#vacuum sealer bags

[deskcablemanagement]

Factors To Consider When Shopping Virtually For Silicone Baking Mat & Other Household Supplies

Ladies!!! There’s good news. Now you can have your kind of Silicone Baking Mats, as well as other baking accessories, and home products including vacuum sealer bags at an unbelievable price. The online store in Australia offers a wide range of variety when it comes to buying daily essential products saving your time and money.

[iriseliza00]

Top 5 Best Vacuum Sealer Bags Reviews 2022

[superaquafishy]

I vacuum sealed garlic bread and laughed so hard I nearly passed out.

Watching it deflate slowly was just too much.

[sealvax]

"Mastering Sous Vide: Elevating Your Culinary Experience"

Are you ready to take your cooking skills to the next level? Dive into the world of sous vide cooking, where precision meets flavor in every bite. In this blog, we'll explore the art of sous vide cooking, focusing on two key elements: perfectly cooked sous vide salmon steak and the essential tool for the job, reusable sous vide bags. Let's delve into the details and discover why investing in the best reusable sous vide bags is essential for achieving culinary excellence.

Sous Vide Salmon Steak: A Gourmet Delight

Sous vide cooking has revolutionized the way we prepare and enjoy food. By precisely controlling the temperature of the water bath, sous vide ensures that your ingredients are cooked to perfection, retaining their natural flavors and moisture. And when it comes to sous vide cooking, few dishes rival the succulent perfection of sous vide salmon steak.

Salmon is known for its delicate texture and rich flavor, making it an ideal candidate for sous vide cooking. By cooking the salmon at a precise temperature for an extended period, you can achieve results that are impossible to replicate with traditional cooking methods. The result? Tender, melt-in-your-mouth salmon that is bursting with flavor.

But to achieve sous vide salmon steak perfection, you need the right tools for the job. Enter reusable sous vide bags – the key to sealing in flavor and moisture while cooking your salmon to perfection.

Reusable Sous Vide Bags: The Secret to Success

When it comes to sous vide cooking, the quality of your bags is just as important as the precision of your cooking device. That's why investing in the best reusable sous vide bags is essential for achieving consistent, restaurant-quality results.

Unlike traditional plastic bags, which are designed for single-use and can leach harmful chemicals into your food, reusable sous vide bags are crafted from durable, food-grade materials that are safe for cooking at high temperatures. Not only are they better for your health and the environment, but they also provide a superior cooking experience.

With reusable sous vide bags, you can seal in the flavor and moisture of your salmon steak, ensuring that every bite is tender and delicious. Plus, their reusable design means you can enjoy the benefits of sous vide cooking again and again, without contributing to unnecessary waste.

Choosing the Best Reusable Sous Vide Bags

When it comes to selecting the best reusable sous vide bags for your culinary adventures, there are a few key factors to consider:

Durability: Look for bags made from high-quality materials that can withstand the rigors of sous vide cooking without tearing or leaking. Size and Capacity: Choose bags that are the right size for your cooking needs, whether preparing a single salmon steak or a larger meal for a crowd. Ease of Use: Opt for easy-to-seal and open bags, with convenient features like zip-top closures or vacuum sealing capabilities. Safety: Ensure that the bags you choose are made from food-grade materials free from harmful chemicals and additives. By selecting the best reusable sous vide bags for your kitchen, you can elevate your cooking game and enjoy restaurant-quality results from the comfort of your own home.

Sous Vide Bags USA: Quality You Can Trust

When it comes to sourcing the best reusable sous vide bags, it's important to choose a reputable supplier that prioritizes quality and sustainability. That's why we're proud to offer a wide selection of sous vide bags made right here in the USA.

Our sous vide bags are crafted from premium materials that are designed to withstand the demands of sous vide cooking, ensuring that your food stays fresh and flavorful with every use. Plus, our bags are reusable, helping you reduce waste and minimize your environmental footprint.

Small Vacuum Bags for Food: Versatility in the Kitchen

In addition to sous vide cooking, our small vacuum bags are perfect for a variety of other kitchen tasks, from storing leftovers to preserving garden-fresh produce. Their compact size makes them ideal for individual portions or small items, while their vacuum-sealing capabilities ensure that your food stays fresh for longer.

Whether you're a seasoned sous vide enthusiast or a beginner looking to expand your culinary horizons, our reusable sous vide bags and small vacuum bags for food are the perfect tools for achieving gourmet results in your own kitchen. Invest in quality, sustainability, and flavor – invest in the best reusable sous vide bags today.

