That sounds delicious, Bob!!!
I defrosted a ziti. First meal that hubby's had in 5 days.....he's been on liquids and Jello till today.

That Jamaican Jambalaya sure sounds great. I had some left over tortellini in the fridge so I had that. Nothing exciting but it was good.

Sausage links, scrambled cheese eggs and english muffins..

Leftovers here, pork ribs, corn on the cob, baked beans, stuffing. Did throw together a German cucumber salad and tater salad for grilled burgers and dogs later in the week.

My favorite:

cup of cajun crab bisque, fresh
cup of chicken sausage gumbo, no rice

Fabulous!

Turkey kielbasa

Toast and strawberry jam and a Coke. Obviously, I'm single.

Bob....that sounds delicious. Does it go together like a stew or are there some preparatory steps required? I've never used plantains....

I made a cold salad with rice, black eyed peas, red onion, mango, pineapple, jalapeno, lime juice, etc. Grilled salmon and asparagus.

Barbeque chicken, au gratin potatoes, peas, and pineapple. I guess I shoulda made pork then all the items would've stated with "p".

Rhizo,

I'm working on writing up the recipe for the "Jamaican Jambalaya" but it is difficult since one of the steps was make a dish of roasted sweet potato, plantain and onion, eat half of it, refrigerate the rest overnight, and add that to the Jambalaya.

For the most part though it involved cooking the ingredients in a large skillet, setting some aside, and cooking others, eventually adding more and more until they are all in the large skillet, then lower heat to a simmer until the rice is done.

Cooking plantains however is easy. The hardest part is waiting until the plantains are ripe enough. They are usually greenish-yellow when you buy them, but i feel they are best when they are completely black on the outside, which can take a couple of weeks after you buy them.

Once they are ripe, it couldn't be easier. Lightly score the peel lengthwise, remove peel and slice plantain into 1/4 thick slices. Add oil to a large skillet, heat over medium high heat until oil shimmers, add plantain discs, cook until browned, flip, and cook the other side until browned. Remove to plate with paper towel. Lightly salt and serve.

Thanks, Bob. Would coconut oil be a good frying oil for plantains? I always have it on hand but don't do much frying with it as it lends that distinctive flavor.

I've never used coconut oil but I think the flavor of coconut would compliment the plantains.