Best to make your own!
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Lightly pan-fried cod, crispy from the potato and rice flour coating, then cornmeal after the egg wash. With brown rice and english peas.
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Without a doubt.
I found two bone-in chicken thighs in the freezer, so they became Sunshine’s dinner (tonight). She had BBQ Chicken thighs, baked red potatoes and beets. I felt like being a college kid, so I had Oodles of Noodles (chicken flavor) [Not Pictured].
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A variation on Murgh Keema - ground chicken is cooked with eggplants, onions, garlic, chilies, garam masala, tomatoes, parsley and cilantro. In parallel, you sauté some red onion slices, almonds and pomegranate seeds. Everything is mixed and served with rice noodles
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Based on the ingredients in the fondue dip, check out the recipe from The Joy of Cooking (or at least the one from around 1976) if you have access. I use either Jarlsberg or Emmantaler and Gruyere for my cheese. It calls for the kirsch and some white wine. Rub the pot with a garlic clove (or just grate it in like I do), toss the cheese with cornstarch, heat the booze, and start melting the starch coated cheese by the fistful. I like it with bread cubes, apples, and sausages.
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Thanks! I printed out one from Tyler Florence that sounds similar to what you describe. I’ll cross reference with JOC to make sure I’m not missing anything. We thought it made a nice dinner, with bonus points for utilizing relatively few dishes for something special-ish.
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I’ve made the JOC cheese fondue recipe that @Amandarama mentioned and it’s a pretty foolproof recipe. Now I am getting a hankering for cheese fondue…
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I always liked the Spice Islands’ version: Parsley, Chives, Chervil, Tarragon - but can’t seem to find it in stores anymore. Nor does Spice Islands sell it on their Amazon site.
But Penzeys has them. " Hand-mixed from: chervil, minced parsley flakes, chopped chives and French tarragon." You can see they’ve flip-flopped the chervil and parsley in quantities. So it’s not quite the same as Spice Islands.
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Monday night: BF seared pre-marinated gochujang firm tofu for me, and nuked veggie Trader Joe’s kimbap with my leftover soy/fish sauce. For himself, Rana chicken/garlic ravioli in a parsley butter sauce. That pre-marinated tofu was rather bland - i’ve got the rest of it marinating in the soy/fish sauce concoction for tonight’s dinner.
last night was an In-n-Out double-double (it had been years!) before a show with my sister. Hit the spot, but i found that the double patty interfered with the sauce-to-meat ratio. Next time, just a single.
But it was danged tasty…
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Yum!! i still have a fondue pot from the 70s??!! Last time i made fondue (from scratch) was maybe 10 years ago. Must do again! My favorite dipper is just plain old good baguette chunks, but I’d like to try it with meatballs.
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We were gifted TWO fondue sets for our wedding. No cap (as the kids surely no longer say 
)!
I recently discovered one of them in the kitchen cabinet when we were clearing out things for our theoretical Airbnb career. I was going to give it to Goodwill, because the closest we come to fondue these days is Sichuan hot pot.
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Sisters and nieces shared fondue at the Tap Room in Vancouver, WA, I had cream of asparagus soup. I think the last time I had fondue was in the sixties at a place called the Chalet in Washoe, NV. I don’t remember what else we ordered, but I remember mince meat pie with a hard sauce that left me staggering out the door.
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We’d sometimes have meat fondue for NYE or xmas eve at my mom’s house. However, the lingering stench of frying oil eventually had her move onto an electric table grill.
Healthier than frying, anyway 
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Early dinner tonight. Might even do a little online Xmas shopping later. Fried pork chops, green beans with bacon, onion and a splash of balsamic. Homemade applesauce.
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I would assume that in accordance with domestic content labeling laws, the herbes are listed in descending order of quantity. All I know is Hanna’s, regardless of proportions, has a dominant tarragon note, even though it is listed last, and a distinct chervil note. The chive note is muted. I believe we have established that dried parsley is the John Cage of herbes, a blank staff.
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After last night’s gut bomb burger, a lighter meal was in order..
Seared pork loin with Montreal steak seasoning + a few dashes of hot sauce and romaine salad with the usual accoutrements.
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Damned eggs are perfect, though.
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Kind of an “ugly” or “garbage” meal.
Leftover garlic-tomato-cavatappi shrimp, plus some leftover kielbasa pan-sauteed coins, plus a bit more extra small tomatoes and diced onion tossed and sauteed with some extra heavy cream, then some marinated soft-boiled eggs atop (made them about a week ago…) and a bit of grated parm atop.
Tasted really good. Probably way too many calories, though…
Edit - It wasn’t actually this “Yellow!” looking. Not sure why my phone always does this.
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