That looks so goood. I bet after training that would hit the spot

There are good days and there are pig brain days…

A man of culture I see.

Man, I'm all for organ meat, but brains... the risk of prion disease...

Tomahawk Steak and some bone in Rib-eyes. #TheMeats

Now we’re talking.

Don't have pictures, but here's a recipe I learned from Alliance black belt Alex Monsalves:

Pasta Monsalves:

- chicken
- pasta
- mushrooms
- paprika-filled olives
- mozzarella cheese
- cooking cream (I prefer oat cream)
- red curry

Let the chicken marinate in red curry and olive oil, then fry on a pan, add the olives and mushrooms on the pan when the chicken starts to look and smell fully cooked. Prepare the pasta, once it's done, mix in the cooked chicken, mushrooms and olives. Mix in the mozzarella in small bits. Add the cream and mix well.

Enjoy!

I love seafood in tins.
Yum.
And kim chi.
Really, most pickles.
Yum, yum.
Also, Oysters, when I can get them, roasted, raw on the half shell, or fried.
Yum, yum, yum.