Skillet mushroom ravioli (Rana), marinara (Rao’s and extra mushrooms), and ricotta (Maplebrook Farms) bake.
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Tonight’s dinner, brought to you by “Even This Was Almost Too Much Effort” productions:
It was A LOT better than cereal though. And only 3 knives were dirtied in the making. So there’s that.
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The meat smelled lovely, and the flavor was good, but it’s obviously nowhere near freshly prepared Adana kebab grilled over charcoal… kinda like frozen mussels aren’t going to be the same as fresh-caught 
Lovely baba. A little heavy on the tahini this time, but spot on re: garlic.
“Montreal pita bread” from the Turkish store.
First helping 
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Acknowledging all the caveats, this looks FABULOUS!! 
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The kebab texture was springier than I’m used to, almost a bit like a sausage patty, but the flavors were good. I’m guessing the local Turks get this occasionally for an approximate taste of home.
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Tonight’s dinner was a vegetarian ramen. I heated up a little oil in a sauce pan then added garlic, ginger and green onions. I added BTB vegetable broth then added bok choy, snap peas and black oyster mushrooms. I poured everything over rice noodles and tofu then drizzled a little chili oil over all.
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An ad-hoc, freezer-clean-out, hybrid of tortilla soup and albondigas.
Chicken-shalllot-zucchini meatballs. Tomato-chicken broth with black beans, corn, onion, garlic, tomato paste, chili powder, and cumin. Avocado in lime, sour cream, and home-fried tortilla chips.
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That sounds like something I’d inhale!!
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It was pretty good, and used up a lot of hold overs. 
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Today I made 3 large meatballs, a mini meatloaf and a bacon burger patty from a # of grass fed beef. Meatballs for later this week, meatloaf divided and put in the freezer. (meatballs and meatloaf from the same recipe) Burger was wfd. Served open faced on a buttered and toasted bun, spicy ketchup, onion, patty, mustard and cheese. Sides were french fries with aioli and Carolina cabbage slaw. Vino.
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That is a glorious cheezborger 
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Our neighbor friends had us over for an impromptu family dinner - Rao’s marinara, frozen meatballs, spaghetti, salad, and bread. We brought Chianti, some quinoa salad, and carrot cake whoopie pies. Hit the spot. No pics.
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We’ve been paying an extra $3 a pound for prime beef at Costco and have generally been thrilled with the quality of their strip and ribeyes.
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Canned vegetarian stuffed grape leaves from Egypt (bought yesterday at the International Marketplace) with tomatoes. I wrapped the grape leaves in whole wheat pita bread. Oh, how I missed stuffed grape leaves and pita bread…they’re both favorites! I did find them in Tokyo once and brought them back home to Shizuoka to eat at home.
My sister says she will take me to a middle eastern or Mediterranean restaurant…I hope she keeps her promise!
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Recommend making them yourself! Greek and Turkish store sell the grape leaves in brine. The homemade ones are firmer than the canned.
Greek vegetarian grape leaves
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That’s a STOW when there are very good store brands for dolma out there - TJ’s are quite good, and there are plenty others from Turkey and Greece.
I wouldn’t dream of making dolma for myself, having spent many an afternoon prepping dozens and dozens with my PIC for dinner parties we’ve hosted.
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I am not a fan of the canned dolmas from Greece. Very disappointed when a restaurant serves them instead of making them. A lot of low to mid range Greek-owned NYC diners and coffee shops add a couple to their Greek salads.
I’ve been helping roll dolmas since I was 5 or 6. Not a big effort. I guess I would have started making them on my own in my 20s.
I like the canned gigantes.
We don’t have TJs in Canada. I haven’t tried theirs. Not too inclined since I don’t like the Greek brands sold at Greek markets. It’s usually Zanae brand in Toronto.
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I wouldn’t be able to discern some of the canned dolma I’ve had from homemade, and I appreciate that. Maybe a US HO can hook you up with TJ 's dolma
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The texture of the grape leaf is a little slimy in canned. Stuffed grape leaves made with brined leaves or fresh leaves have more of a snap when you bite in, and the rice shouldn’t be mushy.
For the Greek or Turkish grape leaves served hot, the filling is usually either 50 :50 rice to meat as one would use in cabbage rolls or stuffed peppers, or 100 percent meat.
I have less experience with Lebanese and Syrian grape leaves and no experience with Egyptian or Armenian. The better Lebanese restaurants in Toronto make good cold vegetarian grape leaves in house.
Home-made or house-made stuffed grape leaves are one of my favorite comfort foods.
I order them whenever I see them on a Greek, Turkey , Syrian or Lebanese restaurant menu.
I would almost go as far as to say canned grape leaves are to home-made grape leaves what canned ravioli are to home-made ravioli. 
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Thanks. I grew up in Glendale, CA which had a large Armenian and Iranian (as well as other Middle Eastern ethnicity) population. I enjoyed each country’s riff on dolma/sarma. Each one was different…some filled with various herbs, different types of meats, vegetables and grains. I had Greek neighbors from Rocky Mount, NC whom made the best I’ve ever had. I had a Syrian coworker whose mom made good ones, but they were a bit spicy and I could taste some sumac in them.
Someday I’d like to make my own, but not in my sister’s grim (I’m being kind…) kitchen.
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