Feeling lazy, so pre-cooked chicken, veggies, and pumpkin pie for dessert!
Neighbour brought us over some extra desserts toooooooo!!! 
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for at least 10 years I planned the week’s meals and wrote them on the chalkboard in the kitchen. The kids learned not to ask, because I would just point. Near the end of my tenure as sole meal provider, I started including things like “fasting”, “leftovers”, and “make yourself a sandwich”.
Now I will plan a few days a week. If there’s nothing written the implication is “You’re an adult, you figure it out from the completely stocked refrigerator, pantry, and freezer.”
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Sirloin tip was on sale: pot roast!!!
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Sushi for my oldest son’s birthday. He and I are the only two who like it in the family.
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Anna Mae’s broasted chicken. It used to be authentic mennonite food, now it’s a tourist trap but fine, the chicken is ok. Because my spouse is out at Chick filet with the rest of the women in the family.
On the drive back home, I stopped at the cemetery where my mom’s last husband is buried. Took a picture of the headstone and sent it to my sister to show mom. my sister said not a good time, she thinks she’s dieing. So I asked if she’s got problems and was told, not according to her appetite lol.
Don’t feel like cooking tonight.
Donato’s.
THAT takes me back…
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One of our diners does dinner only on Friday. I swung for the fence tonight with the chicken fried steak with eggs and cheddar grits.
I’m going to have to do a lot of landscaping tomorrow to burn this one off.
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Tonight we are venturing to a nice restaurant downtown for a date night, but tomorrow is good day to make chili and cornbread. The secret for both is loads of sour cream.
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um what? sour cream and cornbread? I ain’t ever heard of that. noooooo thank you.
That’s like putting mayo on fries.
It doesn’t taste like sour cream at all, just makes the cornbread more moist.
It’s more like putting mayo on grilled cheese, imo.
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Dude, my gf often uses sour cream when baking cookies. It works wonders!
And Europeans put aioli on their fries. You know, all hi klass and 
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Salmon, arancini, and apple pie.
I’m cooking up a tri-tip with a recipe from a friend: 1/3 cup of Balsamic, 1/3 cup of soy sauce, dash of worchestershirestershire sauce, dash onion powder, dash garlic powder, dash salt, dash freshly-ground pepper.
Marinate in a one-gallon Ziploc bag a few hours or overnight. flip occasionally.
Cook 7 minutes per side over high grille flame.
Turn off flame, turn on indirect flames to 250 degrees or so with grille covered, until meat reaches 120 degrees. Note: keep the thinner part away from that heat.
I cooked a big pot of chili that nobody else will eat. Some is frozen, but there is still quite a bit in the refrigerator, so dinner will be something chili-related. I’ve already had just chili (Wed) and chili cheese omelet (Thurs). Maybe chili burgers. Or something with chili as a side. Chili salad. I’m open to suggestions.