Dante

Sautee a diced shallot in the pan that the pork was cooked in, deglaze with dark rum (I used Pusser's), add stock, reduce, add cream (half the amount of cream to the amount of stock), boil, reduce, finish with black pepper and a grating of nutmeg.

Pork tenderloin in cream/rum/nutmeg sauce with bok choy. Side of mashed sweet potatoes.

Chicken and veggie (red pepper, summer squash, eggplant, carrot, onion) curry over rice

Rigatoni with sausage, shrimp, and gravy

Sous vide steak tips cooked with lemon slices and two spice blends (Girl Carnivore's Chick Magnet and Iron Skillet's Ten Gauge), with steamed rapini and fondant potatoes on the side. Gravy made from potatoes and steak liquids.

Chopped Cheese Sandwich (on a Kaiser roll because sub rolls seem to have vanished from the area) with (not home-made) tater tots

Grillades and grits casserole with shishitos, and oven-roasted corn on the cob (sprinkled with Iron Skillet Ten Gauge seasoning), on the side

Japanese seafood curry over farro

Kadhi chawal over rice, with pears added (because I had a lot of pears)

I made everything from scratch,ie both the rice cakes and the sauce. The flour/water proportion was in relation to the rice cakes. And, thank you! I initially tried for somewhat uniform shapes but the dough was so sticky that I just gave up on that part.

My first attempt at making tteokbokki (need to work on the flour/water proportions), with a side of steamed rapini.

Juicy Lucy burgers with sour cream/chive/dijon mustard sauce, fried home-made pickles, and brioche buns, with (not home made) tater tots with (home-made)fry sauce.

White pizza with monterey jack, goat cheese with home-made preserved lemon, pears, sopressata, and arugula

Squash with mole' sauce and tortillas

Chicken fricassee over bulgur with steamed edamame