“tourteau” is just generically “crab”
Nice work by your kids. And I love the little potted “plants”.
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My oldest asked for these Legos as a bday present. He was rather proud to have “grown-up” legos. 
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Just because we don’t post enough breakfast shots. Fried egg, mashed avocado, red harissa. And some leftover chik fil a tots reheated in the air fryer. In case anyone wonders. 1 egg from Costco and one from a work friend of my wife.
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I can happily eat breakfast at any meal.
Sometimes I go to bed early just so breakfast time comes faster.
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Worked on the sauce all afternoon to build up those deep umami notes (tomato paste and Parmesan rind help amp the umami up).
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Sometimes I drink an extra glass of water before bedtime, if I have to get up early the next morning.
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Crazy difference in yolk color.
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And here, too.
We had leftover rice from our sushi dinner. This was yet another opportunity to get the boys involved in the kitchen:
Onigiris. The boys wanted to shape them into stars but, as can be expected, that didn’t turn into a success. They reverted to more adequate shapes. They were stuffed with a tuna, miso,.coconut cream, green onions and chive preparation.
The main was glazed duck breast with broccoli sautéed in sesame oil. No pic though.
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First time doing smashburgers (amazingly). The burgers turned-out opposite of this terrible picture. Particularly successful components, imo, included grinding two raw pieces of thick-cut bacon in a food processor, and then mixing them into the beef (88/12), and using some smoked Gouda atop each patty.
I know smashburgers have been around for a long time, but they are relatively new to me. I am quickly becoming a huge fan. I was able to get a moderate amount of the coveted crispy edges on mine. And I like how the thin patties make it easier to achieve my preferred beef-cheese ratio.
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Did you cook the smashburgers in a pan or do you have a flat top? I cook on a grill so that eliminates the possibility of the smash
Cast iron pan on the grill?
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No kids in the kitchen today. I found two good-looking cockerels at my butcher. And I don’t know why but I decided to stuff them…
Mind you, I almost never do this because I find the cooking times rarely match and I often end up with a bird that is overcooked. I will stuff out with aromatics but not stuffing I plan on eating.
They say variety is the spice of life and all that.
I took some pictures before because chances are I’ll forget to snap pics again tonight. I blame old age but I think I just suck at this.
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That eliminates the reason for the grill and I might as well just cook on the stovetop since the stovetop is much easier than starting up the grill (and has better heat control on the stovetop)
I have an enameled cast iron griddle plate – ridged on one side, and smooth on the other – used that (it could handle two patties at once), and also had my cast iron pan on the grill alongside (and that was able to accommodate one patty). What you see in my pic is a triple patty.
It eliminates cleanup from your kitchen stovetop from getting a pretty good grease splatter, and also the kitchen and half the house from smelling like grilled onions if you’re doing Oklahoma style. 1 griddle insert and 2 grate inserts is an ideal grill setup to me.
I took your comment to mean that you cooked only on a grill.