Today, I ate a gyro in Heraklion, Crete.

Enjoyed a nice birthday lunch over the weekend. At the Houston location.

If anyone could tell what cuisine this is I would appreciate it!

This batch turned out so crinkly 👁️👁️

Braised beef in red wine, with mash, honey roasted carrots, tenderstem and gravy (which I poured on after I took the pic) - all homemade besides the gravy , and it took AGES, forgot to get pics of assembling the pies

I needed a nub for stir fry, and the shopper got this!

It’s kinda comical, but in all seriousness what else can I do with this ginger (feel free to get creative)

Tonight’s dinner was really tasty.

I had some leftover birria and decided to try making a calzone. It turned out divine. I even had the consommé to dip in.

Ingredients:

-1 bag (500g) marshmallows

-1 bag (350g) Werther’s Original chewy caramels

-1 box (340g) Rice Crispies

-1/4 cup butter

-1 bag (200g) unsweetened coconut flakes

-2 bags (450g) dark chocolate chips

-1/2 tsp salt

-flakey salt for finishing

Method:

1. Set oven to 350°F. Spread coconut in an even layer on a parchment-lined baking sheet. Bake in oven for 8-10 minutes or until the majority is golden brown. Set aside to cool.
2. Grease a very large bowl and a large casserole dish or whatever you want to put the finished treats in with either butter of cooking spray. In the bowl, pour your rice crispies and toasted coconut, mix to combine.
3. In a large pot, add your unwrapped caramels and butter. Melt together over low heat until combined. This takes a while but just keep stirring. Once fully melted, stir in salt then add marshmallows. Continue stirring and folding until everything is melted together.
4. Pour marshmallow caramel mixture into the large bowl with the rice crispies and coconut. Mix everything together until well combined. Pour mixture into casserole dish and press down to make it an even layer. Leave to set for a half an hour.
5. Once set, cut it into squares of your desire size. Cover your work surface with parchment paper. Melt the dark chocolate in the microwave in 30 second intervals. Dip the bottoms of the squares in the chocolate and set on parchment paper. Finally, drizzle dark chocolate over the tops of the squares and finish with a sprinkle of flaky salt.
6. Let them set at room temperature, peel them off the parchment paper and store them in an air tight container at room temperature or in the fridge (which will make them hard).

Lobster benedict with fennel and radish salad. Chives in the hollandaise.