Canning is so darn easy!
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That’s what everyone says. I have all the stuff to do it, too. I’m going to make a big batch of salsa verde and try canning it, maybe this week now that it isn’t stupid hot out.
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Any questions, just let me know!
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Thank you! I will, for sure.
Oh my! 
Looks amazing.
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It’s a long time since I cooked a propper meal for myself but here it is 
. Gonna dig in deep, I’m worth it! 
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Will you adopt me? I have a job, a home, and education…I just want you to feed me
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Lunch on a busy day is smoked salmon, aged white cheddar and a fresh farm stand tomato. It’s glorious.
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I’ll feed you. But I’m not cooking!
Forgot desert 
Lunch desert for me, was a virgin lemon vodka sorbet.
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Tonight’s culinary delight:
Smoked Mackerel Mousse
Dutch Liverwurst
The French butter is amazing
Niçoise salad with smoked tuna and anchovy.
I ate the veal tender before a pic It looked really great. 
Sorry 
I let you down.
Cheese time. Usually it’s a cow a goat and a blue.
I was today years old to learn Gorgonzola cheese. The real kind comes from Gorgonzola Italy. Quite nice.
Cabernet poached pear with a touch of Belgium chocolate and gold flakes with one of chef Louie’s desert cream sauces.
Apparently Chef Louie’s early training was being a master saucier. These desert sauces are incredible.
And tonight’s home made Belgium chocolate is a hazelnut cream.
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Omg Eric, these all look so delicious and sooo fancy! Nice meal!
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That tomato is making me drool.
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Quick supper. Some pretty basic eggs and pumpernickel after all this beautiful food that was posted 
Used 10% cream instead of our homogenized/whole milk (3.25%) Tasty.
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