So what's for dinner?

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Unimportant

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I've got half a steak in the fridge (I made two steaks last night: partner ate one and I ate half of the other), which is kind of a weird thing to be stuck with, so dinner will be either beef and vegetable soup (with cut up steak) and fresh bread, or beef (steak sliced into strips) and prawn stir-fry. Partner gets to choose. Either way, there's plenty of fresh veg still in the garden (kale, silverbeet, carrots, capsicum, spring onion, pumpkin) and in the freezer (beans, corn, tomato) to pad out the bit of beef.

We visited friends today for lunch. Friend is a professional baker and gifted us a loaf of rye bread she'd just made, plus one of her bakery's balsamic onion focaccia (sp?), and also two dozen eggs, which I received with desperate gratitude. It's kind of infuriating that they have three chickens who are churning out an egg a day like machines even this late in autumn, and we've got like FORTY BLOODY CHOOKS and EVERY BLIMMIN' ONE OF THEM is moulting and off the lay. Useless birds.

I took them a kilo of beef mince, a kilo of sausages, a two-kilo topside roast, and a kilo of chuck steak, which they seemed happy to receive. Our circle of friends really is a circle: we just pass things on, one to another, and round it goes.
 

Introversion

Pie aren't squared, pie are round!
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Frozen cheese tortellini & beef raviolis, jarred spaghetti sauce, steamed broccoli.

(In no mood for fancy kitchen-work today.)
 
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Unimportant

I got a Sisyphus point!!!!!
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The choice for dinner last night was soup.

Tonight will be beef stew.
 

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Pesto chicken from Trader Joe's (I broiled it). Farro, steamed asparagus, and corn bread from yesterday baking session. DH just asked me to make chicken mole soon. I haven't made mole in 30 years; should be interesting!
 

RedRajah

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Yesterday, I made Pineapple fried rice from a Jet Tila recipe -- complete with pineapple boat
 

benbenberi

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Last night: Salmon with beurre blanc sauce and roasted asparagus, and for dessert roasted rhubarb with custard sauce. Tonight: steak with shallots and more roasted asparagus. And blueberries, maybe with leftover custard sauce.
 

Brigid Barry

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I'm going to be putting a Boston butt roast on the grill in a few hours to smoke. I put a dry rub on it yesterday afternoon, and it's going to smoke for about 4 hours or so before I wrap it in foil to finish it off.
 
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Introversion

Pie aren't squared, pie are round!
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Tonight it’ll be Käsespätzleb (German mac & cheese), using shredded Jarlsberg and adding bacon crumbles to the layers. I don’t have a spaetzle press; am going to try using our potato ricer press with the larger-holed disc and see how that goes.
 
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xandraxian

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I think I'll be throwing some tuna, zucchini, squash, onion, and broccoli into the airfryer. Maybe I'll make some rice...maybe not.
 

Unimportant

I got a Sisyphus point!!!!!
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Chili con carne. I started it in the crockpot at 8 this morning, so that it'd be pretty much done by 1 pm because I wanted to take half of it to the friends we went to visit this afternoon. I've got sour cream and grated cheese, so now the momentous decision is whether or not to serve the chili with rice.
 

Brigid Barry

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Standing outside next to my grill. Got a gizmo that has two temperature probes and I'm using one to monitor the grill temp and one to keep an eye on the food. It would be lovely if I could find the magical combination of burners to achieve and maintain the temp I want.

Smoke box is smoking and the country style ribs sat in the fridge with my own rub recipe overnight. Kids want no sauce, just rub. I have some homemade rhubarb bbq to slather on mine. No idea what the Husband will want.

Just for funsies, I tossed a couple of sweet potatoes onto the grill on the "top rack" just to see what would happen.
 

Maryn

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We're having a summer favorite, Salmon Panzanella, which is a lukewarm salmon salad with tricolor grape tomatoes, avocado, a little red onion, and homemade garlic croutons, all in a mustard-and-olive oil dressing. It's tasty on its own, but as a bonus, I also like being done making dinner at four in the afternoon.

Bonus on the bonus, I can drink a little pinot grigio around six and not mess up the cooking. ("Geez, I didn't set a timer!")
 
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Unimportant

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It's still breakfast time here, but dinner will be meatloaf.
 

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This evening will be adana yogurtlu! Now I just need to find some peppers.