@Scubadoo97 and @emglow101 Amen, bros. Red lights are mandates. Recipes are suggestions.
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Except maybe in baking. Even there I play, though.
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I’m back. Was sick as hell on most of our trip to NOLA AND the whole week after. 
my trip report is here, if anyone is interested. so sad - need to go back! 
Since then I’ve eaten mostly eggs and toast every day, snacked on some muffuletta we brought home, BF made meatloaf one day and I had a sliver of that, a tiny meatloaf sandwich the next day. Though i did rally and make some nice, super tender, wagyu style steak tips for the BF and I last night. But tonight was a mexi-mart Salvadorean tamale. Just not at full speed yet, but I’ll get there. Need to catch up with all your food! Happy (late) New Year, everyone!
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Get well . Being sick sucks so much.
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thank you. it SO does!
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You are correct and it’s the reason I don’t bake.
Using a reference of my early college chemistry experience I equate baking to qualitative analysis and cooking to organic chemistry. In organic you mix this and this and get that. In qualitative analysis you have to weigh everything on a scale enclosed in a glass chamber. Even a speck of dust can throw off your results.
I rarely measure anything and just eye what looks right, so I bake rarely except maybe to make corn bread. Gotta love corn bread 
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What a food journal! You were a trooper given your meal stops while ill. Determined to walk the walk. Always delicious looking photos.
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Oh no, sick on a trip is the worst! Sorry to hear and hopefully you are done with that for 2020.
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I liked organic chem and hated quantitative analysis
I guess it shows. I’m no baker
You know where you can play and where you can’t.
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Made a cauldron of green split pea soup last night - a lb of split peas, sauted a large onion and some chopped garlic in butter, added finely minced carrots and celery with their leaves. Added the peas, 2 cartons of chicken broth, a bay leaf and fresh thyme. Have found a Boar’s Head kielbasa that’s not smoked, so diced 1/2 piece of that into the pot. Cooked a few hours and had it with cornbread. It’s WFD tonight, as well. Then we’ll freeze the rest!
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I made stir-fried Chinese pork and cabbage combining these two recipes:
https://www.spicetheplate.com/veggie/spicy-szechuan-cabbage-stir-fry/
I used home-ground pork, added scallion and ginger, and omitted the mushrooms. Served over steamed rice. We added chili oil and Sichuan peppercorn to individual plates.
Yummy and pretty easy.
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Bingo! There is a rule in style that applies to cooking and probably much of life. “You have to know the rules before you begin to break them.”
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I have so much sauce leftover (probably 4-5 cups). Any ideas on how to repurpose it? It’s basically an oniony chicken gravy with a hint of tang, garlic, and sweetness
Braising liquid for white/lima beans and sausage? Toss with sour cream into hot egg noodles?
Open faced hot turkey sandwwich
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Not a good day. Rough start, and took awhile to focus.
So a simple dinner…Chicken Mushroom Marsala (sort of), rice and green beans.
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Looks very good. I hope tomorrow is a better day. 
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Feel better, MC! Thanks for all the NOLA recs.
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Thanks!
And you are welcome. Please let me know how your trip went, and if you found any new gems yourself!
Will report back soon!
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