They’re such characters! All with their own idiosyncrasies. And we love TF outta them 
I remember our HK buddy who’d never had pets since his childhood proclaiming that all cats/dogs were the same, and the idea of each having their own personalities preposterous.
That was until his last GF brought in hers, and they adopted two more. He knows better now 
Nobody?
I’m here reading… and yes, different pets have different personalities. My neighbor has two cats, one doesn’t want anything to do with anybody, the other can’t wait to jump in your lap.
As soon as I sit down, this one jumps in my lap and wants to be petted.
Edited to add – By the way, I really like your Santa Hat!! - Great Avatar – Happy Holidays!!
Loaded Shin instant ramen.
2-1 water and beef stock, last of the leftover rotisserie chicken and crispy skin cracklings, mushrooms, romaine for texture and health, lots of fresh ginger and garlic. 10/10 would eat again 
Leftover orzo and green beans, cukes with Thousand Island. I also had some cheese and pretzel thins.
Squash potato soup with smoked bacon and gruyere. Today was the day I found that I don’t like bacon in soup. I think next time I will use sausage instead
Hot smoked salmon, sockeye and shrimp fish pie. I used the frozen sockeye and frozen hot smoked coho I purchased from St Jeans Cannery in British Columbia.
Inspired by Delia.
I also roasted my last spaghetti squash from my veg garden.
Seared sausage (I think it was smoked beef) gnocchi, brussels sprouts, red bell pepper, added shallot, garlic, & rpf, popped in the oven to finish. Served with pecorino romano and parsley. Salad of mixed sweet lettuce, green onion, cherry tomatoes, avocado, ranch/aji verdi dressing. Gin and wine.
I found a single chicken breast in the freezer, so it was added to my Egg & Vegetable Fried Rice. This was a “throw it all in” fried rice… Eggs, Onion, Corn, Peas, Carrots, Chopped chicken breast and Green onion. I made a sauce from Oyster Sauce and Soy Sauce. Not the best results, but it was a hot meal on the table – mission accomplished.
Roasted Indian-Spiced Vegetables with Lime-Cilantro Butter by a recipe from Diana Henry - potatoes, carrots, parsnip, cauliflower and red beets get oven roasted with garlic, cumin, coriander and turmeric. Finished with some compound butter made with chili, cilantro and lime juice and zest. Served with yoghurt and mango chutney
Drooool
I just realized, upon comparing notes, how similar this is to a Croatian recipe for sporki macaroni (a bit less tomato in that one).
Thank you! The ‘xmas elf’ has been my seasonal profile pic for a few years now 
Accomplishing the mission! I think most of us don’t give ourselves enough credit for doing the everyday things that need doing, every day. That’s one of the reasons I like this thread—a place to share our efforts.
Fresh ravioli filled with koginut squash, ricotta, rosemary, and Parmesan from Pastaio via Corta (Gloucester, MA). I had a request for a simple tomato and butter sauce so I did that. Though butter and sage would have been my pick.
The cool thing is that the dough is made from redeemer winter wheat from the same farm that grew the squash (Iron Ox in Hamilton, MA). Speaks to my food nerd heart.
Can’t get more local than that!
And I can’t get much food nerdier, ha. But I do my best.
Sautéed eggplant, mushrooms, onions, and Napa cabbage with a Thai Basil sauce (soy sauce, fish sauce, garlic, jalapeños, kecap manis, a splash of lime juice and lots of Thai basil) over jasmine rice. Served with a riff on the curry puffs we recently tried at a somewhat local Chinese restaurant.
This combo of vegetables looks so appealing. Usually when we get Asian greens in our CSA share, there aren’t enough to yield a full dish with the small portion we usually receive. Bookmarked!
