Hold

unsalted butter, cool room temp • granulated sugar • large eggs, room temp • vanilla extract • all-purpose flour • unsweetened cocoa powder • baking powder • fine salt • cornstarch or rice flour (helps hold sharp lines) • granulated sugar (first coat) • powdered sugar (outer coat) • Note: With crinkles, heavy sugar coating softens surface detail a bit—that’s normal. These steps keep patterns as crisp as possible

pot large enough to hold about 2 gallons • slotted spoon or fryer spider, or 1 pair of tongs (if using long ribbon pasta) • pasta (long ribbons or short tubes) • kosher salt • water • large baking dish or bowl made of glass or stoneware • Whisk • unsalted butter, diced • Parmigiano Reggiano, FINELY shredded. The fresher, the better

pasta (I used trottole) • plain salt (for pasta water) • water (for boiling pasta) • extra virgin olive oil • garlic, smashed • olives, pitted and halved (I used castelvetranos and kalamatas) • capers • dried parsley (and more for garnish) (fresh parsley also works well) • can cherry tomatoes • (or 1 can) yellowfin tuna fillets (packed in evoo, if you have it, or regular olive oil works too.) • Black pepper TT • opener •

hot chocolate powder • cocoa powder • powdered cinnamon • As much water as your mug can hold (leave space for the cooling ingredients unless you’re not using them) • liquid coconut milk or 1 - 2 ice cubes (optional if the hot chocolate is too hot)

hard red wheat, makes 4 1/2 cups spelt wheat flour • farm fresh egg yokes • salt • Drizzle of milk or olive oil till flour holds together as dough • See also fusilli recipe

Small red cabbage, two pounds after removing core and outer leaves • Sweet apples, Honeycrisp, unpeeled • yellow onions, outer peels removed • bay leaves • Speculaas spices: 8 Tsp cinnamon, 2 Tsp nutmeg, 1 Tsp each ginger, star anise, mace, cardamon, cloves, pepper, coriander, grind to a fine powder • sea salt

vegetable oil • lbs. stew beef, cut into bite-sized pieces • lg. onion, diced • minced garlic (or to taste) • beef broth • chicken broth • A-1 Steak Sauce • pepper • chili powder • ground cumin • cayenne pepper (optional) • bay leaf •

For the ground beef bolognese sauce base: • lean ground beef, grass fed, 92% lean • olive oil • soffritto, which is 1 cup each chopped celery, carrot and mild white onion • cups, 4 Fresh ripe Roma Tomatoes for sauce • Dry white wine • double concentrated tomato paste • elephant Garlic, minced • white Pepper • sea salt • Nutmeg • To finish the bolognese sauce for dinner: •

Make the mock duck seitan: • wheat berries (200 grams) to make 2 cups of spelt wheat flour, or 2 cups regular whole wheat flour • cold vegetable broth (150 grams) • red wine • rice vinegar (12 grams) • sweet paprika powder • cold vegetable broth (200 grams) • Make the plum duck sauce: • red wine • Light soy sauce • Dark soy sauce (ketjap) • Hoisin sauce •

Masa flour • Pork shoulder meat, sliced in thin strips • tomato puree • pickled sweet red peppers • water • dried corn husks, soaked overnight • thin strips of cornhusk to tie tamales shut • cheese • Red dried arbol chilli • chopped fresh cilantro leaves • garlic cloves, peeled • cumin •

fresh chinook/king salmon, cleaned & cut into 6oz portions • Lemon wedges • Fresh dill • unsalted butter • leeks, chopped in rings • cobs fresh sweet corn • asparagus, chop into 1 inch pieces, separate the florets • uncured pancetta or bacon, chopped • minced garlic • 0z cherry or grape tomatoes, cut in half • cannellini beans, rinsed well • granulated chicken bouillon •

ground beef • ground spicy sausage • minced onion 🧅 • minced garlic 🧄 • taco seasoning (your choice) • Rotel tomatoes 🍅 with chilis🌶 drained • shredded mozzarella • rice 🍚 cooked • salt 🧂 • As much black pepper as you like • peppers 🫑 (any color is fine but I like green the best they seem to hold their crisp the best) • Tomato sauce 🥫to add to mixture for moisture

