It’s so hot here that I can’t even think about cooking. I’m thinking Caesar salad.
It’s 100° out - but I’m gonna grill up some beef fajitas. Shouldn’t take too long. 
With peppers and onions, refried beans and guacamole.
Holy shit, did that come out great!
A place called Thai Chili in Calimesa.
Tonight is too hot to cook, so like Delores we are breaking out the wok. Stir-fry is the name of the game, with fresh peppers and tomatoes from the garden.
You really use a rooster?
No, but it was something to crow about. In all it’s buttery butterlike buttering goodness.
This the one?
I may have to give that a go.
No, I used her cookbook, but this one is pretty much verbatim. The one you linked to has some significant differences, including a whole tomato instead of a small amount of tomato paste, and frying the chicken in only bacon fat. Also, the amount of buerre manie is less than in the other recipe. It’s probably fine, but the one I linked to is a known quantity at this point.
For the second damned time in a row dinner was a failure. Mark Bittman, I’m sorry, but your Minimalist Cooks at Home book is going back to the library. Two seriously gross dinners, so I’m still making Dinner Round 2 tonight. (Sherried tomato soup with cheese muffins.) It was supposed to be a pasta sauce with meaty bones - what it was was nasty, and it weren’t my fault.
Cool here today, and gave the kids the decision as to what to have.
All they wanted was macaroni and tomatoes, which is fine, because it doesn’t take too much to turn the leftovers into chile.
Three tubs of Greek yogurt. Ate too much last night (Indian feast), too lazy to go out, cleaning out refrigerator before next big grocery trip. Oh, and a bottle of Pol Roger NV (I’m classy!).
In a similar vein, minus the Pol, breakfast tomorrow is . . . deconstructed cheese curds diablo (which is what I’m going to call it when I melt my aging bar of red Leicester cheese from Costco in the microwave with hot sauce and a little bit of tamari, and eat the molten mess with a spoon).
We were gonna have two Cornish hens tonight - roasted, seasoning details still TBA - but the damn things aren’t thawing fast enough, so we’ll probably counter-thaw them the rest of the way tonight, season them, let them sit overnight with the rub, and roast them tomorrow night.
We’ve been very, very good about our grocery budget lately, so for tonight, I’m thinking: steak. We have some lovely tomatoes, so sliced 'maters on the side. That’s about as far as I’ve gotten.
Tonight SHOULD be chicken thighs, bell pepper, onions cooked in madras curry served over rice.
BUT I’ll probably be too tired for that and end up with a can of soup.
I’m going to a party, so I don’t plan on cooking. Husband and daughter can eat leftover “halousche” (haluski) and make burritos with supermarket rotisserie chicken, refried beans, pico do gallo, and guacamole. And they can duel to see who can add the most hot sauce.
grilled marinated lamb kebabs
curried rice stir-fried with diced cashews, scallions, raisins, tomatoes and a dash of cinnamon
steam-sauteed green beans
a glass of Rioja red wine
I’m attempting a cheese souffle. At worst, accidental cheese soup. Can’t be that bad!
Looks like a Thai basil stir-fry is in the cards today. I have a metric assload of Egyptian blue basil in my backyard (which is somewhat reminiscent of Thai holy basil flavorwise) and Thai chiles which need to be used, and what better way than this. Lots of garlic, shallots, fish sauce, chiles, and basil. Simple and sublime.
Grilled steak and a green salad. I plan to do a spicy rub on the steak, but I have to check with the other diner first.
Purple, red, and white flesh potatoes from the garden with pepper and salt. A few scraps of roast beef in gravy from earlier. I’ve been craving these potatoes for over a week.
Tonight I was looking around for a vegan dish, and behold the internet suggested Indian, which quickly then suggested Aloo Matar which is a fancy way of saying Potatoes, Peas and Onions with lots of sices. The house which I live in has a lot of spices (sorted by letter) and so the ingredients for an impromptu Garam Masala was right around the corner. The version I made was strickly ground spices, about a quarter teaspoon of the 6 main spices all tossed together. A delishous and filling dinner, both cheap and healthy.