I figured you were probably in a hurry.
4 Likes
I just cracked up laughing! 
And in my opinion? It’s Sunday evening. It’s OK if you’re not. I’ve looked at some of my weekend posts and thought “Jeez, Linda…even triple proofreading didn’t help you last night!” 
5 Likes
My sort-of Thanksgiving dinner for myself: a 6.75 lb. roasted whole chicken that had been dry-brined for 24+ hours with just s/p on the skin, then roasted at 425° for 1 hour, 40 minutes. The sides were sour-creamy mashed potatoes, glazed carrots, and steamed green beans with toasted almonds.
Despite the skin not getting as crispy-dark as I would have liked, it was still very yum! And plenty of leftovers for repurposing.
There was wine.
20 Likes
Left overs, the gift that keeps on giving!
2 Likes
That looks so comforting and perfect!!
ETA: hopefully there are leftover mashed potatoes!
1 Like
The letter of the day is ‘D’ for 'distraction.’
Posted our shows for 2026 so far (8 already! 
), got in touch with our old drummer who left our band because he “hates jazz” 
to see if he could play a random gig 2 weeks from now, promising him a relatively jazz-free show, and worked up a set list.
It’d been a while since my sis and I caught up, and she’d txted me to wish me a happy 1st Advent. I kinda filled her in on our sad news & told her I wasn’t feeling up to talking, especially not knowing about our other boy yet.
Went to the Asian market to pick up soft tofu for dinner tonight and MOAR baby bok choy to have with it, then decided to drive a bit since the kids are all returning for the last 2 weeks of the semester. Made tuna salad for my PIC & got most of my mise ready for dinner. Also continued to play catchup with my NYers.
The mapo doufu with ground lamb from our share turned out beautifully. I’d gotten a buncha leeks yesterday to have around for either the mapo or the NYT LSABS, and I still had a mapo sauce package. Of course, I added crushed chili peppers, toasted & ground Sichuan peppercorns, and TPSTOCGAG. Funny that the WoL recipe does not include leeks 
The bok choy was weirdly underdone, despite spending more time in the wok than usual, so we had to nuke it a bit. Still was on the kronchier side, but tasty.
14 Likes
6 Likes
It is my favorite comfort meal.
Always! I’ll have enough of everything for 2 leftover meals, with lots more chicken to be repurposed into a completely different meal TBD (or frozen for later use).
4 Likes
Thanksgiving 2.0. The only difference was the salad, I added orange, cambozola, pasticcios and dressing was maple balsamic. There was a Gibson rocks and wine with. The other half of the breast is in the freezer, probably will be Christmas dinner. What’s left of this half will be soup, maybe turkey salad if there is enough.
15 Likes
Variation on Fideua with Chorizo and Tomatoes - chorizo is pan-seared until slightly crispy and removed. Fideo pasta gets seared in the chorizo oil until browned and afterwards gets cooked with onions, garlic, cherry tomatoes, thyme, parsley and white wine in chicken broth. Finished with a little bit of sugar and lemon juice
12 Likes
I’ve started December’s thread here:
4 Likes
Haddock over roasted brussels sprouts and mushrooms, with a sage rosemary beurre blanc. Could’ve done better on the fish skin, but overall fine.
15 Likes
sorry for late reply - i don’t know if i have! it’s very simple, open to interpretation, people do it all different ways. Basically, it’s:
1/2 a large white onion
2-4 chilies - depending on how hot you want it. This time i used 2 jalapenos, 1 serrano, and 2 chiltepins (tiny but supposedly near habaneros in heat but I’m skeptical) and it wasn’t even hot enough to faze my sister, who is really spice-adverse. Next time I’m going to use habaneros.
2-3 garlic cloves
3-4 scallion stalks
Big handful of cilantro
Smaller handfull of parsely
2 roma tomatoes (or any other kind similar in size).
S&P to taste
Chop everthing roughly, then blend all (i did it in the food processor but if your blender is a good one use that.)
sometimes I’ve added a little aji amarillo paste (but that’s not typical) too.
Some people like it greener (as I do), so more cilantro/scallions, others like it more tomato-y, so add more tomato. You’re looking for a salsa texture, can be slightly chunky or smooth. Besides saltenas, it’s good on rice, eggs, etc. Again, i like it spicier, so adjust accordingly.
3 Likes
Thanks so much. Great detail in your instructions!
2 Likes
Light and easy. Broiled lamb chops and tomatoes and a simple salad. As you can see, the salad got over -dressed. So I put it back in the spinner, spun away the excess dressing, and served it. It worked.
7 Likes
We’ve moved here in the meantime 
What's For Dinner #124 - the Season's Rainbow of Colors Edition - December 2025 @LindaWhit?
