“Home banquet burger”, fries n’ gravy from my local burger joint (Burger Shack) Ice cold mini Coke to wash it down.
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Nope 
Mrs. P repurposed the leftovers from the awesome charcuterie board, that we enjoyed on Sunday, into a delicious pasta dish. There are enough leftovers for another dinner 
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Ravioli casserole in the style of lasagna (another freezer find - August of 2021), along with roasted green beans (from fresh but use by today). Perfectly lovely!
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Pan-roasted chicken thighs. Kennebec spuds – convection “fried”. Garden romaine with homemade Caesar dressing and lotsa parm.
There are freshly-baked gingerbread cookies for anyone with room for dessert.
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Oh, those cookies are stunning. How did you make them?? I don’t bake. My 91 year old mother in Ohio is participating next week in a cookie exchange at her church and has to take 6 dozen cookies with her. She up for the task, but making 6 dozen just boggles my mind.
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My stepson and a friend went in halfsies on a grass feed whole beef. He gave me carte blanche on his half so I tried a rib eye streak tonight. Heavily seasoned with s&p, seared in cast iron on the grill (to avoids smoking up the kitchen) basted with garlic, thyme and butter. Taste was great, a little chewy. Sides were a baked potato, with tpstob, sour cram and green onions, tomato, cuke, red onion salad, oo & balsamic dressing. Beefeater rocks and wine.
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Thank you!
Here’s my post on the holiday baking thread, with links to the recipe.
They’re pretty straightforward to make, although require a cookie stamp (mine are from nordicware.com). My unsolicited $0.02 is to really press firmly with the stamps. If you’re mom is 91, the stamping might be something you could help her with.
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I found some breakfast sausage links on sale, so I fried and chopped them up. I added that to some Mac & Cheese along with some onions and chopped broccoli as the filling for some fritter rolls. I really don’t know what to call my creation.
They were OK, I guess, but not great. I was able to stretch a small pack of sausage links into two meals, though.
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Was craving Piccata tonight but also wanted something different. So I experimented with chicken breast, asparagus, and roasted cherry tomatoes in the same lemon white wine sauce. It was amazing. The tomatoes added a wonderful pop of acidity. Side of rosemary roasted potatoes.
Roasted potatoes was not the optimal side, but we had a bunch of Yukon Golds in the pantry after Thanksgiving. They were good, but pasta would have been better.
When I make a dish like this with pasta, there’s never enough liquid. Tonight there was nothing to absorb and plenty of sauce. Go figure. I upped the chicken broth. Have to remember that for next time. I probably won’t.
There was bread to dip, thankfully. And a martini.
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I always make an excess of ‘sauce’ and if, if! there is any left over it goes into the freezer for when I get caught short the next time.
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I would if I could but there are 10 or so hours of travel between us. I live on outermost Cape Cod and she’s in Columbus, Ohio. We spent 7 weeks together in September and October with 4 roundtrip air tickets. I’ll visit her again in late March. Those are stunning cookies. She said she’s going to make blondies (bar cookies) for her contribution. If someone told me I had to make six dozen cookies, I’m pretty sure I would say “Just shoot me now”.
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Dinner tonight was a spicy pork and rice noodle bowl. The pork and gochujang combination was delicious but the sauce for the noodles wasn’t as flavourful as I had hoped so I will have to tinker with it a bit.
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Wowza. Gorgeous 
!
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It’s my FIL’s turn to visit and he’s a meat and potatoes guy who aspires to low carb, so I made corned beef and cabbage with root veg. Corned beef is expensive these days!
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Playing catch up…Sunday dinner after Thanksgiving away. Feta/tomato/chickpea/Brussels bake served with mixed grain rice and Quorn “chicken” nuggets (which are usually for Spring Onion but it’s all we had in terms of non-meat protein in the freezer).
B was craving my brisket chili/stew so I made a big pot (scooped mine out before adding the brisket for veggie chili). Carrots, green bell pepper, habanero, Thai chili, 4 types of beans…it’s been feeding us for the last 2 nights (not photogenic).
Edited to add, lest folks think we don’t feed Spring Onion: chicken noodle soup from Blount (a local soup company) and a buttered bagel for Spring Onion.
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I rubbed a leg of lamb with the shawarma seasoning from Jerusalem, omiting the ground fenugreek and cilantro, which I didn’t have on hand. Nice change from my typical lamb.
I roasted some potatoes from my garden in the pan. Sides were leftovers.
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No. Just rat, pigeon, squirrel, raccoon. And coyote, once in a while.
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