Super, thanks!!
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Pssst. I don’t actually think these animals ever reliably predict the weather — but it’s a cute tradition, I suppose 
One of my fellow musicians has played the Punxsutawney event the last couple of years. At the crack of dawn. Not enough money in the world to pay me to do that. Nope.
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Given how early they make Phil get up to make his pronouncements, I’d get it wrong out of spite every year, too!
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A spiteful groundhog. Now there’s an image. I actually adore groundhogs. They’re all over the place here, and I want to smack their cute little buttlets.
Unfortunately, they are most often found standing at the side of the road, seemingly dying to dive in. And then they do 
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I know. I was just having some fun with it.
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I called my mother on Saturday and she told me she was getting up early (on Sunday) to watch TV and see what Punxsutawney Phil was going to report. I had no idea it was such a big event.
Anywho… Mom believes the groundhog… Apparently he predicted 6 more weeks of winter.
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Well, as evidenced by @Desert-Dan’s mom, some people believe it 
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Nice marbling!
Saturday night was Tomato Beef Curry over Ramen (the one that upset the dotter) and last night was parchment wrapped chicken with steamed rice and a stirfry veg medley of zuke, carrots, onion and snow peas. Both meals from the Chinese Village Cookbook by Rhoda Lee. It was yum. The end of our Lunar New Year meals. The celestial viewing of the moon and Venus was spectacular.
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There is never enough soup. Never. Make MORE.
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Your potlucks are seriously for the history books. Kudos.
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HA! I just gave some away, actually, and we still have plenty for several meals
As for the potlucks, they just keep growing in numbers and deliciousness 
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I had a post asking about sirloin tri-tip. Made it two ways and both ways were fantabulous.
I had this cutting diagram from a link @bbqboy left me and used it and the other instructions on that website to trim the meat and cut it out. I actually parsed the two of them into 4 pieces before cooking based on the “separate” line below. Then just mentally kept track of which piece had grains going which way.
I salted both of these at about 1.3 % several hours before cooking, then added more flavors about 2 hours before hand. Two (of the total 4, separated pieces) got the (a) traditional Santa Monica seasoning (I understand there are several variations) and (b) the other 2 pieces got my “do anything with it rub” (I can post ingredients if anyone wants it).
I cooked these low in my oven at the lowest setting I can do, for several hours, then seared in a carbon steel surfaced pan super hot to crust them up.
Everyone loved them. We had 8 for dinner and I made about 5.5 pounds total, so those leaving got a pound to take home and those staying got tri-tip leftover fajitas for lunch.
Did I get pics? No, alcohol was involved so I forgot to do so.
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Tonight I made lightly dredged pan-fried chicken cutlets, which I dry brined first, arugula salad with walnuts and whole lemon vinaigrette, and sauteed zucchini strands with garlic and a sprinkle of Parmesan. We also finished some leftover green beans amandine. I made some Parmesan pasta for the kiddo’s side. The chicken was a big hit.
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Since I’d made enough Tuscan soup for the potluck to feed an army — an army that had brought their own foods along 
— I took a couple quarts over to my elderly neighbor, who’s still down with the crud, poor thing
She was very appreciative, and I was happy to get rid of some of the soup. Win/win
And we still had enough for dinner tonight (and several meals more!). I used Tuscan kale this time & don’t think I’ll ever use regular kale again. Made a surprisingly big difference in flavor 
Arugula salad with the usual treatment (lemon dressing, parm) on the side.
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Whenever in Boston, I have to order steak tips – came with perfectly seasoned mashed potatoes and quite overcooked broccoli.
Very satisfying dinner. No pics.
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I made rosemary oregano roasted leg of lamb, maple braised parsnips, sauteed spinach with garlic, a salad with lettuce, mint, parsley, tomatoes, green onions, cucumber and sumac, roasted eggplant with marinara and asiago, and roasted potatoes tonight.
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Shrimp scampi with orzo and peas. DH is on a low-fiber regime for the week, and as resident cook, my method will be to cook up the mains beige-ly, and sauce up the good stuff on the side for moi. Here’s mine, with lemon, garlic, chili flakes, parsley and green peas.
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More tofu and salad, AND deep-fried AVOCADO! So good! BF tossed it in cornstarch, like the tofu, and it turned out great, with a slight, delicate crunch. I put the rice back in the pot for tomorrow - it was too much food. But delicious.
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