I don’t rcv many recipe emails like you but if that dish was inspired from one of them…then sign me up. I have a lemon chicken dish I’ve been procrastinating on…just too unmotivated.
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Hey! Introduce the components please. Broccoli, of course; some marinara or cocktail sauce?? A slaw? And the fried/baked 
? Sorry, I’m hungry. I need details. 
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that soup looks fantastic.
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Me too. Plus all the chat about piccata had me craving, so chicken piccata with thin spaghetti it was. Caprese salad with the last of the garden tomatoes and garlic bread.
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Where’s the drinks? 
Edited to add: Could you give more info on the chicken piccata? I’m toying with a double lemon chicken dish and still pulling in ideas.
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My liver and kidneys are on a brief hiatus .
Dredged the pounded half chicken breast in seasoned flour and sauteed in oo and butter, set aside. Sauteed shallot and garlic added white wine and once it was reduced added a squeeze of lemon, chicken broth and capers. Oh and more butter to finish.
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I’ll beat you into dialysis, amateur! Ready? Go!
….
Ps…thanks for the chicken info. Much of which I’m planning. So, once I post my world famous chicken dish you can legally demand attribution!
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Mac & Cheese is very assuaging on the second chilly day when you STILL have no electricity. I used cavateppi, cheddar and gruyere, and i followed the Serious Eats method where you don’t make a roux first. Far be it for me to not want to add butter, but it turned out super smooth and creamy. I toasted panko in butter (there’s the butter quotient!) and we spread that over the top in our bowls. Aidell’s mushroom/bacon/swiss smoked chicken sausage (new favorite - never thought I’d say that about a chicken sausage), and the BF’s sauteed zucchini on the side.
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Roast beef and Provolone sub from Jersey Mike’s to eat while watching the Rangers game. Unfortunately there was no win tonight.
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Looks great
Brocoli, marinara sauce, meatballs (halved), Greek orzo salad
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I print out recipes to try when I see someone else post a link to something I think I’m going to like. The print-to-use ratio is probably 10:2. But HEY! At least I have them “just in case”, right? 
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I didn’t know it was World Pasta Day, but my brain must have told me surreptitiously last night, as I pulled out a small tub of sauce and made sketti and sauce for dinner last night.
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Great minds! Our brains were tuned in to the signals from Planet Pasta.
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Enchiladas for us too last night! No pic. But tasty. I braised beef stew for a few hours with onion, garlic, s&p, cumin, oregano, chipotle, and beer. Separately I roasted a handful of tomatillos, some onion, garlic, 2 poblanos, and when done, blended those with a big handful of cilantro. Then I layered both of these with some corn tortillas and a little shredded mozz in a pyrex.
I’d love a good recipe for a red enchilada sauce - I only ever make green.
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Wonderful surely.
The all-powerful deity of Pastafarianism, the Flying Spaghetti Monster, must have been hovering over both of our homes last night.
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