Modified version of NYT Braised white beans with greens , taking many liberties. Used canned light kidney beans, collard greens, no cheese, sautéed chicken feta sausage for B. We sopped up the broth with my leftover sad unintentional ciabatta. This will go in the usual rotation but it’s not a whole lot different from something I already make. I’m not a confident off-the-cuff cook but I like recipes that lend themselves to adaptation. 
Finished off the cabbage farro soup. Spaghetti and TJs party-sized meatballs for Spring Onion.
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Thanks for the recipe link! Sounds good. Agree, no reinventing the wheel.
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Tonight was TJ’s butternut squash triangolini with browned butter, fried sage, caramelized/crisped onions, and toasted pecans. Very good. Side of “cacio e pepe” Brussels - except I only had Grana Padano. Still good. Green salad with raspberry-Dijon white wine vinaigrette.
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The Sprout wasn’t home last night and asked if we could postpone our Lunar New Year dinner to tonight. Being the good mother I said of course.
One of our favorite dishes, at one of our favorite Chinese restaurants (Shanghai Bun in Matawan for you folks from NJ) is their Spicy Beef Noodle Soup. I again used a recipe from Woks of Life. It is a rich beef stock primarily flavored with Shaoxing wine, ginger, onions, tomatoes, garlic, Szechuan peppercorns, star anise (I didn’t have enough so added some Chinese five spice powder), and Toban Djan/chii bean paste. I love that the recipe specifically tells you the soup must sit for at least an hour before serving, and to make sure you bring it back up to a boil. As a counterbalance, I also made bean sprout salad and spicy cucumbers.
The tiger was the mascot at The Sprout’s college so it seemed appropriate to use these bowls I got for her while she was a student.
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Nice! And did the sprout enjoy all or some?
Thanks. Yes I believe she did. I know she thought the bowls were a nice touch.
Love the prawn cocktail. Will be having them when the weather warms up another 40 degrees.
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Beautiful meal and/but I WANY THOSE BOWLS !!!
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Spanish, sort of, pizza. Brushed the crust with garlic oil and then spread with blitzed tomatoes. Kind of like pan con tomate. Manchego cheese, Mexican chorizo, onions, paquillo peppers and green olives. Another sprinkle of manchego and a dusting of dried oregano. Salad with pickled carrots, avocado, onion, sherry vinegar dressing.
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Chicken and cheese enchiladas with guajillo chile sauce and sour cream, refried beans, rice.
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Thanks. I bought the bowls at Williams Sonoma a while ago. Unfortunately, it doesn’t look like they still sell them.
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A no-cook night tonight after a long day. Couple of sandwiches which I brought home from work and my one contribution: a “salad” with spinach, leftover Basmati rice, chickpeas, onion, pepitas, and balsamic vinaigrette.
JW Red on the rocks to drink. Splash of Fever Tree ginger ale.
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How was that Old Fashioned? I could pull it off but I don’t have agave nectar. Do you think simple syrup would work?
I like it, the mezcal adds a little smokiness. I think simple syrup would work fine, maybe a rich simple would work better though, or even honey perhaps? The hard part is flaming the orange peel, which I tried to do with a stick burner and gave up on because I cut the peel too long.
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That looks really good @Mr_Happy, but you sure like living on the edge (ie, don’t you have larger plates?!). 
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wow! 
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Hardly “wow”, but fast and easy.
BTW, will add that the potatoes are CANNED. We stock them for when husband is baching it in the country. Already sliced. I was astounded on how good their flavor and texture. And a great resource for “what’s to eat when there’s nothing to eat”.
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I didn’t know that canned sliced potatoes still existed. That was one of the components of my divorced father’s limited dinner repertoire in the late 60s. I forget what he served them with, but I remember liking them.
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Thin pork chop, seasoned with s/p and some Penzeys Tsardust Memories seasoning blend, quickly pan-seared in some butter and olive oil.
Served on leftover spaghetti with a “sauce” of sauteed mushrooms, Penzeys’ dried minced onion, fresh minced garlic, some beef stock poured over and reduced, with a blup of heavy cream added near the end of reduction to make it “saucier” for the spaghetti.
Roasted Brussels sprouts with olive oil, s/p, and Penzeys’ Old World seasoning.
Oh, there WAS wine. It’s been a week.
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