I'm in NJ. One afternoon last week was warm, but the morning was a lil chilly.

Leftover homemade marinara and random stuff sitting around in the fridge. Why let it go bad when you can make a fresh pizza. I burned myself in the process... at least I didn't cut myself like I've been doing since the stroke. :-D

Is that your version of turd pizza? Some of the ingredients are unidentifiable.

So involuntary self-mutilation leads to animal abuse. That's unfair. Ingrid?

Is that your version of turd pizza? Some of the ingredients are unidentifiable.

He dragged up before he made the orifices of his date tender and juicy. That's effort.

Made homemade gnocchi with homemade ricotta cheese instead of potato.

Homemade lasagna with sheets of pasta I made myself this weekend, and ricotta cheese I made myself in a pot on the stove this weekend while the bolognese sauce was stewing. I used pork because it's the cheaper meat here, but still with my hourly billing rate this lasagna is like $300 a serving.

See. Here's the issue.

What you describe as "food" is GARBAGE.

And, at 50 cents a serving GARBAGE is overpriced.

Walsingham Montgomery Worthington III: McDonalds released new pies: Strawberry Cream pies and they are $0.89 in Brooklyn. I ate 6x of them.

Sounds more like small ravioli.

Regardless, homemade pasta is always great!!

Alex, sometimes slaving over a hot stove is relaxing. The ingredients probably only cost $15.00 in total but I'm talking about the time involved. A real bolognese sauce takes six to eight hours to prepare, making the pasta a similar amount of time for it to dry before cooking. (The pasta itself takes less than half an hour to make, but it has to dry.)

The payoff comes from the smells that fill your home while the food is in the oven, and the feelings those smells induce in the one who is about to be fed. I spend most of my week working like a dog; one day on the weekend I get enormous enjoyment out of spending half a day cooking something up.

I cooked a pork tenderloin chop. I'm trying to get decent at cooking cuts of meat, as opposed to chucking them into the George Foreman Grill. It was ok...

Grilling chops on the stove is a real pain in the ass. It's hard to cook them thoroughly without scorching them. I've had the best success using a low-medium heat and cooking them for like fifteen/twenty minutes a side. I've had more luck breading them up and putting them in the oven at 350 for a half hour.

Blasting in with high heat in the oven then turning waay down is what my chef buddy said to do.
He showed me the best way to make steaks. I am just gonna keep practicing.