Supper, not bad… actually quite good. Sous-vide pork loin chops spiced with garlic and herbs; mashed carrots mixed with olive oil and lemon; and roasted peppery spring potatoes accompanied with fig and mint yoghurt dip. Not bad… and I’m still experimenting. Really enjoy cooking with my Sous-Vide thing-a-ma-jig, even though it looks like an old-school doctor’s sterilizing unit.
And tonight I decided to work on the preliminary new and updated Brunhammer Descendant Chart.
As you can see there are a number of new additions, in red, to the humungous Chart. I will in time be splitting or dividing the Chart into associated Parts.