What's for Dinner #50 - The Spooky-licious Edition - Oct 2019

[TheCookie]

Hi @corvette_johnny

@corvette_johnny

salmon recipes.

I watched this video a few times and it looks like a good method. But I can’t understand one part. I’m assuming he’s using parchment paper but calls it something else. And do you know what he said he coats it with? Thanks!

[TheCookie]

@pilgrim

The best “get well card there is.”

Driving Chicken & Dumplings across town to your sick pup is definitely the best ‘get well card there is’, and probably one of his best memories.

[TheCookie]

@RedJim

Bone in pork chops, can of mixed fruit to crown them with, and slow baked em.

Brilliant. It’s like a holiday ham for four.

[TheCookie]

@shrinkrap

pork loin Aji Amarillo paste.

Nice! How’d it work-out with putting the fat cap back on?

[TheCookie]

@pilgrim

I belong to that guilty generation. But we were (brainwashed?) led to believe that these new, “scientific” foods were good for you. I mean, we were feeding them to our guys in space! And frozen kiddy TV dinners at least had “splats”: of the three food groups: protein albeit usually fried, greens, probably peas, and starch, mashed potato with ersatz butter.
And don’t forget that evilest of evils, Hi-C, touted as nutritious and probably more sugar than Coke.
Our son, who was fed this trash in his early years feeds his kids fruits and veggies as snacks, and they drink either skim milk or water. The pendulum swings.

Exactly! And yes it does.

[TheCookie]

Love Maangchi.

[Barca (Barça Alejandra)]

Lovely glass noodles …

[Barca (Barça Alejandra)]

Lovely Waldorf Salad.

[biondanonima]

You’ve all got me craving Indian food now too, but due to work and social commitments I won’t be home for dinner again until Friday. Dammit! I’ll have to wait for my fix!

[tomatotomato (Denise)]

Time to turn attention to the harvest of winter squash we received at the end of the farm season. Delicata is a favorite. This tender-skinned variety doesn’t fare well in extended storage, so we’ll eat those first.

Here’s a composed salad of roasted delicata squash, red onion, red skinned potato, and the cherry tomatoes I’m stretching until they’re all gone. Half of a roasted and sliced jalapeño and cheddar sausage on each portion—the flavor actually packed too much punch, so I’ll omit the sausage next time and maybe use nuts instead.

Sorry for the unphotogenic dribble of balsamic vinegar at the edge of the plate. Tasty, though.

[PHREDDY]

Lovlicious! Save a plate for me!

[gracieggg]

@shrinkrap

carbs make life so much simpler.

AMEN! My 2 year old and I wholeheartedly agree!!! We LOVE carbs!

[Rooster]

Wow that look deliciously comforting.

[gracieggg]

Terrible picture (as usual) but I’m proud of myself for using stuff on hand! Stir fry with shrimp, brown rice, bok choy, peppers and eggs.

[mariacarmen (maria ascarrunz)]

not terrible at all! such pretty colors…

[gracieggg]

You are sweet! Thank you!

[shrinkrap]

I guess it helped. I sort of cut it most of the way off, but left it as a flap.

[paryzer (Eli Paryzer)]

Mrs. P made her delicious Fall roasted quail breast salad with fresh figs, delicata squash, grapes, crispy duck cracklings, mini and shishito peppers, radishes, and arugula, among other ingredients, drizzled with a balsamic reduction and topped with fresh shaved parmigiano reggiano

[LindaWhit]

@paryzer

delicious Fall roasted quail breast salad with fresh figs, delicata squash, grapes, crispy duck cracklings, mini and shishito peppers, radishes, and arugula, among other ingredients,

Dayam. YES!

[LindaWhit]

It’s Wednesday.
That means spaghetti and sawce.
And a buttered roll.
And cheeeeeeeeze.
And wine.
It was good.

And two eejits who think the sound of dry spaghetti shaking in its box means they’re getting something. Including looking on the floor thinking I had dropped something.

Ummm, no.