Well, now I want a burger! ;-) . Enjoy yours, Lucille. ETA: I had yogurt with blueberries and granola. I am still hungry. Sigh

I think it will be Unsmashburger for me, i.e., Searedburger.

For lunch I had bean and rice soup that was vegan until I added some grated parmesan on top. Oh yeah.

I made a tomato meat sauce to serve with pasta...

I made a pot of red chili. Serving bowls with cheese bubbling on top, cactus flour chips on the side. If you haven't tried these chips....they're really good! (Sprouts carries them)

Rotisserie chicken, white rice and a green salad. Tomorrow will be green enchiladas made from the leftover chicken.

I've got turkey wings roasting in the oven now, and some potatoes in the air-fryer. While I'm waiting, I'm munching on long sweet red peppers.

I made chili yesterday. SO will be having the leftovers, with cheese and fritos. I have been coughing a lot and I feel like a pile of hot garbage, so I think I will stick to some chicken broth, augmented with a LOT of salt and pepper. I picked up a small pork butt on my way to work and will put it in the oven before I go to bed tomorrow morning, and that will be dinner tomorrow.

Amylou I hope you feel better soon.

I feel like a pile of hot garbage

@amylou321....THAT is exactly how the latest flu virus feels! 🥴Hope YOU feel better soon Amy!

STILL dealing with my first ever covid - this is day 11 - so I don't have much interest in cooking. Baked potato for me tonight and DH added some leftover chicken meatballs with lemon sauce to his.

No cooking required : GaviLyte-G

dlm2000 I hope your Covid ends soon with no lasting consequences.

I know people with disagree with natural solutions, but I swear by Oregano oil. There is some evidence that it has anti-viral properties esp for cold/flu. Every time I get a scratchy throat or feel a cold coming on, I use it. 1-2 drops under the tongue a couple of times a day...but it's HOT so use sparingly and it's not meant for everyday use, only to treat symptoms.

Elmer, I didn't know what that was and assumed something with electrolytes suggested to Amylou who isn't feeling well. Woops!

This has been a crazy busy day - with both of us running in opposite directions. I was hungry when I came home from my second trip out and warmed a mug of left over split pea soup in the microwave that I'd made last night. Just a few minutes before, DH had a bowl of berry crisp (also leftover) and cup of coffee.

We're eating lightly for dinner when his company in the driveway leaves. Mortadella and provolone grilled sandwiches on grilled buns. I have some nice looking strawberries to serve with yogurt but need to grocery shop tomorrow.

Pasta with prosciutto and artichoke hearts.

We here in PNW are having an early spring after a mild winter. What has this to do with dinner you ask? Well, when I spend 8 hours outside doing winter cleanup & hydrangea pruning etc etc I surely am in no mood to come inside & prepare a dinner for anyone let alone myself. So, having planned ahead, dinner is Costco meatloaf with mashed Yukon potatoes & glaze. I’ll add the veggies - frozen peas or something. My DH loves meatloaf. While it’s in the oven baking I’m enjoying a glass or two of a nice red. And, answering your question! 😁

@Elmer J Fudd - I had to look up your dinner. You have my utmost empathy, sympathy & everything else! I’ve just graduated from the 5 year interval plan to the 10 year standard plan based on my last results. I wish you the best & kudos for doing what the science says we should.

No worries, mentioned to offer a light hearted comment. I'm a 10 year plan guy but this time it's plus a 2 added year delay.

Just finished the evening meal, 2 liters in 90 minutes. All's well.

Andmorz8, thx to you too.

Thx.

Elmer - good luck tomorrow & hope you treat yourself to an absolutely wonderful breakfast afterwards!

Thank you. Mid morning procedure so it'll probably be lunch. Banh mi !

Had a girlfriend over for lunch today. I have never made minestrone soup, but this was a perfect recipe. After we added half a bottle of Bordeaux that she brought over. We drank the other half with it.

https://www.spendwithpennies.com/minestrone-soup/#wprm-recipe-container-139658

Super tasty!

Last night we had turkey burgers and kale salad. Tonight we’re going out for Mexican.

Elmer - hope it went well and you had a fabulous meal afterwards. Had mine done in December. I cannot drink those drinks so I do the pill method. Still no fun. But necessary.

I took a friend whose husband passed away last week to my favorite local Italian place for lunch today. So while I was there I ordered a couple entrees to go for DS and I for dinner tonight. Chick parm for him. Branzino for me. DH, who is the cook in this house, is away so this was the perfect solution.

Thanks for the kind thoughts. The doc found everything was normal so that under the circumstances and with the results of my last two exams over 15 years, no future procedures will be required. Yay!

I used the "drink 4 liters in two sessions, evening before and morning of " procedure using the dry stuff added to an empty plastic bottle to which one adds water. It was fine. It's a bit salty but not unbearable. I can put up with unpleasantness when there's a good reason to do so and for this, there is.

It was Banh Mi for lunchas I planned. A somewhat dumpy little place that's pretty good and located on the route home. Very good, cheap, and filling. Only the first description word really matters

rob, now that you've gotten your feet wet with making minnestrone, feel free to get creative the next time on your own. We make it pretty often and it's never quite the same. In a good way, not in a bad way.

There are only a few key ingredients in the classic approach- after that, use your imagination rather than a recipe to throw in whatever veggies you have or like. Keep down the salt and it can be a healthy meal.

When including beans, mash half of them first in a bowl with a fork and then stir into the pot until they dissolve. A simple step to make the broth more interesting and complex.

Yeah I just read an authentic recipe, rather than the one that I just looked up quickly, and she said the same thing use seasonal stuff. Sounded interesting to me! She also tossed in Parmesan rinds, and I like that idea a lot. If I did that I'd leave out all the other salt

Yes, I think that's very traditional. In addition to the creaminess, Parmesan is high in umami. As are, of course, the tomatoes. Bingo for minestrone.

The traditions of celebrating and using the seasonal available of ingredients through the year seems to remain more practiced in Europe than here. I don't mean making soup in winter and salads in summer, but more looking at the harvest seasons of fruits and vegetables and fishing seasons of wild seafood and making sure to take advantage of their limited availability. However done.

Do share future versions you make.

We’re having this:

I just pulled our dinner pizza out of the oven. Homemade dough and sauce topped with full fat mozzarella, uncured pepperoni, 1 clove of grated garlic, chopped spring onions, sundried tomatoes and parmesan. We will have this with a green salad.

@Kswl That looks delicious!

Grilling outside today. Steak, button mushrooms in butter and herbs, baked potato, and Caesar salad. My daughter and son-in-law are coming for a visit and are going to show us some photos from a business trip in Mexico City.

Oh, and black cherry ice cream for dessert.

Kswl…YUM!!!

“She also tossed in Parmesan rinds…”

I park the rinds in the freezer in a Ziplock bag for that very reason. Little whittled down golden nuggets of flavor.👍🏻

@roxsolid what time is dinner? Actually, it’s the dessert I’m wanting - I have a real weakness for ice cream. 🍨

Easy day today, so I'll make meatballs for meatball grinders. I'm sure I'll have leftovers, so I'll just freeze them for the future. Love the days when I just pull something from the freezer for supper.

Orchidrain, I recently found an old Cooks Illustrated recipe

for FAST meatballs that is very good:

1.5 pounds of ground beef, pork, turkey or any combination

7 oz container of fresh pesto (the chilled kind from the grocery store, not the jarred shelf stable stuff)

2/3 cup panko

salt and pepper to taste

Mix to combine all ingredients and shape into balls