Soft beef tacos and a pour of Evan Williams Bonded (White Label.)
Marinated seared tofu, roasted charred green beans, and an IPA.
We visited a brewery we like that does “fun” menus. Last night they had hotdogs as a theme.
I had one Chicago Dog that was perfect, down to the sport peppers and fancy poppyseed bun. I also had a BigMac Dog that was a beef hotdog, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun.
The side dish we both ordered was something I’d never heard of. English mushy peas with mushrooms and Pearl onions. Delicious!
Beer to drink.
At risk of making perhaps the most mundane post in this whole thread, this is about frozen pizza. But the point of it is that the art of the frozen pizza is progressing well!
While picking up a few groceries the other day I noticed that the premium store brand, President’s Choice, had introduced a new line of “wood fired” frozen pizzas. I picked one up just to try.
I baked it the way I usually do frozen pizzas: on parchment on top of a pizza stone, regardless of what the instructions say, then when ready, hit it with a brief burst of heat from the broiler (about 60 seconds).
I had high expectations because it looked so good when unwrapped, really well loaded with mushrooms, pepperoni, green pepper, and whatever else. Lots of sauce and cheese. And it was indeed delicious – possibly the best frozen pizza I’ve ever had. The thin crust and bread-like outer crust were pizzeria-perfect.
Went out today and bought as many as I felt I could stuff into the freezer. I fully expect that over time it will become enshittified as they start cutting back on the toppings and crust quality, while simultaneously probably raising the price. This is why we can’t have nice things.
When you have a moment, could you elaborate, please?
I like all of those words!
Sentences like this are usually immediately followed by, "… but … " so I was pleasantly surprised that you were pleasantly surprised!
Wasn’t anything special. Just tossed kielbasa sliced into rounds into the crockpot along with some chopped up potatoes and carrots. No onions, or they’d be used also. A bit of better than bullion broth and it cooked 6 or 8 hours on Low.
The banana bread was more interesting. A friend of mine died around the time I moved in with my gf. His wife was naturally distraught. She always enjoyed baking banana bread, pumpkin bread, etc.
Moving in with my gf I realized I had like ten miniature loaf pans (no memory of why I had so many). My gf had a similar excess of miniature loaf pans. So, I gave this woman a bunch of miniature loaf pans hoping she’d find a use for them.
She credits the little loaf pans with helping her through her loss. She began making all sorts of little loafs, always bringing me some. It’s been 17 or so years and I still regularly receive loafs.
No added liquid? (Better than Bullion I think of as a paste, that doesn’t really add any braising liquid.)
Did you serve it over … rice? noodles? Just on its own?
I may have new dinner plans!!
I used the better than to make ~ 1/2 cup of broth. It was good and so were the next few days of lunches!
Thank you, kind Doper!
Oh, and in a perfect world I would have shredded some cabbage and added it, but I was working with what was in the house.
(Noodles or rice would be great, but carbs)
We had back to back great dinners. My MIL turned 86 on Sunday, so my gf asked her what her two favorite dinners were. She said Stuffed Shells with a side salad and Steak, Caesar Salad, and baked potato.
My gf’s one brother and his wife drove down from Vermont. Her other brother and his wife live locally. Two nephews came, one with his fiance. So, this was dinner for ten.
Sunday I grilled ten steaks at our house. The baked potatoes were in the oven and I made a huge dressed Caesar salad. I asked everyone how they wanted their steaks and for some reason the brothers huddled together and decided Medium Rare would satisfy everyone. I explained that it was just as easy for me to cook the meat to order. Turns out there were three rares, four medium rares, and three medium wells. They turned out great.
Monday I prepped the stuffed shells, using every casserole dish we own. I cooked them 90% of the way, put towels in my gf’s trunk, and we headed to my MIL’s house. I made the salad there.
Many bottles of wine were consumed. It was an awesome two day party.
Chili, cornbread, salad, cooked greens, chocolate torte with ice cream.
My wife and I both had a hell of a day at work, so we opted to try a new HEB store brand frozen flatbread pizza she had picked up. We had the pesto one, will absolutely have again, and we’ve got three other varieties to try in the freezer already.
Hasselback potatoes and a tofu vegetable stir-fry.
Chicken Parmesan, Buttered beans and cheesey shells mace by my love was what we had tonight.
Last night was roast chicken breast stuffed with garlic sausage stuffing (store-bought, but good), browned in the oven while mini-potatoes roasted in the air fryer. Served with broccoli, with melted garlic butter on the chicken and broccoli.
Tonight will be leftover chicken with fettuccini alfredo and a Greek salad. Yeah, I’m mixing culinary cultures here – so sue me! 
As I said upthread, frozen pizzas are getting better and better. I currently have a whole freezer shelf stacked with the new line of President’s Choice wood-fired pizzas.
Well, last night was “Taco Tuesday” at La Fiesta, so chicken tacos and two pitchers of Platinum Margaritas split between three people hit the spot. 
Marinated herring with onion and sour cream to start. Yesterday’s leftover sausage-stuffed chicken breast reheated in the microwave with garlic butter, with crisp shoestring fries from the air fryer. For dessert, Haagen Dazs vanilla ice cream with a mix of strawberries, blueberries, and raspberries drizzled with four-leaf balsamic, followed by rum and eggnog, followed by a dose of cholesterol-cutting Lipitor!
Tonight, ravioli, made with Rao’s vodka sauce. Actually it’s technically bauletti, which seems to come in a number of different forms; this stuff is basically round ravioli with crinkled edges, stuffed with porchetta and mushroom. Tomorrow night, jumbo ravioli stuffed with kale, white bean, and sausage, and made with the remaining half of the vodka sauce. Greek salad on the side.
Halibut, pan seared with a garlic lemon butter and pine nuts, roasted potatoes, and a green salad.
I wish I had more than just lettuce, broccoli, and olives for the salad, but I had to make due with what was on hand. I’ll have to hit the farmers market tomorrow.