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Classic chicken noodle soup. Leftover roast chicken, homemade stock, German egg noodles, and more veg (mirepoix) than most households would deem possible for a chicken noodle soup. Saltines for the win.
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I forgot, I also added strips of roasted red pepper. And it was cilantro not parsley.
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Spicy chicken wings from Albertsons, Bush’s Vegetarian Baked Beans, a fluffy russet with Kerrygold Butter, and a dollop of Daisy.
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I got the sausage, bean, kale soup memo. Mine is two small mystery sausages from the freezer (one is definitely Italian, the other is chicken, ethnicity remains a mystery), sauteed in oo with leek, garlic, carrots, celery, Dash garlic and herb seasoning, rpf. Chicken broth and Tuscan kale added and simmered away until veg are tender then cannellini beans to finish. Gouda and extra sharp cheddar grilled cheese on 8 grains bread.
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What to do with three day old leftover mashed potatoes? How about croquettes with scallions and feta, maybe egg to hold it together? Hmm…
Well, not quite croquettes, but pankoed and pan-fried potato cakes with leftover beef tenderloin steak, a bit of that blackberry zinfandel reduction, haricots.
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That looks so good! I think you can really do whatever you want with those basic ingredients and have it be delicious.
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Tuesday Night Steak Party! I broke down my penultimate rib roast at about 90 days from pack date. Not quite the same as dry aged, but it did have some of the same flavor.
These were oven roasted to 128°F for most, and 2 smaller ones (35 oz, vs the other 5 around 45 oz) to 138°F for the 2 guys preferring medium over medium rare, then pan seared. All came out perfect.
My son is in college and cooks more often than he eats out (he has the minimum required food plan and does usually spend that). One of his sisters sent him this recipe for chicken breasts over rice & kale so he made it for himself and roomies. He said it was really good.
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This makes me happy that he’s making amazing food while at college! Hope his friends (and girlfriends!) appreciate it! 
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Could you share the link?
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I’ll ask and hope he gets back to Dear Old Dad (he’s kind of sporadic on comms).
He did say “I bisected the breasts and pounded a bit. Seasoning is brown sugar, paprika, oregano, garlic, olive oil.”
Edit - so it’s probably not too fancy, and I see he didn’t mention salt, so hopefully he didn’t fail to salt it.
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It’s Nagi’s. I asked the daughter who sent it to him because she’s a lot more responsive. The both made the garlic rice kale side that Nagi links mid-page.
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Tadich!! you were right across the street from my office! (well, kitty-corner.)
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Ty!
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I added beer, too 
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Very convenient for your afternoon ”coffee break”. 
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cin-cin!
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Why the heck not, right?!
