We’re having King Ranch Chicken and salad.
This recipe is close, but I don’t use chili powder, and I layer it like a Mexican lasagna, so more tortillas.
Yum! I don’t even care if the kitchen gets too hot. 
What are y’all having tonight?
I’ve got a pork tenderloin thawing. Once it’s thaw, I’ll cut it into chunks, toss it in some berbere seasoning, probably mixed with lime juice & some olive oil and whatever else suits my fancy. Those babies will go on skewers and be grilled. I’ll also grill some skewers of pineapple chunks, cherry tomatoes, and bell peppers. I don’t put the meat & the veggies on the same skewer because by the time the pork is done, the tomatoes would be mush. If I’m motivated, I’ll cook up some rice, but if I’m lazy I’ll skip it.
The bigger question is beer, mojitos, or margaritas. Just got back from a pretty decent bike ride (12 miles, mostly dirt) so as far as I’m concerned, I get to eat/drink whatever I want tonight. Too bad I don’t have a layer cake in the fridge!
Sounds good! What’s berbere seasoning?
I make shrimp, chicken and steak skewers all the time, I haven’t thought to do pork tenderloin! Thanks for the idea.
If it was me, I’d do some 'ritas… 
Stir-fry!
We have some pork thawed in the fridge, and a bunch of veggies and some rice. Yummy.
Husband got me a pasta machine last week, so tonight will be fresh, home-made pasta for the first time. Probably a creamy bacon sauce, with fresh grana padana grated over the top.
The sauce is from a packet, but it’s a good gourmet brand. I figure with concentrating on the pasta tonight, I’ll blag off with the sauce. But if it works, then next time I’m thinking that this is what I’ll be doing.
Mussels and crusty bread. I adore mussels and would have them every weekend if I could.
I wasn’t very hungry. I had popcorn and a clementine.
I had half a sub leftover from lunch.
Brats on the grill and some sweet corn, except that it wasn’t very sweet. I suspect it’s from out of state – ours isn’t ready yet. Dammit.
Mrs. Know and I are both working today, so it’s Hawaiian take-out tonight.
If you have a Hawaiian place near you and haven’t tried it, I highly recommend it. It’s a welcome change from the usual Chinese take-out.
I made lasagna, and we had salad with it, except it wasn’t much of a salad because I made the mistake of writing just “salad stuff” on the grocery list so my husband bought lettuce. Like he had no idea what else might go into a salad.
What is this “sa-lad” of which you speak? 
Leftover baked ziti.
Chicken breast grilled on the BBQ, put into a kaiser roll sandwich, dipped in Swiss Chalet sauce.
Fresh strawberries dipped in fresh whipped cream.
Potato dumpling curry and basmati rice.
We went out tonight. To the local Brazilian place. To prepare for this, we didn’t eat all day. The salad bar there is great I had some asparagus and sun dried tomatoes. Then came the meat. Meat. A veritable mountain of meat. Beef and pork and lamb and pork. There may have been some chicken. There was some sort of dessert involving unfeasible amounts of chocolate, but details were vague due a fugue state induced by a protein overdose.
It was a good night 
Dinner tonight is a relatively simple affair - fettuccine with pesto alla genovese and fresh tomatoes. But it’s homemade pesto, using home-grown basil, which makes it an especially delicious occasion.
Not home-grown tomatoes, unfortunately. It’s too wet here, apparently, and every time we tried (save one glorious summer back in the early 90’s) they’ve all died of blight, so we eventually gave up. :mad:
Not homemade pasta either, sadly. (Note to self: take a cue from Sierra Indigo and acquire a pasta machine.)
We made beef stroganoff from an Emeril recipe. It’s a favorite, but we only make it when top $irloin goes on sale. Still costs like twenty five bucks to make, but with fewer kids around this week, we’ll probably get a couple of meals out of it.
This sounds intriguing. Could I trouble you for some details?
I have some left over peanut sauce from the sate I made this weekend, and some left over chicken breasts pre-marinaded from same sate. Seems like they would work just as well together if I grilled the breast whole rather than on the skewers in small strips.
Last night I grilled a pork tenderloin that I marinated in soy sauce, lime juice, and teriyaki glaze. With yellow squash casserole, parsley potatoes, and steamed broccoli.