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I had to make mayonnaise first. It was the base ingredient for all of the dressings I was working with. As it turns out, I used the double batch of mayo. I do have a good solid dose of coleslaw dressing, a large portion of ranch, and another portion of blue cheese dressing. There simply isn't much that compares. I know they have packets which could be added to mayo, I just don't see how that would be any different than buying the stuff at the store in the first place. The only thing that I bought, that was not a raw ingredient technically, was dried herbs/spices. Some might suggest the milk and cream, I simply have limits as to availability. I even went for cage free free range chicken eggs. Those are simply usually the very freshest, no other reason.
I thought I had lamb chops. It turned out to be a chuck roast and hamburger, so I made a couple of hamburgers. Topping those with ranch, and with coleslaw made a meal of it. Yeah, that is quite good. If I am hungry later I will make a salad. I am not sure if I will be able to stay awake much longer though. Then again, I might not be able to sleep for long. The change of seasons, and pushing it in that, sure is a difficult thing. I am hoping, as the weather settles, I might find balance. From that point, begin ripping back into things. But for now I believe I'll simply have to back off for a bit. Still, it was good to get the dressings made. Those go good on meats, have good fats, and the way I do it even have good gut bacteria in there.
I really am hoping to tinker more with food this winter. It's a lot more fun to bake, roast, fry, and the rest when the whether is cool. Something that has been on my mind for a very long time is a beef wellington. I am absolutely sure some folk might even accept a portion to sample. Oh, and I will be ordering crawdads, of a larger, greener, and ocean going sort this coming month. Some to eat with butter, some to add to another dish, perhaps, and some to share out. Yeah, it works well.
Later. Or good night.
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