It’s cheeseception. I wanted to try that cheesy beer bread in some grilled ham & cheese sandwiches… and I needed some soup for the side, right? Why not up the cheese level with my old broccoli cheese soup or my potato soup? I thought the fiber from the broccoli may be beneficial. ๐
Roasted Broccoli Cheddar Soup and a Cheesy Beer Bread Grilled Ham & Cheese Sandwich
I probably should have stuck with a traditional tomato soup to combat the absolute decadent richness, but this soup was pretty damn good. I want to try to make a roasted butternut squash soup eventually too… but not sure that would pair well with this sandwich?
I did spice-up my original broccoli cheese soup recipe. This could be a full meal, or a side to a nice turkey or roast beef sandwich. Recipe down below. That’s what I did this time. I’ll probably make it slightly different next time. Everyone does that, right?
As far as the sandwich, I just cooked some lunchmeat ham for a few seconds on the panini grill, sliced up the cheesy bear bread, buttered the outsides with softened butter, and stacked it with some individually wrapped cheese slices… cooked on high on the countertop grill to sear & melt it all at once. I should have gotten a side view, but I was hungry.
3 bundles of fresh broccoliย (chopped up into spoon-sized pieces)
ยผ cup of bacon pieces
10 oz. block of extra sharp cheddar cheeseย (grated)
10 oz. block of white cheddar cheeseย (grated)
ยฝ cup of parmesan cheese
16 oz. block of Velveetaย (cut onto small chunks)
2 cup bag of shredded โmac & cheese blendโ cheese
Method:
Pre-heat oven to 425ยฐ, & do all your chopping/shredding/measuring.
Toss about โ of the broccoli, & a bit of carrots & bacon pieces in a bowl with salt, pepper, & oil to coat. Roast on a sheet pan for about 20 minutes.
While that is going, melt butter on medium heat in the bottom of your stock pot, add celery, carrots, onions, garlic, & sautรฉ for a bit.
Mix all the spices with the flour, add to pot to make aย rouxย and let it get a nice color brown.
Add the beer slowly to the roux, then the boxes of stock, then the buttermilk.
Add remaining โ of broccoli & bacon pieces, bring to a boil, simmer for about 15 to 20 minutes.
The roasted broccoli should be done, hold it until you have 5 min. left of simmering.
Turn heat to low, stir in all that cheese. (I mixed it all into a bowl 1st)
Notes:
This was a different soup when roasting vs the last time. I could honestly go for either again.
I used whatever seasonings at every step as they struck me in addition to the measured amounts.
Fresh real bacon would be incredible here, maybe more of it… or even bits of cubed ham.
You could skip the beer & do 1ยฝ cups of water with the ham bullion or Better Than Bouillon. I like to use Straub Amber to cook too.
I wonder if a red bell pepper would be good in this too?
This makes a large pot, so hope you like leftovers.
My apologies to vegans, the lactose-intolerant, and the dairy-allergic.
๐ฅฆ๐ง๐ฅฃ
OK, so how would you make your broccoli cheddar soup? Can I call this broccoli cheddar when it also includes other kinds of cheese? What are your thoughts on the roasting? Would you try this? Do you have a broccoli cheese soup go-to recipe? How about any tips & tricks?
I was in a cooking mood last weekend, and I tried out some hot German style potato salad. As usual, I googled recipes, solicited advice on Threads, and even bounced stuff off of LLM’s. I came up with the recipe below, and it paired nice with some Reubens. The bread on the Reubens was less than stellar. I need to get some better rye, & make sure it’s still seedless. (Thanks, diverticulitis!) Maybe marbled or Pumpernickel is the way to go? I’m not much of a baker, unless it’s as easy as the Cheesy Beer Bread.
OK. So here’s what I did:
Ingredients
2 lbs. red potatoes
10 strips thick-cut bacon, chopped
1/2 of a Spanish onion, finely diced
1/2 cup chicken broth
1/4 cup white vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
1 teaspoon ground mustard
Salt, Pepper, Onion Powder, & Garlic Powder to taste
Dried parsley to taste
Fresh chopped parsley
Instructions
Put the whole potatoes in a large pot and cover with about 1 to 2 inches of cold, salted water (or chicken broth for extra flavor). Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well and set them aside. (Next time I will add the other half of the onion here. I did add a bit of ham bullion to the water.)
While the potatoes are cooking, place the chopped bacon in a large skillet or pan over medium-low heat. Cook until the bacon is crispy, stirring occasionally to ensure even cooking. Using a slotted spoon, remove the bacon pieces and place them on a paper towel-lined plate to drain, but leave the rendered bacon grease in the skillet. (I may have snuck in a tiny bit of butter here.) This seemingly takes forever but is worth it. I seasoned the bacon with onion powder, garlic powder, & black pepper.
Add the diced onion to the skillet with the bacon grease. Cook over medium heat, stirring often, until the onion is soft & translucent.
To the skillet with the onions and bacon grease, add the chicken broth, white vinegar, sugar, Dijon mustard, and ground mustard. Whisk the mixture to combine. Bring the dressing to a simmer and let it cook for about 2 minutes to allow the flavors to meld. Season with salt and pepper to your liking. I put the dried parsley in here, too.
Dice, the still-warm potatoes into large 1-inch-ish chunks, then place in a large bowl. Pour the hot dressing over the potatoes and gently toss to coat. Stir in about half of the cooked bacon pieces.
Let the salad sit for at least 15 minutes to allow the potatoes to fully absorb the flavors. Just before serving, sprinkle the remaining crispy bacon and fresh chopped parsley or chives over the top.
I wondered if honey mustard would be good? Obviously brown mustard or German mustard or even yellow mustard should be fine. I wonder what Herlocher’s would be like? Apple cider vinegar or brown sugar should be fine too. I see proponents for and against just about every variation online.
I say use what you have on hand or what you know you like. I bet I used Mrs. Dash’s table blend at some point, too. Some recipes recommended wine instead of broth. I may try it with beer?
Is this one you make often? Have you ever tried it? What are your tips & tricks? Luckily both kids liked it, so I’m sure I’ll be making it again. Also… I really didn’t measure much…. I just go.
Hit me up with your take on the Reuben, too! I have made them a few different ways, but always with the same basic ingredients.
Also, this is a hilariously appropriate song to rock to while you’re cooking:
Ever have an idea that you can’t shake? I had all the ingredients. I wanted to make them into a sandwich. I didn’t want to fry the components in separate pans & use the oven… so I did it all on a big baking sheet.
