My first ever attempt at baking — I followed the New York Times milk bread recipe. The bread came out a little tougher than expected but was sweet and fluffy, nonetheless. I have never had milk bread before, but the taste was reminiscent of Hawaiian sweet rolls.

3 celebratory prime New York strips cooked rare and seasoned with salt and pepper. The left-most steak was reverse-seared and the other 2 were cooked sous vide. All were basted as usual with butter, thyme, and garlic.

Action shot of me cooking another Prime New York Strip steak. I also reverse-seared this steak, but I seared and basted it in a Smithey Farmhouse Carbon Steel skillet with thyme, butter, and garlic.

Prime New York Strip steak cooked rare and seasoned with Maldon Sea Salt Flakes. Reverse-seared with a Lodge 15 Inch Cast Iron skillet and basted on low heat with butter and garlic.

Jagerschnitzel with a mushroom gravy sauce. I used pork loin and pounded it thin before breading and frying it. The sauce was made with mushrooms, onions, garlic, and thyme. This was my first time making a breaded cuisine and it came out wonderfully.

This took around 3 hours to prepare and cook, mostly because I had to shred the cheese by hand and make the roux from scratch but was worth every second. I used a combination of cheddar, parmesan, and gruyere cheese for the sauce and topped it with panko breadcrumbs.