It always feels a bit odd when I am posting summer meals in amongst all your delicious winter meals but I guess that’s the way the world turns.

Dinner was chicken fillet marinated in grated fresh ginger, honey and soy sauce. Salad included mango and white beans as well as the usual suspects.

We've had some miserable chilly weather recently. Well, cold by our standards, ie dipping down to freezing at night for a week or so. So it's cold weather fare at this end of the world. Goat stew. Purple sprouting again. Pear for dessert. Both are in season and superb quality.

It’s definitely winter here! I’ve had to move tons of snow so recent meals are more like quick and easy comfort food.

BF made his southern style pot of ham, potatoes, and green beans, so I made cornbread and applesauce to go with it.

Then I made my cheater version of individual baked pastas: It’s uncooked pasta with a cheese mix, and sauce that I bake. So easy. Perfect for dealing with both regular and GF pasta.

Then another quick easy meal of lemon-pepper chicken with broccoli, butternut squash, and a nuked potato.

And last night BF tried a different recipe for beef stroganoff. I forgot to take a pic! It was good, but I prefer his usual recipe. I made a cuke and red onion salad to go with it.

More important: I started a beef marinating to have sauerbraten sometime later this week. :)

Another dud from my Christmas present cook book. Beetroot orzotto with sour cream and nuts. Not good. Half of it is left. I think I'll shove it in the liquidizer with some stock and make a fake borscht.

Annie, I meant to say that I loved the melting snowman and your sweets looked awesome!

Neely, that chicken with cross-hatching looks fab.

Sherry and John, I would keep the couscous. I’ve only ever had the small stuff!

floral, the only thing worse than a dud recipe is two duds, and in a row! I’d be put off trying new recipes for a while.

Dinner here last night was perfect. Nothing but a fresh batch of caramel corn and coffee. :)

I feel obliged to try dishes from this book because DD gave it to me. Admittedly, I haven't tried the recipes she's marked as I don't have all the ingredients. I've just been making recipes I've got the stuff for. The author has a column in a national newspaper and has written several books. So I don't know what the problem is.

Tonight I just made linguine putanesca. Endive salad. Pear. Can't go wrong.

Hi floral, would that be Nigel Slater? I find his recipes a bit hit or miss.

PM caramel corn and coffee, now that’s an interesting dinner and storey behind I’m guessing.

DH is cooking again. Got to love him. This time he found some turkey I had put in the freezer at Christmas. So it was turkey pie. Thank goodness for bought puff pastry.

When he was describing how he’d made it my stomach kind of went ”Oh No” especially after the previous ham, onions and beans. This time he said he’d found some dried cranberries and included them which is fine but then he said he’d added a spoonful of strawberry jam.

Anyway, the pie was quite edible despite a weird sweetness. He said he remembered his grandmother in England making savoury meat pies which had a sweetness and he was trying to replicate???

No it's not Nigel Slater. Its Rukmini Iyer.

neely, I think hubby’s cooking and attempts at cooking should be celebrated and encouraged!

In fact, I think men who bravely tear off societal bonds and bare their souls to the cooking gods should be venerated.

Fortunately SWMBO does not read this forum, as she would be beating me with a heavy copper pot right about now.

Rightly so, of course. Finally stepping up and doing your share of the work your gender has long imposed on others is not admirable, merely overdue.

Still, give hubby a pat on the head. Good boy! Keep cooking! Way to refrigerator velcro!

Since I've been told I don't have to have photos, and since I cooked to create dinner today, here's my share: I hadn't cooked anything for a week. Sitting still was a better way to cope with the bad air, and there was no enthusiasm for anything but small assemblages.