[puffbarvapes]

CANNABIS, CANNABIS PACKAGING

How To Vacuum Seal Weed For Long-Lasting Quality

[entrepouchep]

Key Reasons Why You Should Consider Upgrading Your Current Packaging

Key Reasons Why You Should Consider Upgrading Your Current Packaging

For many vendors that sell products to the customers, the packaging is only a necessity and nothing else beyond that. As a result, as they constantly upgrade their products and business methodologies, product packaging remains the same for prolonged periods.

However, by doing so, vendors fail to get the best out of their products due to inferior packaging. Their approach should be to constantly upgrade their packaging to cater to the ever-changing requirements of customers while using the packaging to promote the business as well. In this article, we will give you some reasons why you should consider upgrading your product packaging.

Leveraging Product Packaging: A Smart Choice

Packaging solutions continue to evolve with time and new technologies. Further, ideal product packaging can only be designed after addressing the needs of the audience because, at the end of the day, they’re the ones who will be using the packaging.

Packaging Helps Promote Rebranding

If you’ve introduced a new logo to your company, changed the dominant color themes, and overhauled the previous branding for better results, you should definitely consider upgrading the packaging. This would create a better brand image in the minds of customers and induce loyalty.

Reducing Transportation and Storage Costs

Companies shipping to multiple locations can use the latest packaging solutions to reduce transportation and storage expenses. Old packaging boxes are often rigid and occupy way more space than required by the product. New solutions like sealer vacuum bags and pouch packages reduce the space used for packaging without compromising safety.

Better Usability

Rigid product packaging is of no use to the customers once they’ve taken out the product. Latest packaging solutions like resealable pouches offer additional storage options to the customers. They can use the packaging for your product and even for storing other things once the original product is exhausted. When not in use, such packages can also be stored conveniently without using much space.

Introducing Sustainability to Your Packaging

In recent times, all industries have been making efforts to switch to greener practices as the threat of global warming and pollution looms larger with each passing day. Packaging, especially done by using cardboard, is responsible for exhausting natural resources and should be replaced with a more sustainable alternative. EntrePouch provides pouch packaging solutions that are easy to use, discard, and recycle. You should be on the lookout for such environmentally-friendly packaging providers to reduce your contribution to global threats.

Better Marketing

Nowadays, no company can survive solely because it provides the best-in-class product quality. You would have to offer better engagement online, brand value, and improve your marketing to continuously drive sales and retain customers. Businesses should leave no page unturned when it comes to marketing. Packaging can also be used to promote your products and company with the use of the right logos, phrases, and product images.

Contact EntrePouch for Top-Notch Pouch Packaging

EntrePouch provides ready-made and customized pouch packaging solutions to all vendors. You can rely on their durable, safe, and marketable packaging varieties to upgrade your current marketing. Contact to know more!

[sousvideitaly]

Unlock Culinary Excellence with Sous-Vide Machine

When it comes to precision cooking, Orved's sous-vide machine is the ultimate tool for culinary perfection. With its state-of-the-art features and innovative design, it elevates your cooking to a whole new level.

Orved's sous-vide machine offers unparalleled control over temperature and time, allowing you to achieve precise results every time. Whether you're a professional chef or a passionate home cook, this machine empowers you to create restaurant-quality dishes in the comfort of your own kitchen.

The sous-vide cooking technique involves vacuum-sealing ingredients in a bag and immersing them in a precisely controlled water bath. This gentle cooking method ensures that flavors are locked in, textures are enhanced, and moisture is retained, resulting in succulent and tender dishes.

With Orved's sous-vide machine, you can unleash your creativity and experiment with a wide range of culinary possibilities. From perfectly cooked proteins like steak, fish, and poultry to flavorful vegetables and even desserts, the precision of this machine guarantees consistent and impressive results.

What sets Orved's sous-vide machine apart is its user-friendly interface and intuitive controls. The digital display allows you to easily set and monitor the desired temperature and cooking time, ensuring precise and accurate cooking. Whether you're a seasoned chef or new to sous-vide cooking, this machine makes the process effortless and enjoyable.

Orved's dedication to quality is evident in the design and construction of their sous-vide machine. Built with durable materials and advanced technology, it offers reliability and longevity, making it a valuable investment for any kitchen. Its sleek and compact design also ensures that it seamlessly integrates into your culinary workspace.

Furthermore, Orved understands that every cook has unique needs and preferences. That's why their sous-vide machine is highly customizable, allowing you to adjust settings and tailor the cooking process to your specific requirements. With this level of control, you can consistently achieve your desired results and create dishes that impress and delight.

