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Panko-crusted cod, roasted brussel sprouts, pearl couscous with mushrooms and leeks

Frittata made with yesterday's leftover pasta

Rigatoni with sausage, mushrooms, and spinach

Mini quesadillas with mushrooms, spinach, cheddar, and pepper jack

White beans, shrimp, and spinach over rice.

Braised chicken and potatoes. The potatoes were then roughly mashed with the braising liquid and a little butter. Served with baby bok choy.

After a long trip, I returned home to an empty fridge. I had to make a quick run to the grocery store so I could get some essentials, including the ingredients for this frittata.

A few recent cocktails from my limited, but slowly growing, bar. \\ Clockwise from top left: Negroni Income Tax Smoky Martini Old Pal

Pork tenderloin with a green salad and pesto-garlic bread

I was basically following the Serious Eats guide for pork ribs. For the temperature, I used 145 F for 36 hours. I rubbed the pork with a spice rub before SV'ing. Once they came out of the water, I iced them down and then put them in a 300 F oven. After 15 minutes, I glazed them with some homemade bbq sauce, and then repeated the glazing a couple more times at 10 minute intervals. I think they spent a total of 35-40 minutes in the oven. For the rub and the bbq sauce, I more or less used the proportions in the Serious Eats recipe, although with a fair bit of substitutions.

Country style ribs cooked sous-vide for 36 hours Served with braised celery and garlic bread with pesto (which I burned)

A frittata with mushrooms, carrot-top pesto, deli ham, and parmesan and toast spread with Trader Joe's fig butter

I'm trying to clean out the fridge and cupboards before a long trip. Pearl couscous with tomatoes, mushrooms and baby kale.

Chicken Tortilla Casserole I should have let it rest a little before cutting into it so it set up better, but I was impatient and hungry. It still tasted delicious.

Bratwurst, brüssel sprouts, skin-on mashed potatoes with onion and garlic

Braised chicken and potatoes Served with leafy greens and biscuits from a can

Robert Welch Signature Collection

Root vegetable soup

I'm still (re)building by liquor cabinet. But a teetotaling friend passed along one of those mini bottles of Grand Marnier, and I used it to make a Pegu Club.

Lentils with sausage and green vegetables

Chicken, mashed potatoes, gravy, and bok choy.