Omelet 

It had been too long. 

Detroit style dough made earlier.

Now becoming...

The tradition rectangular cheese and pepperoni version is already in the oven. 

Korean meatballs from NYT cooking. I added some gochujang to make it spicy. We had a fresh baguette and kimchi pickles so we went for the sandwich option. Good stuff.

You're over 60 now. Don't you know that dinner is supposed to be served at 4:00 pm?

Should I head over now, or does it need more cooking time?

6 minutes ago, swt61 said:

Should I head over now, or does it need more cooking time?

Depends, do you have a bottle of Mac 30 and small hands?

Orzo Salad 

(Hold the olives)

One of my coworkers brought in some heirloom tomatoes to share, so pasta was on the dinner menu.

Breakfast...

Minnesota hot dish -- taco casserole, specifically -- to honor the nomination of Tim Walz tonight.

We had a long time employee in the stock room leaving today, so they made a big spread to send him off. Lots of great food, including pork burritos. 

I didn't want to have a filling burrito for lunch, so I set one aside in the fridge and am turning it into a chimichanga tonight. I had some homemade guacamole in the fridge for topping.

Thou sustainance of which Brent shall not partake. 

Thai Green Curry

Open faced omelet with bacon, caramelized onion, parmigiano and heirloom tomatoes. 

Strawberry Oat Squares

Chicken Tikka Masala

Apple cinnamon scones 

Pasta.

Multitasking to make the debate tolerable. 

I much prefer the visuals in the kitchen to that on TV right now. 

Edited September 11, 20242 yr by Grahame

Cooking meals to portion out and freeze  for the week/s ahead. 

Today's meals are a big pot of beef stew and a pork chop dish with cornbread stuffing and a sauce based with cream of celery soup.

Pics to come later.