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Ground meat, beans, rice, salsa, cumin, paprika, onion powder, garlic powder, oregano, shredded cheese, and sour cream, all slow cooked together and then wrapped in tortillas.

Brings up an interesting question. What is the line between a soup and a stew? I would call your chicken dish soup, due to it being in broth rather than gravy.

Cooked up a serving of polenta in the Instant Pot and topped it with some of the short rib ragu with black peppercorns from Six Seasons of Pasta from my freezer stash.

I don't suppose many of you would order 鸡肠 (jī cháng) for dinner. You can see the flat tone then rising tone. But if you do, be careful. These are chicken interstines, surprisingly popular in hot pots and stews. Chicken Intestines Screw up and ask for 机场 (jī chǎng), flat tone then falling and rising tone, the wait staff will look at you pityingly and assume you are suffering from dementia and confused. You seem to think you're in a taxi. You've just asked for the airport! (I should point out that I'm only posting food related terms that can be confused. Almost all Chinese words are the same!)

Dinner last night was chicken paprikash served over nokedli and accompanied with a Hungarian cucumber salad – Uborkasaláta. The sauce was made with a combination of hot Hungarian smoked paprika and sweet paprika cream.

The Creamy Oregano Dressing from Samin Nosrat's book, Good Things is quite nice in a bean salad. It uses aquafaba, which keeps it nicely emulsified. In the book, she uses it in a White Bean, Celery and Tuna Salad and a Marinated Chickpea Salad with Cucumbers and Dill, either of which could be salads for another fridge meal. I’ve made and enjoyed both and they hold up nicely. She also uses that dressing to marinate “Souvlaki-ish” chicken thighs that she grills and are great in a wrap. If you want to try the dressing, the recipe is available here: https://abcnews.go.com/GMA/Food/dig-samin-nosrats-everyday-recipes-new-good-things/story?id=125524145

I have not ruled out making my own. @paulraphael would you please share your recipe.

I know this isn't relevant to you patti but for those of us who are living alone or cooking for two, making bean salad can be a problem. By the time I have added three kinds of beans and chickpeas, I have enough to feed us and my neighbors. So I usually mix the beans together first, before I add the dressing, take out what I need for one meal and freeze the rest in small portions. That way I can have bean salad just when I want it and we're not eating bean salad for a week.

As simple as this sauce is to make, I think it matters greatly what tomatoes are used.

Have you ruled out making it yourself? It's easy for small quantities and all I ever do. You'll never get as high a percentage of the sugar inverted as they do in the factory brands. But unless you're doing something ultra-precise it shouldn't matter.

I always have a bean salad on hand, particularly because it keeps so well. A Tabbouleh salad also for the same reason. My bean salad is canned or cooked chickpeas, black beans, red &/or white kidney beans, some other canned bean which I have on hand, canned or frozen corn, I'd add black olive slices but Ed doesn't want them, red or white or green onions, a bit of garlic (I don't seem to tolerate my former amounts any longer), fresh or dried parsley and a simple olive oil and lemon juice dressing. Never any sugar or long skinny beans or lima beans. Love it.

Took leftovers from last night's nacho-fest dinner to work for lunch - no photos, but it was a fun lunch. Made sort of a torta with leftover refried black beans, shredded chicken, salsa, and avocado which had a squirt of lime added. Thankfully had the kitchen to myself so no witness to the finger licking!

Me too. I tried Googling this and only came up with a bunch of googlygunk, as my grandson calls it.

This is how our eggs are packaged now. They are simply wrapped in cellophane but it is much preferable to the paper bag. They are sold in units of 15 but they are actually sold by the kilo so each package has a slightly different price. When I get them home I transfer them to plastic egg cartons that are designed for 15 eggs. Most people here don't keep their eggs in the refrigerator and don't have to because they have not been washed before Packaging. For me, it's a habit that I have just not been able to get used to and I still keep mine in the fridge. For a while here, we had frequent small earthquakes and I had to get used to being very cautious about opening cupboard doors. I learned quickly after I got hit in the head with a jar of peanut butter

Am I the only one that doesn't care for this sauce?

