Monthly Archives: April 2026

“Ma! The meatloaf. Fuck.” Wedding Crashers (2005)

Meatloaf Ingredients:

• 1 pound of ground beef (ideally Force of Nature’s Ancestral Blend)
• 3/4 pounds of ground pork
• 1 yellow onion
• 3 sticks of organic celery
• 2 carrots
• 1 bunch of organic parsley
• 1/4 cup of breadcrumbs
• 2 eggs
• 2 tablespoons of ketchup 
• 1 tablespoon of mustard
• 1 teaspoon of Worcestershire sauce

Cheesy Cauliflower Ingredients:

• 1 head of cauliflower
• 1 bag of shredded cheddar cheese 
• 3/4 of a cup of heavy whipping cream
• 1 lemon
• Nutmeg
• Salt

Meatloaf Directions:

1. Preheat oven to 375
2. Combine
3. Bake at 375 for an hour (or until cooked through)

Cauliflower Directions:

1. Squeeze the lemon over the cauliflower
2. Sprinkle salt and nutmeg over the cauliflower
3. Steam cauliflower 

Cheese Sauce Directions:

1. Mix cheese and cream together in a pot over medium heat
2. Stir until uniform constancy achieved 

Ingredients:

• 1 bone-in lamb loin chop (per person)
• 1 air-chilled organic chicken leg (per person)
• 1 chorizo (per person) (in the absence of high-quality chorizo, use Silva Linguiça Portuguese Sausage)
• 2 stalks of leek
• 4 organic Roma tomatoes
• 2 organic zucchinis 
• 4 sticks of organic celery
• 4 carrots
• 1 box of couscous
• 2 box of chicken stock (but have extra just incase) (1 for the couscous, and one for cooking the meat in)
• 2 bay leaves
• 6 cloves of garlic
• 1 bunch of organic parsley
• 1 generous pinch of saffron

Directions:

1. First browns the meats with some butter and or olive oil
2. Add the stock
3. Add the carrots, celery, tomatoes, and leek
4. Add the herbs and spices
5. Add the zucchini when it’s close to being done

Ingredients:

• 1 jar of Tonnino Yellowfin Tuna Fillets in Spring Water 
• 2 tablespoons of Kewpie mayonnaise
• ¼ cup of chopped organic celery
• ¼ cup of chopped organic green onion
• ½ an organic Honeyscrip apple cubed
• 1 minced Bubbies Kosher Dill Pickle
• 1 head of organic butter lettuce
• 1 tablespoon of Kosterina Extra Virgin Olive Oil
• 1 lemon or a mild vinegar (white wine vinegar) 
• Salt to taste

Directions:

1. Combine tuna with mayonnaise, then add the pickles, and then the celery 
2. Create a bed of lettuce, place a scoop of the tuna mixture in the center, then garnish with the green onion and apple
3. Drizzle with olive oil, and a squeeze of lemon and a pinch of salt

Pro tip: If you want to turn it into a tuna melt, simply toast some sourdough bread, add a slice of muenster, havarti, or a mild cheddar (e.g. colby cheddar)