A recipe compliments of the American Heart Association

Last edited Tue Nov 18, 2025, 08:52 PM - Edit history (1)

Will try Pepper-Rubbed Chicken Thighs with Roasted Veggies & Lemon-Garlic Vinaigrette, and may add more pots, roasted discs.

Chicken thighs are brined, rubbed with a fragrant blend of black pepper, fennel, coriander, and rosemary, then slow-roasted until tender and juicy. They’re served next to roasted potatoes and sweet yellow onions—sliced, seasoned, and caramelized. Blanched broccoli florets bring a clean, green crunch to the plate, while a preserved lemon and garlic vinaigrette ties everything together with a sharp, sunny finish.

Awaiting end of Revolution, Almond Croissant Bread Pudding with Berry Coulis, dessert!

Flaky butter croissants are layered with house-made almond paste, then cut into cubes to soak up a creamy vanilla custard. The mixture is topped with sliced almonds, then baked until golden and set. It’s served with a side of berry coulis, made from simmered mixed berries, lemon juice, and vanilla, blended smooth and strained. The result is a rich, custardy dessert with a tart-sweet finish.

Enjoy!

I got bone-in chicken breasts and soaked one overnight in the last of the buttermilk, coated in flour, fried and finished in the oven. I had some fresh pineapple with it. I'll have an avocado later.

Enjoy your evening!

Going to our local Mexican Restaurant with our neighbors for tacos.

Good Evening

It will be a fun and rowdy meeting!!!

I have plain penne, some squash/faux chorizo taco filler, and a hot dog.

Somehow, I think this might work?

Not as many as they were hoping for showed up, so a lot of it came back home. I might have to freeze some.

I make it with turkey burger and ground sausage, canned salsa, tomatoes, and peppers from summer's garden. Lots of onions, black beans, red beans, and a pinch of brown sugar and regular chili seasoning. It was a hit!

Steam-fried in evoo and veggie broth: chopped onion, orange bell pepper, cut asparagus, sliced mushrooms and minced garlic. When done I added air-fried tofu cubes and a dollop of Miyoko’s butter and tossed everything with cooked whole wheat penne. Topped with fresh chopped parsley and vegan parm after plating. Cheers!🥂