I can’t speak for others, but nothing you said regarding stuffed grape leaves or anything else offended me in the least.
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Gotcha. We all have our cooking slumps - hopefully she’s on a dining out rampage on her home turf 
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Love the pickles! 
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Me, too❣️
Yes, ground lamb is more expensive than beef, so is more common. But also, ground lamb wasn’t (and still isn’t) widely available in supermarkets in the past.
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A lot of Greek Canadians do not have a taste for lamb. Most Gen X Greek Canadians like chicken, pork and beef, dislike lamb. I only serve lamb when I know the people eating it will enjoy it 
My Greek Californian relatives love lamb.
I wonder about Greek Australians.
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Lamb is probably cheap down under!
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Making meatballs based on these tonight
https://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe-1916539
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Aussie lamb is cheap in the US! Much cheaper than American.
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Leftover chicken fried rice for dinner.
Frozen peas and corn, chopped leftover chicken, leftover Basmati rice, diced fresh red bell pepper, minced garlic, couple of whupped eggs, teriyaki sauce and dark soy sauce, all stir-fried in olive and sesame oils. A couple of drops of Sriracha on top with minced parsley because I didn’t have any green onion.
Not bad! There was wine.
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Ladies night ended up being cancelled – I wasn’t feeling like going out or hosting again, and a couple of my gal pals are dealing with allergies / impending colds. I’m a-ok with that, as the weekend is already filling up with social obligations: poker tomorrow, and a Sunday movie night @casa lingua to watch Poor Things, which not all of us have seen yet, myself included.
My dude, OTOH, is meeting up with a buddy downtown for a few drinks to advise him on his terrible relationship 
Solo meals for me usually means salmon, so I picked up a gorgeous 7oz. filet at the local fishmonger, seasoned with Penzey’s Northwood seasoning & pan-fried it along baby bellas that needed used up The skin came off pretty quickly, so I fried it to an extra crisp and draped it over the fishie. NOM.
Salad with sunny crisp, ¾ of an avocado, half an English cuke, 2 radishes, and a bunch of sugar bomb tomatoes. Once again, I blanked on picking up safflower oil at the supermarket 
, my preferred neutral oil for salad dressings, so I had to improvise: half a shallot & two fat garlic cloves, juice of half a lemon, a splash of white wine vinegar, squeeze of brown mustard, dry dill, fresh parsley, a small blob of heavy duty mayo, and wonderful Canadian sour cream. Came together perfectly and I didn’t miss the oil at all. I have a bunch leftover salad bc I made TPSTOS. Always do. Great for lunches.
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Huh? I almost never post on WFD. Lots of life stuff going on so I’ll be posting here even less.
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We had dinner out and I made decaf affogati when we got back. The kiddo had his ice cream with apple-pecan cake.
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Chef Boyardee was one of those things that I coveted as a child and my mother refused to buy. I finally bought a can with my own money when I was about 11… and then I never tried it again 
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Before the pandemic, I could get grass-fed ground lamb at our regular, commodity grocery store for $5US a pound. Now it’s $10US a pound. I still buy it, but with angst…
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Lol. My father grew up during the depression under less than ideal circumstances. For him, a top-shelf dinner was canned spaghetti, canned creamed corn, and canned spinach. A special treat. To this day, he still loves that meal…
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Chef Boyardee was often my Sunday night dinner in my dorm room.
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Meatballs reheated in marinara sauce over cauli, corn, parm polenta. Tomato, cuke, red onion salad with oo&v dressing, dried basil. Wine. Marinara sauce was from a jar, added suateed onion and garlic, a splash of red wine and a squeeze of tomato paste. Meatball recipe below, they were moist and tender.
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