Today, however, I had to run the dishwasher. And gained the oomph to grate the cheeses that needed using. The parmesan, which was trying to gain mold, and the smaller wedge, which lost its label but tastes somewhere between romano and asiago, had both been through trauma of freezers quitting on them twice. Lightly pared, they were fine, though a bit brittle. There was also an overripe wedge of blue which had gotten very funky. Interesting, but overwhelming. So I ran them all through my delightful hand-crank Chinese grating machine and ended with two pounds altogether. Mac&Cheese! Usually, with this kind of cheese it ends up more like mornay, but I developed an actual written down recipe for my favorite M&C (little high protein (i.e., firm) elbows, evaporated goat milk, the cheeses, sodium citrate, arrowroot starch and onion powder) and I followed it, but couldn't help but adding a couple good slugs of a nice Riesling, making it look more like fondue. Funk and all, however, it did taste like M&C.

Dinner was simple: the M&C with andouille pieces stirred in and lots of blanched matchstick asparagus. Dinner at dinnertime! What a concept!

The last of the sheet pan vinegar chicken last night (DH’s lunch today).

That is very pretty, chloebud.

Plllog, your mac & cheese sounds uppercrust indeed!

John, I didn’t add any parsley on top this time, and my grape tomatoes were all red. It’s supposed to look like this pic from online.

Better luck with a new recipe tonight. Lentil and sweet potato dhal turned out much tastier than the unprepossessing ingredients would have suggested. Good enough to get requests for the future. No picture. Just imagine a bowl of orange slop. I cut the potatoes smaller than the picture and used small red lentils.

https://www.bbcgoodfood.com/recipes/spinach-sweet-potato-lentil-dhal

floral, I'm glad that the "bowl of orange slop" was finally a winner, LOL. Sometimes things just taste really, really good but are not picture worthy, I do it often!

Neely, that white bean and mango salad looks good, I'll have to try that with my many jars of beans.

PM, I'd love caramel corn and coffee for supper but Elery would never go for it, unfortunately. Those potatoes and green beans look just like Grandma used to make them, we always had them when the garden was flourishing, and sometimes the ham was replaced with bacon when no ham was available. I liked it all the ways.

Chloe, your version looks every bit as good as the "official" picture.

plllog, sometimes the imagination makes a nicer picture than a picture, you know? I think the Princess would love that mac and cheese, when I make it I usually just clean out the cheese drawer..

John, still feeling like a healthy hippie? (grin) In honor of that, I had some brussels sprouts along with some roasted butternut squash. It felt very "hippie hash" like, although I added a roasted turkey breast.

I made some beef and bean enchiladas, along with a side salad.

Another night was a vegetable frittata with mushrooms, potatoes, onions, zucchini and some of those many dozens of eggs in the fridge, sauteed spinach on the side. I topped mine with some home canned peach salsa, but it was better without it.

Beef stew...

along with a spanakopita that Elery bought at Aldi. It was.....OK. Not crisp enough and just a little odd texture but the taste was good.

Boston baked beans from three types of beans (cranberry/red kidney/crowder peas), with leftover turkey sandwiches.

Finally, I made chicken paprikash. Elery was talking about a restaurant near Detroit where it was a specialty, so I jumped in. And I did not like it, LOL, mostly because I don't care for sour cream. I scraped the sauce off the chicken and threw my spaetzle in the chicken bucket, but the accompanying green beans were good.

And so, I'm caught up, other than the fact that we had chili tonight and I did not take pictures.

Annie

Color is so important in food!

I have been making more mostly-vegetable-with-a-little-meat stews, with the idea of eventually dispensing with the meat. I’m learning what veg turn into brown mush (boo lentils tasty but look like poo) and what retain vibrancy (yaay my heroes radishes, yellow beets).

JL yes of course DH‘s cooking is to be enjoyed and mostly it is really good. His roasts are delicious and I do appreciate when he takes over and does the cooking when I just don’t feel like it.

Many yummy meals there Annie.

Our dinner was pork chop with a nuked potato, corn and salad.

plllog, I perked right up when I read "Riesling". That's a great idea -- I hope that I'll remember to try it sometime!

