I've cut up my batch of Graham cracker toffee, and while it's a tad on the greasy side, I'm generally pleased with how it came out.

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Haven't had any cookery projects interesting enough (at least to me) to be worth posting recently, but doing this batch of graham cracker toffee seems to have re-awakened my cooking mojo. The goodies are meant for a belated Earth Day event tomorrow at my residential co-op. I think this little cookery high means I need to find more cookery projects to do for folks in my community.

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Received a pre-marinated pork tenderloin on my last visit to a local food pantry, so I cooked it up with a sheet pan-ful of sweet potato, putting some of the pork marinade on the veg.

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The chickening begins. I'm using a chicken soup recipe from the Korean Bapsang website, which I will link to in the comments.

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Made a nice big potato salad vinaigrette for a potluck. I feel safer offering a salad without mayo at potlucks where food will sit out for awhile - plus I really like the flavor of the potatoes after they've soaked up all the vinaigrette dressing. Especially when I loaded it with lots of garlic and fresh basil. 😋

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These bell peppers, though still gorgeous, were beginning to get a soft spot or three, so I cut them up and made a free-form veggie stew, along with a couple of green bells, some scallions, and some Swiss chard, all courtesy of the local food pantry.

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Today's peacock plate special, as I muddle through some fatigue to do some spoonie-paced cook-ahead with some perishable vegetables picked up at a local food pantry.

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The universe was feeling humorously generous, so I lucked into these tiny little lamb chops in time for Easter, a holiday I don't observe, so I guess I'll think of this as an offering to older deities. Plus some culinary living large for Transgender Day of Visibility? Anyway, I love lamb but can't afford it anymore, so I'm going to honor this little windfall by doing it up nice.

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Gotta be properly hydrated and caffeinated in order to tackle this fierce bunch of beets.

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