"Gutterpunk"? Please enlighten me.

Numeric culture is funny, isn't it? There's the perennial question of why hot dogs and hot dog buns aren't sold in the same multiples in this country. I hadn't heard of selling things in multiples of 15, though. I actually have an egg container that I picked up at a garage sale last year, same idea as yours but for a dozen. If it falls out during a refrigerator avalanche however, the eggs will be just as broken as in the standard containers. Maybe the mess will be contained, but it would still be a mess. The more standard cartons are relatively secure now, I think. For sure, the 18 eggs on the left are fairly secure, because the container under that carton has a lipped lid. They'd both have to come out at the same time. The blue dozen-egg container on the right may be relocated before I move. I've learned the hard way to be careful opening cupboards and doors after traveling. A few days ago I was glad for that caution; when I parked after an especially rough road, I started to open the refrigerator door and could hear contents shifting. BOTH those cartons you see in the collage above were trying to slide out, along with a couple of condiment jars! I managed to save the eggs and have relocated them since that near-disaster.

Every once in a while I crave the deep, rich flavors of a Mexican chile paste. This one had toasted ancho and guajillo chiles, roasted garlic, chicken stock, black pepper, cumin, cloves, and Mexican oregano, rounded out with a little molasses. Chorizo, shrimp, mushrooms, and zucchini for sustenance.

Maybe you could use something like this. I bought something similar when we first moved here because at that time when you bought eggs they gave them to you in a paper bag and I never got home without breaking one or two. The only problem with it was that it only contained 12 eggs and here they sell them to you in multiples of 15. I still had three that were in danger of not making it home in one piece.

This egg isn't especially photogenic, at least not in my hands, but it came out well. The others will probably go into salads of one sort or another. When I left home, I had 4 boiled eggs and 3-1/2 dozen raw eggs, thanks to the generosity of my DIL and her prolific chickens. In fact, I gave another 2 -1/2 dozen to the friends who helped me finish loading. I tend not to eat eggs unless I'm putting them into something -- nothing against them, it's just my cooking style -- but of course I couldn't turn down the gifts. I'm not in a hurry to work my way through these, but I do need to include them from time to time in my meal planning. They'll last a long time in the shell, but there's also the possibility of opening the refrigerator door after a rough road and having scrambled raw eggs on the floor. That nearly happened last week!

I saw it happen last year, when I was staying put but needed to go somewhere in the pickup only. The highway message boards were flashing the warnings, but people tried it anyway. It wasn't pretty.

Plus being very dangerous. If that headwind turns into a side wind it can easily flip a trailer.

Getting back to food: This rather odd pinkish stuff is mixed-berry kefir, while I wait for eggs to boil. I'm giving them more time than I would at home, because I'm a couple thousand feet higher here than there. (My instant-read thermometer says the water is at 204F.) I'm not especially crazy about the boiled-egg idea for breakfast, but I don't have any better ideas and the kefir won't hold me through my shopping and errands. Just as last year, I'm realizing some things I'd forgotten -- not things I couldn't find, like the Instant Pot and hand mixer, but things like window washing equipment. There are at least 2 squeegees and 2 extending poles sitting at home, in plain sight, due to previous purchases that my darling and I made and then forgot to pack! So in addition to the groceries and trailer consumables I need, I'll be picking up some cleaning equipment if I can find it. Last year I only needed 1 day to rest and recuperate before traveling again. This year I'm making it 2 (and counting). I feel much better and more rested than yesterday, but I still have things to do and I'd be fighting a strong headwind anyway if I wanted to move on today. As much as I love aerodynamics, I'll simply say that a headwind makes a huge difference in fuel consumption.

They're a little tough - but they're not uncommon in Indonesian stews/curries. They're typically added whole and then removed later. They're used in the woku (as well as pandan leaf which I can get frozen) and the original North Sumatra rendang. You can also slice it thinly across the grain to make it edible.

Thanks. I also have a tumeric plant in a pot on my patio. I use the rhizome all the time but I had no idea that the leaves were also edible.