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Sous Vide Lamb Chops (finished on the grill) with Chimichurri and Baked Potato

I just finished binge watching all 4 episodes, too! Loved it!

À la carte from the menu at Galveston’s Shrimp ‘N Stuff: 1 Fried Catfish, 1 Fish Taco (with everything) and a Dos Equis with Lime

Pork Chile Verde Stew (with Cauliflower and Carrots) and Warm Flour Tortilla

Soft Pork Tacos ~ Pork Carnitas* with Salsa Verde, Red Onion and Cilantro on a warm Flour Tortilla * Pork Butt, cut into large chunks, browned in a little grapeseed oil and topped with a mix of Hatch roasted green chile peppers and salsa verde, was cooked in the Instant Pot on High Pressure for 30 minutes, 15 minute Natural Release. The Carnitas were finished in the CSO - 10 minutes at 500F on Steam Broil.

Pork Fried Rice

Tortilla Soup with Chicken and Avocado

1/3 Lb. Cheeseburger (with lettuce, tomato, onion, mayo and mustard on a toasted bun) to go from Boyd’s, Texas City.

Lunch at Jimmy Changas in League City yesterday. CARNE GUISADA - braised short ribs simmered with tomatoes, bell peppers, onions, garlic & spices to make a flavorful gravy — served with guacamole and pico de gallo Served with Spanish Rice, Charro Beans and Flour Tortillas

Spinach Salad with add ons and a creamy Caesar Dressing. Reheated pizza also made an appearance but was not photographed.

Pizza delivery from Marco’s last night!

Spinach Salad

Steak and Cheesy Potato Soft Taco Leftovers from last night’s ribeye, reheated with chimichurri, and the last of the cheesy potato casserole, from earlier in the week, with a warm flour torilla.

Sous Vide Surf and Turf - Lobster Tail and Boneless Beef Ribeye - both cooked at 129F for 60 minutes and finished on the grill - served with garlic butter and chimichurri

Hit the spot! Oatmeal with Cream, Butter and a pinch of Kosher Salt

Pappasito’s Cantina in Webster was our choice for lunch today. We started with Margaritas, Chips and Salsa. And decided to share a couple of Appetizers. I forgot to take a photo until we had already begun to eat. This was a new appetizer not yet on the menu - Queso blanco with 5 grilled bacon wrapped shrimp on a bed of guacamole and topped with pico de gallo and crumbled cheese. Our second appetizer was three grilled lamb chops with onions and peppers

Leftovers from yesterday’s lunch - reheated in the CSO for 12 minutes at 350F on Steam Bake

Down on Galveston today! Excellent lunch at Nick’s Kitchen on Seawall Blvd. Texas Redfish Pontchartrain with Grilled Shrimp, Cajun Rice and Grilled Vegetables

No cooking involved! Havarti and Manchego with Dry Salame, Multi-grain Crackers and Green Olives

I’ve been meaning to ask, and I may have missed it, but when do you put the plastic wrap on? And do you cut through it with a knife to divide the item after it has been assembled?

Not celery. 😎 Pico de Gallo! 🌶

Southwest Shrimp and Pasta at Waterman’s on Galveston

Meatloaf and Cheesy Potato Casserole... ...with Green Peas

Ham and Cheese on a Toasted English Muffin