It worked. Mostly.
The hashbrown patties came in the shape that I wanted to mimic, so I wasn’t interested in a muffin tin for the eggs or the corned beef hash. I may just used canned corned beef next time & not the hash… and I may end up cooking the eggs separately. Maybe.
This is how I did it this time. I made 4 of them.
Ingredients:
8 frozen hash brown patties
1 can of corned beef hash
4 eggs
Milk (optional)
Salt, Pepper, Onion Powder to taste
4 slices of American cheese singles
Spray oil
Heavy duty aluminum foil.
How I did it…
Preheat the oven to 425ยฐ on the air fryer setting.
Make 4 foil rings the size of your hash brown patties and set them aside.
Sprayed the (large) backing sheet with the cooking oil.
Pop those hash brown patties on like a checkerboard.
Put it in the oven for 5 minutes.
Take it out, flip the patties, and spoon the corned beef hash into some of the empty spots. (Think if each row or column like 1 sandwich.)
Pop it back in & crank it down to 400ยฐ on air fry for another 10 minutes.
While that is going mix your egg, milk. & spices.
Pull the chaos triple checkerboard out and flip the corned beef.
Put the foil rings in place in the empty spots, pour the eggs in there, and put it back in the oven for 5 minutes.
Pull it out, remove the foil rings that barely worked, toss on the cheese slices, and pop it in for 2 minutes.
Take it out, let it cool for 3ยฝ, and stack it on a plate! (I added ketchup here too – should have also used some Red Hot or something similar.)
That’s…
-Hashbrown Patty-
—— Cheese —–
——– Egg ——-
Corned Beef Hash
-Hashbrown Patty-
Eat it!
It’s a work in progress, but it was delicious. What do you think? How would you do it? Our oven has a convection setting and an air fry setting. I could see this working with either, or just by baking it… adjusting the time & temp. I didn’t want to stack it like a casserole, but I certainly could have… and frozen hash browns or tater tots may have worked…. The egg would probably have to be used as a binder for that and/or the corned beef… but then were in casserole land again, not a stacked sandwich.
There are way too many ways to cook a hot dog. Not long ago, if you suggested I boil some… I would politely have found the quickest way out of that conversation. This time I simmered the dogs in beer, then popped them in the oven on the air-fryer setting.
Then again, sometimes I get weird ideas that won’t go away until they come to fruition. Hot dogs aren’t my favorite food, but they’re fun to make different every time. If not grilling, I like to cook them in the oven, especially when cooking dinner for the family & wanting a whole pack cooked at once. This time I did something different.
After you read this recipe, tell me what you’d do different, or what you like on your dogs! Oh yeah. sides too. I wanted to use corn starch on the potato wedges, but I was out, so flour it was. It crisped them up just enough to keep it interesting. I was heavy on the black pepper, so they had a bite.
Cut potatoes into wedges, about ยฝ” thick at the skin edge.
Soak in cold water 30 minutes (this pulls starch so they crisp better).
Drain, blot very dry. Moisture = soggy wedges.
Toss in a bowl with:
1โ2 Tbsp cornstarch
2 Tbsp oil (olive, canola, or peanut)
Seasonings: paprika, garlic/onion powder, salt, pepper, maybe cayenne or smoked paprika for punch.
Cook
Oven air fry or convection at 425ยฐF (both will crisp better than standard bake).
Spread on parchment-lined sheet, not touching.
Cook 25โ30 min, flipping halfway.
๐ญ Hot Dogs
Parboil
In a small pot, add:
1 bottle/can Yuengling
1 beef bouillon cube
ยฝ tsp onion powder
ยฝ tsp minced garlic
ยผ tsp ground mustard (optional, but yes itโll add a tangy depth)
Bring to a gentle simmer. Drop in hot dogs, simmer 5โ6 min (donโt boil hard).
Finish in Oven
After parboil, move hot dogs to a rack or foil-lined pan.
Toss them in the oven (same rack as potatoes if you can) for 8โ10 min at 425ยฐF (air fry/convection), flipping once, so skins blister and caramelize a little.
๐ฅ Buns + Cheese
At the last 2โ3 min of hot dog oven time, open buns, lay on pan.
Add cheese slices. Toast until buns are warm and cheese is gooey.
๐ Timing Plan
Start soaking potatoes โ 30 min.
Preheat oven to 425ยฐF (air fry/convection).
While soaking, prep hot dog beer bath.
Drain & coat potatoes. Get them in oven first (they take longest).
Timer: 25โ30 min.
While wedges cook, simmer hot dogs in beer bath (~5โ6 min).
About halfway into potato time (15 min mark), move hot dogs to oven on pan/rack.
Theyโll need ~8โ10 min to finish, which lines up with potatoes finishing.
Last 2โ3 min: add buns + cheese.
Everything should hit the plate hot at the same time.
๐ญ๐ซ๐ฅ
๐ซ Drunken Baked Beans
A simple can of beans made rich with the leftover beer broth from the hot dogs. Deep, savory, slightly maltyโฆ itโs like BBQ beans with a secret ingredient.
Ingredients:
1 large can of baked beans
ยฝ cup reserved beer broth from hot dogs (strained)
1 tbsp brown sugar
1 tsp mustard (yellow or Dijon)
Optional: dash of hot sauce or crumbled bacon
Method:
Taste and adjust seasoning โ more sugar if you like sweet, hot sauce if you like heat.
Combine beans with broth, sugar, and mustard in a saucepan.
Simmer low and slow (20โ30 minutes), stirring occasionally, until thickened and glossy.
๐ Extra Tips:
Flip wedges and hot dogs at halfway for even browning.
If wedges look done before hot dogs, crack the oven door and let them hang on residual heat.
You can reduce a little of the beer/bouillon liquid into a quick dipping sauce (mix in mustard/ketchup) if you want to go wild.
I added the beer/bullion liquid to the baked beans with BBQ sauce… not what ChatGPT suggested.
๐ซ๐ซ๐ซ
Needless to say, I didn’t follow that exactly… but I did toast the buns, & made the dogs to order. Mine had relish, my son’s had fresh jalapeรฑo from the garden, my wife didn’t want cheese, and my daughter didn’t want mustard.
Dunk, Drunk, n’ Dried Dogs
I gotta buy some damn corn starch.
