We hosted the first poker game of the year. Being the fabulous hosts we are, we gave most of our money away 
— my hands could not have been shittier if I tried. Ugh.
Ordered late delivery from our now favorite Indian place: very good chicken biryani, palak paneer, and the bainginest bharta in town. Peeps had been snacking on cheeses & chips, so we even have leftovers.
No pics, too busy losing. Thai seafood curry tonight 
Welcome to the WFD thread! You’ll get lots of great ideas from those who cook and post here.
There’s also a budgeting thread here that might be helpful.
Voting for Dish and Cuisine of the Quarter is now open:
A quiet day.
Back to work tomorrow.
That 6 a.m. alarm isn’t going to be very fun.
Easy dinner: Gimme Some Oven’s Skinny Orange Chicken. I cut the cornstarch back to 1 Tbsp to avoid a gloppy sauce, and use a pinch of Aleppo pepper instead of RPF.
Served on Basmati rice, ringed with peas and corn, and topped with sesarme seeds, chopped cashews, green onion and more dried zested orange zest.
There was wine.
We enjoyed some excellent takeout from Olivo Mediterranean Fare, in Pine Brook, NJ, including seafood stuffed lobster; grilled octopus; and seafood stuffed octopus. The lobster came with yellow rice, mixed vegetables, and crispy Spanish chips (all not pictured). It all went great with an excellent red blend.
Why, it’s Stock Sunday @casa lingua! I picked up another big-ass roti chicken at Sam’s Club this afternoon in preparation for making (my first ever) chicken chile verde. I’m hosting a movie night tomorrow for my bishes & this seemed like a better route than Detroit-style pizza. The picked-over carcass started simmering away in my stock pot along with a red onion I had in the crisper mid-afternoon, and the carcass and assorted floaties were disposed of after dinner. The strained, beautifully rich golden stock is now spending the night in the garage
Bc it also happens to be Sssssspicy Ssssssunday, I also made some shrimp stock for tonight’s dinner with the entire bag of shells I’d stored in the freezer. Now the collecting begins anew 
I fried up TPSTO ginger, garlic & 5 chopped up bird’s eye peppers in peanut oil before adding a can of Maesri red curry paste. Toasted that for a bit before adding the shrimp stock, lime leaves, fish sauce, lime juice, and a can of coconut milk.
A small golden tilefish filet & a handful of black tiger shrimp joined la piscina, as well as half a red pepper & a buncha baby bok choy. Finished with MOAR lime juice, basil & Sinatra.
Perfect for another frigid winter day 
Milk Street’s Turkish Lentil Soup – a favorite. Basically, it’s butter, onions, tomato paste, paprika, cumin, lentils, and rice. I like how rice is used as a thickener. The lemon slices and chili oil are not optional!
Served with a quick yogurt naan.
Another blustery, rainy soup day. Sausage and bean from the freezer. Baby butter and arugula salad, green onion, tomatoes, avocado, ranch dressing.
Looks great Risotto weather. Its cold here also .
Sauteed black cod with brown butter, and a fun combo of black lentils and pearl couscous. Cooked separately, because the last time I tried it I boiled them together and the black lentils stained the white couscous.
Tonight’s dinner was mostly from the freezer – moong dal and coconut-pumpkin chickpea curry over brown-cauli rice blend. Plain yogurt and tomato chutney for garnish. I also made a veggie platter with dip that the kiddo attacked before I snapped a photo. Good problems.
Now eating the last of my Dubai chocolate for dessert.
I’ll sound like a broken record but as a pescatarian who has to feed 2 omnivores, I struggle constantly (I have a hard time handling/cooking meat). Tonight, that all went out the window. Pork tenderloin à la Recipe Tin Eats with a very rich Mac and cheese on the side and a Mexican albondigas soup repurposed into chili. The guys were happy. Even Spring Onion loved the pork. I ate some veggie stew leftovers, which made me happy.
NYT’s Easiest Chicken Soup (gift link) with added kale and Bechtle mini lasagna egg noodles. Toronto Jo’s Southern Biscuits – a savory drop version with reduced sugar and plenty of herbs (chive, tarragon, parsley).
Fantastic looking sourdough.
