Another fun topic. Well, until recently we did meatless main dishes a couple nights a week and the rest of the nights could be most anything like pasta, stir-fry, roasts, casseroles, tacos, pizza, typical meat/potatoes dishes, yada yada. We had been working on having more meatless meals and adding more fresh veggies but weren't fanatical about it. A recent health scare in the family has made me a fanatic so we are in flux on our meals and I feel like I'm learning to cook again from scratch as we move more fully into meatless, plant-based, whole-foods, low-fat cooking. I'm not claiming or striving to be 100% vegan. We still eat seafood. Our freezer is too full of the yumminess of salmon, halibut, clams, cod, crab, shrimp and tuna. So we're limiting seafood to 2-3 meals per week, and eliminating dairy (except a half butter/half grapeseed oil spread that we use sparingly). I feel like I'm learning to cook again. I have always made a lot of soups so now I'm just doing them without meat and using beans/lentils/dried peas instead. This means I'm playing with different seasoning blends and flavor profiles. I'm also experimenting with different bean-based fillings for things like tacos/burritos/wraps and faux-burgers/loafs. I've never been much for buying processed foods so I'm avoiding the store-bought faux-meat items and learning to make healthier versions of things like that myself. And I'm not trying to get them to taste like meat. Just as a well flavored, non-meat protein. I really don't miss meat. Wasn't that much of a fan of it anway. DH is having more of a problem with the adjustment but he's the one that needs it most so I just keep trying to find things that satisfy him. I was making a lot of our own bread before so now just bake more to eliminate store-bought and have been experimenting with how much I can add in the way of things like ground up nuts, seeds, steel-cut oats, bulgur, etc., to increase the nutritional value of the bread while still getting a nice bread for sandwiches or toasting. So my baking center isn't getting as much use as it was before for sweets but it's sure handy for getting the bread done! Breakfast is always a green smoothie, packed with greens and superfoods. DH usually also has some steel-cut oats, bulgur, muesli with nut milk, or similar to fill him up but the smoothie satisfies me until lunch. Lunch and dinner are kinda interchangeable and can be salad, soup, stir-fry, sandwich/wrap, taco/burrito, "meat" loaf, seafood dish, veggie pastas with veggie sauces (thank goodness for my spiralizer), veggie chips, hummus, etc., always with some kind of veggies whether the salad and/or a side as well. Desserts tend to be sorbets made with 100% fruit/berries but I'm ready to branch out. I made my first black-bean brownies a week ago. Pretty good but I think Laughable's suggestion for the non-baked ones sounds even better. Will try that next. I'm trying out a lot of different types of vegetables that I've never bought before. I've had to laugh at myself when I've gotten home with something I can't identify. Seriously. I need to take photos of the sign at the store to help me remember. Menus vary depending on what veggies I have on hand, what looks like it's starting to turn and needs eaten NOW, and such. I read recipes online like crazy for ideas but I rarely have all the exact same ingredients so I do a lot of substituting and experimenting to see what works and what doesn't. I don't think I've ever made anything the same way twice but I'm having fun with it Fearless in the kitchen, that's me, lol. Side benefits. I just plain feel better eating this way. I used to have a lot of heartburn and other gastro-intestinal problems. Gone. Nada! No odd headaches out of the blue either. I've always been one that has to practically starve myself to lose weight. Yup, even when I'm training for long bike rides and alpine scrambling. And now all my clothes are getting loose without me starving myself or even being hungry at all. I'm quite satiated. And I don't have any cravings for sweets which is crazy because I have always had the ultimate sweet tooth. Go figure. Love the side benefit of losing weight without even trying. First time in my life that has happened. LOVE!

Not really kitchens, but some movies are very cinematographic so to say..more than others..I tend to remember the colors and palettes forever after. Whether I use them later or not. But for example just one small scene from "Sleepy Hollow" did push me to try more of whites, blacks, and pale pinks throughout the house. And "Girl with a Pearl Earring" showed me how cool different browns and creams and grays and whites can be together. So rather than thinking I should stick with either this or that I understood I can use them all to my advantage. Now, when I watch movie, I do pay much more attention to kitchens as kitchens..but that's a recent thing, heavy influence from this very forum:) My own kitchen was almost completed when I found GW. But yes..you can't go back..even if the show is not the best show in the world, sometimes the house featured makes it more interesting for you to watch. That's how I got myself through the third season of "How to get away with murder"-I suddenly realized that the house is Craftsman..:) Or in "Rectify"(which is of course much better show than "How to get away with murder"..)..I payed very close attention on what kitchen the family put together for the mother. And it's like they read this forum very attentively lol. I wasn't like that before.

My way of cooking boneless breasts works on charcoal grills, gas grills, and stove top in a cast iron skillet. It will be moist. Start grills with heat only on one half of grill. Take breasts out of frig and rub with evoo. Do not salt. Salt pulls moisture out of meat. I salt and pepper at the table. I do not use any marinade other than evoo. Place on grill with the thick part toward the heat, but on the side with no heat. Lower lid on grill. Turn over occasionally. Cook until 165*. Do not go over 165*. You can stop a few degrees short, it will rise resting. Remove, cover lightly, and let rest for 5 minutes or so. If using cast iron skillet on top of the stove, just heat on high. Add chicken and reduce to medium. When brown on one side, turn and cover. Turn occasionally until done. I love this for checking temp. https://www.thermoworks.com/Classic-Thermapen?gclid=EAIaIQobChMI96zp7ujx2wIVRjqBCh0ypQFPEAYYAyABEgLOK_D_BwE

My sympathies, Lars. I can at least still use my CPAP. I had surgery for Carpal Tunnel and think I've already damaged it today. Will call Plastics at the VA tomorrow and ask them. I'm a Vietnam era veteran and get all my medical needs from the VA. It's a 1 hr. 15 minute drive there in Indianapolis and I drove myself. The only problems coming home was had to turn the key to start as well as put in drive with my left hand as well as having to reach across the steering wheel with my left hand to turn on the wiper blades. Did that at a stop light. I'm alone and there were a few things I did with my right hand today that I shouldn't have. Hope you're doing better and heal quickly. Madonna