Thank you! It was really good. 
That’s the method my MIL would employ cooking anything. Horrible, gross, unfathomable, inedible. She made a dish called mock something that we’d all run from.
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Seared pork tenderloin and then roasted in a little beer. While resting (the meat, not me) I added bbq sauce to the beer and simmered for a few minutes. Cofftc charred with onions, red bell and a smidge of serrano. Broccoli, red onion, tomato salad with ranch and a sprinkle of bacon.
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This is slightly embarrassing to admit, but we never had any luck steaming asparagus way back when.,. So about twenty years I ate canned asparagus/lean meat and lost 30 pounds. The next time I went to my hairdresser she exclaimed over my weight loss and asked the secret., I mentioned canned asparagus and lean met. A week later when I went to the grocery store the canned asparagus counter which was usually chocked full was completely empty. She spread the word I guess.,You know how hairdressers are.
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No picture. Last night I made the ‘Cast Iron Baked Ziti’ from ATK’s 2001-2023 Cookbook. I had seen it on their ATK ‘from home’ show the other day. I made a few modifications (I halved the recipe, used rotini instead of ziti and a few other changes) and it was quite good! I’m leaning toward less intense tomato sauces these days and the blistered grape tomatoes in this dish were a delight. Something I will create again!
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I took that leftover can of asparagus in the fridge . It was not for me. So out of respect to the asparagus i fed it to the deer . She came by this evening and ate it with some leftover angel hair pasta . Im sitting on the deck she was six feet away . I said bring your family tomorrow. I cutting limbs on the apple tree loaded with apples . They will be on the ground.
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Pan fried, crispy skinned, salmon, pickled green beans and red onions, tomatoes, romaine and shaved Parmigianino Reggiano.
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The ziti looks interesting - thanks for the reference. I, too, would do a half recipe, so glad to hear that works.
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COVID has hit our household, so I made chicken noodle soup with homemade long-simmered stock yesterday. Dished up a second helping for my hubs and then forgot and left the pot out overnight on the counter. 
I am leaning toward boiling the remainder and serving it just to us adults. Am I sick? Aside from sick with COVID, I mean.
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Ugh, sorry to hear this. Hope you and the fam are feeling better soon.
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That’s too bad, but I wouldn’t risk it. Maybe you can lean on a friend for some more comfort food.
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Last night’s dinner was a spring roll bowl using some salmon trimmings I bought on sale awhile ago. I have enough for two servings as well as a whole trout I bought on sale and got a ton of ideas of what to do with them here. I’ve made this spring roll bowl several times and I love the taste that the herbs, lime juice and fish sauce bring to the dish. I added carrots and broccoli stocks as the vegetables.
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Oy. Sorry to hear your household’s got the crud. It’s bound to get us all at some point, but I hope it’s a mild version.
As for leaving the food out over night… I’ve lost track how often I’ve done this, and I’m alive & able to reply 
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I hope you all are on the mend ASAP.
I would toss the soup.
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Is that a really large spoon, or a really small bowl? Or both? 
Hope everyone gets well soon.
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Oh darn! That is a fine looking bowl of chicken soup! Get you and the fam well soon! Has school started yet for your kiddo?
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Ugh. My friend was just telling me about it having hit our nyc circle recently.
Wish you all a speedy recovery, and as mild a case as possible. That soup looks like just the thing.
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Nah, not for another two weeks. But he’s missing camp. 
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