a glimpse of the meal prep

Surf and turf is coming to a Daechi office near you. Along with filet mignon and shrimp, there'll be mac and cheese, green beans, and homemade bread.

I took the following two shots after the sides had spent time in refrigeration, so the mac and cheese looks rather congealed and gloopy. Sorry about that.

Those are bacon bits. Well, pan-fried lardons, anyway.

The recipe for the green beans also calls for bacon, but I ran out.

This loaf ended up slightly larger than normal, but only slightly.

I let the bread proof out in my apartment's hallway, where the air is hot and humid. I also let the bread over-proof by maybe thirty minutes, which might have affected the loaf in unknown ways. Then again, this reference says:

Over-proofing happens when dough has proofed too long and the air bubbles have popped. You'll know your dough is over-proofed if, when poked, it never springs back. To rescue over-proofed dough, press down on the dough to remove the gas, then reshape and reproof. (This method won't work for sourdough bread.)

By that metric, I might be okay. There were still plenty of bubbles in my dough. The dough is also too wet to poke or de-gas.

I'll try to have better pics of all the food (my steaks are currently sous vide-ing) later today.