Postponed tonight’s dinner plans with a friend to next week, when it will be 20-30 degrees warmer!
So I suddenly had time for some meal prep that’s been pending.
Pressure cooked 3 kinds of beans for the weekend. Finished making the one prep I had in mind, rest to be revisited.
Marinated chicken thighs in the spice mixture for this recipe that’s really a winner winner chicken dinner 
Then blanked on what to do with the other packet of chicken legs (really, why did I buy both in the same week). Finally decided to marinate some in Rick Bayless’s amazing green chile adobo which I had in the freezer, and cook the rest in a redux of last week’s curry noodle chicken soup (which I finally realized is essentially a lighter khao suey). Added a few handfuls of broccoli slaw for the veggie component. Oh, and chicken skin “crackers” - chefs reward for messing with raw chicken 