Annie, I grew up with "ham & cabbage" (and potatoes and carrots), not "ham & green beans". It's such great comfort food. I wish I was there to help with your excess eggs. BF has been on an egg-eating frenzy! Your frittata and beans and everything just looks and sounds great. I don't think I've ever had chicken paprikash but the top recipe I found certainly looks good to me. :)

chloebud, I've never heard of vinegar chicken; it's a very pretty dish. I checked the recipe that goes with your photo -- sherry vinegar is something I've never come across before. Do you use it or a substitute? and the olives?

John, I have never been into lentils, probably due to appearance. Have you tried a different color? I'm able to buy brown and red lentils here, but they also come in green and black!

neely, your DH's experiments remind me a little of my BF's cooking experiments -- although he never adds anything sweet! The strawberry jam does sound like a showstopper. I am reminded of the diner my friend had highly recommended. We ordered their chicken & biscuits special. I thought it was horrible -- I asked the cook if he always made it so sweet. He said "oh. I ran out of biscuits and I didn't think you'd notice if I substituted the biscuits for strawberry shortcake". ugh.

We recently tried a take-out: chicken cordon bleu sub sandwiches. Excellent!

Last night BF made a great batch of Spanish rice while I made refried beans for burritos, and sides of guacamole, pico de gallo, and shredded lettuce.

“…sherry vinegar is something I've never come across before. Do you use it or a substitute? and the olives?”

pm, white wine vinegar or apple cider vinegar would work. Red wine vinegar will also work but is a bit more acidic. The olives are Castelvetrano…love them! These are the two brands I buy, but you can also use any olives you like.👍🏻 I’ve also made the recipe with boneless breasts which means less cooking time. Also, I made the recipe once without the smoked paprika…no problem.

LOL JL! I used to make a truly posh radiatore mornay, which was an excellent clearer of sinuses as well, but this one was like Annie's clearing the cheese drawer. ;) Annie, I wish I could magically transport some to your Princess

PM, the Riesling was just sitting there looking winsome and wistful. Just leave the end of a bottle near the stove (not near enough to get warm!) and see what mischief it can get into. :) Though I think the fondues we made when I was young, poor (with access to cheap domestic cheese) when I was living abroad, had a lot to do with the impulse.

Today was a more normal day, with no evening cooking. Awhile ago I made a greens soup as a fridge cleaner. A little more thought through than stone soup, but same direction. I chopped up some leftover raw vegetables (carrots, celery, grape tomatoes, and a bunch of others I can't remember), an an onion, and sautéed those, and ribbon sliced a bunch each of rainbow chard, dino kale, red dandelion greens, spinach and collards, added them and cooked them down. Added some ”broth” gel (i.e., pan drippings plus condensation) from cooking Awesome Chicken, which was heavily seasoned, and it was all just right so I stopped before adding stock and just packed it up and froze it.

Tonight, the evening meal is leftover from a package that stayed in the fridge and was mixed with a half-pint of my chicken stock. It was perfect! Being soup mitigated the massive amount of bitterness that went in the pot.

So I always say that the proof of a good dish is if it's good cold and leftover. Tonight, I was thinking I wanted some more vegetables, but I'm not good at salad at midnight, so I was going to heat up the leftover soup. Then I licked the spoon I'd stirred it with. Yup! Really good cold. Tiny dollops of sour cream on it, because it needs using and I love sour cream, but the soup doesn't need it. It's just self-indulgence... And it can be the dessert...

Everyone, as usual, I like looking at your posts, but I don't have anything to say. I know commentary is de rigueur, but I don't have anything worthwhile to add. :/

Thank you, chloebud.

plllog, I’ve only had cheese fondue once! My aunt made it ages ago. BF used to make beef fondue and it was all about the condiments for him. :)

Dinner will be sauerbraten tonight! yum!

BF’s plate with GF pasta:

We had a couple of cooler days 19’C or 66’F so I wanted corn beef and cabbage. We call this cut of meat a corned Silverside. It looks a bit dry but it wasn’t and the mustard sauce made sure of this..