Crispy Potato Wedges
I used Yuengling, but I also would use Straub Amber, Penn Pilsner, Lion’s Head, or Smithwick’s. What would you use?
We recently went camping, and one of my favorite things to do when camping is cooking over a campfire. We did hobo packs the first night and mountain pies the second night. Both nights were a hit with the whole family.
Pretty much anything you throw in foil packet and toss over a campfire will work here. You can go right on the coals, but this was a recent fire, so I put them on a grate on top. There’s 2 layers of heavy duty foil here, but you don’t want it over a direct flame. These would work great on the grill too. I went for 30 minutes, flipped it, & let it go another 30 minutes.
I was looking for stew meat or cubed beef in the grocery store, but the Aldi on the way to the campground had beef that was marked as “Good for Carne Asada” and it looked perfect.
Ingredients:
Beef
Onion
White Mushrooms
Russet Potatoes
Red Bell Pepper
Orange Bell Pepper
Carrots
Zucchini
Butter
Spices!
Black pepper
Season salt
Onion powder
Garlic powder
Mrs. Dash’s Table Blend
What would you put on yours?
Mountain Pies
I have made mountain pies many different ways, but this time we went with the classic pizza ones, and some Italian sub ones for dinner. Everyone went rogue for dessert.
Mine were done up proper…
Pizza Mountain Pie
White bread
Pizza Sauce
Shredded Mozzarella
Pepperoni
Roasted Red Peppers
Black Olives
Mushrooms
Italian Sub Mountain Pie
White bread
Ham Lunch Meat
Salami Lunch Meat
Pepperoni
Turkey Lunch Meat
Sliced Provolone
Roasted Red Peppers
Black Olives
Italian Dressing
Banana Split Mountain Pie(This is the one I had!)
White bread
Jif Choclolate/Peanut Butter Spread
Sliced Banana
Mini Marshmallows
Strawberry Chocolate Mountain Pie
White bread
Sliced Strawberries
Hershey’s Choclolate
Powdered Sugar (on top)
In the past I’ve made Mountain Pie Reubens (on rye), baked bean pies, leftover vegetable soup (thickened up) pies, apple pies, peach pies, peanut butter cup pies, breakfast (eggs & ham) pies, and probably more. The possibilities are endless. Sloppy Joe? Chipped ham BBQ? Grilled cheese? Ham n’ cheese? Turkey melt? Cheesesteak? Hot PB&J? Hot dog & baked beans? Biscuit dough around something? How do you do yours?
Of course, this doesn’t cover all the possibilities of campfire cooking. There’s hot dogs, s’mores, campfire banana splits, campfire corn, baked potatoes, & more. What do you do over your campfires?
I was hungry for meatloaf. I typically just wing it. Sometimes it’s the classic ketchup/mustard/BBQ (or A1) glaze. Sometimes there’s cheese. Sometimes it’s breadcrumbs. Sometimes it’s chunks of bread soaked in milk. Sometimes there’s shredded veggies like carrots or zucchini. Sometimes there’s hardboiled eggs inside & it’s wrapped in bacon. One time I made it in a crock pot just because someone said you shouldn’t, and meatloaf on the smoker is absolutely a win.
This was a win with the wife & kids, so I;’ll definitely be making it again!
I guess I like leftover meatloaf sandwiches enough to post about it on Threads not just once, but twice.
Tonight I had the idea to throw a bunch of stuff together, then tie it in to gravy & mashed potatoes. I could have sauteed onions & mushrooms, but this was quick easy weeknight dinner chaos. After the fact, I asked AI language models to help me write the recipe from the ingredients & prompts that I fed it, and this is what I got:
That’s fantastic! Thanks for the extra detailsโthis sounds like a truly unique and delicious meatloaf. I’m especially impressed by the use of bread on the bottom to absorb grease and the beef bouillon in the mashed potatoes. Those are great pro tips!
Based on your ingredients and methods, here is a formatted recipe. Since you eyeballed a lot of the measurements, I’ve provided my best guess for the quantities. Feel free to adjust as you like for your blog post, since you’re the true master of this creation!
My “Crazy Good” Mushroom & Swiss Meatloaf Dinner
This recipe takes classic meatloaf and elevates it with a secret ingredientโa creamy mushroom sauce that’s mixed into the meat and used as a savory glaze. Served with cheesy mashed potatoes and a mushroom-loaded gravy, this is the ultimate comfort food meal.
Ingredients
For the Meatloaf:
2 lbs. ground beef
1 lb. lean ground beef
ยฝ cup panko bread crumbs
ยฝ cup regular bread crumbs
1 cup crushed French fried onions
1โ3 can (10.5 oz.) condensed cream of mushroom soup
ยฝ can (4 oz.)) mushrooms, stems & pieces, finely diced
ยผ cup shredded Swiss & Gruyรจre cheese blend
3 to 4 glugs of A1 steak sauce
1 tbsp. Mrs. Dash Table Blend seasoning
1 tsp. ground mustard
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. seasoned salt
3 slices of white bread (for placing under the loaf)
For the Mushroom Glaze:
The remainder of the can of condensed cream of mushroom soup
3 to 4 glugs of A1 steak sauce
ยฝ cup shredded Swiss & Gruyรจre cheese blend
The remainder of the can of mushrooms, stems & pieces
ยฝ cup whole French fried onions
Instructions
Preheat your oven to 375ยฐF (190ยฐC).
On a sheet pan, arrange the three slices of white bread in a row. These will absorb the grease from the meatloaf.
In a large bowl, combine the ground beef, lean ground beef, panko and regular bread crumbs, crushed French fried onions, cream of mushroom soup, diced mushrooms, shredded cheese, and A1 steak sauce.
Add the Mrs. Dash, ground mustard, black pepper, onion powder, garlic powder, and seasoned salt. Using your hands, mix all ingredients thoroughly until just combined. Be careful not to overmix.
Form the meat mixture into a loaf shape and place it on top of the three slices of white bread on the sheet pan.
Bake for 1 hour and 15 minutes, or until the internal temperature reaches 160ยฐF (71ยฐC) with a meat thermometer.
While the meatloaf is baking, prepare the glaze by mixing the remaining cream of mushroom soup, A1 steak sauce, cheese, and mushrooms in a small bowl.
After 1 hour and 15 minutes, remove the meatloaf from the oven. Spread the prepared glaze evenly over the top, then sprinkle the whole French fried onions on top.
