Very gourmet tonight- Manwich (hadn’t made in years but had a craving for it), Ore Ida crinkle fries. Delicious!
@Creekland mentioned Chef Boy ar Dee pizza on another thread. The pepperoni pizza was a special treat once in a blue moon when my dad was working shifts and not there for dinner . It seemed so exotic! Haven’t had that in years either. I’m feeling nostalgic so may have to try that again too!
Bought some tuna medallions and baby back ribs today for H to grill over the weekend.
Glad to have been an inspiration! If you make them, I hope you have some great reminiscing time.
We’ve morphed into making pizzas on Mission large flour tortillas using a mild salsa for sauce (Full Circle is our favorite) and then adding toppings of choice and baking for 10-15 minutes at 350 degrees. My favorite toppings are mushrooms, green peppers, sliced tomatoes, onions, and mozzarella cheese. H does the same. Our youngest lad likes pineapple and mushrooms. (We’re not vegetarian, but usually we make our pizzas that way.)
Better yet for me, this is one meal H has taken over as his to make. I just get to eat it. 
I usually roast my broccoli as broccoli steaks and the stalks are my favorite part.
I have a broccoli stalk from our garden in my fridge thinking I’d be putting it on compost once we finish the (to me) edible parts. How do you roast them? (How long, temp, spices, etc) I’m definitely willing to give it a try. It’d go nice with our salmon tonight.
I’ve never cooked just stalks but give it a try!
I cut the broccoli into “steaks” like is commonly done with cauliflower. There will be smaller bits, too. Put it on a sheet pan with olive oil. Could add just S&P but often I sprinkle on some Montreal Steak seasoning which I like on veggies. Preheat oven to 400-425 and roast for about 10 minutes, flip or toss around then another 10 minutes. Adjust depending on how soft or firm you like your veggies.
This recipe is also good but again I use the stalks too not just flowerettes.
https://barefootcontessa.com/recipes/parmesan-roasted-broccoli
Waiting on a big food delivery so dinner tonight will be a mixed greens/cherry tomatoes with chicken salad on top. I’m also thinking I don’t feel like doing anything in the kitchen and may order from a local Korean restaurant.
I had to run home at lunchtime as I had to unpack the beef that arrived at my house courtesy of FedEx. We had such good luck with our previous order we decided to go for it again. Most of it is in the freezer.
Tonight is going to be chicken parmesan pappardelle from “What’s Gaby Cooking”. I’m what’s known as a cookbook collector and happened to be thumbing through this one before I came to work today. I had all the ingredients for this on hand, so thought - why not? https://food52.com/recipes/76718-chicken-parmesan-pappardelle
I have to add that we went out to dinner last night. We have a favorite establishment that we’ve gotten carryout from throughout the pandemic. We have eaten many meals there and know the precautions they are taking are equivalent, if not superior, to what Mr. Sabaray is doing in his workplace (continuing care retirement community), so we felt comfortable venturing there for dinner. It was nice to have someone mixing a Manhattan for us, cooking, serving and clearing. I do not live in a large metropolitan area and I suspect if I did, I’d be eating at home for the foreseeable future.
Oh I like that that chicken parm recipe uses GROUND chicken as opposed to a big piece of chicken. I get tired of “big hunks of meat” and appreciate ground chicken recipes. I pinned it and will try it sometime.
Skipped dinner today! Went for a walk and then had a glass of Zinfandel and some local Rainier cherries ?!
Need suggestions for a socially distanced outdoor graduation party…there will be 9-10 people. I would prefer something I can make today and heat up (or serve at room temp) tomorrow, rather than barbecue. Any ideas??
Since we’re social distancing, I don’t want to make tacos or things that mean sharing a lot of bowls or utensils. Thanks!!
Pulled pork or chicken sandwiches on brioche buns. Serve w/a good baked beans, large bowl of fruit, chips.
Lasagna - better the second day anyway! Big salad.
Quiche (have two or three different types) and a large green salad and/or fruit salad.
I would disagree with large bowls of anything unless you have a server. HMom16 reasonably did not want sharing utensils. But maybe having a designated server is the right answer for anything unless you can arrange single servings of everything. Another idea is having long wood skewers for cold shrimp, fruit, cold roasted veggies or even to self serve meatballs.
^^^Good point about bowls of food. One thing she could do without a server is to pre-cut something like a lasagna or a quiche and salads ready on individual plates/bowls. Guests could just pick up their plates.
Tonight I’m making pasta with spinach, garlic and parm, and roasted bok choy.
Making some homemade pizza dough which I’ll roll out to a very thin crust. I think mine will be meatless - fresh mozzerella, feta, banana peppers, dried black olives, basil, garlic and I THINK a red sauce. But I was eyeing up this white sauce:
https://natashaskitchen.com/white-pizza-sauce/
Not very seasonal but tonight was meatloaf, mashed potatoes and carrots with a butter/dijon glaze. It never got above the 60s today although sunny and is a chilly 55 now. Plus, I love meatloaf. 
beautiful day in North Jersey. Took a walk across the George Washington Bridge with wife and D21. Got back to the Jersey side and stopped for Hirams Hot Dogs, fries with cheese and a cold guy. ?
It was the same here @doschicos
The roasted bok choy I made tonight was out of this world!
Here is the recipe if anyone is interested.
I roasted it for longer - about 15 minutes.,
Recipe: spicy roasted Pac-choi
1 large head of Pac Choi
2 tbsp olive oil
2 tsp sesame oil
2-3 tbsp soy sauce
2 cloves garlic, minced
1/2- 1 tsp crushed red pepper flakes
2 tsp sesame seeds
Preheat oven to 400 degrees. Cut the Pac Choi into quarters lengthwise. In a small bowl, whisk together the rest of the ingredients. Place Pac Choi on a large baking sheet and pour the marinade over the wedges. Gently rub the Pac Choi with your fingers to make sure the marinade gets under some of the layers. Roast for 6-7 minutes until wilted and tender-crisp.
This marinade is also good on beets and beet greens.
@BunsenBurner I have been binging on cherries for the last month. Most of them were Ca grown but the box I picked up yesterday from Costco are from Washington. I haven’t paid the big buck yet for the Rainer.
Tonight was steak on the grill, roasted sweet potato and a green salad. My H put his meat into a corn tortillas and had tacos. I made a great loaf of sourdough this morning and a batch of sourdough blueberry muffins. I gave half to my D and her boyfriend.
Tomorrow will likely be pizza. @abasket last week I made a white pizza with just roasted smashed garlic and olive oil for the base. No real sauce. I used drops of ricotta and mozzarella. Toppings were artichoke hearts, fresh tomato and kalamata olives. I might do the same tomorrow.