In preparation for my trip to Italy in a few months I watch anything I can about the food there. I found this on an Australian streaming device … it’s called “Rick Stein’s Venice to Istanbul.” I really like Rick Stein’ s programmes and books so was delighted with the episode on Venice. Of course I had to make his seafood spaghetti after this and made it faithfully to his recipe… well as much as I could from the programme including shallots, fresh tomato, white wine, splash of brandy and a pinch of spices, nutmeg, cinnamon, cloves, dried coriander and a tiny pinch of curry powder. It was good.

Later I made my ’poor mans’ version of tiramisu which I change according to what I have on hand. This time it was little biscotti soaked in Tia Maria with blackberries, cream and a good dusting of cocoa powder. We don’t like eating all that raw egg in an authentic version of this delicious dessert.

Neely your seafood pasta looks great. And Tia Maria - I’ll drink anything with Tia Maria and I’d try eating it too. So much better than it’s louche imitator Kaluha.

Some time ago a ”healthy instant ramen” was being heavily marketed on Facebook, and we bought some. It is stated to be plant based, low carb, low fat, and generally revolutionary. It is also really expensive, but how can you put a price on your health?

I tried one package, and was immediately repulsed.

I then tried to give the remaining packages away on my neighborhood’s Buy Nothing Facebook group. I tried really hard. As proof, I’ll paste in my give-away post at the end of this message.

There was interest, as this ramen has been quite heavily marketed yet is costly enough that sensible people might not have taken the plunge, but in the end I was left with several unclaimed packages . … after the first recipients started posting their reactions to trying the stuff.

So today I made one of the remaining packages for DS and I. He initially mocked me for being such a stuck-up epicure that I couldn’t even eat instant ramen. Then he said ” there is definitely sawdust in these noodles ” and disappeared.

I have a whole bowl of cardboard-and-sawdust noodles in front of me, that not even scallions and an egg can make palatable.

We don’t have a ”What’s NOT For Dinner” thread, where this really belongs, but I’m putting this here just so none of you make the mistake of buying this revolutionary low carb low fat new healthy ramen.

My giveaway post that failed:

”Has your Facebook fed been deluged with ads for the REVOLUTIONARY new plant-based, high-protein, low-carb “instant ramen” from IMMI?

Have you been hankering to TRY this GAME-CHANGING new approach to healthy eating?!

Is YOUR body a TEMPLE?!!

but . . . have you hesitated . . . perhaps after seeing the price of the stuff . . . wondering how much of a temple your body really is . . .

Well, hesitate NO MORE. I have roasted pork, creamy chicken, tom yum shrimp, garlic chicken, and something-beef flavors for my immensely healthy temple-dwelling Laurelhurst neighbors to TRY, absolutely FREE, NO commitment required!!!

Let me know which one of each flavor you’d like to pick up from my porch. Limit two packs per customer for this INCREDIBLE DEAL!!! *

I will message the lucky winners with address and directions to come up the driveway rather than breaking your neck on the under-construction stairs.

Why, you ask, are we offering this AMAZING product FREE this weekend only?!?

Because I don’t like the stuff AT ALL, my body is a whorehouse, and it is too expensive to throw out.**

There. TMI?

* Unless only one person wants it, then you can take it all.

** If no-one wants it, I’m going to feed it to your dog secretly at night, so better step up, neighbors.”

JL, you put me in mind of the ”diet” bread I heard about which was made with celulose (I think you need a rumen to digest it) made from wood pulp. So funny about the high price for ramen that tastes worse than the styrofoam kind!

Neely, doesn't matter what you call it if it's good!