Return the meatloaf to the oven for another 15 minutes, or until the glaze is bubbly and the onions are golden brown. Let rest for a few minutes before slicing and serving.
Suggested Sides
Cheesy Mashed Potatoes
Prepare a box of instant mashed potatoes according to the package directions. For a savory twist, use a beef bouillon cube in place of salt. Add buttermilk along with the milk, and season with black pepper, onion powder, and garlic powder. Stir in shredded cheese until it melts.
Mushroom Gravy
Prepare a packet of brown gravy mix. Once finished, stir in a can of cream of mushroom soup, a can of mushrooms, and a handful of crushed French fried onions.
Sweet Paprika Carrots
Cook canned carrots with a bit of butter, a pinch of brown sugar, and a dash of paprika until heated through.
Your dinner sounds incredible! Would you like me to draft a more detailed blog post introduction or a full recipe card for you, or do you have enough to get started?
That sounds like a seriously comfort-food feast โ meatloaf, cheesy potatoes, mushroom-onion gravy, and sweet carrots. Perfect blog material. I can help you format this into a clean recipe write-up, with estimated amounts for the “eyeballed” parts so itโs easy to follow but still keeps your personal style.
Hereโs a draft you could paste into WordPress and tweak to taste:
Crazy Good Meatloaf Dinner ๐ฝ๏ธ
This is one of those meals where everything came together just right โ a loaded, flavorful meatloaf with a cheesy mushroom glaze, creamy mashed potatoes, savory gravy, and sweet carrots on the side.
Meatloaf
Ingredients
2 lbs ground beef
1 lb lean ground beef
ยพ cup panko bread crumbs
ยฝ cup regular bread crumbs
ยฝ cup crushed French fried onions (plus more for topping)
1 can (10.5 oz) cream of mushroom soup (divided)
1 small can mushrooms, stems & pieces or sliced (divided, finely dice half)
1 cup shredded Swiss & Gruyรจre cheese (divided)
2โ3 Tbsp A1 steak sauce (plus more for glaze)
1 tsp Mrs. Dash Table Blend
ยฝ tsp ground mustard
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp season salt
3 slices white bread (to go under the loaf, absorbs grease)
Instructions
Preheat oven to 375ยฐF. Line a sheet pan with foil and place the 3 slices of white bread in the center.
In a large bowl, combine:
Ground beefs
โ of the mushroom soup
ยฝ the can of mushrooms (finely diced)
A couple glugs of A1
About ยฝ cup shredded cheese
Bread crumbs, crushed fried onions, and all seasonings Mix gently until just combined.
Form mixture into a loaf on top of the bread slices.
Bake uncovered for 1 hour 15 minutes.
Meanwhile, make the glaze: Mix remaining mushroom soup, the rest of the mushrooms, a splash more A1, and ยฝ cup shredded cheese.
Spread glaze over meatloaf, top with more French fried onions, and return to oven for 15 minutes.
Check with a thermometer โ internal temp should be 160ยฐF.
Cheesy Mashed Potatoes
Ingredients
1 box instant mashed potatoes
1 beef bouillon cube (use in the water instead of salt)
ยฝ cup shredded cheese
2โ3 Tbsp buttermilk (in addition to milk called for)
Black pepper, onion powder, garlic powder (to taste)
Instructions
Prepare potatoes according to box, replacing salt with beef bouillon.
Stir in cheese, buttermilk, and seasonings.
Mushroom-Onion Gravy
Ingredients
1 packet brown gravy mix (prepared according to directions)
1 can cream of mushroom soup
1 can mushrooms
ยผ cup crushed French fried onions
Instructions
Prepare gravy mix.
Stir in mushroom soup, mushrooms, and fried onions. Simmer until thick and rich.
Brown Sugar Carrots
Ingredients
1 can sliced carrots (drained)
1 Tbsp butter
1 tsp brown sugar
ยฝ tsp paprika
Instructions
Warm carrots in a pan with butter.
Add brown sugar and paprika, stir until glazed.
๐ฅ Plate it up: thick slices of meatloaf with mushroom glaze, a scoop of cheesy mashed potatoes covered in gravy, and sweet carrots on the side.
Do you want me to make the recipe section blog-ready with your voice (like you did with your pretzel blob post โ casual, funny, irreverent), or do you prefer the cleaner, โrecipe cardโ format for this one?
Perfect โ what a feast! Letโs capture your meatloaf dinner in a polished, blog-ready recipe format. Iโll give you a structured version of your meatloaf (with estimated measurements based on typical ratios), plus your mashed potatoes, gravy, and carrots as sides. You can edit the amounts if you think theyโre too light or heavy compared to what you actually eyeballed.
๐ฝ๏ธ Mushroom-Swiss Meatloaf Dinner
This hearty meatloaf dinner is rich with beef, mushrooms, Swiss and Gruyรจre, and topped with a savory mushroom glaze and crispy onions. A full comfort food plate with cheesy mashed potatoes, mushroom gravy, and buttery carrots.
Meatloaf
Ingredients
2 lbs ground beef (80/20 works well)
1 lb lean ground beef
ยพ cup panko breadcrumbs
ยผ cup regular breadcrumbs
ยฝ cup crushed French fried onions
โ can (about 10 oz can) cream of mushroom soup (approx. โ cup)
1 teaspoon Mrs. Dash Table Blend (or more to taste)
1 teaspoon ground mustard
ยฝ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
3 slices white bread (to set loaf on while baking; absorbs grease)
Mushroom Glaze
Remaining cream of mushroom soup (~โ cup)
Remaining ยฝ can mushrooms (~ยฝ cup, sliced)
ยผโยฝ cup shredded Swiss & Gruyรจre cheese
1โ2 tablespoons A1 sauce
Handful of French fried onions (for topping)
Instructions
Preheat ovenย to 375ยฐF. Line a baking sheet with foil and place the 3 slices of bread in the center (to act as a base for the meatloaf).
Mix the meatloaf: In a large bowl, combine ground beefs, breadcrumbs, crushed onions, mushroom soup (โ can), mushrooms (ยฝ can, diced), shredded cheese (ยฝ cup), A1, and seasonings. Mix until just combined โ donโt overwork.
Form the loafย on top of the bread slices.
Bakeย for 1 hour 15 minutes, until nearly cooked through. Internal temp should be around 150ยฐF.
