Last weekend was pretty great. The new hamster (Hambit or Ham Solo, haven't decided yet) was introduced to my friends, and I got to make them dinner again. I LOVE having people over for dinner because there's almost never any leftovers. This held true when they got the following, being a butternut and chickpea tagine with harissa, a lamb tagine with couscous, zucchini...
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kaicito:
For one brief moment, I thought the hamster was going to end up as dinner...
shinyarmour90:
@kaicito I wouldn't cook one hamster for six people! :P

Last Tuesday was a very turbulent day for us. When I came home for lunch, one of the rabbits wouldn't eat and she had been staying downstairs for a while (they have a two story enclosure and usually sleep upstairs). When the girlfriend came home and tried to feed Jo, the poor thing squeaked and collapsed on the ground... she wasn't on the...
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chefdaddy:
Sorry for your loss of Jo. Welcome to the new critter.

Oof. The time has come. When you buy a new cookbook, you have to at least try a few cooks out of it. A couple of weeks ago, I bought Marco Pierre White's White Heat book which has all of his signature dishes from when he was king of the industry. It's filled with technical skills, impossible ingredients, and the stuff of tears...
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chefdaddy:
Polo. There are no pictures of bloody wounds so I assume you made it through your first oyster shucking without stabbing yourself in the palm. Haha. Beurre Blanc sauces take a touch to get right and are pretty unforgiving as far as holding temp and time. Hooray for new skills. 
shinyarmour90:
@chefdaddy I used our ordinary dining knives ( not the fine silverware lol) since it's not really about how sharp the knife is, anyway. I do have a few incisions but nothing past the skin so no blood. This cook was fun.