PM, that's remarkable! Beef lends itself to condiments, but fondue seems a long way to get there. ;)

I used the last of the Riesling. I guess this qualifies as ”dinner”. I couldn't cook the pink oyster mushrooms yesterday (please no blue cult jokes—heard ’em all) and they deteriorate fast. They were already starting to fade, so instead of a ”dish” (not feeling up to more) I just cooked ’em. Cut large, and sautéed with cipolinis, citrus pepper and Ethiopian seasoning. I was planning to cook them down more, but they tasted excellent just here, so I stopped. Served on a bed of baby spinach and dressed with a little parmesan. Big red bean sesame balls for afters (boughten gift from an Asian friend).

John, you never should have imposed a limit of two! Sawdust is memorable. :p

Plllog, he likes fiddly stuff like that! he had some rule about having at least 6 condiment choices. lol!

BF has errands to run, so he plans to order some take-out fish fries for dinner. That's a 'thing' in this area... it's generally only available on Friday, but some places break that rule. The basic standard fish fry is breaded or battered fried haddock, french fries, and coleslaw, but the combination does occasionally vary. We can't remember the last time we had a fish fry!

Just a flash of recognition. I like condiments, too, though I've never been in the fondue sitch (sandwich making, yes). It occurs to me that it's all about making each piece taste different because otherwise it's just a bunch of wet meat...

lol! maybe not exactly "wet meat" but otherwise, yes. BF is a master at arranging many options with his meal. :)

PM, we have those local fish fries too, mostly battered cod or haddock, fries and cole slaw, but sometimes they have walleye which I really like. They are available at every local Catholic Church on Fridays during Lent, too, it's an annual fundraiser for many of them and I'm glad to help them out with a "donation", LOL.

John, I had to laugh at healthy ramen. My grandkids all love those cheap blocks of ramen and even good ramen at the restaurants in Grand Rapids are rejected in favor of those cheap squares of ramen with the little salty flavoring packets. I swear sometimes they cannot be related to me!

Speaking of Grand Rapids, Elery and I made a trip there last week, before the cold hit. Right now it's 3F, was -11F last night and is going to be nearly as cold tonight. All the local school districts have closed until tomorrow or Thursday. Because this was forecast we decided to just hit the ethnic groceries and have a day out, so we drove to the "big city".

Our first stop was Horrock's, which is kind of a combination brewery/winery/fruit market/plant nursery with a soup bar that has over 30 selections, hot pizza, gelato, free coffee and "gourmet" popcorn. I ground some fresh peanut butter with local honey which I later had on a Honduran mollete which I purchased later that day at the SuperMercado. It's not chunky, but kind of grainy and sweet with local honey, although it does have some other added ingredients. It's more a dessert than a peanut butter sandwich kind of spread so I only got about 8 ounces.

Elery got some popcorn and I bought some white sweet potatoes, marinated artichokes, lemons on clearance. To use those up I had to make Colleen's lemon butter:

I got my free cup of coffee, flavor of the day was very good, I think it was Salvadoran, and headed to Mediterranean Island. I got two cans of olive oil, one from Greece that I like for cooking and one that is "fruity and robust" for salad dressing and dipping:

I like their tahini for hummus:

I passed up the whole goat in the refrigerated case and the fresh figs looked a bit the worse for wear, so we headed for the deli. Elery got a spinach and cheese burek which we had for dinner on Saturday:

I like to always get what I've never had so I got Sfeeha, it looks like a very thin pizza but without cheese and has a thin layer of meat and seasonings. I tried it and it was pretty good but Elery especially liked it folded in half and filled with eggs, like a breakfast burrito:

Some really good feta:

And to round out the Mediterranean countries, some mortadella:

and some falafel

Moving on to the bakery I picked up more things that I've never heard of, like this bread:

and something refrigerated simply called a "meat pie". Those are in the freezer, as is the Lepina.

With that we went onward to the SuperMercado! I found the Honduran Molletes and since I never had those, I had to buy them, along with some good fresh tortillas. I guess I didn't take a picture of the Molletes, but they are a submarine shaped dark bread type roll that kind of reminds me of the dark bread at CheeseCake factory. Elery says they make a good sandwich, I toasted half of one for breakfast with eggs.

