Last of the freezer meatloaf with roasted spuds and carrots, smothered in caramelized onion and gravy.
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Peanut butter noodles with cucumber to finish up the last of the peanut butter and cuke in the fridge.
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We decided to pretend it’s Taco Tuesday @casa lingua and just be done with this dreadful day already 
Leftover Mississippi roast, radishes, quick-pickled Thai shallot, Herdez avocado hot sauce, lime, El Yucateco jalapeño sauce, cilantro on flour tortillas. Couldn’t be arsed to make a salad today. Margs on the horizon, fo sho.
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Pizza night. I made 5 skins for a party yesterday but only ended up cooking three before my guests tapped out (there was a LOT of other food). So, these two got an extra day of slow fermentation in the fridge, which didn’t hurt them at all
Pepperoni and meatball with vodka sauce:
Pepperoni, salami, jalapeno and pineapple with tomato sauce:
Got some very nice leoparding!
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Pork Frikadeller ( Danish meatballs),
Red Leicester macaroni cheese,
Fruit Salad with Cara Caras, navel oranges, clementines, gala apple, honeycrisp apple, Arkansas Black apple, bananas, lemon, sugar and a splash of dark rum.
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Chicken tacos with homemade pickled-pepper-queso and a chipotle-honey vinaigrette. Delicious!
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Chicken and leek stew, basmati rice cooked in chicken broth with a bay leaf. Greens with Caesar dressing, asiago cheese, croutons. Voda. Stew based loosely on F&W recipe, I added garlic & frozen peas for color. It was good but I don’t think I would make it again.
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BF is having a procedure tomorrow so no food for him. Made myself tofu katsu which exceeded my expectations. i kind of followed a vegan recipe (which called it “schnitzel”) - used egg whites instead of aquafaba, since we already had some in the fridge, added chicken bouillon to the cornstarch mixture for flavor instead of nutritional yeast. Super crispy outside, very tender inside (used extra firm tofu and pressed it - frying it softened it up.)
Is it a replacement for tonkatsu? Hell no, but really fabulous in its own right. Especially with Bulldog tonkatsu sauce, a couple squeezes of Kewpie, cabbage salad, and pre-steamed Japanese rice I got at Daiso. Saved the other piece for bfast.
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OMG! recipe to share, please? is it just chopped up kimchi mixed into mac & cheese? BRILLIANT!!
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That’s pretty much it 
I chopped it up and fried it a little in the butter before adding the flour to cook the flour and butter to make the roux. Other than that it’s basically this recipe:
but divided by 4 for a single serving, and also I just used Cheddar cheese.
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thanks!
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I had to “dig the freezer” for tonight’s dinner. Cream of Mushroom soup Smothered Pork Chops, Baked Potatoes and Peas.
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oh, man, I made chiles rellenos once but am dying to make them again - yeah, they were kinda labor intensive but so delicious - so, worth the effort to me. i think i watched a couple of videos and followed an Isabel Eats recipe. maybe you just didn’t like Pati’s recipe?
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Pasta e fagioli. Browned Italian sausage and canned butter beans, over cavatappi. The rough grating of Pecorino romano is for show–I finely grate many times more before eating. A whatever pinot noir.
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A variation on Cambodian Amok, a White Pepper Coconut-Curry Chicken based on a recipe from Milk Street - You fry a spice paste made from cracked white peppercorns, lemongrass, lime zest, garlic, ginger, turmeric and canola oil and afterwards braise a mixture of chicken thighs, eggplant and sweet potatoes in coconut milk with fish sauce and some sugar. Served over rice
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HAH! I do that with my sketti and sauce pictures as well. 
Japanese curry is largely based on the flavor of standard “curry” power with a flour roux to thicken. It is in the vein of an Anglo style curry, rather than a South Asian or South East Asian style. Hope that is helpful!
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Thank you, very much so. I was wondering if it’s like the “curry” flavor (mostly from powder) I grew up with in Germany, which also barely has any semblance to Indian or SE Asian curries.
I may not like it, then, but it sounds like a nostalgia dish for many 
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That herb blend sounds intriguing in that I’ve never seen any that include orange peel. McCormick’s seasonings are available pretty well everywhere here so I should keep an eye out for it.
Interestingly, when I decided to make a mac 'n cheese on Sunday night I wished I had leftover ham handy since the kind I usually make is similar to yours. I am hoping some hams go on sale soon since I love the leftovers.
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