Tonight I destroyed my kitchen making pastitsio. I think it was @Mr_Happy who started it?
Sweet kale salad with poppy dressing on the side.
ETA: I probably should have used all the Besamel sauce, but I wanted to save some for the freezer and not have it be too crazy rich.
Destroying the kitchen is the reason I used to make it only once a year, for a friend’s NY open house, and why I hadn’t made it in 4 years, until last week.
Looks great!
Chicken corn soup that I made and froze in August
Tina fish salad
Broccoli
I made a one pan lemony Greek chicken rice bake, which turned into a delicious sludgy pilaf underneath. 
Roasted parsnip and pears, roasted Delicata squash with maple, and a canned Cassoulet as a proteiny side dish.
The last piece of stollen for dessert.
Aha, maybe you were the culprit!
Mr. Happy posted about his pastitsio in the Greek Cuisine of the Quarter a couple of years ago. Click the down-arrow to see his photos.
I posted about mine earlier in this topic.
This one has been on my list, but you’re scaring me… 
Mmm, that’s a generous Besamel…
Think about the mess of lasagna, and then add an extra layer of fussiness (beating eggs to toss with cheese, pasta, and butter as well as to temper into bechamel), and you about have it.
A Besamel Mucho, as it were… 
So much butter! Butter the penne after boiling, 12 tbsp for the bechamel roux, which you have to sample, and the bechamel needs sampling, too. And a nice slab of the pastitiso when it’s done, and I’m out of Lipitor.
Oh, yeah, so I cut all that way back. I put about 2 Tbsp in the half lb of pasta and used 6 more in the Besamel. That was it.
That recipe is old and a few sizes ago
Hot wings on the Big Green Egg. Leftover mac-and-cheese (but of course). Celery sticks with homemade ranch.
Roasted biso chicken thigh, whipped cauliflower, mushroom gravy. Mixed greens salad, green onion, celery, orange bell, avocado with honey mustard dressing.
as promised, back to salads. BF made another of his spinach, egg, and frites-as-garnish specialties. No complaints here.
Gnocchi with puttanesca sauce and shrimp. The gnocchi was kind of tough and doughy, so I’m trying to figure out what I did differently from the last time I made it, when it came out pretty good. Maybe I need to boil it for longer?
Too much flour and/or overmixing.
I suspected as much. I tend to overwork dough.