Experience the culinary revolution of sous-vide cooking with Orved's exceptional machine. Visit their website to learn more about their sous-vide range and discover how this innovative technology can transform your kitchen. With Orved's sous-vide machine, you have the power to elevate your cooking and unlock a world of flavors and possibilities.

[beesmygod]

i genuinely, and not as some kind of humble brag about how pure and communist i am, cannot relate to the idea of buying something and feeling good about it. i havent felt that since i was like a 20 year old and then the novelty wore off long before i graduated. every time i have to buy something i feel like im being held at gun point and have to start running scenarios in my head about how maintaining it and whether or not its saddling me with a new financial burden in the form of proprietary hardware/shitty design.

like, adam got a sou vide for christmas and the vacuum sealer already broke and the replacement we bought doesn't. fucking vacuum seal. is it the bags that arent working or the item??? i hate it here dude. it was not like this 20 years ago

[zyonsay]

Tired as hell

Fem aligned people may read but not f3tishize my work!!

Warnings: Being a Line cook sucks, Smoking, Intimacy, Eeby Jeebies

Reader: Genderneutral

Song i listened to while writing: "Lost soul down x Lost soul" by NBSPLV

AN: Hi theree :] Y'all voted for Hobie, y'all get Hobie! I will probably also post a Ghost fic soon, since i already have an idea about what i wanna write! But for now i hope y'all can enjoy this one! Also Fun Fact: The part where i write reader washing salad, that was me today. I was so friggen annoyed by this green piece of shit. Anyways darlings, love y'all! <3

You were washing some salad as your last task for your shift. You kept glancing over to the cheap clock hanging on the kitchen wall above the vacuum sealer. Your shift had already ended, but you wanted to get this stuff done so the others wouldn’t have to finish your work. You worked as a line cook in an 80s Themed diner and were stressed whenever entered the establishment. You loved your colleagues, but the constant nagging of the servers and the regular verbal abuse of your executive chef Jerry really annoyed you.

“I’m out guys!”, you yelled over the loud sizzling of the Beef patty on the grill. You laid the salad into the metal bowl next to you. “Bye darlin’!”, hollered one of the workers.

You left through the back, stepping into the cool Londoner night air. A chill ran down your spine, you’ve been standing in that unbearably hot kitchen for too many hours. You lit a cigarette and started walking home. All you wanted to do now is to flop on your bed and sleep. But you urgently needed to shower first and there was a big possibility that your bed was covered in dirty clothes, so you’d have to move those out of sight too. You suddenly felt someone grab your shoulders and in fear of being shanked by a drunk Brexit geezer you immediately spun around and punched the person right into their stomach.

“FUCKIN’ HELL, Y/N- “, you now saw that you punched your boyfriend Hobie and immediately spilled thousand and thousands of apologies. “Oh my god I’m so sorry sweetheart!”, you put your hand on the hunched over figure, trying to comfort him about the pain you inflicted. “You pack a real good punch mate”, Hobie chuckled with a pain-stricken face. He straightens his posture, seemingly recovered from the pain. You both start walking again, Hobie stealing a cig from you since he always forgets to take any along. And obviously he also forgot to bring a lighter, so you gave him yours with a small grin. He then shot you a toothy smile. “Thanks!”

You were fiddling with your keys, desperately wanting to go sleep. Your partner was standing behind you, pressing a small kiss to your neck. “I’m sweaty.”, you stated as you scrunched your nose. “We’ll shower and then go to bed dear.” Hobie gave you a quick peck to the cheek. You finally found the right key and opened the door of your apartment. You threw your bag on the floor and stripped your boots off, Hobie doing the same.

Hobie began walking towards the bathroom, you followed him in a sleepy manner. You both got rid of your clothes, dumping them in a corner of the room, as you cannot be asked to deal with them now. You tell yourself that you’ll put them aside tomorrow, knowing damn well you won’t. You and your boyfriend hop in the shower and begin lathering up your bodies with showering gel that smells way too yummy. Hobie lets his hands wander, giving you gentle squeezes on your hips, shoulders, and ass. You jokingly roll your eyes at his cheeky actions, allowing your head to lean against his shoulder. He pulls you into a gentle kiss, caressing your face softly. “Your shoulders feel tense.”, he mumbled quietly. He slowly spun you around and began massaging your shoulders, earning groans from his beloved boyfriend.