Make the glaze: Stir together mushroom soup (remaining โ can), mushrooms (remaining ยฝ can), cheese, and A1. Spread evenly over meatloaf, then top with French fried onions.
Return to ovenย for 15 minutes more, until internal temp reaches 160ยฐF and glaze is bubbling.
Rest 10 minutesย before slicing.
Cheesy Buttermilk Mashed Potatoes
Ingredients
1 box instant mashed potatoes (prepared according to package)
1 beef bouillon cube (used in place of salt in boiling water)
ยฝ cup shredded cheese (cheddar, Swiss, or blend)
ยฝ cup milk + splash of buttermilk
ยฝ teaspoon black pepper
ยฝ teaspoon onion powder
ยฝ teaspoon garlic powder
Instructions
Prepare boxed mashed potatoes, dissolving beef bouillon in water before adding potato flakes.
Stir in cheese, milk, and buttermilk.
Season with pepper, onion powder, and garlic powder to taste.
Mushroom-Onion Brown Gravy
Ingredients
1 packet brown gravy mix (prepared according to package)
1 can cream of mushroom soup
1 can mushroom stems & pieces, drained
ยฝ cup French fried onions, crumbled
Instructions
Cook gravy mix as directed.
Stir in mushroom soup, mushrooms, and fried onions. Simmer until hot and thickened.
Candied Butter Carrots
Ingredients
1 can carrots, drained
1 tablespoon butter
1 tablespoon brown sugar
ยฝ teaspoon paprika
Instructions
Heat carrots in a skillet with butter.
Stir in brown sugar and paprika.
Cook until glazed and heated through.
โ Serving suggestion: Plate a hearty slice of meatloaf with a scoop of mashed potatoes topped with mushroom gravy, and a helping of sweet carrots on the side. Donโt forget extra crispy onions on top for crunch!
Would you like me to keep the recipe in a conversational, cozy “blogger” style (like a story around the dinner), or a sleek cookbook style (straight to the recipe)?
Absolutely, Ericโthis meatloaf sounds like a punk rock symphony in casserole form. Letโs immortalize it with a blog-ready recipe that captures the chaos, comfort, and culinary swagger. Iโll format it with clear sections, estimated measurements, and your signature storytelling flair.
A meatloaf so good it deserves its own zine spread.
๐ Meatloaf Ingredients
2 lbs ground beef
1 lb lean ground beef
ยฝ cup panko breadcrumbs
ยฝ cup regular breadcrumbs
ยฝ cup crushed french fried onions
โ can (about 4โ5 tbsp) cream of mushroom soup
ยฝ can mushroom stems & pieces, finely diced
1โ2 glugs A1 steak sauce (about 2 tbsp)
ยฝ cup shredded Swiss & Gruyรจre cheese
3 slices white bread (for under the loaf)
๐ง Seasonings (eyeballed, but hereโs a guess)
1 tsp Mrs. Dash Table Blend
ยฝ tsp ground mustard
ยฝ tsp black pepper
ยฝ tsp onion powder
ยฝ tsp garlic powder
ยฝ tsp seasoned salt
๐งช Glaze Ingredients
Remaining cream of mushroom soup (~โ can)
Remaining mushrooms (~ยฝ can), roughly chopped
1โ2 more glugs A1 steak sauce
ยผ cup shredded Swiss & Gruyรจre
Handful of whole french fried onions (for topping)
๐ฅ Instructions
Preheat oven to 375ยฐF.
Form the loaf: Mix all meatloaf ingredients (except the white bread) in a large bowl. Shape into a loaf and place it directly on top of the 3 slices of white bread on a sheet pan. The bread will soak up grease and prevent burning.
Bake for 1 hour and 15 minutes.
Make the glaze: Combine remaining mushroom soup, mushrooms, A1, and cheese.
Top and finish: Spread glaze over the meatloaf, sprinkle with whole french fried onions, and return to oven for another 15 minutes.
Check internal temp: Use a meat thermometer to ensure it hits 160ยฐF.
๐ฅ Sides That Slap
๐ง Beefed-Up Instant Mashed Potatoes
1 box instant mashed potatoes
1 beef bouillon cube (in water instead of salt)
ยฝ cup shredded cheese
ยผ cup buttermilk
ยฝ tsp each: black pepper, onion powder, garlic powder
Mix per box instructions, swapping salt for bouillon cube. Add cheese, buttermilk, and seasonings. Stir until creamy and punk-approved.
๐ Mushroom Gravy Hack
1 packet brown gravy mix
1 can cream of mushroom soup
1 can mushrooms
ยผ cup crumbled french fried onions
Prepare gravy mix as directed. Stir in soup, mushrooms, and onions. Simmer until thick and glorious.
๐ฅ Sweet & Smoky Carrots
1 can sliced carrots
1 tbsp butter
1 tbsp brown sugar
ยผ tsp paprika
Heat carrots with butter, sugar, and paprika until glossy and tender. Serve with attitude.
Want to add a zine-style intro or a playlist pairing for the blog post? Iโm ready to riff.
๐๐ง๐๐ฅ๐ฅ
Somewhere in there, there’s a tight recipe. Again, I didn’t measure anything, I just dumped. I tried to use common ingredients. Maybe I’ll make it different next time. This was really good though, so I may stick to it.
Do you use any AI language models for anything? Do you ever ask them for assistance combining recipes or for cooking? I wonder if one of them would be better at combining all these than the others? I can’t decide which model did the best job.
On to the meatloaf… What tips & tricks do you have? I always to the bread one. Hit me up in the comments or on social media.
Apparently beer & cheese have been on my mind lately. I saw a post by @swampmuse on threads of some cheesy beer bread and it looked awesome. She was cool enough to share her recipe. That got me thinking about beer cheese dip because of the shared ingredients. I was in a cooking mood last night. I’ll definitely be making the bread again, and the cheese dip would be great for pretzels… so maybe new years or a cold October night?
They were good together. I wonder if beer cheese bread in beer cheese dip is meta, or merely going hard?
I hardly drink any more, and the big bird was out of Yuengling bottle six packs & only had Straub Amber can 15 packs… so, I ended up with 2 big-ass 24 oz. cans of Yuengling Traditional Lager.
Brush additional melted butter on top @ 35 minutes.
