You can return to Aldi for full refund and swap for another item, both.
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Hmmm…it’s about 20-25 minutes away from me, but I could hold them in the freezer until next time I’m up on Route 28 in south Salem, NH. Then again - only $5.00. We’ll see what I end up doing. But thanks for the info!
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Pat, thanks for posting the SE recipe link. I think I’ll make this Saturday night for the family. I normally briefly sauté shrimp shells then simmer in water to make a light broth (freeze for fish soups). It never occurred to me to make an infused oil, as in this recipe.
And the cherry tomatoes and spinach seem like perfect additions.
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Oooh! Thanks!
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I made shortcut biscuit pot pie and a slaw/salad with escarole, green leaf lettuce, green apple, walnuts, and walnut-mustard-cider vinaigrette. Nice fall meal.
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Love the sound of that salad!
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Ukrainian take-out from a church basement, the Heavenly Perogy, in Toronto.
Cheese Cheburek (fried hand pie), sauerkraut roll, mixed perogies and borscht .
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This was SO GOOD and took care of the last of some yogurt and some veg that needed using (like red cabbage instead of the lettuce called for). Served in my sourdough tortillas, which is pretty much the only way I want flour tortillas now because the starter adds so much flavor and keeps them fresh. Skipped the feta, which I don’t think is strictly necessary.
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I have a minor fetish for vegetable crab soup. I do make it myself, but I also love to buy the house-made offerings from local seafood dealers, usually frozen in a quart plastic container. If I’m ever at a seafood shop or non-chain local market that offers “their” version, I always buy it to try. The typical preparation is has a beef broth with lots of tomato, crab meat, plus corn, peas, potatoes, green beans, and crab spice. The key differentiators in all versions are (1) the amount and quality of heat/spice, and (2) and the amount of crab meat.
The latest container is from a roadside seafood joint about ten miles away that I stumbled upon returning from a drive to a destination plant nursery in the next county. Never heard of the market, but I went straight for the freezer to see if they had crab veg soup. Success!
So tonight:
Crab vegetable soup
An excellent local apple that my apple dealer made me buy today 
and some sharp cheddar
A square of my favorite chocolate, from the Spanish company Cacao Sampaka (stocked specially during the holidays only at WF)
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I was craving fried chicken.
But since I don’t actually fry stuff in my house, I had to fly standby.
Two BISO chicken thighs were marinated overnight for about 20 hours in buttermilk, garlic powder, onion powder, paprika, cayenne pepper, white pepper and salt.
Drained from the marinade and shaken up in a half package of Dixie-Fry seasoning mix. Baked at 400° in the toaster oven for 40 minutes, turning down to 375° and switching to convection for another 15 minutes.
Sides were leftover buttered orzo and green beans.
There was wine.
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Beef fajitas on the grill last night. No plates shown since you’ve seen it all before.
Tonight is a baked ham slice, leftover squash casserole and tada! Aldi pork egg rolls with Chinese hot mustard. Does it all go together? Oh yeah.
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Hot diggity the crisp on that skin 
The chicken qween strikes again bok bok bok 
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It doesnt have the crunchy “lift” that real fried chicken does, but it satisfies my craving.
P S. I went and grabbed the other chicken thigh because one didn’t cut it.
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Try this, Linda. I don’t fry in the house either, but this wing recipe is terrific.
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I usually do the same and this seemed unduly fussy but it was totally worth it- the shrimp were great (and I loved the spinach and tomatoes) thanks!
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Had leftover ratatouille and Stonefire Flatbread- so ratatouille flat bread kind of based on this recipe https://thewoksoflife.com/ratatouille-grilled-cheese/
Brushed one side of the flat bread with OO, on the pizza stone at 450 F. Once browned , out of the oven, flipped, spread with quark, topped with ratatouille, finished with grated gruyere. Back on the stone for about 12 minutes.
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Thai red curry. Broccoli stalks, bok choy, bell peppers, tofu. Rice noodles. Sorry ‘bout the messy plate.
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Very creative. Was it as good as it looks?
