love that place. loved them when they used to be Marlena’s, too.
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Thank you!!!
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Lucky!
I made lasagna repurposing leftover meatballs marinara and adding thin-sliced zucchini. I used a pre-shredded Italian cheese blend and would just use block mozzarella next time. Cottage cheese for old-skool vibes. Green salad and Good Seasons --same reason.
That’s the kiddo’s thumbs up.
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It’s like working in an abattoir, you get used to the smell eventually 
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Faux Ruben made with more fridge/freezer clean out.
Roasted pork tenderloin, caramelized red onions, special sauce and orange cheese slices cause I don’t have Swiss on toasted seed bread . Broccoli salad and some garlic dills on the side.
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More of the cicerchia beans. Tonight they are flavored with lemon, garlic, chiles, and parsley and tossed with cheese tortellini (I just cooked them from frozen in the stew). The other quart of beans is in the freezer for down the road now.
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Honestly, it really doesn’t linger all that much.
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How smart. Though I’m not ready yet to make my own fall transition into batch o’ beans cooking, your meals sure do make a persuasive case.
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You would say that cause you’re used to it
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Thanks!
And I hear you - we’ve had a couple days of 65-73F temps, which have helped on this end!
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I think you can do them in an Airfryer?
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I marinated a small half chicken from the farmers market all day in kefir, harissa, garlic and salt and roasted it. Have not marinated in kefir before but will again - chicken was tender and juicy and good although not particularly spicy, guess it needed more harissa. With salad of FM veggies. Leftover chicken breast for sandwiches or salads.
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Thanksgiving dinner is good any day of the year. Sadly, I do not see many turkey breasts (without added saline) in the grocery.
A version of Golden Diner’s tuna melt that took some liberties (open face, sour pickles instead of bread & butter, cheddar instead of American cheese, no onion powder 'cause I ain’t got none), but I see what he’s going for here. And my version came out pretty good. With balcony little gem and upstate tomatoes. Under a way too vinegar-y vinaigrette, and I should not still be making this error.
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Man, that all looks great!
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Another go at RTE’s baked white fish in cream sauce. Here with a nice BC halibut, and extra leeks (‘cuz who doesn’t like a creamy, buttery, lemony, fish sauce with leeks?). No parsley on hand, so used fresh chives, instead.
Roasted summer squash. Long grain rice.
In the photo, you can hardly see the hali for the leeks, but that’s OK.
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what do you think, i live in McDonald’s???