Notes: I’m a dumbass, I left all the butter for the end when I should have mixed it in. Next time! I may have went heavy on my pinch of salt, too. I did brush all the butter on at 35 minutes, & it went for another 15 minutes, & was perfect. I think I will also sprinkle some additional shredded cheese on the top at the 35 min. mark… because, I mean… why not?
My 10 year old said he “thought it was going to be gross because it looked all bumpy” but was an immediate fan upon tasting.
Thank you so much to @swampmuse for the original post, the inspiration, and the recipe!
Beer Cheese Dip ๐บ๐ง
I had this on my mind, looked at a bunch or recipes online, and just winged it.
Ingredients:
1 16 oz. block of Velveeta
1 8 oz. block of cream cheese
1 cup beer
1 cup shredded sharp cheddar
1 cup shredded Gouda
ground mustard to taste
white pepper to taste
yellow mustard to taste
Instructions:
Cube up the Velveeta & cream cheese, put it in a crock pot on high.
Toss on the mustard powder & white pepper to taste, add a dollop of yellow mustard.
Stir it every 10 min. or so until it’s melty.
Add in the beer, stir.
Add in the shredded cheese, stir.
Stir.
Be incredibly patient.
Stir.
Notes: It takes longer than you think & looks weird until it hits that “just right” point. This is probably a different time estimate for every appliance. You could obviously do this in a sauce pan or double boiler if that’s what you’ve got. The mustard is an emulsifier and helps with smoothness. I picked white pepper over garlic or hot sauce as other recipes noted. I also skipped Worcestershire sauce as some recommended as it can contain anchovies, and weirdly anchovies can trigger shellfish allergies. Dropping some jalapeรฑo or poblano from the garden into this also would have been pretty killer.
Overall, these recipes are just a guide, and you can go all anarchy on them. What kind of beer do you like to cook with? What kind of cheese or spices would you add or swap out for? And, what would you dip in it? Would you did the cheesy beer bread in the beer cheese dip? Got any recommendations on either recipe?
๐ป๐ง๐บ๐๐ป
While you’re making or eating these, consider rocking out to these playlists…
Like everyone who has a vegetable garden, or even just one potted plant, we have an abundance of zucchini. I was asking AI language models for casserole cooking times & temperatures based on what I had around & could easily grab from the store, and I sort of picked a hybrid of all of them. I used ChatGPT, Gemini, Perplexity, & CoPilot. Originally I had been asking about zucchini bread recipes, then asked about the casserole. It is interesting to bounce ideas off of them.
“Zucchini!” (But, say it like a Jawa yelling “Utini!” in Star Wars.)
I had the idea for the lil’ zucchini things last time I made breaded zucchini & ran out of breadcrumbs before zucchini.
Zucchini Ditalini Chickpea Chikini
I hesitate to call this a casserole, because the kids are on a brainrot social media kick where they have been informed somehow that CrockโฌฉPot meals & casseroles are bad. The best part is they both ate & loved it… one even went back for more. It was a hit with the wife too, and I’d eat it again.
Zucchini Ditalini Chickpea Chikini
I felt like making a casserole, but not making a mess by pre-cooking/par-cooking or measuring anything. So… I ended up making two 9″x13″ casseroles. Here it is to the best of my memory.
2 (8 oz.) blocks of cream cheese, softened (Leave it out for a bit, nuke it, or cradle it in your armpits.)
1 (2 cup)bag of shredded white cheddar cheese
1 (2 cup) bag of Havarti cheese
1 (1ยฝ cup) bag of Gouda cheese (Same damn size bag – thanks, shrinkflation!)
1 (32 oz./4 cups) box of chicken stock
1 stick (4 oz./ยฝ cup) butter.
Breadcrumbs – Maybe 3 cups?
2 Tbsp. minced garlic from a jar because elicits unwarranted hate.
Seasonings to taste – I used Rotisserie Chicken seasoning, Mrs. Dash’s Table Blend, Black Pepper, White Pepper, Onion Powder, Garlic Powder, Paprika, & dried parsley. Ain’t nobody measuring all that.
I was going to include some “bacon pieces,” but I must have left them in the store, or they fell out in the car, or I put them in a weird place or threw them out, because they absolutely are in what may as well be a pocket dimension.
The Method:
Pre-heat the oven to 375ยฐ
Grease apparently two 9″x13″ glass baking dishes with a stick of butter.
Get two mixing bowls. In one, whisk the egg, then fold in the cream cheese, the chicken stock, the garlic, the (drained) chickpeas, about half of each of the shredded cheeses, the dry Ditalini, and spices in one mixing bowl.
Slice up the bell pepper, onion, zucchini, & chicken in consistently sized cubes. (If you left the zucchini in the garden too long like I did, cut out the spongy center.) Put all that in the other mixing bowl, toss it with some more of all the spices.
Mix the contents of the two bowls together as you string together new swear words and wish you have an even more ridiculously larger mixing bowl.
Put those into the baking dishes. Or one big one, or a casserole dish, or whatever you’ve got. Cover with foil, place in oven, & bake for 45 min.
Melt the remainder of the stick of butter in a microwave safe bowl. Or a microwave unsafe bowl if you’re an agent of chaos. Dump in some breadcrumbs and toss them in the butter, so the breadcrumbs are coated but not all gross. I used a mix of panko & regular. I did not measure.
Pull from the oven, but leave it on, remove foil.
Spread the remaining shredded cheese on the top of the casseroles, then the buttery breadcrumbs… and put it back in the oven. I swapped it to 350ยฐ on a convection setting at this point for 15 minutes… but you do you.
Notes:
YOU DO NOT NEED TO PRE-COOK THE CHICKEN, PASTA, OR VEGETABLES. You certainly can, and it may deepen the flavors and reduce baking time, but I wanted to do this all in one go. I checked the chicken in a few sports with an instant-read and it was a bit over the USDA recommended 165ยฐ.
I was going to mix the cheeses together at the end, but why dirty another bowl? I dumped them on almost somewhat evenly.
Obviously, cut out what you don’t like, add what you do, skip stuff, or add stuff.
I may try this again with bacon or ham… but there was a good bit of salt in all the cheeses already, and probably the chickpeas.
I may try this with shredded zucchini and maybe leaving the chicken breast cutlets whole on top. Maybe.
Ricotta instead of cream cheese may be good too.
Use chicken broth, bone broth, vegetable broth, milk, water, or whatever… just give the pasta enough liquid to absorb.
