Single Man's Kitchen

10 years ago, pork sausage (I think from Shiner Bluestem), cabbage sautéed with pecans, garlic, cranberries and hot chile pepper and a little salad of local farm lettuce and some microgreens.
Definitely a solo meal.

Chopped cabbage went in with fruit, nuts, garlic and chile.

Occasionally I look back to see what I was making this week, 10 years ago. I can tell from this photo, that it was a solo meal.
This is the beginning of cabbage with pecans, garlic, dried cranberries and some extremely hot peppers from the garden.

Searing the lamb chops in cast iron with a tiny bit of oil.

I have been unable to find a satisfactory lamb supplier locally, so I went to a store and got some blade chops.

The cod on the plate with the light tomato, garlic and parsley sauce.

Cod fillets in butter and garlic.
There was a sauce made with parsley, the butter and garlic and juice from salted tomatoes.

One of my favorite cuts of beef is flank steak, just grilled at high heat for a few minutes a side.
This is local, grassfed and I am beginning to wince at the price of $15/lb.

What is the single most disappointing thing you find when eating in good restaurants?
For me it is usually the quality of the tomatoes.
This is just some chopped heirloom tomato with basil from the garden, salt, olive oil, pepper and a splash of black mission fig balsamic vinegar, and it is sublime.

The chopped horseradish root went into a blender. The blender has to be able to handle ice, and you need some water to start the process and ice to prevent the blending process from heating the horseradish and destroying its enzymatic process. After it has been blended, you have to wait around 5 minutes before adding vinegar or salt, to allow the process to complete.
For those interested, blending the root causes the enzyme myrosinase to mix with a glucosinolate compound called sinigrin. This reaction creates allyl isothiocyanate (mustard oil), a volatile gas that burns when inhaled.