Classic chicken noodle soup with saltines.
No leftovers.
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Asian beef noodle soup. Beef broth with garlic, ginger, fish sauce, tamari, a grind of sp. Leftover ribeye, mushrooms, bok choy, sbe, green onion, red chile, cilantro over lo mein noodles.
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Quick dinner plans after a long day at work…
Chicken adobo and rice.
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Pan fried trout in lemon and butter, baked yams and Caesar salad. Very tasty.
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Dinner was supposed to be at an event. But I’m not sure what they were thinking, because the two courses (not counting dessert) were at best 2 bites each. Delicious (and fancy), but 2 tiny, plant-based, no-protein bites.
So that was the appetizer, and dinner was leftover curry chicken noodle soup when I got home.
The scant bites were actually delicious – first course was a “crab” cake of enoki mushrooms and sunchoke, second course was black rice with red curry (and shavings of squash) – perhaps the best red curry I’ve ever eaten. (Dessert was a dud, though.)
Curry chicken noodle soup definitely hot the spot an hour later, though – I used my fastest noodle ie capellini, and gai lan I blanched the other day.
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Tonight’s dinner was “Hamburger Steak” made with ground turkey (that I got on sale last week), gravy, baked potatoes and green beans. Sunshine really liked this version of “Hamburger Steak”, I thought it was OK.
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Short ribs with a new batch of the sekret rub. Three hours at 300F wrapped in foil, uncovered the last 20 minutes or so, resulted in melted connective tissue, and a nice crust. With buttery mashed potatoes and haricots.
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Those ribs look fantastic!
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Low and slow!
Dinner started with salad leftover from Monday dinner then fusili witn caramelized onions and spinach.
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He lucked out with a suggestion from @tigerjohn 
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Will you share the “sekret”?
I just opened a topic for dry rubs.
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Thank you! In seeing it, specifically the garam masala, I’m reminded I must have asked before 
I want to try your method on some short ribs!
Thanks so much. 
I winged a grain bowl: cooked barley and freekeh, (raw) collard green chiffonnade, toasted pecans, Honeycrisp apples, cucumber, dates, pickled red onions, whole-lemon herb vinaigrette, Pecorino, fresh mozz, and herbed chicken breast. Yummy.
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WOW! This comment is a complete sentence, imho.
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i’ve seen some good looking tortillas posted recently, thought i’d pile on. had some leftover fried rockfish as the base. plus a little slaw and chipotle crema. 1/2 cup of masa yielded 4 perfect sized tortillas.
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I braised lamb marinated with the spices from Ottolenghi’s shawarma in Jerusalem.
Also, Harvard beets with orange juice, a spinach cilantro arugula.
pomegranate kuku sabzi (Iranian herb frittata based on this one ), and pierogis.
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