All our friends say they’re coming to our house in the event of a bad natural disaster or a different kind of apocalyptic event. At least we’ll have company!
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I am going to revisit
when it cools off.
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This one won’t win any awards but delicious nonetheless: baked pork chop with a Ritz Cracker coating, garlic mashed potatoes, and sauteed spinach with…more garlic!
To drink: a Stoli Razberi with lime seltzer. A friend recommended the vodka and the liquor store near my job just so happens to sell 375 ML bottles. Good sample size. I like it but not sure I’d buy a full bottle.
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Are you kidding me on your dinner @gcaggiano? - I I’d eat that in a NJ minute, looks delicious to me, and am sure it tastes better than that.
It’s only 8:20 here, and I haven’t eaten yet, your meal is perking up my appetite. I am having a glass of wine on the deck, and light snacks. Happy.
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Well, thank you! A late dinner tonight as usual. With our schedules, its rare to eat before 10 on a work day.
Cheers!
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French onion soup for dinner tonight with homemade bread and sausages (white pudding style).
And a delicious tomato tasting of four varieties from the garden, over arugula. I’m fascinated by the differences in flavor among the types that are growing (as I figure out what I actually planted from what we ate early in pandemic season - the only “known” plants are an heirloom and cherries from seeds). My favorite of these are the mid-size green ones that are intensely flavorful and sweet. My favorite of the tiny ones (pictured here) are a small grape tomato that is also intensely sweet and flavorful.
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Made Lanzhou style beef noodle soup following this recipe:
Only I used an Instant Pot and skipped the chili oil part because I already had some.
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I wish I could use it as an excuse! I had to buy a set of those plastic tupperware drawer things just to hold my spices. And I only cook for one…
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Long lost cousins maybe haha. I’ll check around to see if the Filipino stores are still there. I need to figure out how to vegetarian-ize some of my favorite recipes- I haven’t had them in forever. Mate I’ll go to the store and spend the day experimenting. I like the adobo or spicy crackernuts, but the plain are a little … plain, as it were.
You’re my spirit animal, @LindaWhit ! Since the pandemic started, I’ve been wondering aloud if I should have a SMALL chest freezer. But it’s just me here, and my kitchen and freezer are packed (at all times–even pre-pandemic), mostly because I cook and even if I eat the same meal for 3 days, I inevitably put a serving or two of whatever it is (soup, meat sauce, etc.) in the freezer! I do have weeks where I eat out of the freezer so I can rotate new stuff in, but I’m so happy it’s not just me. 
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Looks fantastic to me! We’ve been on a Ritz kick lately anyway. - before the Pandemic I hadn’t had any in a good 25+ years? Inspiration!
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Sweet and sour tofu sounds awesome- I’m adding it to my list. I’ve done a sesame tofu, but never even thought about sweet and sour. Thanks for the inspiration!
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This, exactly. I could feed half my street for like a week, and each day could be something from a completely different food culture. I’m a hot mess.
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Yeah, knowing myself, I can only imagine! It’s a little crazy, but it could be worse…as in habits to have @Ct.ebner84.
Yup - when I make meat sauce, I make a BIG pot - and usually at least four 2-cup containers go into the downstairs freezer for easy reheating on the flame tamer.
When I make pot roast - at least 3 slices of roast with gravy go into shallow Rubbermaid containers.
When I make soup - it’s a big pot and those 2-cup Ziploc containers come in handy again.
When I make mac & ham & cheese - I do so in small rectangular foil containers so I can pull one out in the a.m. and it’s defrosted by dinnertime for easy baking after topping with Panko.
But even with ALL of that food, I still buy more shit at the stupidmarket. 
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For those who didn’t see this thread and have asked about @meatn3, I found an old email address for her on her CH profile and took a chance, and she is thankfully ok.
I do hope she’ll be back at some point, but in the meantime I’m sure she’d be happy to hear from us here (or via email) - I know I was.
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Saaaaaaaame!
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I only have them on hand for breading dishes like that one (usually Schnitzel).
