Nightshift Cooking

Today marks three years on the job! Excited to see what this next year brings!

A big part of my last post was something I never heard of until now, “boiled cider,” which is fresh apple cider boiled down into a glossy syrup bursting with fall flavor! If you live near orchards like I do, go grab a gallon of your local cider and put half of it in a pot and cook it down while you enjoy the other half! When it’s cool, add it to cake batter, oatmeal cookies, frosting, or drizzle it on a cheesecake!

Had some apples on hand so I rocked out King Arthur Baking Company’s Apple Cake w/Brown Sugar Frosting for shift dinner tonight!

Oh Bloomington Bagel Co, how I’ve missed you! I give you the “lotsa lox” separated into an open face. Thanks to the team who put up with my even-before-our-bagels-have-arrived arrival at 07:00hrs!

My lamb ragu sauce (I cheat and start with Rao's Homemade Marinara as my base 😉) over De Cecco cavatappi, a noodle I’m very much in love with!

A power salad to keep me going thru the night, featuring my management class homework in the background 😂

This salad is chocked full of good stuff like sweet corn and black beans, canned salmon, rice, and hard boiled eggs. All assembled at work in a few minutes!

Beer Battered Snapper and Potato Scallops, plus a “Crimson Sky” which is watermelon, reposado, lime juice, and agave!

Nothing like a good chicken sandwich for lunch! Featuring some of my favorite things I can’t get in America: multigrain bread (a seeded loaf), beetroot spread, and semi-dried tomatoes (richer and more tender than sun-dried).

Malfy Gin Rosa & Tonic, definitely a change to my typical G&T!

If you’re in need for an amazing dinner in Brisbane you can take and bake yourself, hit up in Graceville!

Take advantage of what you’ve got access to while you can, y’all! Like my favorite Brie (sorry Frenchies), King Island Cheese’s Triple Cream!

I cannot emphasize how much mean to me…I also cannot tell you just how many I’ll eat over the course of ten days.