Bacon-lettuce-avocado-tomato sandwiches and Caesar salad. Or frozen doctored-up pizza. Probably the BLATs.
Korean chicken tacos.
Airplane food.
Pizza from the pizzeria down the street, after happy hour… 
I can’t decide. It’ll be one of three things: chicken in a homemade mole sauce, stuffed poblano peppers (stuffed with a mixture of pork, walnuts, grated apple, currants and spices) or pumpkin/chorizo polenta. The chicken and stuffed peppers are already made, though we’ve been eating on them all week, so I might just bite the bullet and make the polenta.
My son has two friends spending the night so I’m thinking I’ll make hamburgers and French fries and I’ll throw some grapes on their plates so they get some sort of fruit/veg item as well.
They’re all going to be here tomorrow night as well, but I’m going to make Indian lamb pilaf, which they all love, but takes all day to make.
Chili. And roast potatoes. The Kurdish/Chinese view of western food is … odd.
with enough Tabasco, the chili wasn’t too terrible
For myself, salad as always. I haven’t decided what I’ll make for my wife and Dad. Maybe pizza; I like making that.
We have options. Whatever doesn’t get eaten tonight will be lunch or dinner this weekend:
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cornflake chicken - the recipe off the back of the box, where you batter chicken in milk/egg/flour and roll in crushed cornflakes. Shut up - it’s really good.
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sticky spicy chicken - a new recipefrom AllRecipes.com, haven’t tried it yet but I read through the comments already.
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spinach salad with goat cheese and probably bacon - I have some goat cheese to finish up, and the spinach is just an excuse to eat bacon.
It is very good! I haven’t made it in ages, because I kind of forgot about it. putting cornflakes on shopping list right now
Elaborate, please.
I had a 12 ounce NY strip steak for dinner last night, and ate about 3 ounces of it.
Tonight, I will panfry diced onions, bell pepper, and mushrooms in a little olive oil. I will dice the steak, and add this to the veggies, and then I will pour some commercial marinara sauce over this. I will also boil up some Buittoni 4 cheese ravioli. I might make some garlic bread. And that will be dinner, with some mixed fruit (cherries and grapes) for dessert.
And it will be very, very good.
Some shrimp tossed in with cheese and spaghetti sauce, heated in the microwave.
Friday night is usually taco night at my house. I think we’re doing taco soup tonight.
You going somewhere?
When I was a kid, my grandma would tell me stories of flying in planes and how they’d serve food. I thought it was the greatest thing ever. So the first time I flew, the thing I looked forward to the most was the airplane food. 
Either some Fettucini with some Alfredo and sauteed garlic and veggies and a salad or maybe grill some steaks or maybe “eff it, honey; let’s eat out”.
Here you go: see notes at end.
Korean Chicken Tacos
Adapted from Hankook Taqueria, Atlanta (courtesy of the NYT)
Time: 30 minutes, plus 2 to 4 hours’ marinating
For marinating chicken:
1/4 cup Korean red pepper paste (gochujang, available in Korean markets)
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken
For the vinaigrette:
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoons sesame oil
1 1/2 teaspoons hot red-pepper flakes
To serve:
3 leaves green leaf lettuce, shredded
1 cup shredded green Napa cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion
1/4 cup sliced scallions
2 tablespoons chopped cilantro
6 burrito-size or 12 taco-size flour tortillas
1/4 cup Monterey Jack cheese
6 lime wedges, for garnish.
- For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.
- For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
- Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.
- In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.
Yield: 6 servings.
I couldn’t find the Korean red pepper paste, but found a suitable substitute. Also, I leave out the Jack cheese, as I find it unnecessary. Any mild cabbage will do. The vinagrette recipe makes far too much for this amount of vegetables. I’d cut it by at least half. I grill the chicken which gives it a nice, caramelized crust from the sugar in the marinade. Don’t walk away from it, as it cooks quickly, and remove pieces as they become done. These are really good.
I should also mention that I make the dressing ahead of time, then heat it slightly in the micro and stir so the sugar will dissolve. Refrigerate until you need it.
It looks great.
Wow I’m just having skillet burgers and cheesy squash.