Smoked duck breast, olives, cornichons, leftover 7-grain and lentil pilaf with butter-braised leeks.
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Maybe this is overly simplifying, but couldnât the majority of you eat cream/Alfredo sauce and your DH could heat up some good jarred marinara and everyone would be happy with more variety?
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Yes could do. Iâm not the biggest fan of separate meals. Even if itâs just two sauces, because then neither dish can be completed by the cook. Or I have to guess portion sizes in advance.
I know I could have bigger problems!
Better late than never! And thanks for the birthday wishes - much appreciated 
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Iâve never thought of making piccata with fish. Your version looks delicious!
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well they shouldnât be 
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My friend, whose parents immigrated from Goa, shared her momâs recipe for a Bombay chops with mashed potato around minced beef.
The lamb chop version would go over well at our house.
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Another inconclusive doctorâs appointment today 
, but at least they didnât charge me another $30 co-pay for nada â hopefully, Wednesday eveningâs MRI will bring some enlightenment of sorts. Eventually.
As for WFD â alea iacta est: Aldi frozen mussels served with a trio of dipping sauces: tomatillo / hot avocado / cilantro salsa, Meyer lemon crème fraĂŽche, and a smoky garlic tomato butter.
I liked the tomato butter best, he loved the spicy cilantro salsa. Salad on the side bc duh.
Were the mussels the greatest Iâve ever had? Hell no! But for $2.99 / box & having dinner on the table in less than 10 min? F yeah!
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Kurobuta boneless pork chops, seasoned generously with Penzeyâs Galena Street seasoning. Pan gravy over leftover mashed potatoes. More of the green peas.
The pork chops were an accidental purchase â I meant to order bone-in, but had a brain-fart and farked it up.
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I brought quiche, a white bean-quinoa-cauliflower Romesco salad, and other goodies to a fellow volunteer who is bedridden with a broken bone. So I made one for us, too, with bacon, spinach, potato, and cheddar-Gruyere blend. Pretty good â my DH really enjoyed it. We had some cauliflower cheese (from frozen) alongside. Now having some rosĂŠ and contemplating the implosion of public schools in NC.
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Leftover. BF finished the saag paneer last night, and tonight warmed up leftover cauli curry, made more basmati & raita, and mixed garabanzos with some of the spiced groundnut and a red chili chutney i didnât even remember we had. The chutney came from my friendâs mama too, and it is delicious. Too bad our local Indian grocery doesnât sell it nor the groundnuts. luckily the BF found two bags in the freezer!
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Yesterdayâs devilled kidneys were what didnât fit into tonightâs steak and kidney pie. The filling gets made the day before to mellow and meld and it did so, wonderfully. The crust was a quick puff made this morning. Dinner is served and my oh-so-Brit hubby is one happy chappy.
There was extra puff pastry left so there had to be palmiers.
Very full now.
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that duck is beautiful!
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Good Ricotta (preferably homemade) with salt and pepper and a little bit of good olive oil on freshly baked bread is so good
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Penne with chicken breast, sweet potatoes, scallions and sage with gorgonzola dolce. Pasta wasnât cooked separately but directly together with sweet potatoes and scallions which is sometimes a bit tricky with the timing to not overcook everything but yields in a nice, creamy sauce.
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The minced beef ones are Goan âchopsâ.
We always had a moment of confusion at home when mom said âpotato chopsâ were for dinner â I always assumed the baby lamb chops (my favorite), and my dad (who invented the baby lamb chop concoction) always assumed Goan chops 
. He loved those so very much.
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Aww nice story!
I made this recipe once. https://www.seriouseats.com/potato-chops-indian-recipe
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WFDessert: two scoops each of van Leeuwenâs pistachio ice cream (which, sadly, is entirely devoid of pistachios) and Tillamookâs dreamy chocolate hazelnut ice cream with lots of hazelnuts and nutella-like ripples, with quartered black figs scattered on top.
Not bad for a lowly Monday night 
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That recipe looks tasty.
Ours have a very lightly seasoned filling (aromatics, scant whole spices, vinegar), no tomato (because it makes things spoil faster and these often stay out for travel, school / work, etc), no egg or bread coating, and pan-fried not deep-fried.
Drizzle of cane vinegar on top before eating, and often smushed into a roll. I think the tang of sharp vinegar inside and on top is what I didnât enjoy as a kid 
But as with any dish, there are a million variations across families, cooks, and kitchens!
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Whoa, those look great.
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