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Marinated lamb chops are my new favorite meat. Holy shit.

I also made some roasted potatoes with the leftover marinade juices.

I cannot wait to eat my leftovers for lunch today. Aen is going to have to fight me for them.

aens_wife wrote:I cannot wait to eat my leftovers for lunch today. Aen is going to have to fight me for them.

Am I a bad person for wanting to see that fight? Because all of that sounds amazing

Just made some soup: spicy tomato/beef base, zucchini, and turkey meatballs. Lots of romano cheese in there too. Mmmmmm.

Threw some chicken wings in the crock pot before work, now waiting on some tater tots to finish cooking , which will be dipped in spicy curry mayo. That is as much effort as we're willing to put in for Monday dinner.

Made a delicious shrimp, tomato, artichoke pseudo risotto last night with some fresh mozzarella and enough garlic to kill a vampire.

Made burgers today, packed the meat with sweet onions, and got some fresh sourdough bread.

Green lentil tacos

The filling:

2 tablespoons of olive oil
120 grams of dry green lentils
about twice as much veggie broth as lentils
half an onion
a piece of celery (a stick of celerey?)
1-2 cloves of garlic
1 teaspoon cumin
1 teaspoon cayenne powder
1 teaspoon oregano
2 tablespoons of salsa
pinch of salt (less broth is salty)
lime wedge if too spicy

(0. Rinse lentils in water and remove broken ones and stuff that should be in there in the first place)

1. Warm oil in cooking pot, add chopped onion, celery and garlic and saute them (4-5 minutes) on medium to low heat.

2. Add lentils and spices before bringing down to simmer and adding the broth. Let it simmer for 20 minutes with a lid on (add broth/water if too much evaporates).

3. Take the lid off and stir often to make the lentils thick (about another 10 mins). Fold in the salsa towards the end and season with salt if needed, or a little lime if the chili is overwhelming.

4. Hard shell, soft shell, make a taco salad. It's all good! We made hard shell tacos with tomato, yellow bell pepper, sour cream, coriander, avocado and cheese.

Pork shoulder was on sale so I picked up a 9 pounder (0.642857 stone) and now I'm making pernil with arroz con gandules. Puerto Rican Christmas came early this year I guess.

Making bread and delving into the seitanic arts to make lunch stuff for my work week.

Made homemade chorizo last week. Snagged a bottle of orange sauce from La Vic's while I was up in the bay, so I had some killer tacos.

Finally got a nicer blender, so I'm diving into the smoothie game this week

Today I made critus brined, bourbon glazed ribs. But the best part comes tomorrow when I dice up the leftovers, fry them up a little in a pan to get a little crisp on the outside and make tacos with pineapple, pickled red onions and sweet chili slaw.

I made Salmon Nicoise this weekend and it was fucking amazing.

I also made chili and breakfast cookies, but those were less exciting : )

Chili is exciting to me. What's breakfast cookies?

untilshewokeme wrote:Today I made critus brined, bourbon glazed ribs. But the best part comes tomorrow when I dice up the leftovers, fry them up a little in a pan to get a little crisp on the outside and make tacos with pineapple, pickled red onions and sweet chili slaw.

Sounds awesome. How'd you do the brine and glaze?

friendship wrote:Chili is exciting to me. What's breakfast cookies?

untilshewokeme wrote:Today I made critus brined, bourbon glazed ribs. But the best part comes tomorrow when I dice up the leftovers, fry them up a little in a pan to get a little crisp on the outside and make tacos with pineapple, pickled red onions and sweet chili slaw.

Sounds awesome. How'd you do the brine and glaze?

For the brine you need 2.5 cups of fresh citrus juice and 2 tbls of salt for the right ratio for the brine. Comes out to about 4 oranges, 3-4 lemons and 3-4 limes and a little water. Then add some thyme and crushed red pepper flakes. Marinated for 3-6 hours (you don't want to over marinate it.

Bourbon glaze is just bourbon, brown sugar, butter and pepper.