Thank you very much as well. I’ll do my best to post positive and less mundane things.
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Please don’t censor yourself (that’s what the team of mods is for). Life isn’t all sunshine and rainbows 
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Vent away! We’re here if needed. I terminated contact with my family 17 years ago and you’d be surprised at how many people have had to go no contact with at least one family member.
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Thanks again. But this is literally (and I don’t mean in the way that youngins misuse the word) the only forum that I post anything on and I’d rather not wear out my welcome or even have anyone think negatively about what I post about or myself. But it is very nice to know that someone (multiple people, actually) cares.
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Thank you very much, too. My sister is my only relative (besides her son whom I have never had any contact with at all since 2007) and I did my utmost to avoid contact with her for the past 15 years. But she truly came through for me in allowing me to live with her, so I try hard to help her out as best I can.
To the others also reading this, I will acknowledge your comments regarding these issues, but I truly don’t want to alienate ANY Hungry Onion member and for the sake of trying to be positive, won’t comment any more about my sister here. But I can’t stress how important it is to know that I have so many supportive people behind me.
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We gotchoo. Also, maybe you’d feel more comfortable venting in NAF or in the 'What’s on your mind?" thread, which is pretty free-flow in general, and you won’t feel like you’re disrupting any food-focused threads… which you’re not, btw - WFD is one of the chattier threads here ICYMI, and one of the friendlier / more welcoming ones for the most part 
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Paul Prudhomme’s Louisiana Kitchen Cookbook has a Recipe for Panéed Chicken. If I remember correctly you add a few Tablespoons of the Seasoning (it is wet like a Marinade) to the Breading before coating the Cutlets.
Like a super Cajun flavored Schnitzel, very delicious!
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Thank you for the advice about the other thread. I may give that a try if I feel like I can’t take it anymore.
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“Dinner” will be a snackish affair, as I’m hosting a bunch of my gal pals for a big screen showing of Poor Things, which we’ve already seen in F, but… there’s a lot to unpack & I think it’s gonna be a hoot watching it with such a diverse crowd of bishes 
I made our FL hostess’ easy but addictive-like-crack Jarlsberg dip #IYKYK, there’s marinated artichoke hearts, TJ’s dolma & gigantes, pavé, beef brisket dip from Sam’s (don’t ask), and assorted air fryer treats if needed. One of the ladies is bringing homemade garlic hummus 
There might also be Detroit-style pizza later. My PIC’s making his fabulous PR-style sangria for drankage.
Should be fun 
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I need to know more about this. I love Jarlsberg SO MUCH.
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Taxes. I put off doing them every year. (A very very very old laptop could have something to do with it.) But at least I’ll be getting something back from Fed and State.
Saw the tail end of the Women’s NCAA Final 2 between NC State and Iowa. Both teams should be proud.
Lasagna was WWFD. Always fun trying to break the lasagna noodles to fit in this pan. (I don’t pre-cook them.) Could have used a wee bit more sauce (and another layer, but…ran out of sauce!) And I forgot the spinach from the fridge that I had sauteed earlier that I was planning on putting on one of the layers until I turned around to open the oven and saw the bowl sitting on the side. Oh well. The lasagna still came out pretty good.
A loaf of Pillsbury French bread that’s been in my fridge for awhile and I wanted to use up before it exploded.
Wine.
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Simple Sunday dinner after a long afternoon walk on conservation land nearby: Rigatoni and meatballs.
Both the humans and the dog were happy. (She gets a few pieces of plain boiled pasta, no sauce.)
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Another fridge-and-freezer-cleanout pasta dinner. Cavatappi in a tomato-basil sauce from last summer’s harvest, topped with whole-milk mozz and parm. Roasted Italian sausages. Had some extra shrooms in the fridge, so roasted them, also. Not shown – some leftover marinated olives and feta, the acidity of which gave the dish a nice bump.
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@Saregama, I like using mayo for grilling grilled cheese sometimes. I bet the garlic mayo would be good. Grilled cheese fried in garlic butter is also good.
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Roasted lamb souvlaki chunks, a huge salad with Romaine, dill, basil, parsley, cukes and tomatoes, flageolet beans with dill and lemon, Tzatziki made with sour cream instead of yogurt (the plain yogurt is way past its best before date), fruit topped cheesecake from a new Turkish cafe for the dining companions.
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Shepherd’s Pie - ground beef, carrots, peas, onion, garlic, tomato paste, thyme, Worcestershire sauce, flour, chicken broth and obviously topped with mashed potatoes made with russets, milk, egg and melted butter
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My mouth is watering!
That looks perfect!
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Spaghetti and meatballs to use up the bag that thawed on our trip. Fine but the star was garlicky garden spinach with chili flake and olive oil.
After dinner I made and brought dinner to another friend who had back surgery. I know she likes soul food and I think also spicy food, so I made blackened chicken breast cutlets with creamy Cajun cavatappi (somewhere between Alfredo and mac n cheese) with roasted red pepper. Side of steamed broccoli with garlic and shallot flashed with browned butter and a little Cajun seasoning. Happy with this menu as I hope it will appeal to her palate, and it uses some things that need using.
Delivered with a dark and milk chocolate bar each.
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small_h……What’s the luscious, crispy latke/kugel like item on the pre Passover plate, and might you share the recipe? I mean……yum!
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