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Yarr, sometimes you just need to go and roast not a quarter leg, not harf a leg (*glug*), but a whole turkey leg for a hearty dinner. Make sure to put some vegetables underneath to soak up all the delicious roasting juices. Even makes some leftovers, maybe for a nice turkey sandwich.

I found some King Oyster mushrooms in the forest. This a delicious mushrooms named after king oyster. Some said he was so addicted to them that he took those instead of the taxes. And in the winter when there was no mushrooms left he totally lost his mind. Some even say that he jumped out the window because he has hallucinated a pile of mushrooms.

But those are only old wives tale so please enjoy

Take ribs, salt overnight to evenly season, pressure cook with onions, cook down sauce with syrup, soy sauce and lemon pepper, cumin and oregano into a thick glaze, brush ribs with glaze, broil until deep golden brown. Fall off the bone tender, sweet, savory and flavorful. Presto, the simplest way to get sticky fingers.

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There, I done did it. It was inevitable that a dwarf would one day turn a burger into a square patty melt sandwich.

The tingling in my beard hairs tells me we might move forward sometime soon, but that doesn’t stop me from enjoying something luxurious. Chanterelles fried in the fat from rendered lardo bits, mixed into a creamy sauce with an egg and some cheese.

Gotta make use of those leftovers. Shout-out to Miss Edmée.

So when I heard about this it made no darn sense, so clearly I had to try it. And the result is… surprisingly good! The maple smoke harmonizes really well with the vanilla and combines into an intriguing new flavor that is actually very reminiscent of rum. I’m confused and delighted.

Let’s not mention the challenge of fileting a fish, but I had a trout left, so I tried a preparation inspired by a dish usually done with eels. Cook the rest of the fish into a stock, reduce it with soy sauce, sake and smoked maple syrup into a glaze, and brush it on the filets grilling over a high heat. Serve on rice with pickled vegetables.

Sometimes you just want to take a whole dang trout, slather it in a paste of parsley, dill, spring onions, olive oil and lime juice and roast it until done.

As if the amount of saucing possibilities weren’t already endless, the shape of pasta itself is an innumerable treasure trove of variations.