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Saute variation of Chicken Marbella, with collards, over bulgur.

Thank you, and I love the bowls too. I have a set, sort of, they’re from an Australian homewares store, and long out of stock. They belonged to my niece who died a few years ago. She had a rare genetic disease that caused next level clumsiness, so there’s 8 dinner plates, 7 side plates, 3 large bowls and only 2 of these soup bowls. She very much liked salads, her floors were tiled, and that’s why the bowls are in short supply. She would have laughed too 🤣

Creamy Ragout with Beef and Butternut Squash - quick ragout with ground beef, butternut squash, yellow bell peppers, onions, cream and chives. Served over boiled potatoes.i’m

This totally broke me up: gave me a much-needed belly laugh! Thank you! (And it sounds delicious!) And in case I haven't said so before, I wholeheartedly lust after your bowls. Something about That Pattern and That Color make them look perfect, no matter what you have in them. I have some with a similar pattern, in white (I had more, but most have broken) but that green takes them from "pretty" to "enchanting".

Too kind, you are. My husband put a croissant in the freezer for 15-20 minutes and that was enough time to make it firm up for easy slicing! He thanks you.

a) thank you, they are and b) no, we sure don't.

You’ve given me ideas here, although my panini press doesn’t open flat.

I’ve been remiss. I used the poaching broth from the previous nights meal to make another episode of things in bowls. This has wombok, thin egg noodles, leftover shredded chicken, baby bok choy, green onions and chilli crisp. My kitchen MO is sometimes like this; research intensely on YouTube and Instagram taking a little bit from each reel, then march into the kitchen armed and dangerous. This was a slow roasted boneless leg of lamb sitting on a bed of onion and garlic, heavily seasoned, rosemary strewn and white wine doused. After 3 hours at 150°C it rested while I smashed the gravy into submission using a stick blender. The veg cooked on the top shelf for about 90 minutes. Served with cucumber salad, because I always need green. Then another episode of “things in a bowl” with the addictive cabbage salad. It’s very simple, cabbage cut largish, washed and dried, rubbed with salt and chicken powder, strewn with minced garlic, crushed toasted sesame seeds and drizzled with sesame oil. A bit of leftover lamb and veggies to go with, but seriously, the cabbage is the star of this episode. And, the reason for that relatively light dinner, was this monster for lunch at the local pub.

Lamb keema with peas: Cinnamon stick, bay leaves, green coriander, turmeric, garlic, ginger, and onion for flavors. Simmered the lamb with crushed tomato and yogurt, finished with lemon juice, chile serrano, and basil (sub for nonexistent cilantro). Rice with black coriander, cloves, and a bay leaf, topped with chives.

I hope they ship to Kansas lol. But seriously I hope somewhere near you has that delicious looking treat.

Nope. You're not ignorant--you're teaching us things!

I thought you'd get it....

@ShelbyThis is the place I've passed by a million times but never tried. That will have to change soon!

It's chill, grey, and drizzly here. We needed an afternoon hot chocolate. I had regular old Swiss Miss packages and malted milk powder, so whole milk went into the milk cafe frother. Then I thought let's make this a happy hour hot chocolate, some Laird's apple brandy went in at the end. Wow, that a great combo, puts a real twist on the apple/chocolate flavor meld.

Thank you! Improvements could’ve been made, but isn’t that always the case? I ordered the containers a long time ago, and while they are a little large for this usage, they have been too small for other things, so this was a good way to use some up, and I would’ve been sad to ruin the salad by having it get soggy. This would’ve been great info to have! Also, it sounds delicious. Thank you. (Do y’all just cringe at my ignorance, sometimes?) 🥴😜

Blueberry Pie. Again. But the Peruvian berries I'm getting here in Tucson are quite nice and juicy!

As for the Costco croissants...I put them straight into the freezer. I'm the only one who eats them. Frozen they slice easily. Then I add 4 Callebaut callets and nuke them in the microwave. Chocolate filled croissants!

I don't want to say you've outdone yourself here because you outdo yourself every week but I think you outdid yourself here Who wouldn't love that sandwich and salad. And something different from all of the heavy holiday type foods--maybe that isn't an issue but I, for one, would certainly welcome a change. I love the eggs in the chicken salad. And what a nice touch to have the dressing on the side. I know all of the containers are not cheap.

When planning this week’s CFM, I imagined a ladylike chicken salad filled croissant, a side salad, and some dressing, and an undetermined other thing. 🤷‍♀️ Many chicken salad recipes were considered, but I fell back on the kind my southern mama always made. Just like her potato salad and tuna salad, her chicken salad always had hard boiled eggs in it. How many, you ask? However many your heart tells you to use. Chop ‘em all up. This was about 2/3 of the chicken. There was more waiting for shredding and chopping. A lot of chopped celery, diced red onion, sweet pickle relish, mayo, mustard, Tony’s, and an overnight chill later, here is the chicken salad and a few other meal ingredients. Not shown are the bags of pretzels I decided to include. Based on advice from Google, I heated up the Costco croissants in the oven at 325 for five minutes. If I had a giant air fryer, I think they “refresh” better there, but ain’t nobody got time for 8 batches in a regular size air fryer. Google was wrong about slicing the croissants AFTER their trip in the oven. Bread knife didn’t do very well, nor a smaller serrated knife, or other. Who knew this would be where I’d go wrong? My husband ended up using an electric knife. All I’ll say is that sandwiches were made. Salad wise, I went with spinach, feta, toasted pecans, dried cranberries (again?), and honeycrisp apples. The dressing was a vinaigrette made with balsamic vinegar, maple syrup, olive oil, salt & pepper, and a few squeezes of lemon. The dressed salad was SO good! We decided it was best to have the dressing on the side. The plated meal included a snack sized bag of pretzels. The bag was more generous than I’d anticipated, which is nice. The chicken salad croissants were behemoths, not the imagined ladylike ones, and probably hard to eat. I hope they were able to be enjoyed. When we delivered the meals we were happy to see that someone else had filled the freezer, too.

@KennethT "non-cake bread is my little joke. Much of the bread in SE Asia has a texture that resembles cake. It's rare to find bread that has actual bread-like texture and crust." And in China, where it's also cake sweet. I keep telling them but they don't believe me.

First, thanks for the blog...my stomach would be a freakin' mess. Second, does this place satisfy your itch here in NYC? I know they have pork and chicken, as well as beef, and that it is grilled. @donbert was adamant that it wasn't true jerky! It is, as you say, addictive.

With any luck, McDonald's will get back on this right away!

Yeah, my chances of eating a salad increase dramatically if there’s a dressing prepared and greens washed. I’ve been using escarole & radicchio a lot lately because they’ve been looking great at the farmers market but importantly, they’re really sturdy so I can wash enough for a few days, spin dry, and store wrapped a towel. I should branch out and get some other options. Salad du jour was roasted honeynut squash and pear, escarole and radicchio dressed with the house dressing from Good Things, baked goat cheese and pecans.

Don't forget the beef fat!!! You should be frying your eggs with tallow, and then drizzle melted butter on top.