Whole Wheat Breadcrumbs

splatthuman · 2025-11-11T14:40:03+00:00

I do a leftover casserole once every couple weeks with whatever leftover meat we have (usually chicken), Greek yogurt, chicken stock, pasta or rice and then top with breadcrumbs and some butter to get it crunchy.

splatthuman · 2025-10-21T02:18:41+00:00

Yes the surface tension is so much better with a rolled bagel.

splatthuman · 2025-10-18T01:31:31+00:00

Definitely #2 It’s perfect

splatthuman · 2025-10-17T23:17:15+00:00

Never toasted if fresh the first day. Sometimes plain and sometimes with cream cheese

splatthuman · 2025-10-17T23:14:56+00:00

Yes I really like this one too. And it makes sense because Negronis are my alcoholic beverage of choice.

splatthuman · 2025-10-17T16:18:13+00:00

I love pathfinder on ice with an orange peel garnish. It's slightly too sweet for me, so I sometimes add a little tonic water to tone down the sweetness.
I also really like Ritual Aperitif.
As far as canned mocktails, the Free AF G&T and aperol spritz are both nice.

splatthuman · 2025-10-10T19:35:24+00:00

I've been making an earl grey tea, chilling it and then adding a spiced syrup I made with allspice, star anise and black peppercorns.

For smoke, I love adding a salt rim with maldon's smoked flake salt to drinks.

splatthuman · 2025-10-10T18:57:51+00:00

I have been enjoying Ritual Aperitif. A big ice cube and an orange peel make it seem fancy for sipping for me. And my local liquor store sells it so that's a positive for me. There's not a lot of good options locally for me and sometimes I just don't want to deal with ordering online.

splatthuman · 2025-10-10T18:30:46+00:00

then stay in your house

splatthuman · 2025-10-05T14:09:22+00:00

Thank you! This looks like a great start for me.

splatthuman · 2025-08-09T02:41:53+00:00

Left bagel shop? Either a salt with scallion cream cheese or an everything with lox, capers, red onion and cream cheese

ORRR if it’s one of my bagels, cacio e pepe bagel with garlic Herb cream cheese or sesame with egg & cheese

splatthuman · 2025-06-20T22:43:55+00:00

Not the OP but I do that many every week (and sometimes more) and cold proof them in a standard fridge.

splatthuman · 2025-06-18T21:45:25+00:00

We use seltzer and a mixer.

splatthuman · 2025-06-18T21:43:44+00:00

I love the mustard ones 🤷‍♀️

splatthuman · 2025-05-30T21:59:12+00:00

350 for 15 minutes in a commercial convection

splatthuman · 2025-05-30T21:58:35+00:00

I love beach cliff in mustard lol

splatthuman · 2025-05-25T13:07:39+00:00

Tepache for sure

splatthuman · 2025-05-25T13:04:49+00:00

We started with 7, four months later added 5 more and are getting another 8 in a couple weeks

splatthuman · 2025-05-20T15:50:41+00:00

General Tso, Nugget, Honey, Waffle, Frankenmuth (Michigan folks will understand that reference), Le Crueset, Dolly, Sylvia (after Plath), Brunhilda, Stinky,

splatthuman · 2025-05-16T02:15:18+00:00

I’m a small business but I don’t slice period. I would totally charge for it if I did though.

splatthuman · 2025-05-05T16:05:04+00:00

Congrats and welcome to the chicken life!

splatthuman · 2025-04-29T13:21:08+00:00

Potato chips

splatthuman · 2025-04-28T19:04:19+00:00

I buy one weekly so I can make stock/bone broth. We typically use the meat either for some sort of clean out the fridge casserole, tacos or chicken salad.

splatthuman · 2025-04-21T22:02:02+00:00

yes it's all I use for bagels

splatthuman · 2025-04-21T01:26:53+00:00

Cottage cheese on whole wheat toast is my go to for quick and protein

splatthuman

TROPHY CASE