Why monster? Pardon if I missed something 
From the freezer, black-eye peas, ham hock, collards. Corn bread with tpstob, mixed greens, tomato, avocado, red onion salad, ranch. Wooder.
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I’m sorry for the blur, but this was too delicious not to mention. Linguini al aglio e olio with leftover pan-fried sea bass. Fish crisp and flakey, pasta silky and garlicky.
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Pimento Cheeseburgers with homemade pimento cheese made with shredded cheddar, cream cheese, pimentos, mustard powder and cayenne pepper. The cheese was used as a filling and as a topping
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Love pimento cheese! No mayo?
I’m pretty sure this would not last overnight to soften up in my house.
I’ve never made drunken noodles but have been inspired by your rendition.
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Lol. Weighing 7 lbs. at birth and a contender for the “Cook Once Eat Thrice” thread, the annual WSU Cougar Gold Monster Mac & Cheese:
9 Days ago.
7 Days ago.
7 Days ago again.
4 Days ago.
4 Days ago again.
Last night.
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While waiting for the mandatory evacuation order to be lifted in my neighborhood due to the Eaton Canyon Wildfire in Altadena, CA, my first meal worth posting: Beef Daube with a tomato salad (not pictured) and a baguette. I cannot wait to post again from my own home knowing it’s likely to be quite a while before the unsafe water advisory is lifted and electricity is turned back on. And I’m one of the very lucky ones. If my house was only two blocks to the North from where I live, my house would have been destroyed.
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That looks amazing! I hope you are doing well despite it all. Heartbreaking to see all the destruction around, I know. I hope that your utilities return to normal ASAP!
ETA: I think the fun of this thread is seeing how people really eat, warts and all. Any meal is worth posting 
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Thank you. And I agree that the warts and all approach is much more interesting to discuss with this community. I have to say I didn’t have much of an appetite for 24 to 36 hours while not knowing the status of my home. I’m definitely the opposite of a stress eater.
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The monster that keeps on giving / living, so to speak 
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I’m the same way, as was my mom. Any stress and my tastebuds and appetite are gonzo.
I’m sorry you are going through all of this. It’s positively terrifying!
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Extra veggies are good!
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I needed to use or freeze about 1.75 pounds of pork tenderloin so I made this souvlaki recipe from The Mediterranean Dish which was very good and everyone liked. Only had 4 of us last night eating, and we finished up all the meat.
I followed the recipe pretty closely except I added about 3/4 tsp sumac to the marinade, and I just seared the chunks outside on the grill’s side burner in a “ripping hot”(*) CS-laminate pan, rather than making skewers.
The sides were pan-seared Brussels sprouts halves (did before meat) and a family favorite coconut-pineapple ELG basmati rice.
(*) As Brian Lagerstrom would say.
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Nice! I usually use pork shoulder or boneless ‘country-style ribs’ — which I just looked up & it turns out it’s also pork shoulder, cut from the blade end 
It’s a forgiving cut so you get a nice char on the outside, and the inside stays juicy. It’ll also stand up better to a marinade that includes lemon juice.
Surprised to see white vinegar & dijon mustard in that marinade recipe, TBH. RWV or lemon juice is far more common.
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I watched the American news this morning and one of the reporters from the station I was watching was in Altameda and the houses around him has all been burned to the ground. It was heart wrenching to watch and I feel grateful for what I have. I’m sending prayers your way.
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Gosh, I am glad that you are safe. Wishing the same for others.
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It’s snowy and cold here and we spent a chilly afternoon sledding and fraternizing with the neighbors. Fortunately I made spaghetti and meatballs from scratch this morning and had them simmering in the oven and ready when we got home. This hit the spot and I think I have my new meatball recipe. It’s basically “Grandma Maroni’s” recipe from Throwdown with Bobby Flay, but with much less garlic, eggs, and cheese. I just dropped them in the simmering sauce (my own recipe) before browning the whole shebang a bit in a low oven. Side of broiled Brussels and asparagus with oo and flaky salt.
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Made another pot of leshta, aka lentil soup a couple days ago. Fried up some spicy chorizo to bump up the spicy, some toasted sourdough on the side. Tasty stuff
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Hablibut with lemon caper white wine sauce. Roasted broccoli with leftover mixed mushroom, croutons, and beans. Lots of lemon and garlic all around. Equally horrible plating and photos. Good taste.
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