I hit the Mercado's deli for rice and beans, which were outstanding, we had those for supper Friday night. What can I say, I'm a peasant, I love beans and rice. We also got two Chilies Rellenos that we had along with the beans.

So, you see, we have been eating well and cleaning out the refrigerator. Most of the international food is gone, so last night we had leftover chili with baked potatoes and tonight we have posole simmering on the stove, using up the hominy I bought at the SuperMercado. I also bought red jalapenos, some avocados, tomatillos, crema and queso fresco, as well as my all time favorite saltine type cracker:

I don't know what it is about the Saladitas but they are crunchier, darker, and just so much better than the Nabisco saltines. They probably have more lard or something, LOL.

And that's what's for supper (and breakfast and lunch!).

Annie

I'm at DD's helping out. To make dinner for three I was presented with a fridge containing lots of cheese, 3 spring onions, a few stems of broccoli, two rashers of bacon and a bag of spinach. There was also 1 egg, some frozen sweet corn and basic staples like milk, flour and butter. The result was a cheese and vegetable quiche and a spinach salad. The whole lot was demolished and declared a success.

Wow, great pix, Annie! I’ve become a fan of the Partanna olive oil. The Feta looks good! We have a market here that carries a French Feta we like. It’s just a little less salty and creamier, but I love Greek Feta, too. The meat pies you posted made me think of a Christmas gift box we received that included some little meat pies (labeled “Pastel de Carne”). They’re still in the freezer…we need to try them!

I do like the Partanna olive oil and it costs less at Mediterranean Island than the big box brands do at my local grocery stores, so double bonus on that!

Chloe, I'm waiting for a day when I'm just busy or lazy or uninspired, then I'll take those meat pies out of the freezer. Or I'll forget them until I clean the freezer, LOL.

Still eating, of course, including a sirloin tip roast that I high heat roasted and sliced thinly on the slicer. The cats love it, LOL, and it was pretty good with some roasted parsnips and golden beets that I picked up at Horrock's.

Last night's posole:

The leftover chili over a baked potato from my back room storage, I still have potatoes and butternut squash from the summer's garden back there.

Finally, tonight's meatless supper which included a quart of cranberry beans canned last fall, some spinach that froze in the bottom of the crisper drawer and some cherry tomatoes that were getting a bit wrinkled on the counter. I got the recipe from Delish who called it Tuscan Beans or something similar. I topped that with some eggs, which I still have a lot of, and made some cornbread.

Elery liked it a lot, especially the butter and sorghum molasses for the cornbread that I mixed up but did not take a picture of.

I think that I am now officially "up to date" but I decided that it's time to do a couple of weeks of "pantry challenge", cooking only what's in the house and staying away from the grocery store except fresh produce, dairy and paper/cleaning supplies!

Annie

“Chloe, I'm waiting for a day when I'm just busy or lazy or uninspired, then I'll take those meat pies out of the freezer. Or I'll forget them until I clean the freezer, LOL.”

Same here!

Sorry, no pic but this was dinner last night. Easy since I made the meatballs well ahead. Simple Caesar salad and ciabatta with the tasty spread in the photo and toasted.

https://www.thekitchn.com/meatball-casserole-recipe-23192954#post-recipe-282050316

Chloe, I had to look up that spread. So it's a cheese spread/dip?

Annie

Annie, it’s a whipped cheese spread (not a dip) made with Cheddar, Romano, dry mustard, celery salt, garlic salt, lemon juice, Tabasco, paprika and butter to spread on bread then broil. There’s a restaurant here called Clearman’s Northwoods Inn that’s well known for their cheese bread. It used to be they only sold the cheese spread at the restaurant, but markets here carry it now. It’s kind of pricey…about $9 or $10 for 7.5 ounces but really good.

