Rice Noodle Linguine with Shrimp. A gentle nod to SE Asia as I stirred in Oyster Sauce, Soy Sauce & Sesame Oil in about equal measures.

My take on a Frattata. Had to use up some aging ingredients, and this fit the bill.

Slow cooked a couple of butterflyed pork chops in a dark Cajun Roux with veggies and the pork slathered in Tony Chachere’s Creole Seasoning. A “thinking of y’all, Louisiana” tribute to those terrific folks suffering hardships this week.

Sometimes ya lack inspiration, or just become tired of nearly two years of kitchen cooking…

Last night was that night for me. Meatball Sub literally thrown together. Just needed to stop for the crusty rolls at our favorite bakery.

Unrolled a Wewalka Flat Crust Classic Pizza Dough and "customized it to our preferences. Dough is imported from… Austria! Since finding this product we’ve left our local pizza mongers in the dust. Saving a nice cache of cash in the bargain.

Two views of our Loaded Baked Potato dinner tonight. First my plate. Second BHs plate…

Shrimp Po’Boy on a Bommarito Bakery crusty roll, served with a dash --or six of Brennan’s Remoulade Sauce.

processhead

Read your entry and my first thought was: here’s “vision” in full flower! Rather see you Reuse/Recycle the freezer than sent it to a landfill.

HerbcoFood And that was… brilliant!