Cheese draws him in every time.
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Glad the BF is doing well.
There must be Velveeta in the air. I loved it as a kid, and lately I’ve been reading about using it in queso which I may have to try. Your M and C looks great!
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Thank you!
And yes! Someone else mentioned queso to me and now I’m dying to do that.
And thanks again!
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The last time I was at Sparky’s in Hatch NM, I had a hamburger (no bun or condiments) that was smothered in green chile queso. It’s not an exaggeration to say that this was one of the best things I’ve ever eaten. If you get some queso, maybe you could make one. I’m planning to! If you go to their menu on their website, it’s combo #7.
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Had a BISO chicken breast to cook, so a simple roast in the oven.
Made a honey-lime-ginger sauce to drizzle on top of a small piece of the chicken and some leftover Basmati rice. Green beans alongside.
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I’m a creature of habit, so another round of roasted chicken breast and simple side salad of romaine, tomatoes and cucumber.
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Sounds good!
They are also great shredded or grated as a crisp pancake (think Kartoffelpuffer, Reibekuchen, Latkes, Boxty) with or without Potato, Apple, Sweet Potato, Taro etc..
Makes a very nice roasted Vegetable also delicious as a creamed Soup
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Yes, I have had celeriac cubes roasted with fresh thyme that was delicious!
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Forgot to take a pic! Mine was TJs cauliflower gnocchi (which were light and fluffy and delicious, btw) tossed with pesto, some cherry tomatoes, and some shrimp.
Was in the mood for a cocktail (rare for me) so enjoying a bourbon old fashioned
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I have to show up for my shoulder surgery tomorrow bright and early, i.e. at 6:30 am 
That’s generally a time I prefer to still be asleep — like, for several hours, BUT it has the advantage that my PIC will be able to take me there & back home before he has to teach. Several of my gal pals had offered their chauffeur services, and they can now go on about their day, plus I should be home again well before noon. Yay!
For a restful, if too short night of sleep I thought it best to have something low-key for dinner, and avgolemono kotósupa fit the bill perfectly. I picked up another roti chicken at Sam’s for the meat & made MOAR stock with the carcass & skin, even though I still have plenty of chicken stock in the freezer to use up first. I’d thawed a quart of it for tonight, added a bunch of shredded chicken and a bag of baby spinach to up the veg content — so technically, this was avgolemono spanakotósupa 
Lotsa fresh dill swirled in at the end. Lemony, creamy, chickeny goodness 
I omitted the traditional rice (or orzo) this time around, as we’ve had plenty of rice & pasta in the last few days. Instead, we just shared a can of TJ’s delectable dolmades.
Gonna / gotta be an early night tonight @casa lingua, I guess 
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Sending lots of good juju for your surgery and quick healing! Your dinner looks like comfy food.
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Hope it all goes well!
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Thank you & @bcc! Here’s hoping for a quick recovery as well 
It’s an arthroscopic procedure, and the surgeon usually takes care of the football team. He’s very likely seen much worse than an arthritic ole rotator cuff and torn tendon… in fact, I’m probz just his “warmup” surgery in the morning to ease into the day’s work 
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Last night I had intended to serve roasted St. Louis ribs with the German sides but they weren’t done in time, so I had to pivot. Tonight we have the ribs with leftover Sauerkraut, Käsespätzle, buttered broccoli, and a kale salad with pumpkin seed vinaigrette, toasted pepitas, oranges, tomatoes, goat cheese, white beans, and croutons.
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My own kotósupa is simmering now. An hour to go, then rice, then avgolemono.
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Leftover roasted chicken. Leftover potato gratin. Caramelized onion gravy from the freezer. Baby garden peas from frozen. Pear butter from last year’s harvest.
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Polí oraya!
All these leftovers and pantry and freezer stores are like little gifts to yourself all year!
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Yes! I always try to remind myself of that when putting things by. It doesn’t hurt to be on the downward slide of appetite ( comes with age) - there seem to be endless leftovers and surplus. Managing that aspect has been a project of its own!
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