Whatcha' cookin'? - Eats thread

#261
#262

Unnnnnf

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#263

gingersnaps?

#264

The molasses and the sugar keep them chewy inside. :slight_smile:

#265

Can I like this twice?

#266

no. but we can like your post twice and that’s almost the same.

#267

For lunch with arugula instead of Italian parsley:

So easy & delicious :heart:

#268

For lunch - another easy, delicious recipe.
:heart:

#269

I want to make this:

#270

We call that apple crumble in these parts. It’s very good

#271

I’ve made something similar too but never tried her recipe.

Some nice vanilla ice cream on top will be key.

#272

We always opt for a crisp (crumble?) over a pie at Thanksgiving. Close enough to not feel like you’re missing out, but 1/3 of the work and none of the pressure. :slight_smile:

#273

Plus unless the crust is a little crispy I am not into it.

At thanksgiving my sister in law’s mother always makes pies from scratch: pumpkin and apple. I eat the apple but it always seems under done to me.

#274

My partner’s birthday today, cooked up Scottish Red Deer loin, boulanger potatoes, green beans, tenderstem broccoli with a redcurrant, rosemary and red wine jus.

Melt in the mouth :grin:

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#275

I make something like this but I like this recipe better. Thank you.

#276

That looks like some yummy venison tenderloin.

#277

I’d just like to point out how much I have grown by not once immaturely bringing up the ingredient “clam juice”

#278

And it looks amazing…

#279

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Jerk chicken, rice, sweet potatoes and carrots

#280

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My husband crisping up the skin before it starts cooking in earnest for the next few hours. :exploding_head: