Certainly explains the short sleeves of the lab coat!

In season tomatoes from the farmers market or garden. I went from “ew, raw tomatoes” to “omg, delicious”.

Could you also include details like what type of light and intensity does best as well as if it’s toxic for pets?

Uh, I’d like to know more about these wizards and werewolves! Please, tell me more.

I’m not sure how much protein you can add but King Arthur Flour has a few blogs about what to do with sourdough starter beyond bread. * -https://www.kingarthurbaking.com/blog/2016/05/12/sweet-sourdough-baking -https://www.kingarthurbaking.com/blog/2014/07/27/excess-sourdough-5-tasty-ways-to-use-it-up * I’ve found that adding a few (2-3) scoops of unflavored protein powder never really hurts anything but I generally know what the consistency of cake/scones is supposed to look like.

I’d contribute answers if I could but I’m not sure there’s much I would ask.

What’s your heat source?

Gnocchi Skillet with Chicken Sausage & Tomatoes from The Kitchn

• 1 pound frozen or shelf-stable gnocchi
• Kosher salt and freshly ground black pepper
• 9 ounces cooked chicken sausage (~3 links; garlicky or jalapeno is a plus imo) , sliced into 1/4-inch-thick coins
• 1 pint cherry or grape tomatoes, sliced in half lengthwise
• 1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)

• Bring a large pot of salted water to a boil over medium-high heat.
• Add the gnocchi and cook for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
• Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil.
• Add the sausages and cook until it begins to brown, 2 to 3 minutes. Push the sausages into a pile at the edge of the skillet and turn the heat up to high.
• When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary.
• Cook until they are blistered, 1 to 2 minutes.
• Stir in the sausage and cook until both tomatoes and sausage are slightly browned, about 2 minutes more.
• Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
• Remove the skillet from the heat and stir in the basil.
• Taste and season with salt and pepper. Serve immediately.

SUN DRIED TOMATO, KALE, AND WHITE BEAN SKILLET from BudgetBytes

2 15oz. cans cannellini beans, drained 1/2 7oz. jar sun dried tomatoes in oil 1 Tbsp apple cider vinegar 1/2 tsp dried basil 1/4 tsp salt freshly cracked black pepper 1 pinch crushed red pepper (or a lot more) 1 Tbsp olive oil 2 cloves garlic, minced 6 oz. fresh kale, chopped*

• Drain and rinse the white beans.
• Roughly chop the sun dried tomatoes.
• In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
• Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
• Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.
• Add the drained beans and chopped sun dried tomatoes to the skillet with the kale.
• Continue to stir and cook until the beans are heated through.
• Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.

Are the green onions also known as scallions?

Man, that’s such a tough question that really depends on my mood but based on the number of times I’ve revisited/ reread it, it looks like Patient Zero: A Joe Ledger by Jonathan Maberry.

What a cute red squirrel!

Caribbean Canned corned beef and Cabbage

1 canned corned beef (Libby’s or Grace) 1 small cabbage, washed and shredded 1 medium onion diced 2 cloves garlic diced 1 tbsp oil 1 medium tomato (chopped) 2 sprigs Thyme 1 scotch bonnet pepper diced and de-seeded (optional) A dash of black pepper (optional)

• Wash the cabbage then shred it.
• Add oil to skillet or Dutch oven over medium high heat.
• Sauté the onion for 3-5 minutes.
• Add garlic and cook for 30 seconds.
• Add the shredded cabbage, tomatoes, black pepper, and thyme.
• Cover saucepan and cook cabbage for about 5-7 minutes until tender.
• Add the scotch bonnet pepper (optional)
• Add the corned beef. Use a big spoon to break-up the corned beef and stir with the other ingredients.
• Simmer for another 3-4 minutes
• Serve with any of these items: rice, boil banana/ plantain, fried dumplings, or bread.