After you both rinsed off the soap, you stepped out of the shower, reaching desperately for the towel. You got sleepier by the minute and struggled to keep your eyes open. Hobie gently led you to the bedroom, disposing of all the clothes lying on your bed. He brought you one of his T shirts and a pair of underpants, handing them to your tired self.   You dropped the towel and got dressed.  Then you flopped into the patterned sheets, burying yourself in them. Your boyfriend let out a quiet chuckle and laid down, pulling you into his arms. He began caressing your back, knowing you love his soft touches. Hobie then nuzzled into the creek of your neck, getting all cozy and comfy. Your breathing fell into a peaceful rhythm as you finally fell asleep in your boyfriends’ arms.

“Love you.”

[trivialbob]

As much as I cook with my sous vide and like to purchase some food in bulk, I should have had a vacuum sealer long ago.

Sometimes I buy a package of steaks at Costco or just a really large cut of meat at a nice butcher shop. The big steak I cut into smaller pieces and save some for later. The Costco steaks I package individually and freeze most of them. Pork tenderloins are a favorite of mine. They cook wonderfully with sous vide. I cut them into two or three servings. A whole one is too much for one or two people as long as you have side dishes.

I've been using Ziploc freezer bags to store the extra cuts of meat. I never manage to get all the air out of the bags, so the meat can get some frost on it.

When cooking with the sous vide, submerging the bag in the water gets out most of the air. But I thought it would be nice to vacuum seal both for storage and for cooking. Plus is just way more cool than zipping a baggie.

After watching some YouTube videos I ordered the Anova Precision Vacuum Sealer Pro. I bought directly from Anova. At the time of my order the price was much better than Amazon's, and there was no shipping charge. Plus I prefer to order direct instead of through Amazon anytime I can.

Last night it arrived. I tried it on all sorts of food. One YouTube video had a tip on how to put a seal down the middle of a bag so two items could share a bag without mixing, like when Peter Brady put a white masking tape line across the floor of the bedroom he shared with Bobby Brady. (Am I dating myself?)

[rederiswrites]

oof. Went a bit over capacity and gave myself a migraine yesterday. The heat is a trigger, for one thing. Today I feel hung over but I'm still very much in the place where the amount of work I have to do is above capacity. I have leaking coolers full of huge chickens in the hall because I didn't order the supplies to freeze them well (shrink wrap bags and a vacuum sealer) in advance and am now waiting for those and adding ice to coolers and taking away leaking chicken water. And doing laundry and watering everything and making beads. I have four teenagers in the house, which isn't the problem because they take care of themselves and are great, but they produce the most amazing volume of dirty dishes. The problem is that two of them are here to try on Pennsic clothing and see what needs to be made, because once again we did not do that in advance and now have three weeks to get everything done. And I spent the last two days dealing with chickens and having a migraine, etc., and so not one garment has been tried on yet.

I just wanna make beads. Just wanna be a little bead gremlin.

[bomberqueen17]

tired

Worked two back-to-back 12-hour days so i'm tired.

(bitching about work lol)

Tuesday was chicken processing-- 333 chickens, as it wound up, wound up in the ice baths. On slaughter day afternoons, Farmsister and I and a rotating cast of characters will package up all the whole birds, counting them out carefully into the market cooler, the freezer to prep for wholesale orders, the fridge for on-farm sales, and then the remainder stay in the walk-in cooler for further processing.

This season, BIL is doing the parts-cutting-up while we're packaging the whole chickens, and sometimes he can get his buddy the chef (who helps us cut chickens for sausage) to help, and so they get all the chickens cut up for sausage-making on tuesday, and then BIL cuts up the parts birds on wednesday. Yesterday, chef guy's wife had just had some surgery a couple days before, so he'd said he wouldn't be able to make it, but then BIL talked him into coming for just a couple hours in the afternoon, and he agreed because his in-laws had volunteered to come babysit his poor recovering wife.

We had a couple real good solid slaughter crew helpers stick around for packaging, so we flew through it. So before 3pm, Farmsister joined them cutting up birds (she did it over the winter too), and I started labeling bags.

Chef guy had until 6pm, so we kept working until 6pm. We need so many pounds of sausage, it took that long to get all the birds BIL had allocated for it all reduced to meat. I stuck around and did cleanup at the end, and got a small percentage of the bags I need labeled.

Immediately after chicken processing, I help package the hearts and livers, and I've started taking care of the feet then too. Last time I loaded them into the dehydrator and fired it up at noon on Tuesday, so it would be done before the weekend so there'd be time to run a second batch.

