What did you cook or eat today (January 2024)?

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Lunch today

Tahin pekmez and plum butter on toast and some fruit that needed eating.

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Herbaceous said:
That’s awesome!

I agree we should all be doing all we can to lower our carbon footprints; I’m right with you on a lot of these items. I commuted by bike exclusively for years, and by public transit now. I drive a hybrid when I do need to drive. I eat local as much as I can, and grow a bit of my own food. I put geothermal heating/cooling in my house, and solar panels on the roof (in addition to the smaller upgrades like a programmable thermostat, low-flow showerhead, dual-flush toilet with bidet attachment, etc).

But I always do have this weird feeling that I should be doing more. I still need to switch out my water heater for an on-demand tankless one. I eat meat, dairy, and eggs (although in limited quantities). I love a good hot shower.

There’s a balance you need to strike, I feel, between doing what you can, and giving yourself a bit of grace for not being perfect, while still realizing and working towards getting better.

My career is sustainability, so I also put in work to improve the situation daily at work. That helps, I think.
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I'd like to make some more changes, but need to wait on some. I'm not putting solar panels on my roof until I replace my hail damaged 22 year old shingles. I plan to replace the shingles soon -- this year, for sure. I looked at a gas tankless water heater when my original WH went out, but the cost was ridiculous, and required gas line upgrades. The ROI was like 30 years.

CD
 
Rocklobster said:
I love Sundays. Our one day to slow cook. Braciole going in…View attachment 109143
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What a coincidence. I bought stuff to make braciole before I saw your post. Great minds.
I may not make mine for a few days due to pain at the moment. Do you fry your braciole before you simmer? Or do you brown in the oven first? If in oven what temp and how long? TIA
 
msmofet said:
What a coincidence. I bought stuff to make braciole before I saw your post. Great minds.
I may not make mine for a few days due to pain at the moment. Do you fry your braciole before you simmer? Or do you brown in the oven first? If in oven what temp and how long? TIA
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Yes. I brown the rolls in olive oil on the stove then remove, add my aromatics and tomatoes, get them boiling then return the braciola , cover and braise for two hours at 350
 
SandwichShortOfAPicnic said:
A professor of toxicology was on radio four being interviewed, they asked him how often he thought it was safe to eat fish? He said once or twice a year.
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See, that’s the frequency I’ve been following my whole adult life…go to the UK once a year, eat fish-and-chips twice while I’m there…done.

Who knew I was so forward thinking? :laugh:
 
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