Tooth is fixed.
I was allowed to bite into things immediately.
So I had pizza for lunch. 
Tonight was simple: Bell and Evans BISO chicken breasts seasoned with s/p, and then Herbs de Provence halfway through roasting, basting once with a smidge of pan juices.
The resulting pan juices after roasting were whisked with a bit of lemon juice and a tab of cold butter.
The lone side was buttered green beans with toasted almonds.
And wine, of course.
Couple nights ago, steak and sugar snap peas.
Tonight I joined the Zuppa Toscana club. Great effort to deliciousness ratio! Terrible photo.
Oooh, steak looks perfect! Which variety was it? (Looks like Sirloin from here, but hard to tell. And maybe just cuz sirloin is one of my faves).
Oven-roasted chicken wings with Dino BBQ rub. A white dipping sauce made with mayo, cider vinegar, horseradish, and Cajun spice. Veggie sticks.
It was a new to me cut called teres major or shoulder tender. The very nice butcher explained to me that it is a very small muscle, only two per cow, and most large butchering operations simply cut through it, because it’s somewhat hard to extract, and throw it in the pile for ground beef. But it was amazingly tender and flavorful. Up tomorrow night: stirfry with the rest of it.
freezing (well, nearly) weather, rain, thunder, lightning, and hail meant we needed bfast for dinner tonight. BF didn’t like his first batch of hash browns so i took them - a little dark but good and crispy. two kinds of sausage: Aidell’s chicken maple/smoked bacon bfast and Farmer John’s maple bfast. Even though I’m against chicken sausage in theory, they were better than the FJs. No surprise, really, but I have a nostalgic taste for FJs. And my last slice of sesame seeded toast.
that carbonara looks perfect!
Vegetable soup with tamarind and tofu and way too much other stuff (from the NYT roundup of mostly vegetarian meals). A lot of prep for not that much return, but it was still pretty good.
Raw bivalves. An eternal favorite. Also, I can shuck without sweating now, which is nice. (I got better.)
What a difference a day makes, 24 little hours.
Yesterday morning.
This afternoon.
I woke up yesterday to 8" of snow. Snowbound! Thankfully there was only a 2 hour power outage but we lost internet until this afternoon. Woke up to sunshine and a major melt happened.
Everything is back to normal. Comfort food needed. Pounded and breaded chicken breast, pureed cauliflower with a butter puddle, gravy. Green salad, tomato, cuke, green onion, oo & v dressing. I’m out of wine but stepson brought me Tangueray and Fever Tree, so there was a g&t and rocks and rocks.
Looks fantastic. Hash browns have been a struggle for me… i can never get them like the truck stop diners.
There should be a whole thread dedicated to fried potatoes.
Those tooth things are just the yuckiest… I have had that happen several times, can’t bite anything off a bone like ribs anymore 
After a substantial take out lunch of schnitzel sandwich and coleslaw I had a garden salad and sliced ham for dinner.
This household can’t shuck to save our lives. Broiled/grilled oysters is all we get at home 
Learning to shuck was my pandemic project. It’s definitely gotten easier with practice, but I still always have at least a few battle royales per dozen.
Farmer John’s sausages? I grew up on them and I have not seen them for years. Maybe they have changed regional distribution; we don’t see them here in the NW Rockies. Those hash browns look just wonderful and breakfast for dinner is on at least a monthly rotation here.
I agree! I have struggled with this for years.
Thanks - that’s good stuff. I’ve only had it once when I bought a chuck primal and broke it down. At least, I think that’s what it was. I also got cuts like Denver and Sierra that I’ve only had once, too, and which also most often seem to end up part of a chuck roast or ground.
I doubt I’ll do a whole chuck again. I found it a lot more work, and with a lot more soft fat and gristle waste than breaking down other subprimals like top sirloin or whole round.
How did you cook the peas? I love them but I’ve never had them cooked! I have some in the refrig along with a flank steak. Might make that for dinner tonight. Thanks.
I blanche them extremely briefly in boiling water - maybe 60 seconds.
