Go big or go home bruv 
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Easy meal tonight. Thanks to @MunchkinRedux for posting the recipe awhile back!
I had 3/4 lb. of ground beef, so adapted the recipe a bit. Didnât have green onions, so I sliced up some red onion. Gives me lunch leftovers for tomorrow.
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Glad to hear you liked it. Weâre having it tomorrow with ground chicken - it works with many kinds of ground meats.
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Once again, a dinner âplanâ pivot that would give anyone whiplash 
We werenât in the mood for last nightâs pasta or Monday nightâs pizza, and my PIC saw someone post about sushi somewhere. After comparing the menus & prices at two sushi places in town (the one we usually get takeout from and thought to be more expensive actually isnât), someone randomly uttered the word âcheeseburgersâ âŚmightâve been me, who can say for sure now 
We had the bunz, the red onion, the lettuce, the mayo & ketchup (mustard for my PIC), sharp cheddarâŚ. the only thing missing were the burgers themselves. Since our first experience with Schweid & Sons was great, we tried their Butcherâs Blend this time. My PIC pan-fried them perfectly MR, tending on the rarer side 
Iâd briefly debated adding bacon or a pan-seared KOM on top, but it really wasnât needed. A âlittleâ bowl of L&W fries on the side w/kewpie and Heinz for dippinâ.
Aldi dill pickles had either been open too long or sumtinâ, but we tossed them. Feh!
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Tonight I tried out Smitten Kitchenâs Burst Tomato Galette with Corn & Zucchini. I added bouquet garni and garden chives and blossoms. Unfortunately I was on a conference call while cooking and it went a little bit over. Still tasty.
Next time as a variation I would omit the tomatoes and make a cheesy custard base for the herbed zucchini and corn. Bacon maybe? 
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Greetings, People.
I havenât posted to WFD for the last 9-10 days as weâve been preoccupied with house guests. They departed for home today.
Tonightâs dinner for two was a chicken soup with garden veg. Served with homemade oyster crackers.
Shallots, carrots, leeks, spuds, green beans, scallions, and parsley from the garden.
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Houseguests for 9-10 days? Youâre a saint.
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I donât know if Iâm a saint, but I can assure you Iâm exhausted!
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I had intended to have a salad for dinner but itâs been cool out today so I felt like a warm dish. I wanted to work on the three cabbages I have in the fridge and some chicken wings that I had defrosting in the fridge. A Google search lead me to a recipe for cabbage and chicken wing stew. My only complaint is that there is no spice called for in the recipe but that was quickly fixed with a little smoked paprika.
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We had a very non-photogenic nachos con todos y pollo tinga delivered (Tacqueria Mexico, Waltham, MA). Washed down with IPA and Sauvignon Blanc. Frankly, their pollo tinga is one of the best in the area. Optimal delivery system is in the burrito. Highly recommend!
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Garlic Chicken With Guasacaca Sauce using a blsl thigh. Corn, onion, tomato, cilantro, s&p, chile powder, cotija cheese salad with Mexican crema and a squeeze of lime dressing. The Guasacaca sauce was delicious, had a nice citrus tang. I have not ever had it before so I donât know what it is supposed to taste like, but it was about a 2 on the heat scale. I halved the recipe and used one whole small jalapeno which I seeded. There was a margarita and sangria with.
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Long-braised back rib, Greek fasolakia. It was labeled wagyu, but after four hours who can tell? It is fall-apart tender.
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That whole meal looks fantastic.
Frikadellen with cream spinach and polenta - simple frikadellen with ground pork, onions and mustard. Spinach just cooked in some heavy cream with nutmeg and polenta cooked in milk, vegetable broth and with bay leaf and finished with parmesan
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Autumn seems to be here in the Rocky Mountain West and so time to put up some stocks for colder weather soups. This is my lazy way of making soup, overnight in the crock pot. This particular batch is vegetable, heavy on the mushroom stems. One gallon of trimmings made 23 ounces of rich stock.
It will be great with a veggie soup to be eaten with this fabulous âchip steakâ sammie, sans fruit sides.
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When you make stock in the slow cooker, does it cook down the same way it does on the stove top? During the winter months I cook most things in the slow cooker except stock. The only stock Iâve made so far is chicken stock and when I make it on the stove top it boils down and makes a nice rich stock.
Another day, another BAS.
Romaine/Italian tuna/boiled egg/anchovy and Parm shards. A few dashes of hot sauce to kick it up a notch.
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Super hectic day running around before school starts. My DH heated up prepared Aldi pork sloppy joes and served that on butter-toasted Kaiser rolls with homemade cole slaw and heirloom tomatoes.
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