ETA - Not relevant, but for years now a favorite lunch is going to Northwoods Inn and ordering their cheese bread, green salad with blue cheese dressing and completely killer red cabbage salad. Doesn’t look like much, I know, but OMG! You can google ”Northwoods Inn red cabbage salad” and get an idea of its popularity, even though the restaurant’s only located here in SoCal.

I googled that and got a recipe from Spruce Eats, which also says:

" At the North Woods Inn, this red cabbage salad is served as a duo along with a green salad with creamy blue cheese buttermilk dressing and garlic cheese bread."

I like the sweet and sour type cole slaw more than the creamy type so I'd like this, I think. I'll try to remember this for my annual fall harvest of cabbage.

Tonight's dinner was burgers on some of that Lepina bread. Man, that stuff is substantial, I split one between Elery and I and still only managed to eat half of mine!

Annie

Speaking of sweet and sour style coleslaw ( which I also like more than creamy ) here is last nights dinner. Chinese style roast pork plus pieces of Char Sui type pork with salad and coleslaw.

Mind you that red cabbage salad does sound delicious chloebud and Annie.

" At the North Woods Inn, this red cabbage salad is served as a duo along with a green salad with creamy blue cheese buttermilk dressing and garlic cheese bread."

neely, that looks so good!

Regarding the “duo“ of the salads from Northwoods, I like to mix them together (as lots of people do). Our daughter’s birthday was Jan. 1. She requested the two salads and cheese bread as part of dinner. Our SIL made a run to the restaurant for takeout.👍🏻

Years ago (circa 1990) I found a knock off recipe for the red cabbage salad from the LA Times. It’s not bad but nothing compares to the real deal. Annie, I’m pretty sure it’s the same one from Spruce Eats.

Bagels have really gotten up in price so I thought I'd try my hand at making them. I don't like the big fat ones....New York style. I prefer the chewier Montreal style. Honestly I found it such a Pia I doubt I'd make them again. But they did taste good.

jasdip, making bagels is a PITA, but yours sure look good!!! (never heard of Montreal style!)

That's very cool about the salad mix! I have a fresh red cabbage so I'm going to make a small batch of the Spruce Eats recipe to try. :)

Regarding the red cabbage salad, this is the recipe as it appeared in the LA Times in 1990. Pretty sure the restaurant uses vegetable oil. I would let the salt and sugar dissolve before adding the oil.

Salmon and vegetables.

I made cabbage rolls last night, using this as a guideline https://www.smalltownwoman.com/cabbage-rolls/comment-page-11/#comments

It's a comfort food from my childhood :) , my version was pretty rich with a pound of pork, homemade pork stock, and sun dried tomatoes adding some tang, even broke out the worcestershire sauce, which I often forget about !

Jasdip, you made bagels !? I don’t know anyone who can do that.

Floral, um, where’s the main course? Just kidding, I realize I am piggier than most.

Made sole, served with couscous, roast cauliflower, baked mushrooms with a mushroom sauce aka something to do with the stems.

John, yes. Make dough let rise. Cut in sections, roll into a rope and form a circle. A quick simmer in water and honey, transfer to baking sheets. Sprinkle with sesame seeds, poppy seeds. Bake 425.

Sunday night is almost always roast night. Roast chicken, roast potatoes, gravy, simple sprouts and carrots. Fruit for dessert.

Sunday night is usually roast night here as well, either that or Indian curry night, but not so much in the summer.

We had a small dinner, a meat patty and various salad things. We weren’t hungry.

Good going on the bagels Jasdip.

Sole is such a delicate fish John, yours looks beautiful. I love cabbage rolls lat62 and just wish I made them more often.

What’s the practice - do we start a new thread at post #100?

As far as I know starting a new thread after 100 posts has been practised for years. The thought being that people don’t like scrolling down a long way. Unfortunately, I am still unable to start a new thread.

I can't either. Cooking still doesn't appear in my list of fora.