Half-homemade Jambalaya, I saute' the andouillie (sp) & onions and add the chicken and bell peppers, then make a roux in the pan, but . . . I use Zantrans for the rest, add the shrimp just at the end. Turns out surprisingly good.
Tonight we got to eat by the pool, in November, I had forgotten after 20 years away just how great living in Southern California can be.
:coffee:

Chris is still out of town (painting the town red with Moonliner tonight). I didn't feel like cooking or heating something up so I got tamales from our local place. Their tamales are the bestest!

Got treated to Morton's tonight.

The bread had bacon on it.

Yay.

Oh boy!

It's Turkey Taco Tuesday!

My own version of ****-a-leeky soup, I omit the sour cream & spinach and replace with green chilies.

You must leave out the c0ck as well. ;)

Tonight's dinner was a new york strip stir fry with a side of fillet mignon.

The stir fry recipe called for 1.5 lbs of sirloin. Ralph's had porterhouse on sale for such a good deal that it was actually cheaper to get a 2lbs porterhouse than the 1.5 lbs of sirloin. And while I could justify using the NY strip side of the porter in the stirfry (loin is loin, right? Plus, there's a noticeable benefit to using the NY over just a sirloin), it seemed a crime against cow to do that to the fillet. So I lopped that off and cooked it up steakhouse style (dry rub, nice seer in a cast iron skillet, 10 minutes in the oven at 450 with a pat of butter on top).

Of course that stir fry came out so damned tender and delicious I don't know that I'll ever be satisfied with the sirloin version again.

Needed to do something different with ham tonight (eg: NOT pasta), so I made a sort of potpie-like casserole. Pretty good, but I cooked the liquid down just a tad far. Could have put the whole thing in the oven 10 minutes earlier than I did and been very pleased. Was still good, but less gravy-like goodness to spill across the biscuit dough crust.

Steak with a side of steak. My kind of meal.

Yeah, you kids know how to party!