Trader Joes has a pizza sauce that the kid and I like.

Garlic shells. And a late-night snack of whole grain toast with melted cheddar on top.

Two nights ago I made:

Spicy sausage and parmesean raviolis (homemade dough and everything) with a browned butter sage sauce. Idea and sauce from Alton Brown. I didn't want to have to make 1/4 of his meatloaf mixture to fill it though so I winged it. I still used his crouton idea though. I made about half of what I could because it was time consuming and I wasn't sure how well they'd turn out.

They turned out great! Really really good actually. So good, I made the rest of them yesterday and froze them for dinner later in the week.

And they were actually pretty damn cheap to make too and could be filled with all sorts of interesting things. I will definitely try them again.

Tonight though? Hrrrmmmm. Maybe taco salad.

Pork roast in gravy (can't take credit for the roast, this was a Tyson frozen entree)
with egg noodles in butter, salt, and a dash of garlic powder

Was surprisingly good for such an easy dinner. Will do again. Next time will remember to make a veggie side dish.

Wow, that sounds delicious!

Tonight will be a cold noodle salad with peanut sauce.

Tonight we shall dine on homemade garlic/potato/leek soup with bacond sprinkles, garlic "croutons" and chives - and a roast beef and havarti panini.

Nice soup and sandwich combo. I think I've been waiting for soup - first day it rains and I had to make some. (I made it all in one day although recipe refers to making it ahead.)

Soup recipe from cooks illustrated:

MAKE-AHEAD GARLIC-POTATO SOUP

Published March 1, 2008. From Cook's Illustrated.

WHY THIS RECIPE WORKS:
Choosing the right potato was the first step in developing our make-ahead garlic-potato soup recipe; we liked peeled russets for the way they broke down and thickened the broth, but we found that adding Red Bliss potatoes was necessary to ramp up the potato flavor. The key to garlic balance in our potato soup recipe proved to be not quantity but cooking technique. We needed two methods, combining sautéed minced garlic with whole poached garlic heads. (less)

SERVES 6 AS A MAIN COURSE
A garnish is essential to add crunch and flavor to this soup. We like garlic chips, but crisp bacon bits, fried leeks, and garlic croutons (see Serve With suggestions) are good options, too. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion. The test kitchen prefers the soup made with chicken broth, but vegetable broth can be substituted.
INGREDIENTS
Soup Base
3tablespoons unsalted butter
1 medium leek , white and light green parts halved lengthwise, washed, and chopped small (about 1 cup)
3medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
2heads garlic , rinsed, papery skins removed and top third of heads cut off and discarded
6cups low-sodium chicken broth (see note)
2 bay leaves
Table salt
1 1/2pounds russet potatoes , peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1pound Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes (about 3 cups)
For Reheating Soup
1cup low-sodium chicken broth (see note)
1/2cup heavy cream
1 1/2teaspoons minced fresh thyme leaves
Ground black pepper
1/4cup minced fresh chives
Garlic Chips
3tablespoons olive oil
6medium cloves garlic , sliced thin lengthwise
Table salt
INSTRUCTIONS
1. TO MAKE SOUP BASE: Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add garlic heads, 6 cups broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes, partially cover pot, and bring mixture to simmer over medium-high heat. Take pot off heat and let rest 10 minutes. Separate soup into 2 storage containers and freeze up to 1 month.
2. TO REHEAT AND SERVE: Run hot water over surface of storage containers to help release frozen blocks of soup. Add soup and 1 cup broth to large Dutch oven set over medium-high heat. Cover and cook, stirring occasionally, until soup is hot and potatoes are tender, about 20 minutes. Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.
3. Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.) Return puree to pot and stir to combine. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.
For Garlic Chips
Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.

Homemade butternut squash risotto, bacon, and homemade red velvet cupcakes.