Chicken tenders and pineapple.
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In honor of @FatKidfromFL
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Where are the green veggies? Two meals without?
The first ones were yellow! (well, fruit anyways)
I’d pregamed it with a salad. Not very special though. Just the bagged stuff with dandelion leaves or some kind of bitterness in it.
Edit: oh, and sautéed shrooms. They’re a plant of sorts. 
I’ve started baking, and as such I find myself with left-over sourdough now and again. I remember @flipcollar talking about waffles and chicken once, well, I don’t have a waffle iron. So, I made sourdough pancakes.
And then I thought, I like bananas with pancakes and I like bananas with chicken so I’ll probably like bananas with pancakes and chicken. And I did.
I like blueberries with pancakes too, and with blueberries I like vanilla-flavored quark and that seemed acceptable to put on pancakes too. So I did.
I enjoyed every single bite of this meal.
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Yummy!!! Is this a spaghetti squash? Never have one… How do you prepare and cook the squash?
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That is indeed spaghetti squash.
The way I do it is I trim the top and bottom, and cut it into halves lengthwise. I scoop out the seeds (I tend to reuse these in an omelette the next day) and then rub the pumpkin meat with some olive oil. About a tablespoon per half. Feel free to salt it.
I then put a baking sheet onto a baking tray and add the squash with the skin facing up and the oiled pumpkin flesh facing the baking sheet. This will trap the moisture. I then bake it at 200 degrees C (400F) for 45-60 minutes. I know if it’s done by nose but the skin will be turning golden, as will the pumpkin flesh, and the skin might have started blistering too if you place it in the middle of your oven.
Thank you very much for taking your time and answering my question!!!
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Chicken livers marinated in mustard. They were heavenly
Did I eat the whole plate? Yes
Do I have high cholesterol? Yes
Will I get salmonella from under cooking them? Maybe
Do I care? Absolutely not
Beef liver is only $1 more- guess what I’m cooking next week 
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Never had liver but wanna try it, whats the best way to prepare/marinade/cook it?
Go for veal if available - MUCH better taste.
Fry in pan w onions and mushrooms. Salt & pepper, maybe some cream. Enjoy.
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Liver has a strong taste/after taste that a lot of people find unpleasant. I suggest marinating in milk or butter milk. Also be sure to season aggressively
The most delicious way to cook imo is a hard sear in plenty of fat- best is the fat of the same animal
Be very vigilant about the cook, over cooked liver is chalky
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@EmilyQ There’s the greens!
I’ve been having a lot of fun with different seasonings in batches of dressing lately.
Not totally food porn, but that’s just cuz you can’t see the flavor.
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Eat that cabbage. Join the hunky crew.
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Was that you that made piginablankets just like my Gram? With stewed tomatoes and sauerkraut?
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So speaking of greens, I wasn’t going to post this because it’s not pretty, but here’s an Afghan salad I’ve been making a lot lately, which I feel like I may have mentioned, but maybe not. It’s seeded tomato, cucumber, sweet onion, cilantro, lemon juice, and salt. It’s not particularly tasty on its own (lemon juice and salt) but it’s DELICIOUS mixed in with any kind of Indian food-tasting stuff, like the curry sauce pictured, made with chicken and rice. I’ve also started adding it to shrimp cooked with cajun seasoning, which I often have for lunch with riced cauliflower, real cauliflower, and a small bit of mixed white and brown rice. It adds bulk and considerable flavor.
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Husband the other morning: “Holy God, you’re bringing all of that for your lunch??”
Um, YEAH. It’s almost all vegetables! A third of a cup of rice, eight shrimp, and 12 green olives. Otherwise, vegetables. (I have olives and tomatoes for afternoon snack because I can grab a couple between clients if need be.)
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Nah that was my wife. I cook eggs and I grill things. That’s about it.
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