Spaetzle with beets, pine nuts , sage, savoury, butter and parm
Fast fry pork chops,
purchased zucchini quiche
Fast fry pork chops,
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Lol yup. More like tacky but practical.
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Everything was delish, the beans were “dry roasted” 
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Last night I made a quickie dinner of reverse sear pork tenderloin seasoned with TJ’s “Green goddess” blend, garlicky sauteed spinach, and leftover Trofie and mushroom cream sauce from the freezer.
Tonight I made a riff on Ina Garten’s turkey meatloaf using ground chicken and amping up the seasoning a bit. I topped ours with a mixture of ketchup and barbecue sauce and bruleed the top. Shaved Brussels with toasted walnuts and walnut oil and cauliflower puree as sides. Our kiddo scored five out of five in a mashed potatoes versus cauliflower puree blind tasting. Kind of proud, not going to lie. Also happy that these are foods he will now deign to eat/try.
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Murge malai tikka, cauliflower fritters with mooli raita. Kachumber. The chicken thigh was marinated in garlic, ginger, malt vinegar and then added yogurt and green curry paste. Seared and roasted as I didn’t want to grill in the wind and rain. Cauliflower fritters had onion, garlic, peas, flour, egg and garam masala. Kachumber, tomato, cuke, onion, cilantro with lemon, cumin, chile, s&p dressing.
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It’s the end of Indian leftovers tonight 
Last night I had chicken tikka and tomato wedges served over spring mix. (No picture since I was hungry.) Tonight was spinach and paneer and rice.
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Quick and simple variation on chili with chicken breast, chorizo, red kidney and navy beans, onion, garlic, diced tomatoes, chili and parsley- topped with some sour cream and served with rice
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For dinner tonight I made a gyro like sandwich with leftover donair meat fried in butter, tzatziki, tomatoes, red onion, and feta cheese on store bought lavash.
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Had the ingredients, mostly, to make these turkey burgers by Ottolenghi, which I’ve made a bunch of times before. Generally a no-fail recipe, which affords plenty for lunch the next day.
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I think Roberta’s Bee Sting might have started the trend
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I would say Paulie Gee’s Hellboy, but Roberta’s did open first. I always remember Paulie being mentioned for the hot honey pizza and selling Mike’s hot honey.
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(post deleted by author)
Article suggests the idea was imported from Brazil, so there’s that.
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From what I can glean Paulie Gee started the hot honey thing specifically, while Roberta’s used regular honey.
Brazil as an inspiration is funny considering some of the insane things they do to pizza.
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Thanks for that link, I’ll definitely try those!
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It really is! Also, we found that on the second night it functioned perfectly well as a pasta salad, straight from the fridge with a squeeze of lemon juice and some more herbs. Sometimes you need planned leftovers in your life!
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I can’t recommend it enough!
