Haagen-Dazs is a very tasty ice cream made with all-natural ingredients, but check out the nutrition info on the label! A mere 3/4 of a cup (of the vanilla flavour) contains a whopping 78% of the maximum daily value of saturated fat, and 29% of sugar DV. And who eats just 3/4 of a cup?
I think it’s an excellent choice of desserts.
I think so, too. Haagen-Dazs is pretty much the only ice cream I buy, unless it’s Chapman’s vanilla ice cream sandwiches. One can hardly have a better dessert than Haagen-Dazs vanilla ice cream with sliced fresh strawberries drizzled with sweet four-star balsamic vinegar! My point was just a nutritional heads-up – one shouldn’t eat too much of a good thing! 
Yeah, I think anyone eating H-D already knows what they’re getting into!
Tonight, pizza! Homemade (well, deli-made) pizza with pepperoni, mushrooms, green pepper, red onions, and many other goodies along with lots of mozzarella. I froze it last week and removed it to the fridge last night, but since it comes with no baking instructions anyway, I’m just putting it in a hot oven on a pizza stone and more or less following the directions for frozen thin-crust pizza.
We had a cold orzo salad: mint, lemon, olive oil, cherry tomatoes, cucumber, blanched yellow beans, and fresh mozzarella.
Italian meatballs in tomato sauce with garlic toasts, and panna cotta with sliced peaches for dessert.
Beer battered fish (frozen) Rally fries because i has a jones. And homemade coleslaw. I need tips on the coleslaw. Its not bad for a first attempt but could be better
I’m out of all the fresh prepared goodies I got from various delis over the past week, so I have to forage in the freezer for something interesting. Ha! Steak and mushroom pie, which will be had with fries and “turkey gravy”.
I put “turkey gravy” in quotes because as far as I’m concerned this ambrosia, prepared by a local deli, is a rich brown gravy that has general use and nothing specifically to do with turkeys. I’ll definitely make a hunter gravy or au jus for roast beef, but for almost anything else this flavourful brown gravy is great. I buy a large jar every once in a while and then freeze it in little individual-serving portion containers. Makes a great dipping sauce for fries, too. The stuff is positively addictive!
I’m having a torta carne asada, and a lentil-cucumber-red bell pepper salad.
Kraft Dinners!
Nuked pot roast, a mini-tube of “whomp” croissants to soak up the sauce, and a few fresh raspberries.
Multivitamin to ward off scurvy.
I am so jealous.
In a fit of energy this morning, I filled up all my little single-serving containers with the gravy, snapped on the lids, and laid them carefully in the freezer on top of a pizza box. Once frozen solid, they can just be thrown into a plastic bag with reckless abandon and stored in the freezer door!
I have to slightly walk back my comment that this is just “brown gravy” and not specifically turkey gravy, as while pouring it into the small freezer containers I noticed that it had bits of turkey in it. But I don’t care – I still consider it a multi-purpose gravy, and the turkey bits just add more flavour!
All that said, never has it come in more handy then when that same deli offers fresh packaged white-breast turkey dinners during the holiday season, with stuffing, cranberry sauce, mashed potatoes, green beans, and of course their inimitable turkey gravy. Delicious, but they never give you enough gravy. Out comes one of my little frozen containers out of the freezer! I am a gravy hound! 
Fried chicken thigh and the rest of the lentil-cucumber-red bell pepper salad from a couple of days ago.
We decided to go have Tex-Mex from a comfortable, delicious spot that is nearby (about a mile and a half away). She had her usual, a cheese enchilada and a crispy beef taco with beans and rice. I had my usual, a cheese enchilada with a crispy beef taco and a guacamole tostada. The charro beans served before the meal were great, as usual. The salsa served with the chips was pretty searing, as usual (it makes my head sweat). So glad we’re spoiled and live near Herrera’s.
A BLT and an ear of corn onna cob.
Chicken breast marinated in Habanero Ro*Tel, some roasted Hatch chiles (from the store, not back home sadly, but I roasted and peeled them myself), a small hass avocado, and the last bit of from scratch salsa I made this weekend (chiles, tomatoes, tomatillos, onions [all roasted], fresh limes, cilantro, and salt).
Served as wraps with some store-bought flour tortillas (way too much work) and mixed greens.
I never made it out grocery shopping as I had intended, so had to forage in the freezer. Dinner tonight will be a big piece of battered haddock from the oven, and some fries from the air fryer, with all of the above sprinkled with malt vinegar, and served with PC brand tartar sauce. A reasonable simulation of English fish & chips except I have no newspaper to wrap it in!
I actually prefer PC beer-battered haddock, but they were out of it at my last shopping expedition so I had to settle for the non-beer kind.
Yesterday and tonight (leftovers) were teriyaki steak (cooked rare) and a Yuge baked potato. It was delicious. It’s from an old-style supper place where, on the dinner salad, instead of cheese + croutons, you hilariously get Cheez-Its sprinkled sparingly (hey, Cheez-Its ain’t Cheep! - oh wait, they are) on it instead. But their meat and fish are very good, they grind their own ground beef for burgers, and the teriyaki steak (rare) with baked potato is delicious and relatively inexpensive for this neck of the woods.
Last night was breakfast on a bun. Two slices of bacon, a fried egg, a slice of cheese and hot sauce on a hamburger bun. Very tasty, and I might do it again tonight.