I love this and made it for office parties and now everyone in my office makes it 
I use the NYT’s recipe though so no packets of dressing and gravy.
I made that one first, but prefer the “OG” — it might be the only “dump it and forget it” recipes I use.
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I just made a nice blueberry banana bread yesterday. Chicken enchiladas with Mexican beans and rice ( I make beans and rice on a cyclical basis). Any kind of fajitas are quick and easy, prepped tortillas make them great (side of beans and rice.) Crispy fried rice or lo mein noodles with teriyaki pork and veggies.
Also to add pasta water or not. For me, it’s essential to add that water. Got a friend who steadfastly disagrees. Such is the way.
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Please explain TCC— some abbreviations haven’t registered in my pea brain!
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The Trini-Chinese chicken I mentioned in my OP.
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Big fan of this Ali Slagle recipe. I’ve made it many many times and it keeps incredibly well in the fridge or freezer which makes it ideal for someone working from home like me 
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New recipe to add, bc I’m making it again for the second time (either today or tomorrow, depending on how our day shakes out). The steaks have been marinating since yesterday; I’m sure another day in the fridge won’t hurt them.
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I am so glad you asked that. I, too, had no idea what TCC meant.
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Mea maxima culpa for my loose ways with acronyms. In this particular case, however, I’ve been making the recipe for so many years, and therefore posted about it often, and it’s a LOT faster to type TCC, it has become a shorthand I use in the WFD thread here and our Fb group all the time without even thinking about it, and the members (at least in the Fb group) know what I mean.
I’ll be more attentive to this from now on
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Fish sauce is acidic and acidic marinades tend to start breaking down fibers in meat after more than 24 hours and the meat starts to get mushy
Well, ain’t we lucky? The good news is that we’ll be dining at home tonight, so the yum nuah is on the menu today.
Mushy meat crisis averted 
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Speaking of mushy meat, H made a Thai chicken peanut pasta last week, but used leftover rotisserie chicken - failed to read the part of recipe that called for marinating RAW meat, so he marinated the cooked chicken for about 15 minutes only, in vinegar, soy and sesame. Well, salad was delicious but chicken was mushy. Thought it might firm up after being refrigerated over night. The texture next day was like paste, yuck - but still tasted good! Lesson learned for H.
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I have to add Mushroom St. Thomas if I didn’t previously in another thread. Chopped pinach, sliced mushrooms and mild Italian sausage in a very tasty Mornay type sauce (jack, parmesan, dry vermouth) all baked in a flat 8oz. ramakin. Oh boy!
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No need for the mea culpa. With your explanation, I will know what you mean in the future.
Would you mind sharing the name of the FB group. I would love to join it.
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Send me PM with your Fb info and I’d be happy to send you an invite. You’ll see a few familiar people there 
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@LindaWhit thank you for the chicken paprikash recipe. Worked great, twice so far. I did make some modifications: took the chicken off the bone and cut it up, did not use hot peppers or flakes, made it on the stove top in a Dutch oven. Now part of the roster.
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These Indian food bots have me craving Butter Chicken for breakfast. Haven’t tried Butter Paneer, yet.
what is the giveaway that it is a bot?
