I experienced some truly unbelievable food while in Italy! Including porchetta, affogato, pasta and pizza (of course!), and an amazing Rabbit sandwich! Above are photos of my favorite bites 🥰

And the crunch factor is in

Breaddd

Revisited this recipe, not pretty but tastes so damn good!

Chili Crisp Carrot Risotto! A wonderful but tedious recipe from NYT

https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp

Huh for some reason that post broke and my caption isn't there and it won't let me edit it! So here is the caption:

Tortilla soup! To help with my con crud

I used fire roasted frozen corn, and added an extra half lb of chicken, a green bell pepper and a carrot to make the soup more substantive

As a reminder, you can find all of my various socials here! I have made entirely too many channels so who knows, you may have missed something!

https://t.me/sornilinks

hot sauce started! Time for it to go eep in the cabinet for a week while it ferments!

Based on the below recipe, just habanero, garlic and poblano! Unlike the recipe and the last time i made this, i roasted half of the peppers and let the other half remain raw to help with the fermentation and retain some of that habanero fruitiness

https://www.ethanchlebowski.com/cooking-techniques-recipes/roasted-then-fermented-hot-sauce

Mead bottled! It's a mix between two flavors, strawberry hibiscus and blackberry sage!

annnd its done!