I never did the roll thing. But the pizzas, those were a work of (cheap) art 
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Yay that child is finding his likes and his appetite! What’s tinga? I’ve seen chicken and pork. Is it basically a braised and shredded meat prep for a taco?
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I currently have food in the kitchen, natch, but also in a pantry behind the kitchen. I have a downstairs utility room with a fridge, and freezer, and some pantry shelves in it. We keep all of our chips, because the bags are so big, in the largest suitcase in my husband’s closet. Yep. Also, I started keeping potatoes, onions, and winter squash in a drawer in my carport (got burned last month when we had several really cold days and then warmed and all that produce burst and deflated). So I feel you on the too much food out of every corner. My husband occasionally reminds me that we have too much food. Although I don’t hear him complaining when he’s hungry and there’s always something to grab!
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We’ve got those by the freezerful in Asheville!
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Yep. I guess technically it has chipotle in traditional versions. I skipped it. Super easy to make in the IP.
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Exactly this. Mine knows better than to criticize but he does sigh heavily sometimes when condiments leap from the fridge or he’s putting away pantry items.
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Tonight we had ATK’s vermouth-braised [turkey] and potatoes with fennel. It was good! I used a bone-in, skin-on turkey leg and wing, which I later removed and shredded the meat. I added shallot, onion, Herbes d’Provence, bay leaves, and chicken broth and Better than Bullion. Served over homemade egg spaghetti with garlic spinach and green salad with @lindawhit 's maple balsamic dressing.
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That’s cool that you cooked with vermouth @ChristinaM . Where else could you deploy that? Like with steak?
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I use it to deglaze pans, pretty much anywhere I would use white wine, of which I rarely have leftovers for cooking 
.
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folks always have leftovers of vermouth!
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[quote="ChristinaM, post:212, topic:32786, full:
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I made a lower sodium half recipe of this tonight. We liked it! I used chili crisp instead of sriracha in the peanut sauce. I used Thai jasmine rice instead of basmati.
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Swore I’d cook more adventurously now that mom’s away. But what did I make myself?
Roast chicken on a bed of carrots and parsnips. Sigh.
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Thanks for the link. I’ll be trying this!
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That whole plate is awesome. Those are leftovers to die for! Can you share how do you make spinach gratin?
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Thank you! It was very tasty! 
The spinach gratin is an Ina Garten recipe, and a go-to favorite. I usually make a half recipe in an 8x8" baking dish, which is more than plenty for the two of us.
Unsolicited tip: leftover gratin, while great as is, makes a very good filling for quiche (about 2/3 c. gratin to 4 eggs with 1 c. cream and an additional 1/3 c. gruyere mixed in), as well as straight as a filling for hand-pies (about 2 T. gratin per 5" pie).
https://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe-1940406
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As promised, my pork/provolone/broccoli rabe sandwich, one for bfast, one for dinner. Can’t get enough. BF made himself soup with leftover beans and pork. None of it was pretty, but all delicious.
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One of my plans (not a resolution) this year is to CLEAN OUT and use up the items in that upright freezer in the garage and to use up the plethora of stocks in there!
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