Is it fesenjan? I made that and found the sauce to be overwhelmingly tart — at least with the recipe I used.
ETA: NVM, just saw you said it was Lebanese, not Persian.
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right. but i do love a good fesenjan.
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Asian-y, sticky wings, crispy fries, sriracha catsup.
Probably should have made rice to go with, but once again, I couldn’t be arsed. Fries were tasty tho…
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It’s a Toronto Spice Bag. 
Kinda sorta 
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I was craving a fish sandwich, so Gorton’s beer-battered fish filets to the rescue.
Homemade tartar sauce (mayo, Wickles pickle relish, lemon juice, s/p) on a lightly toasted brioche bun with iceberg lettuce.
Coleslaw (regular packaged augmented with more shredded red cabbage) with a quick dressing.
There was wine.
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Yeah I can relate. I’ve probably told this story before, but there were quite a few times in college where I ate on $3/week total. Sunbeam had a smash-n-dent “Seconds” bread store in town and with a couple of discounted loaves of bread and 2 dozen eggs, I could have an egg sandwich 3 meals a day for the entire week, plus a few extra eggs.
Definitely not something one would want to carry on for any length of time, but my job during college paid biweekly and sometimes that’s how I rolled. Also sometimes the 3 pound megapacks of spaghetti with cheap sauce could last me a week for not much more than $3/week.
I just checked, and in today’s dollars that $3 would be $6.25 for the week.
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We enjoyed another excellent dinner at F1rst Restaurant in Hawthorne, NJ, including pan roasted Pekin duck with braised red cabbage, Brussel sprouts, sweet potato puree, cranberry balsamic duck jus, and an excellent duck confit spring roll; fried calamari and artichokes with Roasted red peppers, kalamata olives, lime “Caesar” aioli on the side; octopus with a romesco sauce on the side; mushroom Wellington (not pictured). It all went great with a couple if excellent red blends.
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M&C frittata!
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This is a dish I adapted from Zuni Café’s roast chicken recipe, keeping it weeknight friendly: pan-roasted, boneless-skin-on chicken thighs and wilted bread salad.
The chicken is probably self-explanatory. For the salad, French bread croutons pan-toasted in the chicken schmaltz while the bird finishes. A honey-and-red-pepper-flake vinaigrette - warmed with currants - before serving over tender salad greens.
By special request from DH, and considering it incorporates a salad, a miracle in itself.
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Holy crap, Greg, you’ve just opened my eyes to a new pastability. Maybe it’s already a thing, but I’ve not thought (or heard) of it before.
And I do have plenty of waffle irons…
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HH at our buddy’s place before we all disperse for the break. Ordered pickup from the newish fried fish & chicken place. 4 thighs, haddock, and a fish & chips plate. Fish & chicken were perfectly crispy and flavorful, fries less so. Happy campers, in any event 
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mac & cheese waffles are definitely a thing! i don’t own a waffle iron anymore so i haven’t made these things, but you can waffle cinnamon buns, hash browns, panini, falafel… just about anything!
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Massaman curry with chicken for dinner tonight.
I loaded it up with vegetables — broccoli stems (that got melty-tender), carrots, potatoes, onions, and broccoli florets
Curry turned out very nicely. I thought about adding more spice, but then massaman isn’t a spicy curry, so I held off.
I ate most of the non-potato vegetables, so I will supplement the leftovers, of which there are plenty.
Some of it might become curry noodle soup, as I also have a lot of bone broth to use up.
Eaten tonight with quinoa-rice blend.
.
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BF has made pajeon (Korean scallion pancakes) many times, but today i asked him to make me the very similar Japanese version, okonomiyaki. Made with dashi, cabbage, scallions, pickled red ginger, etc - i told him to just use what we had on hand (recipe called for mountain yam - none available here that i know of; we didn’t have katsuobushi; and i didn’t want him to defrost pork belly just for me so he went with the all veggie version. You can use just about any protein and i would have loved this with shrimp. We also didn’t have (and i guess he didn’t feel like making) okonomiyaki sauce, so he subbed tonkatsu sauce. The squiggly lines are wasabi kewpie mayo, and i added a sprinkling of togarashi and sansho. Turned out great! He gave me some rice to go with but it was too much, so back in the pot it went. Japanese and kimchi pickles on the side. For himself, a tasty ground pork fried rice dish.
and for @GretchenS - here - the recipe for the pomegranate chicken wasn’t even specifically Lebanese!
he did it all stove-top.
and he made the called-for baharat spice blend following this:
he marinated the chicken for only a couple of hours. we have extra of the baharat spice blend - i read that it’s good in lentils, which i just happen to have…
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that looks like cozy bowl of comfort food!
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It certainly was!
Most of the credit goes to the curry paste 
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