sartoric

Ahh, fair enough.

What word would that have been, (assuming the typo) ? Genuinely curious.

They are from the rib. You can get them French trimmed so the bone becomes a handle. Me, I like all the fat and skerricks of meat along the bone. My next oven will be a CSO.

Lamb cutlets, dusted with sumac and pan fried. A very mixed salad, baby cos, multi coloured cherry tomatoes, radishes, cucumber and freshly harvested sprouts with a lemon dressing, pita bread and a few beetroot smashed with yoghurt.

Pizza take 2, the dough keeps well. The first pizza is hot salami, anchovies, olives, bocconcini and mozzarella. The second pizza is roast chicken, roast garlic, cherry tomatoes and mozzarella.

Char siu pork belly with stir fried choy sum and radish leaves, plus egg fried rice.

We do hams at Christmas. The ham rind gets scored and studded with cloves. I use a basting liquid with pineapple juice, brown sugar and allspice. Bake in a low oven basting frequently for a couple hours. Delicious with potato bake.

Pumpkin, spinach and ricotta lasagna with bacon and mushrooms, plus a salad.

@MetsFan5, sorry for your loss, and such a sad situation. I think you've been given good advice here. Try and maintain a routine, take one step at a time and you'll get through this. What's the alternative, and would your brother want that.... @Thanks for the Crepes, so sad to hear about your loss too. All I can say is keep cooking, (and posting in the dinner thread) your dinner sounds pretty good to me. I'm having a drink for you now...

Clean out the fridge celery soup (with bacon, which sank), plus roast chicken and cheddar toasties.

Oops, sorry bout that

Pizza ! My first attempt from scratch. Thanks to @shain for her detailed recipe, and beginners luck, they were yummy. First pizza, base spread with leftover mussel infused red sauce, half topped with pepperoni, cherry tomatoes and olives, the other half is roast chicken, red onion, goats cheese and basil. Second pizza was spread with plain tomato sauce and chopped oregano, half was topped with ham, pineapple and mozzarella (in Australia you would call me a deadset bogan, and I'm okay with that) and half with cherry tomatoes, olives, bocconcini and baby spinach. Okay, I need some practise with shaping, and crusts got a bit burnt, but there's two more balls of dough in the fridge !

@shain, can you freeze the dough ?

Smoked salmon on pumpernickel, topped with natural yoghurt, a caper and snipped chives.

A favourite - roast chicken with herb stuffing and rich gravy. Served with roast potatoes, sweet potatoes, pumpkin, garlic and spring onion, plus buttered peas. And, a piece of bacon.

It is certainly possible they are coming in from outside. Do you leave a light on that might attract them ? Have you found any caterpillars ?

In Australia we eat moths. http://www.smh.com.au/environment/animals/bogong-moths-the-bush-tucker-superfood-swarming-canberra-20161102-gsg284.html

Mussels in a spicy red sauce with garlic sourdough BREAD for mopping, and a spinach and blue cheese salad.

Takeaway sushi from our local Japanese place. It's great fresh fusion food, made on the premises which are spotlessly clean, and $15 gets us lunch for two. Today, tuna and avocado rolls, chicken karaage and cucumber, plus inari. We've just discussed making this a weekly event to try (amongst more sushi) the hot food as well

Baked stuffed eggplant with a panzanella style salad. In the stuffing, diced onion, garlic, minced pork, bacon, mushrooms, tomato paste, yoghurt and eggplant flesh.

Butter chicken with steamed basmati rice, roti breads, cucumber salad and papaya chutney.

A mixed salad comprising baby cos, charred asparagus, tomatoes, soft boiled eggs, olives and tuna with a lemon mayo & dill dressing. Followed by pineapple upside down cake with ice cream.

I made a cake, an upside down pineapple, lime and coconut cake. This is quite an achievement, I reckon I've made a cake before, perhaps 40 years ago. That half of perfectly ripe pineapple in the fridge was calling out, "cake me".

The bag came out of the freezer with the pork in it. After defrosting, I sliced the pork, and put it back in the bag with gochujang, soy and fresh ground pepper for an hour or so. Too easy !

@rotuts, I checked the packet, it's real organic beetroot. The brand is Macro Organic owned by Woolworths (one of our two dominant grocery chains). We don't have TJ's in the antipodes (yet).