patti

That bread is gorgeous! Take-out garlic parmesan wings and roasted cauliflower.

Speaking of lazy combinations (to paraphrase)... Hamburger patty with Swiss, onions and mushrooms. Avocado.

Surf ‘n Turf

Catfish with lemon and dill. Cherry tomatoes cooked with the catfish and spooned over avocado.

I’m hobbling around with some knee trouble and cooking is not easy right now. Ordered food delivery tonight. Chicken shawarma salad. Hummus Last night I used some taco meat found in the depths of the fridge and made some questionable nachos. All survived. The chips used are Quest, low carb.

Shrimp salad with avocado and dill. Parmesan crisps.

Round steak, mashed cauliflower.

Not pretty, but sometimes life is like that. Garlic butter oyster mushrooms to go with cabbage and Italian sausage.

Charles Brooks Hamaker Obituary

@pastameshuganaThank you! I’d considered crumbling Gorgonzola over my serving of pork and topping it with the sauce, but at the last minute, I added to the potatoes, instead. I will be making Gorgonzola mashed potatoes again! @TdeV Thanks! Here you go. I seared my seasoned (kosher salt, cracked black pepper, dried thyme) pork tenderloin on the stove top, then wrapped it in foil (after topping with a few pats of butter) and baked for 25 min at 350. Made the sauce while it was baking. Balsamic Fig Sauce 1 Tbsp butter 1 shallot finely diced (or red onion) 1/3 C water 1/3 C balsamic vinegar 1/4 C chopped dried figs 1/2 tsp dried thyme The recipe didn’t call for pomegranate molasses or cayenne, but after making and tasting the sauce, I thought it needed something. I added sweet and heat. Just a few squirts of the pomegranate syrup. Also, I used a very small tenderloin. I would double the sauce if you have a 2 pound one. Last night’s dinner was a brisket salad. Dinner on Monday night was scrambled eggs with brisket, spinach, mushrooms and goat cheese. I am not successful with omelets when I greedily add too much “stuff.” It was actually delicious, though.

I'm very sorry to see this. Only a few days ago I was rereading a gumbo cook-off thread in the Louisiana forum, from back in the day when I posted here a lot. He really was a memorable character. RIP.

Wow! Those shrimp look good. Popeyes is my fave, too. My husband doesn’t love fried chicken, so we don’t have it often.

Happy days are here again! Pork tenderloin with balsamic fig sauce. Over Gorgonzola mashed potatoes.

Popeyes fried chicken, peas, and potatoes.

Things are looking up, thanks! Beef and veg stir fry.

Had plans for a relatively healthy stir fry. Changed to stress eating carbs, with a side of high anxiety.

@Kim Shook- shredded mozz, and a garlic, Parm, parsley, olive oil sauce. ETA: What is that dessert? Looks delish! Tonight, pork noodle soup leftover from last night.

@Shelby Thanks! I love shrimp and am lucky enough to be able to get some easily. @mgaretzThat chicken looks gorgeous!

When I cooked the shrimp for last night’s salad, I cooked enough for another meal, which ended up being shrimp flatbreads.

Happy Anniversary! Looks like a great meal!

Shrimp salad.

Thank you! The plate was a gift. World Market!

Last night, naan flatbread, with Genoa salami. Tonight, pork chops and sweet potatoes. This pork chop is huge. After the photo, my husband and split it.

Pasta with cherry tomatoes, spinach salad.

The recipe is easy peasy. Also, I forgot to add the sugar and didn't miss it. http://www.kathrynbruton.com/recipes/chicken-liver-with-pomegranate-molasses/ Ingredients SERVES 4 500g chicken liver, washed and trimmed of any sinew 4 tablespoons of pomegranate molasses 5-6 garlic cloves, sliced thinly Knob of butter 1-2 tbsp of olive oil 1 tsp of caster sugar Pomegranate seeds and coriander to garnish (optional) Method Heat the oil in a pan big enough to hold the chicken livers When hot, fry the chicken livers until browned on each side, about 7-10 minutes, depending on how you like them cooked Remove from the pan and set aside momentarily Add the butter and allow to melt, it should foam Add the sliced garlic and fry for about 30 seconds Return the chicken liver, add the pomegranate molasses and sugar and stir Allow the molasses to bubble on a very low heat for about 1 minute Season to taste - I like to serve mine garnished with fresh pomegranate seeds and chopped coriander or parsley PS - I had some pomegranate seeds in the freezer and they may have been there a while. The color didn't pop.