I had been thinking of doing avocado as a fatty pate equivalent, but the last one I had ended up being too far gone :(

A mushroom pate is a great idea, I’ll have to try that.

I patted the slices dry post-marinade, then seared them in a pan in batches. At the end I stuffed all the seared slices in the pan and drizzled on the leftover marinade, which cooked into a light glaze.

Oh disagree, I loooove a gelatin heavy stock. But I do typically use my stock to add a little boost to dishes rather than as a stand alone flavor, so different priorities there.

Give it a taste, but I’d guarantee it’s gonna be good to use. I do the exact same thing with most of the chicken stock I make, cook it down until it’s super thick and then freeze it flat in a ziplock. It’s chock full of gelatin and easy to break off a little piece when I want to add richness to a dish.

It will have a different flavor than less cooked chicken stock, so you might not want to use it for something where it’s the main flavor, like chicken noodle soup. Or heck try it, maybe you’ll like it.

For a number of reasons (cost certainly being one), I’ve been paring back meat in my diet. Been experimenting with different ways to cook tofu and incorporating more grains and legumes for protein, but sometimes the meal still feels lacking. It’s hard to divest oneself from the attitude of “it’s not a meal without meat!” when that’s how you were raised.

I try not to think too much about future prices. I’ve got enough dry staples and canned goods to feed us for ~3 months and fresh veggies in the garden. Worrying beyond that is just anxiety without an outlet.

I looove some pecans and/or walnuts in my brownies, especially if toasted first. Disagree that you can’t taste them and I like the textural variety.

If it’s a texture thing for you, how do you feel about chocolate chips in your brownies?

Somehow, I can tolerate “jpheg” much easier than the forsaken “jif.”

It’s pretty depressing, but the fact that soil and groundwater are almost certainly contaminated anywhere that humans have touched. I’ve seen all kinds of places from gas stations, to dry cleaners, to mines, to fire stations, to military bases, to schools, to hydroelectric plants, the list could go on, and every last one of them had poison in the ground.