Or as i have called it, “An ode to IDGAF”.
Seriously, after a long day at work I’ve made this exact combo. Just add a random veg. No shame in it. Hope you enjoyed!
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Thanks… all the credit goes to the plastic bag that I shook it in! 
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@gcaggiano this is one of many times I wish I lived next door to an Onion.
“Whipped up chicken parm” after a full day’s work and after activities. For Pete’s sake!
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Good for you for adding a vegetable. At my house, fish curry and rice is considered a complete meal and there would be a mutiny if a vegetable was presented at the table to “balance” the plate
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We did… My girlfriend isn’t too picky about the meals I serve. The only thing I can’t serve her is tofu. Other than that, she pretty much enjoys what I can make. I do want to serve more of a variety of meals and the “Hungry Onion” posters have given me a lot of “food for thought”!!
I am learning new things, getting ideas and lots of helpful advice from this forum.
I am thankful to you all!
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I had it in my head that I was making this regardless of how tired I was. BF was working late-ish (early by normal standards) and so I forced myself to slow it down and try to enjoy the process. Not possible after a normal workday but today was relatively tame-- just research at home and a brief lecture. I enjoyed taking my time and actually cooking a non quick fix or one-pot meal which we rely on several times a week.
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So I have had these duck legs. Nice package. You get two . Tonight was the night I’m putting them on traeger smoker. Researched so many recipes. 6 hours , 4 , they are not going to be cooked . Bathe in duck fat . Sure I did .
I looked at them after 2 1/2’ cooking at 175. They look great turned the temp up to 225 . Ok . Check after 20 minutes. You know you should pull these. But the recipe says longer .
It was like Thelma and Louise. I cranked up the temp to 325 for ten minutes. Yes over the edge. Look good . Fools gold .
Crispy bacon . I have another pack for redemption. I do despise recipes. Extremely. Yea I’ll cook them for 6 hours .For sure .
The star of the show was the English cucumber. No oil , just a touch of salt . I kicked up the stove bought potato salad. I liked it . Cheers . Live and learn . No more recipes.
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Lucky raven - looks pretty damn good to me!
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Last night’s dinner was cheese ravioli with alfredo sauce from the Italian grocer. Steamed broccoli and boiled com on the cob on the side.
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A big ole messopasta I made for my PIC and a friend last night: bucatini with a sauce made from garlic, rosemary & thyme infused olive oil, anchovy paste, quarter diced onion, grated heirlooms, spinach that hadn’t gone bad yet, and a lonely slender eggplant that had been lingering in the crisper.
Oh, and a whole fat slab of Greek feta from TJ’s 
Some of the bucatini were a little more al dente than others, but the sauce was wonderful & a great way to use up bobs n bits from the fridge. Dinner was followed by a a few moonlit hours at the fire.
Debut show with my full band tonight at a relatively new cidery with good eatz – the chili crisp deviled eggs, French onion soup dumplings, and the Reuben egg rolls are 
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The pasta looks awesome, and it’s really cool that you have your own band. You have a great voice! Best of luck tonight!
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Oh, thank you! We don’t get to play with the full band a lot (often it’s “just” as a trio or quartet, as our drummer is busy with his PhD), so this should be fun
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I am so happy you posted to the link above. I have saved; it sounds delicious and I have sound ground pork in the freezer.
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My very old grandfather (and I do mean old, he married late in life), used to eat cornbread like that. My sister and I loved cornbread and we loved buttermilk, but neither of us could ever bring ourselves to treat the cornbread to that particular method of eating.
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We, for some reason, just do not care for Little Gem lettuce. There is just something about it that is off-putting to use. We tried to like it, but decided not to buy again after having given two heads a try.
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It’s never to late to try something new !
" Cantonese & Shanghainese Fusion Noodles " - using the super-elastic Cantonese Won-Ton Style Egg Noodles.
Made a Shanghainese style Dried Shrimp and Scallion Oil Lo-Mien, augmented the oil with previously saved Dungeness Crab Brains and finish off with ample of Yellowing Chiv
Chewy texture, fragrant and aromatic, flavour profile loaded with depth and umami complexity.
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I think it’s a versatile dish with whatever add-ins you want. I was pleased with my as-made dish, although now I want to amp it up.
