We did grilled chicken with a Cajun spice, salsa, sour cream, peppers & onions and guacamole. I had mine in a soft taco, some had theirs piled on a tostada, some ate all elements well separated on their dinner plates. To each their own. And some wine. Happy Friday to all.
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Mortadell and provolone on a crusty roll from my local Italian deli with side salad. Haven’t had one of these in ages
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Tonight’s dinner was a risotto with leeks and sundried tomatoes cooked in a BTB vegetable broth. It was vegetarian until I added some grana padano at the end 
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Take-out latke slider with smoked salmon, and matzoh ball soup, from Free Times Café in Toronto.
Happy Hannukah to everyone who is celebrating.
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A honkin’ big bone-in thick cut pork chop was oiled up, seasoned with s/p and grilled on a hot grill pan. Into a baking dish with a mix of Schlotterbeck & Foss Caribbean Mango Sauce and wine to finish at 350°.
Sliced and half was served on leftover egg noodles with some sauce, with steamed asparagus alongside.
Wine.
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We attended our friends’ holiday party and I was asked to bring an appetizer. I made pumpernickel crostini with homemade whipped chive and dill cream cheese topped with thinly sliced cucumber and Everything but the Bagel seasoning. Hot smoked TJ’s salmon on the side. Honestly they were better before I showered them with the salty seasoning. I brought a bottle of Mumm Napa Cuvee M sparkling.
Good party.
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I’m in use-freeze-or-lose mode at the moment.
So I fished out a GIANT cauliflower (that I bought two months ago and had frozen in my badly-temperature-regulated veg drawer which comes handy sometimes as extra freezer space) and turned it into mashed cauliflower with some cream cheese, garlic, milk, brown butter, and the final two ingredients that will sound weird but brought it together: Greek yogurt and toum (use or lose, baby!).
Another giant veg to deal with: a yellow onion. Half sliced and caramelized, the other half diced to freeze.
The other half of a package of broccolini, sautéed with olive oil and garlic.
And finally, two pieces of steak that I must have cooked sous vide at some point, eaten, and frozen the leftover bits of. I warmed the steak in a pot of hot water, then seared them again and finished with a pan sauce.
A very nice dinner.
Now I’ve got plenty of mashed cauliflower for tomorrow, as is or as soup, and a bit of steak, but I’m guessing some frozen meatballs will make an appearance to vacate freezer space for more things that need freezing before my trip!l.
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We enjoyed some excellent Korean fried chicken takeout including boneless fried chicken with 5 different sauces of Korean BBQ, SOS Korean spicy, soy garlic, miso BBQ, and citrus honey. It came with a side of pork dumplings, and we ordered spicy rice cakes. We also ordered an incredible crispy and juicy shrimp burger (that was all shrimp and no fillers). It came with fries. It all went great with an excellent cabernet.
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Lamb sausages, roasted. Irish champ. Baby garden peas from the freezer. Heinz beanz (blue can) optional.
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BF made me a giant salad with a smattering of shoestrings as garnish. Dressing was a dijon vinaigrette.
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Mmmm. Shoestrings as croutons - excellent! 
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yes! we used to love doing a lardons salad with frisee, and adding little diced fried potatoes with it as croutons.
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Tonight’s dinner was Andouille Sausage Pizza with mushrooms and black olives. Special thanks to @linguafood for the suggestion. As usual, I made a thin crust for Sunshine and a thick crust for me. Very Yummy, albeit rustic in appearance.
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Primanti Bros in Pittsburgh puts fries on their salads, too.
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I was going to make gnocchi today but I had to go to town. Freddy’s had gnocchi and it was on sale, so store bought it is. Sauteed Italian sausage, onions and garlic, added spinach, a splash of white wine, chicken broth and cream, the cooked gnocchi and served topped with parm. Little gem with Caesar dressing, toasted sourdough. It was sunny today so I had a Jungle Bird and there was wine with.
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There is a restaurant on Rue des Abesses in Montmartre the has huge salads with thin slices of garlic fried potatoes.
Eta: This was my own version.
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Upon more careful examination, I see it is a coaster. It looked like part of your placemat. It never ceases to amaze me the antics of our fe!ines. Yesterday the grandcat was sitting on a window sill, spied a dead fly, sniffed it and went airborn.
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We had a buddy over for a low-key meal & a movie. Our ‘app’ was TJ’s festive Shrimp Pouches of Many Colors from the bamboo steamer. They are a stunning color & perfect for the season, and the filling is quite flavorful…. BUT they’re sticky lil mofos - like so many of their brethren, and much to my chagrin, I lost a few bottoms to the steamer. Next time I’ll prolly put them on parchment or cabbage leaves (neither of which I had in the house).
I was a professional plater in a previous life as you can see.
Dumpling debris.
The last of the Thai red fish curry and freshly stir-fried gai lan & bok choy with oyster sauce were the mains. Random & delicious.
John Waters is gracing our lil town with his presence tonight for a xmas extravaganza and I cannot fucking wait 
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We have a metal steamer, and I spray Pam non-stick cooking spray on the bottom before putting the dumplings in. That seems to prevent them from sticking. I’m not sure if Pam would work on your steamer or not.
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Good question! I think it has to do with the nature of the dumpling wrappers, bc they can also stick to cabbage leaves. Spraying or brushing them with just a little oil might help prevent that. Thank you!
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