Farmsister and BIL ran out of time. The batch finished Friday evening and they didn't have time to take care of it. They wound up throwing them out, both the finished ones (sat too long unpackaged, can't be used) and the second batch I'd saved in the fridge ready to go.

They did put up the white ones i'd sorted out of that batch to freeze, at least.

So this time I loaded the yellow ones into the oven, in carefully-stacked trays. And I put that on as low as it would go.

They were just about finished today. I pulled them out and put them into the dehydrator to finish (they felt dry to me, but were still oily, and I felt like a whirl through the dehydrator would sop that up a bit) and immediately started a second batch. As part of this I sorted the "white" feet into a bin I kept in the fridge the rest of the day.

(When chickens are scalded, they're clipped to the holder by one foot. As they're dunked, the other foot spends most of the time in the scalding water, but the clamped foot rarely gets submerged. So the scalded foot, you can pinch the talons and pull the claw sheaths and outer skin of the foot right off, and be left with a clean white foot with soft inner nails, not claws. Those feet are suitable for human consumption; people who save feet for their own use generally would scald them and peel the skin off like this, as the outer layer is generally uncleanably filthy and not a great idea to consume. But that outer layer is no impediment to a dog's enjoyment. So we save the "white" feet for people to add in when making stock, as there's a lot of collagen in feet; some people also buy them to cook them, as several world cuisines have chicken feet as a dish. Meanwhile, the "yellow" feet go into the dehydrator to become dog treats.)

Then I spent the rest of the morning packaging chicken parts as fast as BIL could cut them. This wasn't just putting them into the packages (we use a vacuum sealer now, a nice chamber unit), but then also getting them into the correct freezers. We had a wholesale order-- 10 each of wings and legs, 30 breasts and 30 thighs. The problem is, the wholesaler expects every package of wings and legs to be 1.5 lbs exactly, and every package of breasts and thighs to be 1 lb exactly, and that's not... easy to get. It's not uncommon for a pack of breasts to be exactly a pound but they're often larger; meanwhile, thighs are almost never that large, and mostly average around three-quarters of a pound for a two-piece package (bone in, skin on). So I dedicated a shelf in the freezer to this order, and kept a running tally on the clipboard on the front of the freezer, and then when the shelf was full I had to load it onto a tray and go put it into a different freezer to stay segregated, and then fill the shelf again.

We also had an order from a chef. 30 thighs, packaged in bulk, not frozen. he did not specify size. So what I kept doing was that I'd put a thigh in a bag, weigh it, and if i could get the pack of two to be about a pound, then I'd put the bag into the sealer, and if I couldn't, I'd dump it out into the big bag for the chef. Which means I was able to give him fairly consistent-sized thighs, and also give the wholesaler packages the size he expects.

And we also had a package to assemble for a local artist collective BIL wanted to give a donation to. Chicken breasts, eight, size unspecified. I gave them the odd-sized ones but I expected they were incorporating them into some kind of dish, so uniformity of portion would not be the issue for them that it would for the chef who was planning to serve the thighs intact.

Anyway I got the wholesale order collected, got all the parts packaged and actually managed to cram them into the freezer which kind of rules, and also briefly worked the fresh chicken sale. During the sale some lady cleaned us out of all the frozen feet we had (there are a few more in a box i couldn't easily reach, so i'll dig them out later, but really not many). ("They don't come with feet," she said, indicating the whole chicken, "so I buy 'em separate," and while I'm sure she intended to make broth with them she didn't say that so I am continuing to contemplate the idea that perhaps she was hoping to do some sort of frankenchicken construction situation. If that's the case she bought the wrong number of feet i think.)

So when I went back to the kitchen (the sale was actually in the middle, I worked the first hour or two of it so BIL could spend that time cutting up the last parts, so I could go back and finish packaging them up), after I finished everything else, I dug out that bin of "white" feet and sat with paring knife to get the ugly foot callus out of the ones that needed that kind of attention, and then set to packaging, and got maybe a dozen, maybe two dozen packs of those into the freezer. Until the bin was empty.

Not too bad. We hadn't been careful about any of it last year, hadn't been too worried about it, I'd sort of been gently mocked for spending as much time on it as I had, but then we sold out of all of the kinds of feet this winter and customers kept asking for them. So the feet are important this year, but the problem is we don't have any more time for dealing with them than we did last year when we kept not bothering to save them.

