Crispy chicken thighs with preserved lemon, rice, salad from our garden.
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Jjangbap / rice with fried black bean sauce, with a fried egg. I followed Maangchi’s recipe but added a diced grey squash:
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No shame from here. I found a box of mac and cheese in the pantry… I was tired and it was late. Figured i should have some protein…added a packet of tuna. Added some sliced cherry tomatoes and a handful of frozen peas…lazy tuna casserole.
And it was delicious. And I absolutely enjoyed the leftovers for lunch the next day (cold, natch).
And have been chuckling at myself for savoring lowly tuna casserole as much as I did.
(By the way…Annie’s vegan mac and cheese is really tasty!)
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I ate mine straight from the pot a couple of nights ago. Yours, with wine and a folded napkin, is positively classy by comparison!
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Amy’s? I have an ancient grudge, having once bought a frozen entree that was both expensive and very skimpy. I think that was about 35 years ago? I’m still boycotting.
The Kraft boxes were being given away where I work, some sort of promotion. I’ve been making my own mac & cheese for decades, so this was a nice bit of nostalgia. It’s sweeter than I remember, and less salty than I feared it would be.
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Oh! TIL.
Annies and Daiya are the only players in the non dairy end of the market. I was pleasantly surprised by how non-plantbased it tasted.
I have never been impressed by non-dairy cheeses (and I’m very lactose-tolerant, so I have no reason to seek them out). But it’s been a while - maybe things have improved.
My divorced father would often make us Kraft dinner, as he called it, but only the Deluxe version, never the regular kind. Fine dining along with excellent broiled flank steak.
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Super-deluxe would be Velveeta Shells & Cheese.
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My unpopular opinion is that this is a downgrade from the blue box. Fight me.
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Meet me under the bleachers at lunch.
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My poor PIC now also has rotator cuff issues, but of course he has to one-up me and has it in both shoulders 
He had to scoot through this disgustingly cold day to get to PT this AM, and we made a supermarket run right after to get that ish outta the way.
Some good news today for a change: I got the translation job for UW Press! Can’t say I’m thrilled about the topic & will likely hate every single minute of it, but any influx of $$$ is very welcome at casa lingua these days, even if the book is shorter = less money than expected. Who knows, maybe they’ll hire me again for other books 
As for WFD, my PIC had suggested some ME meal with lahmaçun from the Turkish market’s freezer section, plus dolma & maybe gigantes, but I wasn’t really feeling like Middle Eastern food when it’s fükin freezin’ out, and we can get plenty of excellent Turkish, Lebanese, Syrian, etc. etc. food very soon in Berlin 
We also had a bunch of stuff to use up from prior dinners, so….. Chinese week continues with a stir-fry of the rest of the ground pork, leftover bok choy & napa from Sunday’s hot pot, button mushrooms & mung bean shproutzens we picked up for this purpose, and the last package of Momofuku’s soy & scallion noodz.
Started with searing the pork in the wok, removed that, added TPSTOGAG plus the remaining 4 hallapeenos despite their utter weakness, a sliced onion, the shrooms, the veg, then added the pork back in with a sauce I made with BTB mushroom, oyster sauce, soy sauce, Maggi, rice vinegar, and sesame oil, and finally the squiggly noodz. Topped with chopped scallions and TPSTO Sinatra. Had to add extra heat at the end, natch.
Satisfactory.
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I’m off work for today and tomorrow. My original plan was to go to the May Brimfield Antique Show today with my sister. We called it off on Monday because of the expected lousy weather. That’s OK. She and her husband did a needed day trip to their cabin in Maine; I did my usual Saturday errands early.
Last week I had picked up several bottles of Schlotterbeck and Foss Caribbean Mango Sauce from WF. Used it this week (but honestly it didn’t need it!) Found this recipe on their website and went with it. Didn’t use lemon-lime soda in the marinade, and I used a chili-garlic sauce/paste, but it worked out very well.
I cut up part of a boneless center cut pork roast for this, marinated for 4 hours, and it was amazing!
Served on Basmati rice with roasted broccoli florets tossed with olive oil, garlic powder, s/p and roasted in the convection oven until done.
There was wine.
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Lamb kofta with all the usual suspects: pita wraps, hummus, raita, Greek salad.
Once again, I am stuffed
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Steamed Sitka Halibut chinese style, stir fried garden bok chop, and rice.
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