Dante

First attempt at Boulets à la Liégeoise

Bell pepper, poblano, and quorn curry with yoghurt sauce over couscous.

Kumpir (toppings of avocado, shredded carrot, quick pickled purple cabbage, and green olives), side of steamed edamame with nutritional yeast, butter, and paprika.

French Tacos, side of steamed corn

Polish Beans, Breton Style, over rice

Marinated fried tofu with cucumbers over rice.

Mulligatawny

Pork tenderloin cooked sous vide, with Gascon Sauce and garlic mashed potatoes

Exactly. I used Primal Kitchen brand ketchup because I thought that the flavour would work better and I was too lazy to make my own ketchup.

Spaghetti Napolitan

Pork tenderloin Country Captain

Beef mai fun

Tonight's dinner: Walking Taco variation (variation= not served in a bag)

Mirliton Casserole with saffron rice on the side.

Indeed it is! It's been my default burger recipe for a few years now.

https://www.artofmanliness.com/living/food-drink/ernest-hemingways-favorite-hamburger/

Indian Railway Omelet Sandwich, sides of steamed corn and fresh fruit

Ernest Hemingway burger (with Chicago relish as the relish, and mushroom soy sauce for the soy sauce), with potato wedges finished off in the broiler. Dipping sauce for the fries is a blend of ketchup and chamoy.

It was a local event that was supposed to happen on Saturday morning but got rained out. People gathering in a local park and bringing garlic bread to share.

Croque Madame made with some of the rolls that I had sitting around because Garlic Bread In The Park was postponed this weekend. Side of tater tots with a ketchup/chamoy mix for dipping sauce.

Pad Thai

Dirty Rice

Pan seared tofu over noodles with a sesame sauce, with cucumber slices

Thank you! The tenderloin was just sliced, given a dusting of flour, and sauteed. The sauce is pretty simple- deglaze the pan with vinegar (I used malt vinegar for a bit more richness), add stock, garlic, and parsley, then add the olives. Thicken as necessary (my default thickener is cornstarch slurry)

Vinegar pork tenderloin and olives over saffron rice