So anyway. I can't stay this weekend so I am doing my absolute level best to get some saved up before then, because I know damn fine well that anything I leave unpackaged is going to wind up having to be thrown away, no one will be able to deal with it.

but it took me until after 6pm. I could sit for most of it, for the feet I mean, which was good because the day's first eight hours were all on my feet. Both today and yesterday, I worked eight hours on my feet and managed to weasel in four hours of sitting on top of that, which is the only way I could survive a 12-hour day anymore.

anyway i'm. real tired. and oh i took an edible for the pain and it just hit and i'm. uh. well. okay

[faunafennec]

fursuit SHRINK

vacuum sealer bags for air travel with the digi suit!! she will now fit entirely into my carry-on, even the 5 foot tail!!

[sealvax]

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🌱 Whether you're meal prepping for the week ahead or storing leftovers, our vacuum canisters offer convenience, sustainability, and freshness. ♻️✨ Explore our vacuum storage canister range today and take your kitchen storage game to the next level! #FreshnessUnleashed #VacuumCanisters 🌿

[posttexasstressdisorder]

"The best revenge..."

...is living and eating WELL while (and in spite of) living in poverty.

I actually had the gumption to try and have a cafe 30 or so years ago, and I live with a guy who had his own bakery: a Danish-trained Chef currently working as a Sous Chef at a big hotel in The City, and his 21 yr old son (who has literally been an assistant sous chef to his dad his whole life).

We're all barely afloat, his son is looking for his first real job-job "out there", and getting discouraged. Y'all hear regularly about my poverty status, and my roomie chef is doin' as much as he can, and we're all three freakin' broke.

Fuck it. We may be broke, but we are are gonna Eat as best we can with what we got. So to the current example.

Yes, I know how to cook Mexican Food like any native ex-south-texan worth his salt and lime. Yes I learned how mama/grandma did it, either mine or someone else's.

Roomie and I are carnivores, son is veg. We all agree that Mexican Food is good, so I'm always looking for how to spend my "old-fuck-on-food-stamps EBT the best way.

Behold, Example 1: 20 lb. bag of dried pinto beans.

20 lbs for $17. And lookee there: it's Fiesta, no stranger to this former Austinite. And anyone who knows knows that this boy knows how to make a pot o'pintos, with/without carnivorousness. Keep 'em on the stove long enough you got Refrieds.

Somebody at Groce-Out is from Texas, gotta be: They have Velveeta and Rotel (for QUESO!) at near-normal prices! I laughed today. Velveeta was 6.99 at Groce-Out, and I shit you not, $14.95 at Lucky.

Got that along with a couple 2-lb bags of their "Hollis Street" whole bean French Roast (Dark) for $11.95 ea. This is surprisingly good coffee beanage, freshly roasted right up the road in Emeryville, evidently. So good coffee for cheap. A similar brand at the 'non discount' grocery store I go to is $21 for a 2lb bag.

While they aren't the winner in the coffee bean competition, Lucky (the non-discount store) is great for meat, especially mid-week, when they have lots of specials. Their "megapaks" of chicken thighs (10/pkg) were buy one get one free. So for ten bucks, I got 20 thighs (over 7lbs), which, when roasted with lots of salt and pepper, and cooled and shredded and deboned become something like 4 pounds of Chicken Enchilada Meat. For ten bucks.

Tomorrow I go to another discount store closeby roomie told me about that has the best commercial Hatch Chile in a jar I have ever found. Tastes like mine, when we would get a case at a time at Central Market, get 'em roasted in the parking lot, and take 'em home and shuck most of the the skins/seeds, and saute onion and garlic and add. In. A. Fucking. Jar.

So you see where this is heading.

We will be having a TexMex Enchilada/taco Feast that can be repeated at will until we've eaten/given enough away. Freezer. Vacuum sealer. Oooooooom.

And yeah, we got the dessert thing covered. I buy flour, the three sugars, butter, real cream, good organic milk, good brown eggs. I bake everything from fucking scratch. I buy berries and grapes as my main fruit. I don't buy a lot of processed ANYTHING. I buy ingredients. And bread/tortillas, obvs. And I'm happy I have the "card" that gives me my eeked-out apportionment of "food funds".

So that old adage of "The Best Revenge" being "living well" means we may be fucking poor, but goddammit, we are gonna Eat, with a capital E if I have anything to say about it.

All three of us are pretty much clinging to the same leaky life-raft, this accursed but oh-so-necessary apartment, not much overlap in our lives/diets/schedules, but every once in awhile I get to go back into "restaurant mode" and do up a Massive Feed. Share with the neighbors and stock the freezer.

And a pot of beans on the stove in perpetuity.