FOOD, man cannot live by whisky alone.

@BlueNote Literally....

Fall is upon us. We may well have frost tomorrow night. The last produce of the year has been picked.

@paddockjudge - very nice haul! Throw in some ground beef, spices and beans and you have a home grown chili.

Duck breast with sauteed potatoes and purple sprouting broccoli. I've made these potatoes many, many times but never quite been satisfied ... until now! Seems like par boiling and starting from from cold water, not hot, was the key. Man, these were the crispiest and fluffiest inside I've ever done. Finished with a touch of garlic and rosemary just before serving.

A Nikka from the Barrel helped me so the preparing and cooking.

@paddockjudge Those are some beautiful green peppers! I love what they bring to a chili or “spaghetti sauce” (I know many Italians hate that term).

@OdysseusUnbound Tony Soprano and co. called "spaghetti sauce" gravy.

We all had the day off today so a beach walk was planned but youngest and Mum are full of it, so it's a stay at home and snuggle up day instead. I decided to make French Onion soup with Gruyere croutons on top for lunch - heaven! This was a new recipe but very happy with it. Getting the savoury to sweet balance seems crucial to a good FOS, and I caramelized those onions for nearly thirty minutes!

Now sipping a Baron de Sigognac 10 Armagnac - seems like the perfect digestiv.

I had planned on doing some exercise after lunch but that might have to wait now

@RianC that looks like some classic, hearty goodness right there!

My wife wanted something a little different for supper tonight. So last night she created a jerk marinade and tonight I cooked it on the grill. It was tender, and flavourful and delicious. She also made some Caribbean “rice and peas” to go with it.

@Nozinan that looks very tasty - you certainly seem to eat well in your household

@Hewie - cheers, mate! I m a bit of a soup fan at the best of times but I can't get enough of them at Autumn time. Did I burn my mouth on those crutons, you may be asking? Why, yes, yes of course I did! Every GD time

@Nozinan - that looks like one tasty bbq! I'm drooling over here ...

@Hewie Too well at times.... It is unfortunate that I am getting my cholesterol checked Monday...

@Nozinan As you know, they have pills for that. I know: I’m on ‘em. I’m trying to modify my diet, but every time I look at this thread I cave.

@BlueNote oh the little pink pills are great. But the key is not to load up of animal fat just before you have your blood drawn. Cause then your doctor might actually get an accurate account of how your blood is the rest of the year…

@Nozinan Haha, good point. I’ll remember that when my annual checkup comes up next year.

@BlueNote, that's exactly what the classic Italo-N. American spaghetti sauce is, GRAVY...full of gravy from pork/beef/veal. For fuck sakes, don't ever drain the meat drippings before adding tomatoes....my pills are a faded yellow, olde schoole.

@paddockjudge I'm passing that message on to my beloved as we speak.

First of 2 loaves of Lemony Snicket bread. This one 100% white flour. The one in the oven is 30% rye.

For today’s epic tasting…

Chicken Dhansak...not pictured: the Jeera Rice and Samosas (I didn't make the samosas).

@Nozinan - that looks amazing! Would you mind giving the recipe away?

@YakLord - as does that! Annoyingly, I'm having to avoid too much spice for health reasons but I do love a good curry.

I think the recipe can be shared. As can the one for the sticky toffee cake we had.

Stay tuned for the upcoming post on Epic Tastings..

@Nozinan That one is right up there with the @paddockjudge monster sandwich as an instant saliva inducer.

@YakLord Man, that looks good. I love curry, but just can't take the heat like I used to. I know good curry is about much more than fiery heat, but just looking at this picture with all its beautiful redness is making me break out in a sweat...in a good way.

@BlueNote This one is actually fairly mild, more savory than spicy: I had to dial the spices back a bit for my daughter.

Pan Seared Rainbow Trout with asparagus and a Lemon, Basil, and Fennel Risotto...

Korean chicken wings. Never made them before but these were amazing - spicy, savoury, sweet and sour - with some jasmine rice and simple purple-cos lettuce leaves. Couldn't get Korean beer but the Tsingtao was perfect.

And after a bout of bronchitis, this has brought my senses back online.

@RianC Oh yeah. I’m a wing guy, I’ll eat any wing anywhere, but those look like they’d be right in my culinary wheelhouse.

Battenburg Cake. Not pictured, the glass of Aberlour 12 year-old.

My contribution to the potluck: Sesame Soba Noodles with Gyoza.

Made my Christmas batch of Scottish Butter Tablet. This year it is infused with whisky!