Tonight we got ourselves some sandwiches from Cenzo’s pizza+deli. I got an italian sub (amazing) and she got a meatball sub (also amazing). Tomorrow will be a reheated pizza we picked up.
Comfort food tonight - meatloaf, mashed potatoes, fried onions and peppers, gravy over everything.
That sounds wonderful! When it comes to prepared foods, I generally opt for meatloaf’s close cousin, Salisbury steak, instead, but a good homemade meatloaf is indeed great comfort food!
ETA: All the edits are because Discourse, in its unfathomable wisdom, deleted my quote the first time I posted because I forgot to include my usual workaround, so I had to edit it back in.
I need to make more meatloaf.
Chili tonight for mr. romans and the rest of the fish and chips we got at one of our local restaurants a few days ago for me, along with some fresh blackberries.
Pizza on deck for tomorrow. I took the pizza crust I froze a couple months ago out of the freezer so it’ll be ready by dinnertime tomorrow.
I cheat and buy prepped meatloaf from a local boutique grocery. BOGO means bargain. This will be good for two dinners and a meatloaf sandwich later this week.
The last eggplant of the year was beautiful. I diced it and sautéed, then added some ground turkey, cumin, etc.
I’ve made something similar with ground lamb.
For dessert we had pineapple compote. My gf bought a pineapple with a beautiful crown, because I rooted one last year and she wanted another one. So, I butchered the pineapple and she made a compote. The crown will be dried out for a week, then rooted initially in water.
Southern Tier 2X IPA to drink.
A classic holiday dinner tonight – thick slices of turkey breast with stuffing, mashed potatoes, gravy, cranberry sauce, and green beans. One of the better supermarkets here prepares generous individual servings of this delicious feast throughout the holiday season starting around mid-November.
They also make the best turkey gravy I’ve ever tasted. I’m in the habit of freezing individual small portions. It’s quite a treat when you need a small amount of gravy for any kind of poultry, and also makes an excellent dip for french fries.
That sounds like a notation that would appear on a map held by an espionage agent, the only thing missing is the UTC time for the attack, so it should really look something like this:
Southern Tier 2X IPA, 08:12:26Z. Marine fire team coming in from Northern Tier 4X IPC at 08:15:00Z
Yesterday was nachos with a cup of pork chile verde stew. I finished it off at breakfast.
Tonight is a roast beef sandwich on toasted dark rye with horseradish and cranberry mustard.
Cornmeal coated fried catfish, slaw, hushpuppies, and lima beans with a side of remoulade sauce for dipping. I whisked hot sauce into the egg wash and a sprinkling of smoked paprika, garlic powder, and cayenne to the cornmeal mix for a deeper flavor profile.
We had an early thanksgiving dinner at a brewery having Friendsgiving. Everyone brought covered dishes and the brewery roasted a turkey.
It was a cute idea. There was a couple there we hadn’t seen in years, and they weren’t a couple before.
Finally had the frozen beef bulgogi last night, and it was indeed very tasty. No need to thaw in the fridge overnight or immerse the bag in cold water to thaw – I just let it sit out at room temperature for a few hours, then stir-fried.
The box conveniently contained two single-serving portions. This is a good idea because stir-frying a small quantity helps to sear and caramelize, otherwise you just end up heating/steaming. The second one will be dinner tomorrow.
Served over rice with soy sauce and sprinkled with crisp fresh scallions.
I made a big pot of jambalaya in my Speedi yesterday, and parceled it into seven entree-sized containers. Six went into the freezer for bringing to work, and one came to work for my lunch break. It’s really quite tasty.
I had tried to obtain one pound of smoked hot links to make it, but Winco only had twelve-ounce packages and a two-pound pack. So now I have six links in my freezer for the next time I make this.
Tonight I’ll be having either chili Mac or pasta in meat sauce with meatballs. It depends on which comes out of the freezer when I get home in the morning. I might also bring a serving of four-bean salad.
It’s cool and slightly snowy out, so a good time for something like soup or stew. I don’t have stew but what sounds good to me is thickly piled slices of hot Montreal smoked meat anointed with Dijon mustard on a toasted onion bun, with a nice hot tomato bisque, followed by rum and a rustic homemade eggnog for dessert.
Montreal smoked meat is really wonderful stuff. It’s a rare example where modern tech has allowed it to be packaged and retailed with quality that’s at least very similar to the product of the original famous Montreal restaurants Dunn’s and Schwartz’s that invented it. And the perfect quick and easy way to heat it for a sandwich is about 35 seconds in the microwave in a small casserole dish. Traditionally it’s supposed to be served on rye bread with a side of full sour garlic pickle, but I loves me my toasted onion buns!
Gumbo, dirty rice, collards, and cornbread.
A BLT and sweet potato fries.
Went to the Manhattan Project tap room for dinner. I had Thai style fried chicken, my sweetie had steak frites, Hoppeneimer to drink. Both were great, will go again.
Salmon filets on the grill served with cream of cauliflower soup. The fish was fine as always, the soup was amazingly delicious and used up the heavy cream leftover from thanksgiving.
Toasted turkey sandwich with cranberry mustard and cream cheese.
Shredded turkey in gravy served over noodles with cranberry sauce. AKA leftovers