That looks reeaallly good! Do you have a recipe you can share?
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Youāre a trooper. 
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What does this mean?
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Sending all the healing power to you for Friday!
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I went to the pub last night to meet up with my book club and I was actually early! When I got settled I ordered a beverage to sip on while I waited for the rest of the group to arrive. I ordered a Midday Mule, a mocktail made by local brewery Collective Arts. It had notes of ginger and mint and was served with a wedge of lime. It was lovely and would make a lovely summertime drink.
When everyone arrived and had beverages in hand we were ready to order. I had meatballs and garlic bread then a chocolate torte for dessert which I forgot to take a picture of because we were having an animated discussion about books.
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The best meals out with friends are those when you are too busy to take pictures 
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Here you go: I donāt remember where I got this recipe, but I know I modified it from some on-line source or youtube video.
Coconut Lemon Chicken
(2) Chicken Breasts
(1-2) Onions (chopped)
(1) Can of Coconut Milk (13.5 oz can)
3 tablespoons of Lemon Juice
Ā¼ cup of chicken stock
1 tablespoon of Garam Masala or curry powder; (2) if you like it hot/spicy
2 teaspoons of Garlic Powder
2 teaspoons of ground ginger
1 teaspoon of cumin
Ā½ teaspoon of turmeric
Ā¼ teaspoon of salt
1-2 tablespoons of vegetable oil
Garlic Salt (optional)
Fresh ground pepper (optional)
Preheat oven 350-375 degrees (F). Your oven will vary.
In a large enameled cast iron skillet or braiser, brown chopped onions in one tablespoon of vegetable oil. I like to add a dash of garlic salt and a few grinds of fresh black pepper while browning onions (optional). While onions are browning, I use an old quart size mason jar (w/lid) to mix Coconut Milk, lemon juice, chicken stock, ginger, garam masala, turmeric and salt. Shake well and hold to the side.
After onions are golden, score chicken breast (crisscross) pattern. Move onions to one side of skillet, add more vegetable oil if needed and brown chicken breasts on each side, add a pinch of salt and a few grinds of pepper (if desired). Once you are satisfied that you have a nice browning on each side of breast. Spread onions around, add coconut milk mixture to enameled cast iron skillet or braiser, cover with lid and place in oven.
Cook approximately 25-30 minutes until chicken breasts reach 165 degrees (F) internal temperature.
Serve over a bed of rice or pasta. Top with favorite vegetable.
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Bits and bobs dinner - more of my tortilla with crema, fresh mozz, and the BF roasted a red bell pepper with anchovy paste and capers (a favorite!), made crispy fried onions and chorizo patties.
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Thank you! It is a whole different world out there for me, in so many ways.
Thank you so very much. The only thing I donāt have are the chicken thighs and they are in my online grocery cart now. Oh, better check on the mushroom soup, too; not sure I do have it. Again, thank you. This sounds yummy to me. And truly sounds like a very comforting meal.
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Rib pork chop with zhoug and capers. Very tasty! The zhoug is my vegetable. Plus I had veggies in my soup for lunchā¦
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More doc appointments, driving, and trying my hand at video editing today 
WFD was MOAR of that porkalicious piggy tonight. Alas, no Cubanos ā I couldnāt find proper sangueech bread for those ā so instead we had personal quesadillas with sour cream, cilantro, pickled onions, pickled jalapeƱos, and various hot sauces. I made a little elote to have on the side with local corn from the freezer, sour cream (no crema inda casa), touch oā Dukeās, tajin, lime juice, hot sauce, cotija, cilantro. Iād crisped up enough pork for 2 ādillas each, but they were so filling we left it at the one.
My dudeās marvelous margaritas for dessert.
!SalĆŗd, Cebollas Hambrientas! 
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Frozen fish, bagged salad and some pasta with zuke. We have both been suffering from some low blood pressure lately. The sodium content should help!
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NYT Sausages and brussels sprouts with honey mustard. This was good, the honey mustard was especially good with the brussels sprouts. I used dejon and whole seed mustards, no nuts. Spinach, red onion, radish and avocado salad, Green Goddess dressing.
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Leftovers tonight. A little less salty (i think beans absorbed some of the excess, so not really less, just less of an assault on my palate.
Im good with only 2 servings..one more day and it would have gone a bit fishy
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Pork tenderloin with roasted vegetables. Sauce was made with whole berry cranberry sauce and gochujang mustard. Best part of the meal. I really donāt like Brussels sprouts that are charred. I donāt know what I was thinking.
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Leberkaese-Gulasch - leberkaese (translation is liver cheese but no liver or cheese was harmed in the making) is a German speciality (kind of a meatloaf) and we have luckily and āold fashionedā German butcher (Dittmerās www.dittmers.com ) who makes it (and many, many other things) in-house.
Here you make a quickly gulasch by sautƩing diced leberkaese, red and yellow bell peppers and onions and then cook it with tomato passata, vegetable broth and Italian seasoning. Finished with some parsley and served over rice.
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Looks delicious! I love a tuna melt. Iād never had one with tomato on it until a month or so ago, but Iām sold on it.
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Dinner last night was NYTās Easy Chicken Tacos (gift link).
I used a homemade habanero sauce in the marinade. Served with homemade refries, and red rice. For the rice, I used a shortcut method Iāve seen referenced here on HO: Knorrās Caldo de Tomate (with pinches of garlic powder, onion powder, TJās onion salt, black pepper, and parsley).
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