Freeze one of them?
They are good until January 25th, measured them out…. I can eat 1 inch a day, fried, for 1 month I will make it last. Can cook it different ways, here is stir fry:
Slice thin, and fry in a pan…little cheese, maybe a fried egg. Makes a damned good Sammich, Joel!
You should consider doing YT videos, about the countless ways to prepare Bologna! 
Give your poor cat some time off!
Soo…what did you think of it?
Your last two posts here, just showed up for me, days later…strange
Chicken Soup. Bought a Roaster from grocer, stripped it, boiled the carcass, strained off with cheesecloth, then added celery, broccoli, carrots, zucchini, onion, baby reds, and spices. Elbow mac went in toward the end, so as to not over cook it.
Lucy, I’m HOME!
Last night I made what I call Roasted garlic, Orzo and shrimp.
Went to a culinary institute. They went out of business 'cuz they suck.
This a MAJOR modification of a recipe I found. Originally it was supposed to be a side dish, but I saw some potential and modified the hell outta it.
2 1/2 cups Chicken broth
1 1/2 cup Orzo
1 bulb of garlic
1 1/2 cups heavy whipping cream.
1 cup grated parmigiana cheese
1 cup Asiago cheese
Or more of which cheese you like if the mix is too thin.
2 tbs fresh basil, cut chiffonade.
20 - 16 to 20 count raw de-veined shrimp. Depending on the size of your family. Do NOT get that precooked, overcooked shit at the store! See below on how to cook them. Note: MUST be equal number of shrimp or my wife will divorce me!
Alternative: Boneless skinless grilled chicken breast or tenders. If you can’t grill chicken, STOP cooking.
Directions:
Preheat oven to 375. Lop off the top of the garlic bulb, place on a sheet of foil, add a little canola oil and salt, wad the bulb in the foil and shove it in the oven for 35 to 40 minutes, until squishy and SLIGHTLY golden. This radically changes the flavor! Might wanna let the garlic cool before squeezing the good stuff out.
We can get peeled cloves. Use 5 or 6 as it’ll net you similar to a bulb of garlic with the top lopped off.
I’d let it cool b4 squeezing the good stuff out.
Then combine broth, pasta and garlic in a medium skillet. Squish the garlic with a fork in a shallow bowl.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer gently, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream and cheese and season to taste. I use white pepper so the dish looks better. You won’t notice the pepper from the shrimp. GO EASY on the white pepper, it’s hotter than the black pepper. Put “some” of the pasta in bowls, add shrimp, add more over shrimp and add basil for garnish. Timing is everything!
After you add the cream and cheese, you may start the shrimp.
Note: Shrimp should be divided evenly. Otherwise Mary will file for divorce! Please don’t get that nasty ass pre-cooked - over cooked crap from the store.
Shrimp may be frozen. They come in different “counts” 13 to 15, 16 to 20…etc.
To thaw the shrimp: Place in a colander, in the sink and fill sink with WARM water to cover shrimp. Takes only a few minutes.
To peel the shrimp: Put a garbage can to the right of you, grab a shrimp in your left hand, peel with the right and put the PEEL in the trash. NOT the shrimp. Dumb ass… I’ve done it.
Pat dry. Season well, but put the pepper on one side only. Seasoning is ONLY salt and pepper.
To cook the shrimp: Heat a large skillet over medium high heat. After it’s hot, add a thin layer of canola oil.
When it just starts to smoke lay shrimp down flat, pepper side up. Test one first. Should be a nice sizzle. If it snaps and spits, turn down the heat. When the shrimp is pink to the exact middle, turn over with tongs. The pepper will help identify which shrimp have been flipped. When the other side is “Mostly” pink, too, but a tad grey near the center they’re done. Carry over cooking will finish them. Else they get rubbery.
Why use canola and not olive oil? Olive oil can taste like fresh lawn clippings or spicy. It can have many flavors. You won’t know until you try some so try some. Some will taste good with your dish, some not so much.
Canola is neutral and has a high smoke point. Butter burns. Next time I’m gonna add a small bout of sun dries tomatoes with no oil.
Questions? Ask, me! My thoughts are not always coherent. And I HATE typing!
Found a small Husband/Wife operated Cattle Ranch near my place, that produces awesome meat. Their cows are grass fed, and finished with grain before slaughter. No injections or any type of antibiotics are given to the animals. Pictured is a Filet Mignon.
Sauteed Summer Squash, Baked Tater, and Spaghetti Squash baked with Salt, Pepper, and Brown Sugar.
Beautiful cut of meat! Symmetrical. Oakdale, Ca. Known as the cowboy capital of the world. Ranches as far as the eye can see, On a clear night you can hear the food mooing. On ANY night you can smell them!
Can we get a decent cut of meat? If you like a 4 oz, 1/2" slice the size of a child’s tea cup set. What is that, 113 grams? 1.7 cm? At least it’s only $24/pound. £ 18. Just learned this. If you live in 'Merica, hold your Alt key and enter 0163 to get the £.
Is our meat from Oakdale? Why would you want that when store shelves are stocked from South Dakota. One simply cannot make that meat anything but well done. I see you grilled the sides. Can’t do that to meat that’s wider than it is tall.
Hey, I just had a great idea! Next time I grill a steak, I’ll put a couple plastic cups on each side to hold it up! Brilliant!
@whthek on the other hand, creates a juicy product done well, not well done. So, Mr. What-the-hell, do you put on your meat before grilling?
Reading your description I got to squash and almost deleted the topic. Bad memories with moms and squash. Then I saw the brown sugar and thought, that’s not a bad idea! And then thought, still hell no!
Nice presentation. Had company?
Or if you live in 'Merica and own a Mac, it’s ‘option’ key 3 £. 
Mmmmm, that’s looks good @whthek.