At Fun for Cooking

Homemade beef tallow for cooking this week!

We got a half of thing of ny strip from Nick's of Calvert and they gave is the fat they had trimmed!

Had to try the new winter ❄️menu at everything was delicious! You can get any of the salad as a side, i got a side wedge and it was huge!

For someone who doesnt bake we did some baking today.

First time making buttermilk for my first attempt at buttermilk bicuits. That i used in a pot pie type casserole with homemade broth. Topped with crispy chciken skin bits.

First attempt at white sanwhich bread but i only had one bread pan so ended up woth a loaf and a blob.

Made duck a pumpkin peanut butter hiney cake with greek yogurt and peanut butter icing.

Biggest take away- don’t try to bake biscuits or bread in the top oven because your ish will get quite crispy. 😂 10/10 for flavor though

Little review of our dinner last night 100 Lots Kitchen + Bar . Idk why weve slept on this place. The food is really good and they source from local farms and use fresh ingredients! They also chnage menu some items seasonally.

I started with the beef Wellington appetizer —the the beef melts in your mouth. I’ve never had beef Wellington but i am now a fan 💯
Brian started with the honey old Bay wings and he like those a lot but would opt for a buffalo version if offered. For entrees he got the burger which I had a bite- It was so good. They have a few topping i would have added to mine but the beef combo they use made for a really juicy burger. For my entrée I tried the hot honey chicken sandwich and although it was good- it wasn’t my favorite chicken sandwich. It wasn’t spicy which i was hoping the hot honey would carry through but like alot of the “Hot honey” menu items ive tried, they arent quite what i hope for. So its a good option for someone who likes less spice when it comes to hot honey. We are spicy eaters lol. This place will definitely be in our roation and the brunch looks incredible! I honestly want to try everything from here.

Although i meal prepped this week brian got stuck at work late and i was bored so first attempt at sous vide. Worth it.

Used butter, garlic, garden rosemary and kinders prime steak steasoning to sous. Then cast iron with the garlic, onion, rosemary, and beef wagyu tallow. Served with mixed greens and purple cabbage tossed in simply kens greek dressing, with crutons, homemade pickled banna peppers from the garden, roasted red peppers, air fried artchoke hearts, the sautéed onions and garlic, and spinkled with feta cheese.

But debating trying a new meal plan service to save some time these next couple months. Any recommendations youre not sick of? ive tried alot just the menus gets repetitive.