It’s pretty amazing. We’ve been going for more than 20 years. The prices have gone up, but the quality has been consistent. The fact that they sell supermarket potato salad for almost 5 euro is kind of insulting, but we put up with it anyway 
And we have perfected our technique over the years to eat all of the chicken and some of the bones (I eat both the wing tips and some of the ribs 
).
After our daughter was born my wife didn’t produce enough milk to feed her. At the hospital they gave us some baby product, but it had sugar in it, so I decided to look for something else. At the pharmacy they recommended a ground rice product which had been traditional in Switzerland. So we took it. Our daughter still loves rice today.
Teacher/prof? My H was a prof for 15 yrs or so and just recently switched out. You can’t beat the schedule though.
Reading Digga’s helpful tip about not loading refrigerator door too heavily, reminded me of an installer tips to me about how to correctly open a freezer drawer in a refrigerator/freezer combo. He said to never open it with one hand because continually doing that will cause the drawer to warp. The advice was to always use both hands fairly close to each handle end and the drawer will not warp.
High School, special education
More Chinese food than I’ve cooked since our weekly feasts through the pandemic.
I made ginger scallion noodles (been on my list for ages, just fantastic), mushrooom pot rice, soy and butter sautéed black mushrooms, garlicky bok choy, and shrimp with black mushrooms in a sichuan doubanjiang based sauce.
I was oddly pleased that I made everything in one pan, except boiling the noodles 
Mushroom pot rice was the crowd favorite, though the ginger scallion noodles were mine!
Like that wasn’t enough, after clearing everything up, I baked two sets of brownies for tomorrow — didn’t even eat a single one! (Erm… let’s not count edges and crumbs and what stuck to the knife.)
thanks!
My family made this with a little sauerkraut sauteed along with the cabbage - it was always called haluski. Yum.
Thanks, but no flood insurance, as we’re not in any kind of flood area. I don’t believe any of the companies had it.
But I ended up speaking with the Gov and Lt Gov in the state’s walk-through today, so hopefully some MEMA funds will be forthcoming (as well as FEMA from yesterday’s walk-through ftom our Congressman).
As for files, most are digitized, but there was some loss. 
Not much we can do about it.
Truly terrible pic of very tasty dinner. String [Romano] bean and chicken stir fry from The Woks of Life, recommended by @Amandarama. My stir fry technique needs work but I will definitely make this again.
It looks delicious!
I enjoyed some excellent takeout from a new Palestinian restaurant called The Olive Bistro, in Little Falls, NJ. They replaced Stamna Greek Taverna. It was my first but definitely not my last time. I enjoyed excellent Muhammara, makdous (pickled eggplant), kibbeh, and lamb shawarma platter. It all went great with an excellent syrah.
This time I did do something that @Shellybean posted!
I made my own bing, and served them with kimchi cukes (not pictured). It was hard to get a good shot of both outside and filling, so please excuse the awkward photo. These are the last 3 halves. 9 other halves were consumed.
Curried Halibut, and one of my favourite corn recipes, tonight, Vaghareli Makai, with peanuts, cilantro and turmeric. I omitted the mustard seeds and added cumin and coriander seeds tonight…
Today was Hatch chile day. Cheeseburger, buttered and toasted pretzel bun, chipotle mayo, onion, tomato, beef patty, sharp cheddar and Hatch chile. Potato salad, potatoes from the garden, fresh corn, red onion, Hatch chile, serrano chile, cilantro, sour cream, lime and cummin dressing. Cocktail was a Bramble with home made Crème de Mûre and there was uno cervazo with.
Bicentennial
Yum
BF made me aguachile de camarones after a Chef John video we watched, and picked up a couple of oysters as an app. It’s not even my bday anymore! (He said it’s my bday month; I’ve trained him well. 
)
for himself he made a soup with chicken meatballs, egg, and bread. looked tasty, but i think I got the better end of the deal. 
Last night I made enough chile verde for a week’s worth (I thought for the two of us) as soon as the weather cooled down. A 4.55 # bone in, pork shoulder butt yielded 2.2 # edible product after trimming. I did add the bone back in to encourage all those morsels to end up in the stew. It was delicious and accompanied by a homemade ‘calico/cowboy caviar’ type side using up goodies from the refer. The roommate piled the side on top of the cv on top of the small flour tortillas I bought. That picture was too blurry to put here, so I added my plate. Then, tonight the dotter and the bf visited and pretty much ate twice as much as we ate last night. There maybe enough chile verde
for one more meal for one. It sure goes fast! Next time I'll go for making twice the recipe and freeze half, maybe.those look fantastic!
