

For meat eaters, probably sous vide steak with a mayo sear on cast iron, with mashed potatoes (using a ricer to make it 100% smooth) with butter and cream that’s had a bunch of herbs simmering in it (inside a tea steeper so it can all be removed), I also sometimes add flour to the dairy to make a roux or bechamel to kind of follow the Julia Child’s recipe.
Or perhaps spaghetti carbonara with diced pancetta (it might be the oil from the pancetta or the egg/dairy but this can upset stomachs, but the sauce ends up being very creamy and delicious)
For seafood lovers, I love to make creamy New England style clam chowder in my instant pot, which I add fish sauce, soy sauce, old bay, and paprika to, as well as bacon bits if they can have pork. I usually make it thick by mashing the potato bits until it’s about right, and leave the rest of the potatoes as bite sized pieces. This recipe is a mashup of a bunch of clam chowder recipes, trying to find the best unique parts of each one I could find and adding it if it makes mine taste better.










Apparently red/green colorblindness is the most common. Also, if you pick a dark enough shade of green and a light enough shade of red, they’ll appear the same in black and white. Someone might assume that the darker is red and the lighter one is green and might get it right most of the time, but looking at just one thing by itself you would have nothing to compare to.