@CookBot – YES! I noticed how the ratio of rice to beans was really off. I’m not supposed to be eating those sorts of beans right now, so it was ok, but Mr. Kim was disappointed.
@Duvel – your bread is spectacular and I’m envious of your available cheeses.
@Shelby – everything looks so good. I, too, was impressed with my output in the past rather than what I’ve been making lately. The stuffed chicken looks fantastic and, of course, those gorgeous potatoes. And then I get to the next post and I’m craving chicken pot pie and Snickers Salad (which may be the most hilarious name in the culinary world)!
@rotuts – I agree with you completely re: lasagna pans. They are usually much too shallow. I like a nice, deep lasagna.
Friday night dinner was a Costco broccoli and Cheddar quiche, salad, and bakery yeast rolls:
Like the artichoke and spinach one, this was surprisingly good. The broccoli was NOT skunky.
I got a head of iceberg (which I’m allowed to have) and I’ve been indulging in BIG salads all week.
On Sunday Mr. Kim had dinner with some HS friends, so Jessica and I went to Bonchon, the Korean chain. Potstickers:
Bulgogi soft tacos:
Seasoned fries:
And their soy garlic wings that taste very similar to @Norm Matthews’ Korean-style wings:
After all the trick or treaters were gone Halloween night, dinner was soup and salad. Geoffrey Zakarian’s Caesar salad and fabulous torn and fried croutons:
And the soup was @Ann_T’s wonderful French onion soup:
Served with some crusty bread from Lidl:
Tuesday’s protein was not terribly successful:
The sweet potatoes and beans were fine, but the pork chops weren’t very good. I did them in the IP with some Dale’s Seasoning. They were dry and tough. I hadn’t had Dale’s in years and, while I still liked the flavor it was much stronger than I remembered (maybe my mom diluted it?). Served with the last of my MIL’s Hot Cross Buns from the freezer:
Last night Jessica suggested that I take the leftover onion soup and make French dip sandwiches. She added some mushrooms that she made. I marinated a London Broil in favorite marinade: oil, Dijon, soy, lemon juice, onions, garlic, Worcestershire, and pepper and broiled it in the CSO:
I used some Michael Ruhlman buttermilk rolls I made to make the sandwiches and added the onions from the soup and some Muenster. The soup, thickened with a little Onion Bisto, was the “dip”. Served with rice and green beans:
Jessica preferred a hoagie roll:
Mr. Kim is fasting for a blood test in the morning and Jessica was in late, so this was dinner for me tonight:
Rice, bacon sandwich, and boiled eggs. Very satisfying.
