Great minds and all that. It’s a cold and rainy day with more to come tomorrow, so I too am making chili. Also nervous because the last batch I made was a war crime. Horribly bad. No idea what went all pear-shaped, but it did. And mightily. Fingers crossed this batch is back to standard.
Chili here, too.
Unfortunately, my sense of smell is AWOL for the moment due to Covid relapse. Hopefully it comes back before dinnertime. I’ll be adding extra chipotles for the spiciness and some corn for more texture.
Tonight was home made cheesesteak sandwiches. Sirloin tips pounded paper thin, onion, mushrooms, salt+pepper and provolone, with jalapenos on mine. Mmmmm.
Pastitsio here tonight with some green beans and a salad on the side and some Montepulciano to drink. One of my favorite dishes.
I made mu shu chicken last night, tonight I’m gonna take the leftover and make mu shu egg rolls, with the addition of some dry roasted cashews, just cuz I want the crunch. This’ll be my first attempt at egg rolls in the air fryer.
I was going to have my usual style of ramen noodles for lunch, but I’ve been procrastinating and in the meantime have had pickled herring with sour cream and a big, filling Caesar and may have another, so the ramen might actually be dinner – my usual Sapporo Ichiban with sliced cremini mushroom, strips of spicy pork or chicken (I prefer pork but currently have only chicken) and generously garnished with fresh, crispy chopped green onions and sprinkled with soy sauce. Sometimes I’ll add a dollop of Huy Fong chili garlic sauce.
If I’m still hungry later on I’ll pop some Buffalo chicken wings in the air fryer and maybe some fries.
Chicken nuggets, onion rings and a fuckton of weed. Gots some celebratin’ to do!
Another thread reminded me I haven’t had Sloppy Joes in forever, so tonight was Sloppy Joes on toasted sourdough.
Today was one of those cold, drizzly winter days so dinner was more hot and sour soup, along with some very meaty egg rolls I picked up at the Asian grocery. I also got a couple bags of seaweed tempura snacks, which are very crunchy and nice to have along with the soup. We split one of those.
Lamb in mango wala sauce, with rice and garlic naan.
My sweetie asked what I wanted for dinner on Sunday, and I said “shrimp and grits!” I’m not sure what possessed me to decide on that this particular weekend, but it seemed very nice. We had polenta on hand, and she didn’t see the sense in getting grits if we had that analogue. So, she made me shrimp and cheese polenta.
I can’t say she was wrong. It wasn’t the same as shrimp and grits. The polenta has a sour component that grits doesn’t really have, and they’re a lot thicker. But damn, it was tasty. We both fantasized how we would have done it differently, though. We agreed that some chilies would have been great in the sauce, maybe even go crazy with some other spices, and we had different ideas about ways to cook the shrimp before adding it to the sauce. But yeah, will do again.
I’ve easily recovered from COVID, but my gf is still sick.
I made a have casserole using ground cow, elbow macaroni, tomato sauce and paste, various cheeses, various frozen vegetables that needed to be used up, some mushrooms and peppers, etc.
I had a nice sized helping, my gf had a small serving. Then I divided and froze most of it. Refrigerated lunch sized servings.
We are headed to my Mother’s for spaghetti and meatballs!
Dinner tonight will be triangoli tre lati uguali. OK, I just had to post that because it’s fun to say! “Triangoli” is basically three-sided ravioli, and Italians even have different terms for different triangle shapes. These are made with egg pasta and stuffed with porcini mushroom and truffle, which I’ll prepare with Rao’s vodka sauce. Probably preceded and followed by vodka martinis. 
More soup tonight - this time it was udon and shrimp with a bunch of other stuff I threw in (corn, bean sprouts, a little spinach, broccoli slaw, mushrooms, etc.). Egg rolls and fruit on the side - cherries for me and oranges for the husband.
Thai Rolls Comin’ Up!
I just stirred together & simmered down a delicious peanut sauce. (PB with hoisin, garlic, spicy chili crisp, and some chicken broth to give it “room” to simmer.)
There’s shredded chicken and butter lettuce in the fridge, plus cilantro and green onions.
Rice paper wrappers are on the counter - I just hafta wash my big skillet, since that’s the most convenient way I’ve found to soak them.
I’m cooking up a big pot of rice because I have several Chinese goodies to put on rice over the next several days – crispy ginger beef and sweet-n-sour pork. 
A friend sent me a selection of cheeses, so I made up a cheese board today, with a sampling of all 5 cheeses, fresh fruit, seeded crackers, pickles, fresh cucumber, almonds, pistachios, prosciutto and pepperoni. Chardonnay to drink. It was delicious but I am so full right now …
A couple of slices of takeout pizza after work. Thin, crackly crust, and extra crushed red pepper on top.
Tonight we tried a nearly two month old pizzeria near us.
They’re one of those pizzerias that have sets of toppings available, and don’t generally offer a “build your own” option. Since pretty much all of their preset combos seemed appealing, that wasn’t a problem. We ordered an Edgefield (pepperoni, sausage, onions, green peppers, mushrooms and black olives).
Apparently, these people have goals and standards. When our pizza came out, it was a little over-done for their measure, so they told us they were making us a second pizza. Well, I already had a beer in me, and we were hungry when we arrived, so we dug into the first pizza. One slice looked like it might be a touch dark, but the rest looked fine. It was delicious. I was amazed at the fact that they were disappointed in this and there was a second pizza on the way. I actually held off a bit so I’d have room to enjoy a pizza that actually measured up to their standards.
So, I grabbed another beer (Manhattan Project Necessary Evil on tap both times) while we waited for the second pizza. When it arrived, it was a very good pizza, naturally very similar to the previous one. But I really liked the previous one better. The toppings were a little over-done on it, but the crust was wonderfully stiff and toothy. The replacement was almost as good, but the first quarter of each slice wasn’t the stiff toothy goodness of the first one. It was good, but floppy compared to the first.
So, next time I may just tell them to leave my pie in for a smidge long, or order it “medium well”. Because they were both great pizzas, but we obviously got a to-go box, for we never intended to get two pizzas. I’m thinking about snacking cold on the slice that looked a touch dark before I go tot bed, and I’ll probably hit the others extra hard in the toaster oven before eating them.