chefmd

Some of us have three. Condo, beach house, back up. And want four: back up for back up. It's that good. Waiting for a good price. @rotuts is the first one on my list to notify when I find the right price

Chicken thighs and scallions marinated in soy sauce and Lao Gan Ma, pan fried, served over brown rice

So jealous about the ramps!

Eggs scrambled with ham and kale.

Pan steamed cod, red lentils, tartar sauce

Grilled pork chop with roasted carrots. Taking advantage of warmer weather.

Polenta, fried egg, bacon, pecorino Romano, scallions. Polenta was cooked in Instant Pot, pot in pot method high pressure for 20 minutes, natural release.

Grilled boneless chicken thighs and corn. To be followed by raspberry cheesecake gelato. Life is good.

Tuna steak with pan roasted cauliflower.

I love to accommodate guests' special requests or preferences. @Mjx you are right, it is so easy to fall back on the same items over and again

I am refraining. Although if anyone wants to make fun of my omnivore eating, I will laugh with you. How about roasted potatoes? Topped with multitudes of herbs? Grilled or broiled portobello mushroom caps filled with roasted cherry tomatoes?

Had a very eventful trip from Washington DC to Moscow, not a happy occasion, cancelled flight, re booked through London, taking Aeroflot from London to Moscow, over one hour to get from terminal 2 to terminal 4 in Heathrow, seat 39K on an empty plane. A surprisingly good meal in the very back of the plane and a surprisingly nice flight attendants. No smiles. But they were kind.

My grandmother was cooking for us (Mom, Dad, me). I remember very sketchy things from my childhood (like applying mustard to pork chops prior to frying) but those may be false memories. I can not imagine buying proper pork chops in Soviet stores. As a teenager, I did not value home cooking. It was only after I had my son, that I became interested in making meals for him and for the rest of the family. Thank god, my grandmother was still alive. Her palate was amazing. She would simply add a little bit of this or that to my dish and it would be perfect. Hopefully my son will remember my meals fondly when I am no longer cooking (or worse).

BA(arugula)T sandwich. One piece of bread shmeared with mayo, another one with blue cheese.

To make it more inclusive and more interesting, may be we can see what meal can be cooked for the price of Big Mac meal (based on your local price). There are MacDonalds restaurants all around the world. There is also Big Mac index. https://en.m.wikipedia.org/wiki/Big_Mac_Index

@liuzhou I love the way your mind works

Solo breakfast today, can eat what I want. Egg salad (added a little bit of blue cheese, learned about it here on eGullet), crisp bread. Eaten outside!

Olive oil cake that my friend baked with cream cheese and bacon. Reheated French fries.

And tonight dinner: duck breast cooked sous vide 136 degrees (I prefer 130 but the timing was tight) with roasted okra. Finished with Maldon salt.

Last night: left over roaster chicken re heated in CSO 325 bake steam while simultaneously cooking carrots under the chicken. Tzatziki inspired sauce.

Whole Foods has chickens on sale. Roasted at 450 degrees for about an hour in pre heated cast iron pan. I love my CSO but prefer convection oven for the chicken. Served with carrots steam baked in CSO.

A friend gave me rosemary olive bread. It made delicious sandwich with Brie and truffles.

Mushroom risotto with truffles from Williams-Sonoma. Not as good as fresh truffles but delicious nevertheless.

@Anna N thank you

@rotuts will do