Pizzucchini Teeny Mini
Again, this was a quick idea I had last tame I made air-fried breaded zucchini and ran out of bread crumbs because the zucchini multiplies as I sliced it. I did it in the oven quick after I yanked out the “let’s not call this casserole a casserole.”
Pizzuchini Teeny Mini
Ingredients:
1 normal-sized zucchini.
1 (2 cup) bag of “pizza cheese”
1 (15 oz.) squeeze bottle of pizza sauce
a bit of EVOO
Maybe ยฝ cup of breadcrumbs
The Method:
Do you really need instructions here? I put the oven on 400ยฐ on the air-fryer setting. I didn’t pre-heat it because it was already running.
I sliced the zucchini about ยผ-inch thick, and put it on the baking sheet over a bit of EVOO.
I dropped on some sauce, some cheese, and a tiny bit of breadcrumbs.
I put it the oven for 15 minutes.
Notes:
What the hell is “pizza cheese?” It said that on the bag. I guess mozzarella & provolone? Please tell me in the comments that it is all plastic & slowly killing me. Maybe I should have read the bag.
I will probably skip the EVOO or get a cooking rack for the air fryer setting.
~๐ง~
OK, so that’s it. Hit me up with suggestions, questions, love, or hate in the comments! Share your zucchini recipes, too!
I know dried chip beef is the norm, but it’s so damn salty. If I use that I rinse it off. The jarred stuff is wildly expensive & the lil’ Buddig packs have like 2 slices of meat. (This “ยฝ lb.” was only 7 oz., thanks Hillshire Farms & shrinkflation!)
I added black pepper, onion powder, Mrs. Dash table blend, paprika, & ground mustard. Of course. You do you & add what you like.
Melt your butter on high in a pan on the stove top.
Chop & add the beef as it’s melting.
Crank it down to medium-high.
Toss in the flour, brown it in the butter to cook off the flour taste.
Add a cup of milk, stir until thick.
Add the 2 leftover cups of milk, cook until it thickens… it will thicken more upon standing.
I put the recipe before the story for all you “I DoN’T WaNt tO ReAd yOuR LiFe sToRy, JuSt gIvE Me tHe rEcIpE!” people. Fancy people call this Chipped Beef on Toast and polite people call it S.O.S., I call it “Shit on a Shingle.”
I think traditionally, shit on a shingle is served with dried chipped beef. I have used the jarred Armor or Hormel and the packet of Buddig stuff in the past. I like the pastrami, but corned beef, roast beef, or whatever you want would work. Go crazy with ham, turkey, chicken, venison, bison, elk, rabbit, squirrel, or whatever tickles your tastebuds.
I use the term traditionally loosely, as I have heard others claim it should be made with ground beef. It seems to be a military thing. It may change depending on your branch of service, the time when you served, and the region?
Some unhinged people may even add cheese… and someone on threads said they add peas. I like creamed peas, so why not? We used to have creamed canned asparagus over toast. Sometimes the asparagus was fresh and we used cream-of asparagus condensed soup to make the sauce.
This really isn’t much different from sausage and gravy over biscuits. I prefer bacon to sausage… so I have made bacon in the oven, collected the drippings, & used that instead of butter or sausage drippings to make the gravy for serving over some biscuits.
Perhaps the term shit on a shingle may be like “pigs in a blanket” and mean vastly different things to different people.
I would guess you could make the sauce from corn starch instead of flour if you wanted to have a gluten-free or wheat-free option or alternative? This seems easily adaptable to vegetarian or vegan needs subbing in peas or asparagus.
Well, I’m on my old bullshit again. This is the part where I take an incredibly trivial thing that happened, and blow it wildly out of proportion. This is World (and Lunar) Domination. That joke is so old, the MySpace blog that initiated it is lost to time. I blame it all on my reading Idiot Letters.
I sent an email to Wendy’s the other day… via their customer service email. It was such a canned response, I got it twice. I used Gemini, ChatGPT, & Perplexity to help identify their executives and guess their email syntax, but I suppose I was blocked as spam for trying to email them all at once. And maybe for this attachment.
This is what I wrote…
From: Eric Aixelsyd<aixelsyd13(at)gmail.com> Date: Sun, Jun 1, 2025 at 11:11โฏPM Subject: Wendy’s, are you OK? (Bridgeville, PA) To: <customercare@wendys.com>, <kirk.tanner@wendys.com> Cc: <digital@wendys.com>, <compliance@wendys.com>, <mediarelations@wendys.com>, <privacy@wendys.com>, <InvestorRelations@wendys.com>, <customercare@wendys.com>, <abigail.pringle@wendys.com>, <liliana.esposito@wendys.com>, <carl.loredo@wendys.com>, <mary.greenlee@wendys.com>, <coley.obrien@wendys.com>, <john.min@wendys.com>, <lindsay.radkoski@wendys.com>
Hello Ladies & Gentlemen of Wendy’s,
I write to you today with great concern. Your location in Bridgeville Pennsylvania (which some locals on Facebook & Nextdoor will pedantically yet vehemently point out is in Collier Township and not Bridgeville proper) is in what could be fairly considered shambles. The dining room is not clean. There are no baked potatoes about โ of the time when I try to order them. Wait times for orders in the app can be excessive. Earlier today, we stopped in for what we thought would be a quick early relaxing dinner after catching Karate Kid: Legends at the local movie theater.
We should have ordered in the app. That was my first mistake. We ordered at the register and I asked if I could have a Junior Bacon Cheeseburger, then a bacon & cheese baked potato. After a long pause, the cashier looked to the kitchen and yelled to ask if there were any potatoes. A disembodied voice answered “NO!“, so the cashier laughed, looked at me and repeated the rather rude “NO!” Another long awkward pause later, I guessed I would take fries and an Iced Tea. Well, my second surprise was that there is no more fresh brewed iced tea, but the swill that comes from the magical flavor selector Coca~Cola machine.
My wife did the rest of the ordering for her and the kids, and somehow it turned into a debacle much like the famous Abbott & Costello Who’s On First? bit… with items being grouped weird, & lacking a cup for water as well as notes to hold lettuce, tomato, & onion on a Dave’s single. The shift manager had to be called over twice with an “I need your thumb!” while people behind us gathered & were wholly ignored. In this kerfuffle, an employee noted the homemade “We need your $1’s” sign scrawled on an 8″x10″ sheet of paper. The cashier adamantly expressed “We need that!” and a split second later, the shift manager angrily ripped it off the counter to the astonishment of the cashier. This sign has been a feature there and at the drive-through window since COVID. Who the hell pays in cash?
