Artichoke steamed in instantpot for 12 minutes (quick release) served with homemade mayo.

Green salad with blue cheese dressing and beets.

Spiced Beef Pitas (Cook’s Country, June/July 2017).

Baked sweet potato chips.

Chicago Hot Beef Sandwiches: 2.5 lbs of top round (was hoping for finding bottom at the store), seared, then coated in one package of Good Seasons® Italian Dressing and Dip Mix that has been bloomed in butter, then braised in 4 cups of beef broth until tender (about 200°-210°). Cooled, sliced thin, and reheated. Served on toasted Winco® hoagie rolls with slices of provalone cheese and braising sauce and gardeneira.

Orange Cream Terrazzo Dream (Jiggle! A Cookbook).

Green salad with blue cheese dressing and beets.

King Ranch Casserole made with homemade corn tortillas with 50% more jalepeno and some ghost pepper (and a version for Chris with canned corn instead of Ro-Tel tomatoes).

Superbroth Black Beans.

Creamy Cocoa (Jiggle! A Cookbook). This is basically a fancy panna cotta made to look like hot chocolate with marshmallows.

Green salad with blue cheese dressing and beets.

Easy Chicken Calzone (America’s Test Kitchen Family Cookbook, replacing half the brocolli with 5 oz each of artichoke hearts and kalamata olives).

Pot de crème (America’s Test Kitchen Family Cookbook)

Green salad with blue cheese dressing and beets.

Pork Shoulder Stew. Two versions, one for Chris and one for the rest of us. Cut up pork shoulder into small pieces and browned them. Fried up some onions and mushrooms and added various spices then deglazed with broth and tomatoes. Sealed up the pans with two sheets of aluminium foil between the pot and lid and baked at 300 for about three hours. The next day, before eating, added potatoes, fennel, parsnip, turnip, and carrots.

Homemade sourdough toast with butter.

White cake (The Joy of Cooking) with way too sweet lemon buttercream frosting (do not use this recipe for frosting again, https://sallysbakingaddiction.com/lemon-buttercream-frosting/).

Green salad with blue cheese dressing.

Slow Roasted Pork Shoulder with Mango Sauce (The Complete America’s Test Kitchen TV Show Cookbook). The recipe was for peach sauce, but none was available at WinCo and we used frozen mango pieces instead of frozen peach pieces).

Asparagus with Hollandaise Sauce (Serious Eats).

Baklava (https://baronsfood.wordpress.com/2013/01/03/baklava/?utm_source=chatgpt.com)

Green salad with blue cheese dressing.

Sloppy Joes (America’s Test Kitchen Family Cookbook, with some modifications from Ben I did not pay attention to) with Sara Lee Artisinal Buns, cheese, and homemade mayo.

Scalloped Potatoes (America’s Test Kitchen Family Cookbook) with a couple layers of Modernist Cuisine perfectly melting cheese slices added.

Left over desserts (Latin American-Style Flan and Costco pumpkin pie with some freshly whipped cream).

Green salad with blue cheese dressing.

Tacos with all the fixings. Deep fried corn torilla shells, beef filling.

Superbeans (my own special recipie, basically a pound of beans (pinto in this case), 12 ounce of bacon and homemade broth reduced to about 1/3 with lots of spices and some jalepeño peppers)

Latin American-Style Flan (The Complete America’s Test Kitchen TV Show Cookbook)

Country Fried Steak (Cook’s Country June/July 2020) with Chanterelle Gravy and Buttermilk Biscuits (The America’s Test Kitchen Family Cookbook).

Green salad with blue cheese dressing.

Fried brussel sprouts with lemon and garlic.

Creamy Beefy Mushroom Lasagna (recipe based on https://asicilianpeasantstable.com/2023/08/02/beef-and-mushroom-besciamella-lasagna/, but with about 2 pounds of wild chanterelles to replace the mushrooms and a pound of mozzarella layered in)

Left over turtle cheescake (https://www.southernliving.com/turtle-cheesecake-8348452).