I'm going to broil some marinated chicken I got at Whole Foods, and roast some brussels sprouts with garlic and lemon.

And some wine.

I sliced up the leftover pork chops and added to a stir fry with carrots, snow peas and broccoli. Mrs BV was hungry so I served dinner at 3:30.

The super bowl is on the tv but there are no snacks on the coffee table. I may grab a handful of salted almonds. I�m drinking sparkling water.

If u have an air fryer - try reheating the crackers in it - may be an easy way to crisp them up

I hadn't looked at the update forecast until now... Definitely an improvement except for the increased snow predictions!

My mom used to make them when I was a wee lad and we lived in an area with few Asians. She'd get together with a few friends and they'd make a day of it. She didn't use really fatty meat, but more ingredients/fillings. I never got the hang of making the lotus leaves into a cup myself. These days I just pick up a few at any sizable chinese supermarket. Most around here usually have 6-10 varieties until Dragon Boat Festival... Then there's usually closer to 20-30 types. Most of the time I stick to the basics. Rice, smashed mung bean, fatty pork and an egg yolk.

If I feel like making something I usually make Lor Mai fan... Similar ingredients just laid out differently... I use a steamer with lotus leaf on the bottom, the edibles on top then more lotus leaf on top of that. But that's if I'm willing to eat it for a few days afterwards.

thanks for the idea - of course I can look for them at an Asian / Chinese supermarket. I hadn�t considered that search. That�ll be fun when I return to 99 ranch or just the dim sum place by the 99 ranch. I�ve yet to return because I haven�t finished all of that $35 purchase of frozen dim sum, but I�ll eventually finish it and return...

Big Game feast tonight:

• Pulled pork nachos
• Honey BBQ boneless wings
• Buffalo boneless wings
• Honey dipped breaded chicken tenders
• Baked ziti
• Garlic bread
• Chips and dip
• Cupcakes

Made up for last night by having Lobster. My wife has been nagging me for some for a couple of weeks and wanted to go out last night for my birthday. We went to a local bar/restaurant that has a special: 2 steamed Maine lobsters for $39.99, but no sharing allowed at the bar/restaurant. They will allow you to take it home though. She only likes the big claw and the tail, whereas I will eat everything. She can only finish one tail and one of the claws, so we end up taking home the second one as well as the body and legs of the one she cannot eat. You can guess what I am having for lunch tomorrow...

🦞



Anybody in the Orlando area know if they still have the all you can eat Lobster place on International Drive? My mom wants to go visit my dad's grave site in Ocala, and might decide to stop there for dinner on the way back. We will then, of course, stay in the Orlando area for the night and have my younger brother who lives there join us.

Assuming that pricing is similar, that could be a lot of dim sum. I do miss a lot of the ones you can't really freeze... Like tofu skin wraps.

Unfortunately we've also seen a lot of places Jack up their prices in the last year 50-100%. And they don't use Uber or similar stuff services. I understand they need to survive, but the ones that have by that much have lost my business and and chance of recommendation. I' d rather give the business to the small business place who might have had a small increase... And maybe order a dish or two more.

no king crab legs tonight because we have leftover super bowl cuisine:
chili & toppings
pizza
maybe the Daisy recipe for hatch chili dip
Nopalito (sf modern taqueria) corn tortilla chips
fresh batch of guacamole (leftover guacamole just can�t succeed)
Maybe spaghetti (for the chili) and ...
Rao�s / meatballs

There are just too many great choices. I do have a nice wealth of choice in my freezer and I�m not going to rush back to 99 ranch despite craving that Chinese tamale!
One new idea about that sauce in the Chinese tamale - is it black vinegar??

I generally agree with this. But I usually just skim the top off the leftover guac and then the rest is edible. It never seems as tasty as fresh.

Tonight - egg roll in a bowl with ground turkey (my wife thought it was our favorite ground chicken in the freezer...we'll live).

Lots of leftover pulled pork from the Super Bowl. Already mixed with sauce. I assume we can freeze it, anyone agree or disagree? Any better if we use a vacuum sealer?

Just store it by pressing a piece of saran wrap down onto the guac in the bowl. Press out all the air so the plastic touches the entire surface. It won't turn nearly as brown.

I already do this but it�s just less tasty plus it looks heinous. I�ve given up on saving any leftover guacamole - I�m just making it with 1 total avocado and I�ll make more if needed.

Pot stickers

Mixed green salad
Cheesecake Factory brown rolls
raw veggies
Blood oranges
assorted Girl Scout cookies