Road tripping for a few days. Staying in a cabin at the foot of the Cascade Mountains. The kitchen is fully equipped, as these things go. Still, most of our prep was done in advance. What we lack in variety we’ll make up for with volume.
Tonight was a beef, pork and chorizo chili with black beans (DH had his over hot dogs). On the side, NYT’s Hawaiian mac salad. I skipped the spuds and added peas and carrots. Otherwise, I followed the recipe, right down to the copious amount of mayo. Too much mayo for my taste, but somebody here liked it. It will get eaten, in any case.
Mushroom escabeche tacos following a recipe from Guerrilla Tacos by Wesley Avila and Richard Parks III. Used shiitakes and oyster mushrooms rather than the wild mushrooms in the recipe. Very good, would make again.
Coconut and black bean soup - made with coconut oil, coconut milk, black beans, chilies, garlic, onion, all spice, thyme and at the end puréed part of it and finished with lime juice, fresh tomatoes and raw onions.
Chicken Chettinad. I’m hard pressed to find a difference between this and a “regular” curry, even when seeing several new ingredients listed. Other than whole curry leaves and a slight hint of anise, it was not much different. Still, it was enjoyed. For years we have cheated with simmer sauces and doctoring them up, but lately we’ve been using Mother’s spice packets-- so much better. Side of rice, Madras Lentils (Costco), and naan.
Italian at the beer garden near us. Split the vey generous antipasti plate & the pizza ‘diavola’ with “spicy” salami. Needed chile oil, of which we added ample amounts
After a 5 day “stay-cation” of working from the beach club, tonight was my first non-pizza-ish meal I’ve had. A tale of two dishes, homemade Italian ravioli from Pastosa’s Ravioli of Brooklyn served in a jar of sauce from Lidle. (discount grocery near me)
Tonight I made Cavatelli with garlicky greens and potatoes (Cavatelli con verdure e patate) from 1,000 Italian Recipes. Used CSA kale, new potatoes, and radish greens (so many radishes…) and added red chili flake and grated Parm Regg. at the table. I also roasted, and initially forgot to serve, locally made Italian sausages. I made a peach bourbon praline cake for my DH’s birthday, served with unsweetened softly whipped cream.
Tonight is a camping meal . Chopped up German hot dog in a can of ranch style beans . Boiled broccoli. Tired and sore . Cheers I might keep the last one for hot dog spaghetti. Lol . I can get more .
I kept the dressing separate from the components, assuming we’d eat the salad over the course of several days. For tonight’s dinner, I doubled the amount of hard boiled egg called for and halved the mayo dressing. Much, MUCH, better.
Damn! This was amazing! Flank steak in a simple but delicious marinade topped with cilantro chimichurri. Side of black beans and couscous (wanted something a little lighter than rice).
We recently killed a large jar of Duke’s. Didn’t take as long as it should have 
I might keep the last one for hot dog spaghetti. Lol . I can get more .
