy!
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Professor Google says it should freeze well. So, please let us know if you go that route.
All hail the horseradish! (and the capers)
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I think I am going to call my mushroom guy today. Yes, I have a mushroom guy. We meet in a back alley and I exchange cash for oysters, lion’s mane and chestnuts. 
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Unless it’s spaghetti sauce or a lasagna my frozen leftovers just never taste good to me. It’s a texture thing mostly. I think. Or watery. Anyway I bought some googled 
“best containers for freezing food” and I’m going to try it. I’m thinking maybe we don’t eat them soon enough. Maybe I should try eating them less that 6 months later 
before they’re frosted over like the arctic.
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Must be a good time for soup! It’s on everyone’s menu. Your food looks delicious 
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Professor Google says get 'em down the gullet by 3-5 months.
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I agree though, everything tastes a little funky after it’s been frozen (at least anything savory).
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ARANCINI
quattro formaggi, evoo
FRITTO MISTO
calamari, white fish, shishitos, lemon Calabrian chili and blood orange aioli
GOAT CHEESE SFORMATO
tomatoes, olives, garlic, crostini
WAGYU BURGER, TRUFFLE FRIES ( I didn’t try this one, I was too full)
BRUSSELS
bacon, goat parm, bacon, lemon aioli
My sober girl celebration cannoli
Best part neither of us drank booze. 
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That all looks incredible! 
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So happy for you @Callie99 and so happy you truly celebrated! It is a wonderful achievement and deserves frequent special celebration!
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I find that “doctoring up” stuff after freezing works for me. So, freezing basics that can be added to works well. Sometimes my food loses flavor after freezing.
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