Weekend cooking and magazine control

I've read a few blogs that talk about things letting up a little in the great panic. I'm glad there is availability of things for some people, here in lovely Colorado Springs, there isn't crap. The high capacity magazine (more than 15) has a good chance of being passed by the legislature, and should have a final vote in the next 7-10 business days. It also requires background checks for all firearm purchases, including private transactions.
What the wording doesn't cover is how a citizen proves the magazine they have is grandfathered in. This means you are automatically a criminal unless you carry a receipt with you, or some other way to prove. Innocent until proven guilty has become a running joke in society, here is another case proving such.

Letting up... I don't think so. I'm not a panic buyer but I am ordering a few things today, just in case. While they might not be things I need, a few extra pistol magazines won't hurt. xdm 19 round 9mm, taurus 18 round pt92/99... new school and old, a grand mix. If the legislation passes, I'll have to have other people order things in and then road trip out of state to pick them up.

As of checking the new right now: The Democratic-led House voted Monday to ban large-capacity magazines, placing a limit of 15 rounds for firearms, and eight for shotguns. Lawmakers also passed a requirement for background checks on firearm sales between private parties.

bleh.

I had a busy weekend doing prepper like things. Vac sealed some burger since I can't pressure can right now. I need to buy a propane single burner so I can keep the heat/pressure up. Some people have luck using a glasstop stove but I'm not wanting to risk it. I'll get a burner this weekend.
Vac sealing wet things can be frustrating, if it pulls too much of the juice, it won't seal. Bag 1 went just fine:

You can see that bag #2 had to much juice and didn't seal properly. I made a second effort with a new bag and ended up double sealing it to be sure, it had a lot of juice around the seal line:

The difference was the top bag has patties instead of blocks, I should have made them all patties for ease of sealing.
I needed brown sugar so I ran downstairs to the grocery store and picked up a bag for general use from 1/12, I keep it separate from my long term supply. I use brown sugar in my spaghetti sauce:

The entire Saturday dinner was from food storage. 3 cheers for not going to the store. I keep about 40 pounds of spaghetti noodles, next Costco run will add another 20 or so. My weekend fight night dinners can use 4 pounds.

After posting the recipe for chocolate sheet cake, I had a craving all week and finally gave in.

This is before the oven, trying to get the air bubbles out. It was not as successful as it could have been, I was lacking patience.
While waiting for the cake (18 minutes), I had some zucchini bread I put away last summer:

All thawed and ready for tea!

Out of the oven, cooling down awaiting the frosting. I decided a very thin layer of frosting was in order, if I was going to eat cake I wanted it a little healthier than normal.

Those dots all over the cake are powdered sugar that didn't get mixed in very well. Did I mention I lacked patience this weekend? It doesn't matter, there is only 1/2 a cake left, I sent a lot home with the in-laws after dinner last night. We had them over for steak and 'taters, salad and buttermilk biscuits. Everything but the steaks was from food storage.

Here is a shot of the kitchen lights, now that they are all up and running:

 Main lights are on a dimmer switch, something every kitchen needs.

Once the window trim is done, these will really stand out against the background. We are still debating on what kind of blinds we want. I'm leaning towards what we already have, adjusting the height/number of slats.

Enjoy your week, be productive.... or find the end to the internet. Again.