Hahah… but I do. I have my own private hotel-pub-restaurant “Mi Casita” 
It was an easy meal. I was drinking beer and making it at the same time.
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Last night was rigatoni and meatballs.
There’s veg and salmon fillets in the freezer that needs using up. So salmon tikka tonight with a veg pilau. The missus is making roast plums with some honeycomb ice cream for afters.
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Gah. I thought it didn’t look right. My bad.
Last night was leftover Mexican meatloaf and mashed, with leftover pizza from our new toy, a pizza steel, for dessert.
Tonight will be Cheap Date Night, on Tues. instead of our usual Mon. Probably at our local cozy little Italian joint.
Here are the pics of the first pizza from the steel. Nice job on the crust and the pizzas did cook quickly. So far, so good
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After a quick run to the grocery store to grab a few things needed for Thanksgiving, we got dinner to go from our local vegan joint. DH had crispy tofu wrap with tahini sauce, and I went with the chips/guacamole and papaya salad. Easy and very yummy.
Upcoming …Michelin starred dinner. Review on the UK sub-forum some time tomorrow.
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^^ Enjoy, Harters.
My new favourite mushroom is bluefoot. Pork chops looked burnt but they were in fact caramelised.
overhead shot
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Golden garbanzos (Karhi sauce made from yogurt, garbanzo flour & spices), rice pilaf, fennel/radish/cuke slaw and bananas with pomegranate seeds. My photography needs improvement but pictures of brown food are so difficult!
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Actually, the pork chops are drool-worthy.
I want to know more about how you make your sous vide roulade! Been playing with our immersion circulator lately and this sounds great.
Thanks, Bear! The attached fat and rind are being rendered to cook today’s ostrich steaks for dinner.
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I’ve got some big honking ox tails in the SV bath at the moment. Went in yesterday afternoon
146f X 72 hrs
Suggestions on usage? Last time I did this I used the meat in a ragu with homemade tagliatelle pasta. Don’t want to do the same thing.
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Pulled what have to be the final last green tomatoes and chilies time to make curry.
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Wfd, zuppa, vino and Chris Botti
.
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WFD tonight, you ask? (ok, I’m the OP… so I guess I asked) 
Crappy Wolfgang Puck pizza (“spicy” chicken cilantro) and crappy Caesar salad at Chicago O’Hare. Whaddya gonna do.
I can deal knowing about the upcoming meals this weekend 
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After a day of making 3 gallons of chicken stock, starter for our T-Day stuffing bread, granola, and a full lunch, dinner was take out. Lions’ Head meatballs and dry-fried chicken with rice. Always hard not to get the Lamb with Cumin, but we resisted a third item.
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I’ve always had good results with Stonewall Kitchens products!
Last night was the salmon jalapeno burgers from Fish Without a Doubt - these are excellent! I add lots of fresh chopped cilantro and serve with a spicy yogurt sauce - they need the tang. Roasted red peppers with parmesan and a little fennel/orange salad on the side. Satisfying and surprisingly quick.
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Tonight is pork chops, mash potatoes, green beans and carrots. Also a cider, mustard and porcini sauce.
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Pizza. Salad.
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