This sounds interesting!
Happy thanksgiving to you and all our Canadian friends here!
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Oooh! Please report back!! We’re considering it for spring break.
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Not a very exciting post this week - cooking for two in San Antonio, Texas. Busy weekend (and upcoming week) so cooking mostly from the freezer. Luckily, I freeze a lot of meals and ingredients.
SAT (tonight) - Chicken Stir-Fry (chicken thighs from the freezer, green beans left over (not yet cooked) from earlier this week & bok choy I picked up from my farm co-op this week), Steamed Rice and Shrimp Spring Rolls (from the freezer). We spend Thanksgiving week in Rockport, Texas and pick up these glorious Shrimp Spring Rolls on our way out of town every year. They freeze beautifully! These are our last two. Thankfully, Thanksgiving is just around the corner.
SUN - I received a Jury Duty summons for Monday so we are making a trial run to the courthouse parking garage (downtown San Antonio) and while we’re downtown, we’ll grab a bite somewhere fun since we don’t go there often.
MON - aforementioned Jury Duty. I’ve made plans to meet some girlfriends downtown for lunch/early dinner if I get released early!
MON - THU - Mr. PennyG will enjoy some leftover wings we ordered Friday evening on Monday. I took some cooked Italian Black Garbanzo Beans out of the freezer that I’ll use in salads and/or will fashion into a simple soup. I always get fresh salad greens and other salad vegetables from my weekly farm co-op. When we order wings, I order a large container of Bleu Cheese Dressing to enjoy on salads that week. That’s about as far as I’ve gotten! Like I said, we have a full freezer of 1-2 serving meals, so I’ll probably grab something else depending how the week progresses.
FRI - We generally order Pizza and open a nice bottle of wine (or Wings & Beer).
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Cooking for two w̶i̶l̶d̶ ̶&̶ ̶c̶r̶a̶z̶y̶ mildly interesting middle-aged folks in Central PA — which seems to finally, finally have made the turn to fall!
Foliage is representing in fiery red, burnt orange, rich gold and vividly bright yellow, the sun is low and, frankly, kinda irritating late afternoon, and the nights are frosty & perfect for cuddling up on the couch. I am SO ready for this!!! 
Tonight will be pork chile verde redux. I’ll add a little more of the hatch chilies to kick it up a notch & will serve with toasted tortillas, avocado slices, limes, cotija, and cilantro. A side of elote-ish corn.
Tomorrow, we’ll either have cheeborgerz & friez as it’s been a hot minute, or leftover Bolognese with fettuccine, and burrata Caprese with heirloom tomatoes a member of my local cooking group gifted me (along with a YUGE bag of lime leaves for my Thai cooking endeavors 
)
Tuesday I’m meeting up with my gal pals, so dinner’s TBD — likely a small plate or two at the bar, and my PIC’s gonna hafta fend for himself.
Wednesday this week is when the Violent Femmes are actually performing in PGH, but my ride had to bow out. Wah. Dinner could be some sort of fish dish, as we still have salmon, Arctic char, and golden tilefish in the freezer, maybe with some of my local green bean stash.
Thursday is our final meal for the season at the farm-to-table place in the boonz. The menu sounds amazing as usual.
Friday depends whether one of our gang is hosting a game, same with
Saturday.
Sunday we will hopefully return to our Spicy Sunday tradition — especially now that I have fresh lime leaves to work with 
Happy eatings HOs. Stay safe and sane.
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I love Watergate salad!
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PSA: Wednesday October 15 is National Mushroom Day.
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Ooooh! Thanks for the info & encouragement to add shrooms to our Wednesday dinner 
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For two adults in San Diego:
Breakfasts: Pastries from a favorite bakery, granola and fruit after that.
S: Tacos for lunch and dinner while out with friends.
Su: (tonight) Yet more tacos, this time at home with chicken and crispy shells.
M: Chicken, veggies and rice - soup
T: Chicken, spinach, shallots in a cream/dijon sauce, over mashed potatoes
W: TJ’s pumpkin ravioli, with Italian sausage and spinach in a light garlic cream sauce
Th: Eggs scrambled with veggies and cheese, hash browns or sourdough toast - vegetarian
F: Shrimp quesadillas - seafood
Take care of yourselves!
