I think we’ve settled on beef tips over egg noodles with a side veggie for this evening’s repast. Tomorrow we go out for Thai.
Meatloaf, cauliflower, and something else not yet determined.
Tonight we’re planning on Shaved Beef Salad.
I had McD’s for breakfast and have a meeting at dinnertime, so dinner at home will probably be a bowl of cereal. And some leftover brie and crackers.
Last night was chili over macaroni.
Gonna be good: we’re grilling ribeyes and hearts of romaine, and I’ll oven roast some potatoes till they’re niiiiiice and crispy.
If my MIL hadn’t hidden the rhubarb, I’d make a crumble. But she did hide the rhubarb. From me. In my own kitchen. So I won’t.
Potatoes, broccoli, and mackerel with mustard, lemon and paprika sauce.
Slummin’ it today. Van Der Kamp fish sticks, frozen peas and carrots, and some instant mash potatoes my MIL bought and left at the house for some reason that needs to be used. “TV Dinner” theme, I guess. Well, the tartar sauce was homemade at least (mayo, sweet relish, capers, Louisiana hot sauce).
Last night, roasted red pepper bisque and grilled cheese. Plus the constant salad.
Take out Chinese for tonight
:smack: Oh, I totally forgot I also made a batch of pasta fazool (e fagioli) earlier in the day. So not completely slummin’ it.
I bought two good-sized poblano chiles, and four skinny Anaheim chiles. And we have plenty of eggs. So tonight I’m doing the ol’ relleno action. 
I haven’t decided if I’ll cook all of them tonight. If I don’t, I’ll probably use the poblanos. I’m having one of them anyway.
My daugter’s bf graduated from medical school, and we had them over for a celebratory meal.
Along with champagne (Veuve Clicquot Ponsardin) I made roast salmon and tortellini in a red pepper sauce.
The sauce is easy, yet almost elegant. Just red bell peppers simmered in heavy cream. Add lemon juice, cayenne, and a few other ingredients, then blend and reheat. Mmmmmmmm.
Last night I made Chiles relleno out of the Anaheim chiles. I didn’t have quite enough cotija, so I mixed in some shredded ‘Mexican bland’ cheese. And we had refried beans and chips. For dessert, I made some brownies using Alton Brown’s recipe.
Whipping the egg whites for the chiles was kind of fun. I should see what else I can make (that isn’t merengue) with whipped egg whites.
Just a chicken casserole tonight, simple but good.
Mousse! Or you can fold them into pancake batter if you like extra fluffy, springy pancakes. Or omelets. And there’s souffle, of course.
Spaghetti with sauce made from tomato paste, onion, poblano pepper and canned mackerel.
Tonight is a whole chicken in the pressure cooker with onions, lemon, garlic, olive oil, and ras el hanout. To be eaten with pasta and some vegetable TBD. Also, I am currently snacking on baby carrots.
When I make an omelet, I separate out one of the whites and whip it good. Then I fold the whipped white into the beaten remainder. Makes a regal looking omelet.
Thanks for the earworm, kayaker!