Dante

Tonight's dinner: Gatta curry over bulgur with rapini

Tonight's dinner- Beijing style meat sauce over lo mein noodles (with veggies added as I'm trying to cut back on the pastas), with sliced cucumber on top

Tonight's dinner- fish and chips (hand cut chips, home-made tartar sauce) with steamed edamame on the side.

last night's dinner that I forgot to post... pork tenderloin slow-cooked in kahlua and prune juice with sauteed greens on the side over cheesy grits

Tonight's dinner- Navajo Tacos with sides of steamed corn with umeboshi vinegar and smoked paprika, and sliced kumatoes.

Tonight's dinner- pizza with pesto, ricotta, mushrooms, black olives, and basil

Last night's dinner: Rigatoni with tomato sauce with onion, bacon, black pepper, and balsamic vinegar

Monday's dinner- maple sausage with broccoli and greens, in butter masala sauce, over orzo. Aka "what I could make with what I had laying around in the fridge"

I second this- it's sooooo much less expensive, and so easy to customize!

Thank you! 1/3 cup maple syrup, 1/3 cup tamari, 1/4 cup rice wine, 1/2 tsp ground ginger, dash cayenne, 2 tbsp cornstarch dissolved in water. It's pretty much my default stir fry sauce. Some times I'll add a little oyster sauce and/or sweet soy sauce to it.

Tonight's dinner: chicken stir fry with maple sauce over noodles

I love vegan cooking and try to do two to four vegan dishes a week. I'm a huge fan of Vegan Black Metal Chef, Thug Kitchen, and Post Punk Kitchen/Isa Moskowitz. Vegan Black Metal Chef's vegan sush and his matzo ball soup are favourites of mine (look on his youtube channel- his videos are hilarious but he also does know his stuff= hois Indian Feast of the Gods video is another fave) . Isa Moskowitz's pizza recipes are pretty much my go-to these days, and I love her stewed tofu in miso gravy

Tonight's dinner: Slow cooker macaroni and cheese with sauteed kale on the side

Tonight's dinner: Butter Chicken over cardamom rice with sauteed chard on the side.

Tonight's dinner: recurring favourite Chickpeas ala King

New foodie blog post up! Covering Flavors of the Valley 2018 https://dailyuv.com/feed/951713

Tonight's dinner: Grilled cheese (with a touch of smoked paprika and brown mustard) with the remaining bratwurst soup from a couple of nights ago

Tonight's dinner, slow cooker bratwurst soup with bread and cheese (Heady Topper beer cheddar, and hot pepper tilsit)

I must admit I've never tried broiling it- always sautee, bake, deep fry, stir fry, or using soft silken as a sauce base. I'll have to experiment with that.

Chicken chili (cooked in the Awesome Slow Cooker of Awesomeness- chicken was cooked separately as pulled chicken in bbq sauce in one of the secondary pots on the cooker) over corn bread (small dollop of creme fraiche on top)

"restaurants are rife with abuse, mental health issues and addiction" - as a veteran of ten years in restaurant life, I can attest to this as accurate. Stashes hidden in the fridges, tripping dishwashers, servers doing whippets behind the counter, roach clips in the knife drawers, those were just some of the things that I had to deal with. I just limited myself to drinking and legal stimulants, and never the former on the job, and the latter just to keep myself going and keep my pace up for those thirteen to nineteen hour shifts.

Tonight's dinner: baked potatoes with chili on top, cheddar cheese and creme fraiche, mixed veggies with umeboshi vinegar and nutritional yeast on the side

Tonight's dinner: sausage, tomato and lentil stew

yeah, you want to avoid that knife + femoral artery thing. Take it from someone who knows.

not as bad as that but I have had the frozen hamburger patties + knife experience.