The closest Popeye’s is over an hour away — between the boonz and Philly. When we were driving through the area one time we surprised our dear NOLA buddy with a bunch of chicken and biscuits we brought home for him. Made his day! 
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There’s just nothing like it - your friend is lucky! We have one about 20 minutes away, but I scratch the itch only rarely.
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I have to say, Popeyes is pretty consistent and tasty. There’s two in my neighborhood, one is closer and a bit better. Can’t do KFC anymore.
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Chicken saltimbocca and braised endive. Used up the rest of the brain fart tenders, some slightly dried up prosciutto, some fresh sage from the bunch I bought for my New Year’s lentils, and an almost past viable endive in most delicious fashion, feeling pretty smug about that I don’t mind admitting. Also, I hadn’t made saltimbocca in ages and now I remember how much I like it!
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Fettuccine with Pistachio Pesto sprinkled with some additional Parm-Reg and some of last week’s Pistachio Gremolata. (Because why not pistachio, garlic, and parsley X2?) The little bit of lemon from the gremolata was a bonus!
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Encore une fois: day-YUM! 
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A carb-heavy day, given our lunch with a dear friend at a Georgian café that involved a very generous portion of pelmeni soup, but hey — #YOLO! 
And so, we stuck to the dinner plans we made yesterday: four each of Talluto’s luscious ricotta ravs sawced with a mix of the last dredges of a Rao’s marinara jar plus my recent pizza sauce & lotsa fresh basil.
Gotta use up those bits n bobs in the fridge. Also, a big-ass salad we’d both been craving. Been a hot minute.
A luvely Zweigelt to drank with.
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Ground beef soup with pasta, onion, celery, carrot, and peas. Seasoned with garlic, tomato paste, and thyme. Thickened slightly with potato flour. The secret umami ingredient: a splash of soy sauce. Garnished with parsley and served with saltines.
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Looks good! I nearly made a similar one, but went with broccoli cheddar soup, due to not thawing the beef earlier. It’s soup weather for sure.
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Soup, inspired by @linguafood. Shallot, garlic, ginger, mushrooms, red pepper, chicken broth, coconut milk, Thai red curry paste, bok choy, shrimp and cilantro. Tomatoes, cucumber and green onion swimming in a pool of that mystery Asian cucumber dressing. Warm and comforting on yet another wet winter day.
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Tuna Cakes (again), rice-a-roni and green beans. I still have quite a bit of tuna in the pantry and glad to have it. At the end of the day, it was a filling & hot meal, albeit a bit boring.
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Tonight I made roasted gochujang-glazed salmon fillets with fried rice-style quinoa w/ broccolini and omelette. Tasty.
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Beautiful!!
What temp are you baking the salmon at?? I’m assuming the gochujang is applied before cooking and not mid-way through the bake?? Does it have a tendency to burn or is it fairly easy to work with??
I’ve been wanting to try gochujang…
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I followed @gracieggg’s recommendation to brine or marinate and roast at 350° to desired doneness. I then ran it under the broiler to caramelize the top. Followed @Saregama’s tip to sub gochujang for the doenjang in this glaze but used it on fillets. I used it as a marinade for around 4 hours.
Gochujang’s a crowd-pleaser – sweet, spicy, and umami. The paste is a little thick on its own right out of the tub. Try it on roast/fried potatoes like patatas bravas!
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Your meal looks good and I love those pretty plates! I have an interesting pantry recipe that uses canned red salmon, or tuna as a substitute. I’ll message you it, if you’re interested. It came from a now departed friend, and was one of her favorites for a quickish dinner.
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Yes, please send it… I have quite a bit of tuna in stock (as it was on sale) and I’m looking for different ways to feed the ladies.
Thank you in advance.
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You’re welcome, and I will send it on to you.
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