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Prime Ribeye Seared on the Napoleon sear burner then grilled at 400. Pulled at 125 finished to 130. 💰
11/05/2025

Prime Ribeye
Seared on the Napoleon sear burner then grilled at 400. Pulled at 125 finished to 130.
💰

11/05/2025

Picking up a free desk for my kid from Facebook Marketplace, and this cool older gentleman said I could have this too, for exactly zero dollars. I get that this may not be everyone's cup of tea, but I think she is fabulous.

Went to Texas Roadhouse tonight. Got this delicious bone in ribeye
11/05/2025

Went to Texas Roadhouse tonight. Got this delicious bone in ribeye

Tonight’s dinner, ribeye and a salad
11/05/2025

Tonight’s dinner, ribeye and a salad

A pleasant surprise this morning. I bought this little silver wallet(?) to keep my business cards and name badge in at a...
11/05/2025

A pleasant surprise this morning. I bought this little silver wallet(?) to keep my business cards and name badge in at a local antique mall for $5. The inside is pretty beat up/falling apart and I figured I could use it as is until I have time to fix it, a fun project. Well, this morning while I was grabbing a business card these stamps fell out. A quick Google search let me know they are a 1923 Warren Harding stamp, which gives me a pretty good idea of the age of my little wallet too. Probably not looking to sell the stamps, I think they belong with the wallet, but it was a really fun find that I know you guys will probably appreciate.

First attempt at beef wellingtonUpdate*So since a lot of people have been asking the same questions I will list some of ...
11/05/2025

First attempt at beef wellington
Update*
So since a lot of people have been asking the same questions I will list some of the info here. (I am just a home cook and wanted to try make a wellington for my family and turned out surprisingly good).
- I used a mixed recipe of Gordon Ramsay and Joshua Weismann and added my personal touch.
- oven temp was 200°C (392° Fahrenheit)
- Cook time: seared on all sides till I got some color/crust then (after wrapping with pastry) in to the oven for about 20-30 minutes depending on the size of the beef.
-Rest time: 5-10 minutes
- Took the wellington out of oven when it reached 50°C internal temp (122° Fahrenheit)

I got this at a rummage sale for $1.00 in northwest Arkansas. Still not sure what it is for. Neither did the lady I got...
11/05/2025

I got this at a rummage sale for $1.00 in northwest Arkansas. Still not sure what it is for. Neither did the lady I got it from.

New here. This is how I cook my steak 🥩🔥
11/05/2025

New here. This is how I cook my steak 🥩🔥

Received these wonderful finds from my great grandmother and grandmother's estate!!!The hot chocolate set is from the ve...
11/05/2025

Received these wonderful finds from my great grandmother and grandmother's estate!!!
The hot chocolate set is from the very late/ early 1900's as well as the security box, & the 2 books that were both my great grandmother's.. the baby dolls and wall speaker box are around the 1930's and were my grandmother's... there were many more items but these are the most wonderful and amazing...
From Walla Walla, WA

Not my best but yesterday’s surf and turf
11/05/2025

Not my best but yesterday’s surf and turf

Such a great recipe for beginners. Pork belly burnt ends. Updated realizing I violated a sacred rule of this site-fail...
11/05/2025

Such a great recipe for beginners. Pork belly burnt ends.
Updated realizing I violated a sacred rule of this site-failing to include the recipe (sorry!). I followed the house of Nash eats version pretty closely. Was skeptical about the honey/butter/bbq sauce braise step but will never doubt it again 🙂

French onion filet mignon. Thought I’d try something new!In a saucepan:1 stick of butter4 large sweet onions sliced thin...
11/05/2025

French onion filet mignon. Thought I’d try something new!
In a saucepan:
1 stick of butter
4 large sweet onions sliced thin
3 TBSP minced garlic
S+P and a little sugar
Cook onions low and slow until soft. Maybe 20 minutes or so. Add in 2 TBSP flour: stir. Pour in 5-6 cups beef broth, 2 TBSP brandy, 2 TBSP Worcestershire, add salt, pepper, thyme to taste. Simmer 30 minutes.
I reverse seared the filet. 275 until internal of 120 rubbed in S+P. Sear 60-90 seconds each side. Last 60 sec baste with butter and seasoning (I used Jolly Roger garlic jalapeño). Let rest 10 min.
Slice a baguette. Bake 425 for 10 minutes. Then spread compound butter (garlic, parsley, crushed red pepper, salt, pepper, onion powder) on each piece. Cook another 5 minutes.
Cover steak with fresh grated Parmesan, then provolone, then Gruyère. Broil or hit it with a torch until brown and melted.
Put steak down in bowl/plate and cover in the soup. Add some of the baguette pieces. It was amazing!

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