Day 4 of "batching it" and I've managed to get a bunch of stuff done that it is tough to do when the place is full of people.
3 people isn't really "full", but when the other household members are here, you can't do stuff like shut the internet down for a few hours to rearrange cable.
Originally posted by VorpalF2F
We once had a device that you could use to do the whole sandwich at once.
It was hinged and had two flat plates that got hot.
It's what I'm using as well when I'm making sandwiches with standard toast.
Works quite well, I wouldn't even think of making untoasted sandwiches by now.
Sandwich Break
One item Subway used to have over here, but not anymore, is the meatball sub. I quite liked it when I first started going there almost 15 years ago, but it only lasted for a while.
As planned, I made my own meatball subs today, with those German style meatballs I once mentioned on Prim's blog and here.
I made two versions, "Classic", which was made the same way I used to make those sandwiches with regular bread (with fried onions, roasted onions, processed cheese, barbecue sauce and bacon), and "Fireball", which had two kinds of spicy sauce on it, including extra spicy habenero sauce, red jalapeño peppers and also some cheese.
They were both good, but I much preferred the "Classic" version, I will probably only make that one from now on if I make this again.
Finally, I could harvest the first Jalapenos!
of course I made Chili con Carne today.
Can't really go wrong with a good chili con carne. 
Homegrown jalapeños are a bonus.
they still sell meatball subs here.
I've never tried one.
hint:
to get max impact from the peppers run one of 'em through the blender seeds and all.
I spent the day at my brother's place yesterday.
I had a bunch of errands to do there.
I left at 05:15 local time to drive 110 km because there were doing paving on the way,[1] and I wanted to get past that point before they started work.
I managed that, and had originally planned to drive back in the evening, but everything was done by 13:00, so I figured I'd go join the line-up behind the construction site.
Lucky me, they were all done for the day, and I had no problems going home.
[1] In Canada we have only two seasons: Winter and road construction
Nasi goreng is one of my favorite dishes, and I found a canned variety at the store the other day. Decided to make it this evening to see how acceptable it is.
It looked a lot more brownish than expected and didn't seem to contain any meat at all.
Compare it to a sample picture of real nasi goreng.
Didn't taste a lot like what I expect from a real nasi goreng either, but it did taste like seasoned rice with veggies, so... not too bad. Not sure if I would buy again, but it was decent enough, at least. It will do for a quick meal.
I ate about 300g of green beans last night.
Followed by a slice of strawberry cheesecake.
Followed by a bowl of blueberries.
Originally posted by VorpalF2F
I ate about 300g of green beans last night.
Followed by a slice of strawberry cheesecake.
Followed by a bowl of blueberries.
Turning your gut into an RGB output device?
Originally posted by Harrier88
Turning your gut into an RGB output device?
That's hilarious, considering "technicolour yawn" is a slang term for vomit.
But they all stayed down 
The place where we bought the car said that we could have car washes at no charge as long as we owned the car.
I gave that a try this morning.
Yup. Nice job, too
If car wash costs $10.00, and you get one a week for 10 years that's $5,200
Originally posted by Harrier88
Can't really go wrong with a good chili con carne.
This surprised me...
from: https://www.thestoryoftexas.com/education/texas-symbols
Chili con carne (chili with meat) was a trail stew that cowboys made with dried beef and dried chilies. Today, chili con carne is usually made with fresh chuck roast or ground beef with a mix of chilies. Recipes are often family traditions and closely guarded secrets. The chili may be served with garnishes such as cilantro, green onions, or cheese, along with warm tortillas. Chili con carne was designated the state dish in 1977. Today, chili cook-offs are a state pastime. Debates rage about the most authentic way to prepare Texas chili con carne, but one rule is absolute—no beans!
