Wolf

I may be asking something really stupid, but wouldn't you start with lamb and bitter greens, as the good Book suggests? (pardon me, I come from Catholic tradition, but I do honour our forefathers in faith)- for the lack of better proposal I would start the meal with the serving of black kale (tuscan variety) with white beans on a toast (IlboccaTV has video on the subject- as a sort of poor man's diet) A roast of lanb should round that off quite nicely.

Minimum spices, maximum flavour- boeuf bourgignon... a bit of FXCuisine, a bit of Julia Child and a few of tricks I picked along the way. Smells and tastes far better than it looks. (A thing I should have done is either to thicken or reduce the sauce, but I left it as is to make reheating easier... it can always be done when reheating.)

Tinga de pollo served on some arborio rice... I know, I know, wrong kind of rice, but I like it. T

Macedonian (hot) baked beans (gravče na tavče) with leftover pork roast.

@chefmd That brisket looks absolutely amazing! Could I trouble you for recipe (broad sketches) how it was prepared? TIA

Today, I had to salvage some overcooked beans... My first refried beans.

Chicken adobo (recipe from FoodWishes.com): I don't know how's it supposed to taste- but this is deee-licious.

Yesterday mornig, as I went to the market, I decided to make 'pizza meatballs with a surprise'. So, I made meatballs (with grana padano added to the usual mix) wrapped around cubes of gouda (should've been about 1/2"- mine were bigger so the meatballs were rather on the large side), in pizza sauce* with sliced mushrooms. Served with spaghetti. * made roux on meatball drippings, roasted some tomato paste when the roux was mid-brown, added tomato passata and finely chopped anchovy fillet, a bit of salt, majoram and oregano... Returned meatballs to the pot (played with sauce consistenchy while cooking by alternating passata and warm water to replenish liquid), and added sliced button mushrooms halfway through cooking

Peposo with mashed potatoes (which were so creamy by themselves that no butter or cream needed to be added, just a bit of salt)

Today was a late lunch... Oven roasted potato stuffed peppers sounds quite unremarkable, but I was astounded how good it tastes. There are several ways of preparing this dish, so I decided not to trouble myself too much with recipes I've seen and did my 'own thing', and I'm happy to say that it's the first dish I've prepared that I decided how it should taste (the filling, the potatoes baked in pepper juices, &c), instead of "I'll do this and that, and see how it turns out", or following a recipe... And I came quite close to what I had in mind- not better or worse, just a shade differently. But, I can say that two humble stars of the dish- peppers and potato* did shine in unexplicably tasty way. * I relied not so much on potato, but on potato-peppercorn combination to boost the flavour

'Fusion leftovers'...The last portion of paprika csirke with arborio rice cooked in and some grated grana padano. It's still de-li-cious.

When I saw this recipe, hungarian dish called paprika csirke, I knew I had to prepare it... It took me a while, but I finally made it and loved it. Tastes even better than it looks. It takes some effort and is a bit finnicky, so I trebled the quantities, and froze the better part of it before finishing the dish.

Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously ) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing... Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity. But, I still call this light supper.

@heidih Glad to hear it! Give him best regards and best wishes from homeland. .

Yesterday was a nice day for a visit to local farmers' market... Edited to add a great shot from google maps..