I think we technically stole a cup for water, but at total of $52.68 for four people, perhaps you can forgive us. I mean, at this point who is robbing who? If necessary, I will send a check to make it right. Do people still use checks? Maybe I can Venmo you.
Let me add some more context. We got our burgers, chicken sandwiches, and sad french fries. I chose Cherry Coke instead of tea, no big deal. Since I had to settle for fries, I tried to get ketchup. Both pumps were empty. There was what I can only assume was a store manager sitting talking on the phone at the table literally closest to the ketchup dispensers who made no attempts to correct the issue. I assume this was a store manager as he appeared to interview some poor unwitting soul who came in as I was trying to goad the last salvageable bits of sugary tomato sustenance out of their final home. My wife, who was waiting for the kids’ Frosty shakes, told the cashier that the ketchup pumps were both empty and she was literally thrown some ketchup packets. For the time allotted, it appears that the cows were milked fresh to create the ice cream. I didn’t know there was that much room behind the fryers back there. I commend your commitment to quality.
Now we get to the point that I just can’t get past. I can sadly yet honestly overlook all of the above and chalk it up to a standard fast food experience these days. What though, I’m sure you are wondering, could possibly have lodged itself so snugly in my proverbial craw? Cheese.
That’s right, cheese. How, my friends, does a restaurant that specializes in cheeseburgers… serve 4 sandwiches and not one of them has a slice of cheese that is remotely melted? American cheese too! If you look at American cheese too hard, it starts to melt. I could maybe even give you that the Asiago on the chicken sandwiches had a higher melting point. But, how tepid were those beef & chicken patties that it didn’t melt the cheese? Shouldn’t the buns also be toasted on the grill? Like cheese added to the burger on the grill and covered with a lid so it melts the cheese with steam? Shouldn’t the chicken have come out of the fryer so hot that the cheese melted instantly upon contact? Given the temperament of the employees, you can see why I didn’t dare complain then & there, lest I get cheese melted by being nestled in an armpit (or worse).
I really would like to know step-by-step what process you have for making burgers? It surely could not have been followed properly in this instance.
Also, are you OK? How is this permissible or even passable? Is no one from corporate checking on these locations? Is there no oversight or secret shopper type program? If there is, are these standards being met? If you peep the Google reviews, the people have spoken. It used to be that if a restaurant was out of something, they’d offer a discount for next time, a free item, or literally anything other than a blank stare. I am not looking for free food. I’m looking for a dining experience that matches the money paid, and this was definitely not it.
I have attached a maze for you. It illustrates my frustration while attempting to bring some levity to the situation. Perhaps while you try to navigate the correct maze path, you can contemplate the correct path to get this Wendy’s back on track. Do we need to call Gordon Ramsay or Robert Irvine? I really like a Wendy’s burger when it’s proper. It’s got a great beef taste and used to have consistent quality. The potatoes are great, but sometimes they too suffer from the cheese problem when the cheese sauce is topped with the shredded cheese. I miss broccoli as an option for potato toppings. They used to come out so hot that the steam could burn your face when you opened the container. I miss those days. Are customers too stupid now to avoid the steam?
I still just can’t understand how you can serve a cheeseburger without melted cheese at a restaurant founded on burgers. What happened? I remember the glory days of sun rooms, the salad & toppings bar. How did we come to this?
I thank you for your time, and I appreciate you if you have managed to read this far. I hope you find the time to respond, and I look forward to your thoughts.
From:ย Wendy’s Customer Careย <customercare@wendys.com> Date: Mon, Jun 2, 2025 at 12:21โฏPM Subject: Wendy’s Customer Care [ thread::hsjDn4hRf3SLz4W3oE9RSDc:: ] To: aixelsyd13(at)gmail.com <aixelsyd13(at)gmail.com>
Dear Eric,
Thank you very much for taking the time to let us know about your recent Wendy’s experience.
At Wendy’s, we strive to delight every customer. When your experience falls short, we are committed to making it right.
The details of your experience have been recorded in our system and shared with the franchise leadership team in charge of this restaurant. We hope you experience the quality and service that we expect on your next visit.
We have added a We Got You $ off in-app offer to your mobile account to use at any Wendy’s location. This offer is valid for 30 days from the date it was added. To find the offer from the Home page of the Wendyโs App, tap the โOffersโ option on the bottom menu bar. Then scroll to the bottom of the offers page and select the We Got You in-app offer. We recommend you check that the offer is applied before completing your order.
Thank you for sharing your experience with us and for being a Wendy’s customer!
Regards,
The Wendy’s Company
And then, I had to write to them again! I went a few days later, to a different Wendy’s, in a different state, to get a breakfast sandwich with that credit. Again… NO MELTED CHEESE! What is going on here? Who would happily eat this nonsense? Who would make a sandwich like that and think that’s OK? Apparently, everyone, at every Wendy’s, everywhere.
I did the survey on the receipt, and got this:
From:ย Moundsville 391ย <moundsville00391@gmail.com> Date: Wed, Jun 4, 2025 at 10:15โฏAM Subject: Following Up To: AiXeLsyD13(at)gmail.com <AiXeLsyD13(at)gmail.com>
Hello Eric,
My name is Ryder and I am contacting you on behalf of Moundsville Wendy’s. We got your feedback about a recent visit and just wanted to thank you for the feedback, we strive to serve every customer to the best of our abilities. We would be glad to give you a replacement meal.
Best Regards,
Ryder
I replied to that including my maze, and got nothing. I wrote about it to corporate again, and got THE SAME EXACT RESPONSE as the first email. I got $10 credit the 1st time, and $% the second time. I don’t want free food, I want good food. They won’t acknowledge the maze. Neither will their snarky Threads and ๐Twitter accounts. ๐คฃ No response from FB Messenger, either.
So, @Wendys, how do you get a burger where the cheese is not even melted? Some of your locations need help, or training, or something.@WendysCanada You melt the cheese right up there, eh? pic.twitter.com/1uB4Rm24Od
— แกส๊ โ ษXiA ฦiะฏฦ ๐ธ (@AiXeLsyD13) June 2, 2025
What happened? I remember the glory days of sun rooms, the salad & toppings bar. How did we come to this?
World (and Lunar) Domination 