Salad with avocado and apple, blue cheese dressing

That's it, you must make your own dressing or forever be a dummkopf. It is why I would easily win any salad competition amongst my peers. You should see what they served me, I felt sorry for myself. This is blue cheese and cream. Easy as that. It could be blue cheese and mayonnaise. It was almost blue cheese milk and yogurt, but the yogurt I have on hand is purple and that will not do. 

Denver sourdough starter, collecting and cultivating

On a good windy dry day you can gather a fine starter culture in an hour. This was wind with high humidity and the organisms of interest were fine and happy right were they were so it took longer. 

It was brought in and fed but not refreshed with clean water, provided stable warmth and it grew.

Deflated to this. This is the mass that is doubled, fed and refreshed, that is, water and flour both.

A new bowl to define the extent of the project. Something magnificent awaits this starter culture. It is a proper sourdough culture now and will be fed and refreshed at regular intervals. I am now its slave. I will be its faithful keeper (fingers crossed) until I kill it. 

Chickpeas, butter sauce

Dry chickpeas, water with a sprinkling of salt, less than an hour under pressure and it is like a complete soup with its own stock, honestly it is satisfying even without butter or chives and no other seasoning at all.

Shakshuka

All shook up. 

Shaken up wrongly you will not see bacon in any shakshuka recipe so eggs in purgatory then except this has garbanzo beans and black-eye peas because I wanted them. And cheese that is not feta.

You know what? The aroma of chickpeas revitalized from dried is pleasant. In the pressure cooker this is done relatively quickly and with a little salt they are wonderful by themselves. They are not improved by this sauce, and the sauce is not improved by them.

Roasted meatball sandwich, béchamel cheese sauce

Bread is partially toasted in a regular toaster. Waterproofed with cheese under broiler.

A regular white béchamel flavored with wine, mustard, chile flakes, garlic and cheese stirred in off the heat, poured over the whole thing and returned to broiler to brown.