Shoprite has the answer. That’s pretty local, probably, so no one knows what I mean by that.
Hubby is right now assembling a big pot of chili. He has also purchased big-assed restaurant tortilla chips and blocks of sharp Cheddar and Pepperjack cheeses. I’m thinking he’s got nachos planned for tonight.
I know there will be wings, since we are going to a super bowl party. Other than that, who knows? I do know what’s for dessert… Cheesecake smorgasbord; plain or chocolate cheesecase with choice of toppings: Dark choclate sauce, caramel, blackberries, raspberry coulis, or cherries. 
Tonight I think I’ll make Trader Joe’s stuffed lobsters, bacon-wrapped filets mignon, and steamed asparagus.
I hope Mrs. L.A. agrees, because the lobster is thawing.
Philly cheesesteak sandwich so damned big I can only eat half at a time; lots of green pepper, onion, mushrooms and Provolone. Ice-cold Coke Classic. Later on, I might have a slice of chocolate fudge cake and a scoop of Dutch chocolate ice cream. Maybe a cup of coffee with brown sugar and heavy cream. (All I had the rest of the day was a black coffee and a glass of orange juice.)
We’re having pizza delivered because I don’t feel like cooking and it’s too rainy and cold and ick to go out. I shall be tipping generously, tho!
Wow! Those stuffed lobsters are definitely on my radar - thanks!
Yesterday I needed to make a run to Brighton Beach, the Russian section of Brooklyn, for a particular type of sour cream. I piggishly indulged myself in the prepared foods available down there.
Veal pelmeni, blini stuffed with egg and mushrooms, mushroom salads, a couple different kinds of small meat cutlets, pirozhki stuffed with…various vegetables, can’t remember.
I consumed a portion of the whole last night, but have a crazy amount left over, so I’m going to heat it up.
I’m roasting Brussels sprouts, Romanesco cauliflower, kumatos and onions in oilive oil with rosemary and oregano for the Ukulele Lady; she’s having them over chickpea-based pasta with Parmesan. She hates Russian food, particularly fattening Russian food.
Spaghetti and sauce. Sauce made with onions, garlic, sweet Italian sausage, tomato paste, home-canned tomatoes, a bouquet garni of rosemary, oregano, parsley and thyme, and red wine. Topped with grated Parm and a grind of pepper.
…did anyone else see the recipe for “panade” in today’s NY TIMES Magazine? I have never HEARD of panade — think of gratineed French onion soup, only without the soup.
I simply MUST EAT THIS THIS WEEK.
I fucking HATE football with the white-hot intensity of a thousand suns, so tonight’s dinner will likely be Bourboned Pork over rice with a side salad while watching Jeff Dunham on Netflix.
Damn, that does look good!
Spaghetti with garlic toast, carrots and green peppers
We had potluck after church so I’m not very hungry. I do need to go to the store for food for the week, so I’ll probably get a salad or an Atkins.
Everything sounds pretty good, but a scarcity of exotic ingredients and time make cooking something we don’t do often.
Baked ziti from a Serious Eats recipe. This is the second time I’ve made it, and tonight I’m cutting back on the insane amount of cheese (3 kinds) it calls for, in hopes that it’ll still be good but won’t lead to my premature death just yet.
Doesn’t it? I have to see what the coldest night this week will be, and plan accordingly to have stale bread. And do the math to make a 1/4 version, because there’s no way my wife will eat this.
Here’s a direct link to the recipe (and photo) without all the blather.
That sounds great, but from what I can see, it’s not without the soap, it’s with 10 times the crouton.
Looks to me like the bread sucks up all the soup and soup flavor, although it’s probably still drippy. I’ll report back after I prepare it.
Reminds me of chicken bread that I was turned onto by this thread
Crock pot of kielbasa and pierogi in s cheese sauce. It was…unfortunate.
For some reason, I always check the recipe in the magazine before anything else on Sunday.
Magazine Recipe.
The Ethicist.
Book Section.
The Week in Review (or whatever they’re calling it these days)
Then back to the Magazine if there’s an interesting article
All the other stuff.