Zatarain’s jambalaya, except I’m gonna turn it into cheese soup. Add a mess of stuck and some good cheddar, some smoked sausage, probably a potato or 2. Crusty bread alongside.
That should be stock, not stuck. Might put in a beer instead…
This is one of my favorite dishes, but I’m too lazy to make it myself. I’ve made a deconstructed version, but it’s just not the same when all the component flavors are cooked together, any more than a hamburger would be if you put it in a blender. I’m jealous that you have a source!
Was it spicier than usual? I think I’d miss the twang of the tomatillos.
My gf made white chili with chicken. I was pleasantly surprised. I’ve judged in a few chili cook offs and have always been disappointed with the white chilis. They seem to always be made by people who say “chili doesn’t need to be spicy”, so they make a bland, pasty, mess.
My gf made a good white chili! Served with beer and cornbread.
It wasn’t really. I kinda tone down the spice anyway. The first time I made it I put a serrano in, and a jalapeno, and chipotle chili powder. And you never can tell how spicy the poblanos will be. It was fire! I leave out the serrano now, and put less chili powder. I did miss that twang! It still turned out ok.
Leftover prime rib & corn, plus Triscuits with brie & orange marmalade.
Contemplating some ice cream shortly.
Corn Dogs!
ALDIs Mediterranean Salmon on the grill served with faux mashed potatoes (cauliflower). Pumpkin bread for dessert, baked by a friend.
I just made up something with ground beef, onions, garlic, bell peppers, mushrooms, and Italian seasoning. Simmered in beef stock, threw in bowtie pasta and sprinkled with parmesan. I also added a small piece of parmesan rind to the mix.
I called it Italian Goulash. 
My gf makes something similar and calls it Italian Sauté
Spent all day munching on overly-frosted student projects, so dinner was a simple salad with low fat dressing and not much of that. Dorothy Lynch Light & Lean dressing, to be precise.
I happened to be in the area of the aforementioned deli today and the good news is I got two more trays of cabbage rolls, which is usually enough for four meals. But your jealously can be abated by the knowledge that they didn’t have latkes (potato pancakes) today, which I was also planning to get. And, because it was late in the day, they were out of onion buns, too, but I did manage to load up on other goodies.
Said dressing, also a favorite of mine, was invented in my current (39+ and counting) home state of Nebraska. Glad you enjoy it too.
from the home state of Dorothy Lynch™️ (and a horde of other cool stuff like Kool Aid™️ and Vise Grips™️).
I first encountered DL dressing on one of the annual “Summer trip to work the farm” that were a major part of my growing up. Thought I’d never taste it again in adulthood, then found it on Amazon!
Good stuff.
may Iask where ‘the farm’ was?
Western Kansas. Around Palco - Graham County. The old family homestead. Wheat, soybeans and not much else. Those were the summers I learned about red beer and euchre as well.
That is about 255 miles south and west of me (I’m in Lincoln). Wheat farm?
Euchre and red beer is pretty popular around me though. Huh, I always blamed red beer on Nebraskans. May have to rethink that.
One of our thanksgiving traditions involves going to MadMex (a local Mexican restaurant chain) for their almost famous gobbleritto, a turkey/stuffing/etc burrito. We also have a few pumpkin pie margaritas.
There was a horrible rainstorm last night, but we braved it to drive an hour to MadMex. Which was closed due to a power outage. DAMN!
Dinner tonight will be one of my old faves, roast chicken breast stuffed with garlic sausage stuffing, with fries done in the air fryer and buttered broccoli on the side.
The store that makes this always pairs the chicken with a serving of fettuccine alfredo big enough to be a meal in itself, so I put the fettuccine aside for tomorrow.
Wow, that must have been terribly disappointing!
Up here where Mexican food isn’t as ubiquitous the variation of turkey and stuffing that I like is when it’s made into a pie, with a bunch of cranberries thrown in. Generally available over the holiday season – very festive and delicious with a good turkey gravy.