Chicken stir-fry with onions and snow peas, with a killer spicy sauce that was only too salty because when I was making it I brought it over to Mr. Horseshoe to try and he said, “More soy sauce!” so I did and made it too salty. Otherwise … noms.
But we didn’t finish it all, so … guess what I’m having for lunch! 
No effing clue what’s for dinner tonight. We’ve eaten a lot of chicken lately so I might pick up some moo-cow on my way home. BlueKangaroo: what was the oddball pasta?
Over the weekend my gf was riding her horse and found a huge mushroom (a bracketed polypore). She harvested it, brought it home, and I keyed it out as a Sulphur Shelf Mushroom.
Last night we sliced it up and cooked it in some Marsala wine, capers, brandy, and cream. Served alongside some rare venison filets. OMG!!!
Last night was a bonanza from the garden. I made Eggplant Parmigiana with a quick spicy red sauce. On the side was chard, lamb’s quarters, and purslane sauteed really quickly in olive oil and a bit of bacon grease, and a huge honking slice of beefsteak tomato (biggest tomato I’ve ever grown)
Grilled cheese sandwich most likely. Don’t know about the husband - he grazes.
Chicken of the woods? I’ve seen this growing on trees occasionally, but have been too, um, chicken to harvest it and cook it up. Are there any toxic lookalikes or are all mushrooms that grow off the trunk and look layered like that sulphur shelf mushrooms? What does it taste like?
I’m preparing a dinner for a group of about 20 or so people today. On the menu: vegan red beans & rice; chicken piquant; a Mexican pork, potato, and guajillo chile braise; and a pasta salad.
scrambled eggs, bacon and melted cheese.
No toxic look alikes! They have the texture and taste (cooked) of chicken. They are best young, and you can harvest and go back the following yar again.
Homemade chicken noodle soup. Mmmmm
NY strip marinated in pomegranate juice, garlic, and black pepper, and then grilled, with baked potatoes and sauteed spinach. It’s smelling mighty good!
Medium-rare grassfed burger patties with homemade caramelized onion mayonnaise and a side of fried cabbage.
I was going to make teary-eyed pork chops (chops pan-fried then dipped in hot sauce) and I bought a small package of 2 pork chops at the store today. But then I went to make them and discovered that parts of them were spoiled. The part of one that was hidden under the other one, and the part of the other one that was hidden by the label. So I stuck them back in the fridge to take them back tomorrow, and I made frozen hamburger patties instead. And brussel sprouts with bacon.
Hmm…I’ll have to check that tree and see if it’s still there. So it really is reminiscent of chicken, eh? Interesting.
I had a PB&B (peanut butter and bacon sandwich) made with PB2 and Veggie Bacon. It was great.
It’s still a couple of hours until dinner time, but I’ll be having some chicken fillets and baked veggies (potatoes, carrots, pumpkin). Just right for a cold winter’s night.
I was freaking out about this - really turning this over in my mind trying to figure it out - till I saw where you were then realized it IS winter there, isn’t it? 
Oh and I’m having biscuits and sausage gravy tonight for dinner.
Chicken tenderloins that have been marinating in Italian dressing, on the grill. And macaroni salad. I love macaroni salad.
Sesame-crusted albacore tuna steaks, stir-fried baby bok choy and garlic, and fried cauliflower rice.
Not an ambitious meal tonight. Ham, turkey, and cheese on a tortilla, heat in microwave, add pickles, roll it up.
I grilled up some chicken breasts and corn-on-the-cob, and baked a sweet potato casserole.
Something I’ve never made. Here’s the plan:
Squeeze fresh lime juice over two, 7-ounce fresh wild-caught halibut fillets. Season with kosher salt and a few grinds of pepper. Cook in olive oil in a hot cast-iron frying pan for about five minutes per side. Transfer the fish to a plate and put into a warm oven. In the same pan, melt butter and add minced garlic. After about two minutes, add chopped cilantro. Serve the fish over a bed of cooked spinach and top with the butter/garlic/cilantro ‘sauce’. Serve with boiled red potatoes.