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Happy October y’all! It’s been a really hard month for our household so far but it’s also our favorite time of year so we’re trying to balance it all.cooking for two (usually) outside of Philadelphia.
Sunday, 10/12 (today)- Quick Chicken & Dumplings ( I doubled the veg)
Monday, 10/13- Roasted Lamb and Carrots w/ Rice Pilaf. We’re going with Levantine seasonings; za’atar, shatta, and sumac.
Tuesday, 10/14- Breakfast for dinner! Pancakes and bacon. Some fruit.
Wednesday, 10/15- My husband is giving a talk at the local historical society and then they are showing Nosferatu. After the movie, we’ll grab something to eat at one of the restaurants on State St.
Thursday, 10/16- Eggplant parm w/ penne and marinara.
Friday, 10/17- Daytrip down to the beach so we’ll get seafood for dinner. Crab for me in all likelihood.
Saturday, 10/18- Kielbasa with onions and sautéed cabbage. Lots of Polish mustard served with.
We had my sister’s memorial yesterday so I feel very emotionally exhausted today. My little sister flies back to Alabama on Wednesday so we’re trying to enjoy her while she’s here. On top of all that, the company I worked at for almost 10 years is ‘restructuring’ and eliminated my position a little over a week ago. Nothing like being suddenly unemployed to brighten your spirits, lol.
I hope all of you are doing well and enjoying the fall weather if it has arrived to you.
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I’m so sorry for the loss of your sister…and then your job! That is so much to deal with. I hope you and your little sister get in some good time together. Take care.
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I’m so sorry you’re going through all of this.
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That is a lot. Sorry to hear it! Take good care of yourself!
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I’m so sorry for the loss of your job on top of losing your sister. That is a lot to deal with. Wishing you comfort and peace in this difficult time.
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What a rough time for you: can only imagine how difficult it is.
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When it rains it pours; I’m sorry. 
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Hi all, feeding 3 on Noah’s Ark - I mean, in the rainy Boston burbs. DH had an appointment this morning on the other side of town so we got soaked and drove through a lot of puddles, but happily we were able to get lunch somewhere I like nearby.
Sun (yesterday): pulled pork, corn pancakes, steamed green beans. I had a nasty surprise when I discovered that the pork shoulder was bone-in, so I had to play butcher to get it in the IP. 
Mon: kung pao chicken (Cooking Light), rice
Tues: spaghetti and drop meatballs (How to Cook Everything Fast)
Weds: Turkey/cheese panini, carrot sticks
Thurs: pulled pork again, cornbread, slaw
Fri: tbd as usual
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Lots of delicious-sounding meals on tap, you guys!
Here’s my plan for this week in AVL:
Tonight: ground chicken and cabbage lo mein with plenty of veg and aromatics; leftover buttered broccolini with sweet soy and black vinegar
Tue: Azin Nsonou (Beninese Peanut Stew) and bay leaf-infused brown rice
Wed: leftover ww spaghetti and meatballs w/salad
Thurs: Meera Sodha’s gram-flour pancakes with broccolini, coconut chutney, tomato chutney, and seared cheese (queso para frier)
Fri: Tuesday night skillet chicken cutlets with artichokes and crimini mushrooms (The Mediterranean Dish)
Sat: Caro Chambers’ crispy miso-lime tofu w/brown rice noodles and cucumber salad
Sun: [ground chicken] hawawashi pitas (T.MD.)
Mom: broccoli cheddar white beans w/homemade bread of some kind?
Yep, still working my way through the big list.
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These are typically paired (and excellent) with green (cilantro) chutney, so if you are making the chutneys from scratch, it’s the easiest of the lot 
(and TJ’s zhoug does an admirable imitation if you don’t feel like making chutney at all 
)
Yum!
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That’s a lot. Wishing you the best as you deal with all of it.
This sounds delicious
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OK – thank you for that. I will thaw some from my freezer stash, in that case!
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