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It happens to be my honeys birthday so we don't celebrate Valentines day, we celebrate the birthday. And NEVER by going out! About a month ago he asked for lobster tails "at some point". So that's on the menu, with undecided sides. Roasted Potatoes? Mashed? Roasted sweet potato? No clue.

Our take is chicken, mayo, green onions and celery, salt and pepper. Period. Oh, I chop the chicken finer than my husband does.

This topic might help a little... As might this one:

I don’t celebrate any of the Hallmark holidays, so have no special meal planned. Ideally, I will come up with something to use up some the massive amounts of potatoes, carrots, butternut squash, and cabbage I have in the house from my CSA right now.

Chicken, broccoli, cashew and bell pepper stir fry with scallion rice

Yes, but many of the flavored ones are in envelopes rather than cans.

Some of BC's Stellar Bay brand oysters are being recalled for norovirus. At present they're only known to have been sold in BC, but as always that may change with future updates. They were sold to consumers and also through hotels/restaurants, so something to be aware of if you're in BC and have recently had oysters during an evening out. https://recalls-rappels.canada.ca/en/alert-recall/certain-stellar-bay-shellfish-brand-oysters-recalled-due-norovirus-0

Where is that "a classic chicken salad"?

For those of you who make chicken salad regularly — do you prefer keeping it classic (just chicken, mayo, seasoning), or do you like adding mix-ins like grapes, apples, nuts, or fresh herbs? I’ve noticed even small additions completely change the texture and flavor balance. Curious what combinations you all swear by — and what you absolutely avoid 👀🥗

Breakfast tacos with egg, heavy cream, garlic, serrano chile, tomato sauce, and feta

No. But I thought about it. I didn't miss the fried breading as it turns out. One thing I'd change...it looks kind of gross...maybe neaten it up.

I like roasted cauli and I like parm. Is it breaded?

Do Americans get all the cans of weird flavour tuna that we get in Australia? Can't say I'm much of a fan (prefer water packed) but I guess I see the appeal for people who like the oil and the variety.

I finally got around to making my green beans and potatoes. With shoulder bacon. I had a bowl of it for supper--wasn't feeling great today and really had no appetite all day.

I'm going to a Galentine's dinner at a friend's home. I'm taking a quasi-shrimp cocktail thing that I talked about in the appetizer thread a while back. Hostess says it is a traditional steakhouse dinner and I know she is making steaks. I noted someone else said they are bringing creamed spinach. Not sure what else is on the menu.

I had no preference as I was ignorant of the possbiities. This baking thing is pretty new to me ... never baked a pie, maybe tried a quiche once a long time ago, baked a cheesecake once or twice ... that's about all with a crust of any sort that I can recall. Never used a premade crust. You've been very helpful.

I have one piece of Christmas fudge left that a friend gave me. I'll probably eat it.

NYT had a roasted cabbage parm recipe. Cabbage seemed awkward so I did cauliflower. ..big slice roasted till well-browned on both sides then red sauce and shredded cheddar and mozz melted on top. I will do this again

I put this over in the dinner topic but might as well add it here as well. 2008 Ridge Lytton Springs Zinfandel blend: 74% Zinfandel, 21% Petite Sirah, 5% Carignane Excellent! Still tons of fruit even at this age. Very dry, just the right touch of tannin and a really long finish.

Don't care for lamb, but that looks delicious!

Anchovy Lamb Chops with Capers and Garlic from Melissa Clark’s Dinner Changing the Game, with boiled new potatoes dressed with Pancetta Vinaigrette from Six Seasons, spooned over baby kale. The lamb recipe calls for lamb shoulder chops which I haven’t cooked before but lamb shoulder was on sale for $5.99/lb and I needed some to make the lamb ragu in Six Seasons of Pasta so I had the butcher cut me a few chops so I could try it out. Melissa says the key to shoulder chops is to cook them either fast and furious or low and slow. This was the fast and furious version and 3 min/side in a screaming hot pan gave a nice crust and a pink, medium rare interior and a loud smoke detector! That was a big chop, 15 oz before cooking, so I have leftovers to play around with. All washed down with a nice zin…

For Valentine's Day I'm picking up Mrs. C at the airport. Assuming she sends me her flight info.

We aren't planning anything. In our younger days going out for dinner was the big thing but our interest in that faded as we grew older.

The crust can puff up like a balloon, either the whole thing or in pockets. When you add the filling, those sections will crack, the custard will run out and accumulate under the crust. Docking should prevent that but can also leave tiny holes behind that can let the custard leak through, something I like to avoid but do go ahead if that’s your preference.

Mainly just for information, what happens to the crust if it's baked without weights? Would docking be helpful in that scenario? Tks!