Happy Anniversary, @ChoatieMom!
Oh, I have plenty of fresh scallops these days - and lobster! -and the prices have been great but as someone who used to lived in Texas, I do miss the BBQ, Tex Mex, Southern and Southwestern cooking!
That sounds wonderful @abasket !
I plan to freeze most of the cookies. No one to give them to right now. Normally I would take them into the office and the guys in our Ops group would be on them like ants at a picnic, but everyone’s working from home now.
Weather is cooling down this weekend and we may have a bit of rain on Sunday so I am going to make a chicken pot pie again. I made one early on during stay at home and my H and D2 loved it. I’m trying a recipe that has you bake it in a cast iron skillet for a crispy bottom crust.
This week Costco is cooking. Order with frozen cooked shrimp, rotisserie chicken and bulgogi just delivered. Brats and sauerkraut from the farmers market pretty much round it out. There are frozen scallops in the freezer if I want to cook.
^^^ I bought that bulgogi once and I fell in LOVE with it! However H did not like it. 
Too big a serving if there aren’t people to eat it!
First thing I do with Costco is open things and break them down to serving sizes for the freezer?. DIL introduced us to the bulgogi and we all fell in love.
Comfort food tonight–pasta with Bolognese sauce. I have used the same Marcella Hazan recipe for years. This is it: https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce
I was going to cut the recipe in half, but decided to freeze half of the Bolognese.
Has anyone tried to make bulgogi? There’s a Korean restaurant in a nearby town, which is the first place I ate bulgogi.
@Bromfield2 I saw a recipe the other day where they roasted spaghetti squash halves and then filled with bolognese, topped with some cheese and broiled (?) for just a minute to brown the cheese. Served right in the spaghetti squash half. Looked delicious!
Threw together a quick ham and augratin potatoes and some roasted beets. The ham is H’s favorite. The beets are mine. 
Sticking it in the office to cook while I take a quick run!
We have made our own bulgogi. It is not difficult, but does require one ingredient that I never have any other use for - gochujang, which sort of violates my general rule of cooking. I have made this recipe, minus the pear: https://damndelicious.net/2019/04/21/korean-beef-bulgogi/
More often than not, though, I make this very simple variation for a fast, affordable version: https://damndelicious.net/2013/07/07/korean-beef-bowl/
Dinner tonight was an Asian bowl, with sesame noodles, hoisin tofu (thanks for sharing the baking method @garland - it gave it a great texture) and broccoli. It was pretty tasty.
Thanks @DeeCee36 , I just copy/pasted that Korean Beef Recipe. Looks simple and delicious.
Please share the recipe if you like it. I’m looking for a great pot pie recipe and, for me, it needs to have two crusts. Most recipes I’ve found only have a top crust.
@DeeCee36 that easy Korean Beef is a regular meal at our house - I just made it last week! I used ground turkey for the first time. Worked fine!
I used Bragg’s liquid aminos instead of soy sauce.
Dinner was salad, cabbage soup, and fresh bread.
I’m only including this as Example of a simple meal. My friend had ice cream with coffee sauce at home.
That would work for me!
Like a coffee topping??? Tell me more!!! ( I mean, I’ve had coffee ICE CREAM…)
We have butternut squash from the garden coming out our ears, so I’m trying various new recipes. Tonight we had this cheesy, creamy butternut squash casserole, and it was a winner. Paired it with a salad of lettuce (green leaf I think), arugula, peppers, and tomatoes all from the garden.
Really been a sensational garden year!
https://www.allrecipes.com/recipe/229491/creamy-butternut-squash-casserole/
This instant pot butternut squash pasta recipe was just shared today by one of my favorite instagram cooks:
https://www.lifeisbutadish.com/instant-pot-butternut-squash-pasta/
I have made the Korean beef recipe several times. It’s flavorful and easy. I’ve only made it with turkey. I always use coconut aminos in place of soy. One of my kids is allergic and it just became habit to substitute.
Butternut works for gnocci, too. That freezes well. Or ravioli.
Here’s one I love. The Marsala or sherry is key, imo, and I’ve used Maitake mushrooms in the mix.
https://cooking.nytimes.com/recipes/1018716-mushrooms-on-toast
Allrecipes has a Bulgogi recipe with nearly 1k 5-star ratings. (I like to look at food ratings.)
https://www.allrecipes.com/recipe/100606/beef-bulgogi/
Coffee syrup is a big deal in parts of New England.
Looking forward to our cooler weather this weekend and in addition to the chicken pot pie I’m going to make I also will do a pot of chicken tortilla soup.