Dante

Pork tenderloin cooked in char siu sauce and soy sauce, over grits, with slow sauteed carrots on the side.

Anything that this place makes: https://www.lazyladyfarm.com/cheese.html I honestly believe that they are the best cheesemakers in Vermont.

Belated Thanksgiving Dinner post: Capon prepared using the Thompson's Turkey recipe (read: coated with a spice paste with egg yolk base, accompanied by stuffing with a couple dozen ingredients and giblet gravy with cider). Mashed potatoes. Slow-cooked ham. Home made cranberry sauce (made by Kelly). Roasted blue hubbard squash. Roasted brussels sprouts with bacon, maple syrup, and roasted chestnuts. Dessert was blue hubbard pie from Piecemeal Pies

I've made ketchup (I need to work on that to make it better), mustard, and mayonnaise, as well as several bbq sauces (red, black, yellow, white). I've also used tofu as a sauce base before, primarily for doing Hollandaise simulations.

Tonight's dinner- mushroom and cannellini bean gratin with sauteed lacinato kale on the side

last nights dinner: kung pao chicken

Oddly, it's a thing in Japan, and you see apple in premade curry rouxs. Based on a popular book claiming an apple and honey attributed to Vermont.

Thank you! I sometimes think that I overplan, but it works for me. I need to work more on pre-making dinners, I've wanted to get back in to doing that. They'd come in handy when I have things on my schedule for after work. I know about over abundances of veggies too- it's both a frustrating and delightful place to be.

I see things on websites (I follow updates on multiple food pages through Facebook, setting the pages so that I get notifications for every update) and in magazines and cookbooks that seem interesting, or my wife finds things or has cravings and tells me, or I find inspiration when dining out, or see something interesting at the local food co-ops or greengrocer, and I type them all in to a note in Evernote. At the beginning of the week I look through the note and decide what I want. Since I live about three minutes' drive from where I shop for my food, and said places are on my way to and from work anyway, I just shop for each day's meal that day.

I rather like taking the Keller recipe but incorporating the piperade from the Weapons Grade Ratatouille recipe. That's become my default approach.

Veggie stir fry with tofu over rice

Pan fried chicken tenders with yogurt/curry sauce and steamed edamame on the side.

Breakfast- scrambled egg sandwich on grilled potato bread with ham, mortadella, and swiss cheese.

Dinner- burgers, wrapped in prosciutto, with havarti dill cheese, lettuce, tomato, and onion, with sides of arugula and deep fried-and-broiled potato wedges topped with sage and lemon aioli

Chicken breast cooked with cayenne, black pepper, lime juice, and green olives, with lacinato kale, over orzo, garnished with fried eddoe slices