tequila • lime juice • boiling water with cup of sugar • white wine

flour • sweet onion • hold milk • Shredded cheese • unsalted butter • Shell macaroni • shrimp uncooked • Salt and pepper 2 Taste

pearl onions • Ample water and seasalt for two overnight soakings • vinegar • water • cane sugar • mustard seeds • black peppercorns • laurel leaves, 2 garlic cloves • turmeric • size wide mouth sterilized pickling jars, fresh lid, and cap ring • pan deep enough to hold quart pickling jar lid 2” under water • Reuseable jars, homegrown onions, ingredients 40 cents per jar

pound feta cheese • ricotta cheese • baby spinach cooked and chopped • scallions finally sliced • green chili finally chopped • freshly grated Parmesan • egg • good grating nutmeg • cup of fresh white breadcrumbs • olive oil • Filo pastry trimmed to snuggly fit in a baking pan I make triangles so I layer it by three and then cut it into rectangular strips so you can hold it like a flag

Asparagus • sliced Mushrooms • Corn on the cob • large Zucchini squash sliced length wise • Red onion cut with root on to hold together • Purple cabbage • Yellow peppers cut in half seeded • Garlic cloves • Olive oil • Salt • Black pepper • Crumbled cheese (feta, gorgonzola, blue cheese cotijo) optional

vegetable oil • boneless pork loin, excess fat trimmed, and tied • Kosher salt and freshly ground black pepper • medium onion thickly sliced • carrots thickly sliced • celery thickly sliced • garlic smashed • fresh thyme • fresh rosemary • cold butter • apples peeled, cored and cut into 8 slices (any type will do but a firmer apple holds up to the baking) • apple cider vinegar •

peeled shrimp raw • olive oil • onion chopped • garlic minced • adobo seasoning • Salt & pepper to taste (hold off on salt til the end cause wine, broth, and adobo are salty) • protein pasta • mushrooms chopped • pack of low fat cream cheese chopped up • heavy or light cream • white wine • low sodium chicken broth •

Farm fresh dark brown eggs, washed • Two-1 ounce bottles red food dye (I use McCormick) • Red wine vinegar • Water (enough to cover eggs) • Large stainless steel skillet with lid • Large stainless steel slotted • Drinking • Tupperware (big enough to hold eggs) • Olive oil

whole/multigrain bread of your choice, toasted • ripe avocado, scooped and mashed • medium garlic clove, minced • fresh grated ginger • Fresh squeezed lemon juice, few drops to hold the avocado color • Fresh, organic strawberries, rinsed

Turkey (Washed) • Oranges • Apple Cider • cosher salt • I cup brown sugar • Garlic 8-10 cloves(crushed) • Ginger 8-10 (slices) • Oranges quartered • Clean Bucket/cooler (to hold turkey) • apple cider vinegar • red pepper flakes • sage, rosemary, thyme (2 each) •

Golden Russet potatoes peeled and thinly sliced • butter (hold 1 tbs for onions) • small onion sliced like you would do onion rings but thin • flour • mushroom soup • shredded blended cheese

chicken • kosher salt • Large container to hold the chicken in your fridge • Enough water to cover • The dredge: • flour • each salt and pepper • each onion and garlic powders • paprika • Everglades seasoning OR season salt • Oil for frying

Enough water to boil pasta • Garlic cloves • Yellow onion • cannellini/great northern beans (reserve water for sauce) • Your favorite pasta. I like pasta that holds sauce well • Can tomato sauce • Can tomato paste

For the Dough: • Flour (00 if you can get it) • eggs and 1 yolk • EVOO • Salt and pepper • Water • For the filling: • ricotta • bacon/pancetta • parsley chopped fine • basil chopped fine • Parmigiano Reggiano •

ground chuck • EVOO (extra virgin olive oil) • onions, chopped • green onions (scallions) • Jalapenos, chopped • Habaneros, chopped including seeds • garlic cloves, minced • can tomato puree, plus half a can of water • can crushed tomatoes • Great Northern white beans • McCormick hot chili seasoning • cumin •

Heavy Whipping Cream • Mason Jar, any jar works great so long as it holds in liquid and is sturdy • Sea Salt