May 15, 2020

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This week’s date night is brought to you by Outback. Which did a surprisingly good job of delivery. I was skeptical that my steak would arrive rare, and it did.

On a side note, when did Outback stop including a salad with their meals? I’m happy the side veggies have been upgraded, but I miss the kinda crappy salad. Mostly the ranch.

And bonus: since it’s Ramadan and every delivery we’ve gotten this month has included a little extra somethin, cheese fries. 20s-me would have been overjoyed (cheese fries with a monkey dish of sour cream was like half my diet in college). I dared a taste, and the sour cream is still so frickin good. Could have taken or left the cheese, but the sour cream – 💯

We also had Outback bread (in the paper bag) and wine. I still made my dough for the week – it’s just chillin’ (Ha!) in the fridge until Saturday. Having a bit of experiment to see if the flavor is even better the longer it proofs? Rises? Ferments? The more yeasty burps happen. I think it’s supposed to.

May 14, 2020

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A lone boater (to the left) rolling the dice and taking his chances that water sports are currently on the ok

May 13, 2020

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Odin strikes again. No RPG, Ma, just me.

May 12, 2020

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Chillin’ in my Fairies Wear Boots outfit on my sheep bed at sunset – nbd

May 11, 2020

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My yoga class setup this week

May 10, 2020

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Sunshine viewed from a safe distance, Animal Crossing & Crystal Light lemonade: aka, my days lately 😆

May 9, 2020

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Again?! How did I forget to take a non food-related picture twice in the same week? Oh yeah – Animal Crossing. 😆
Breakfast: Homemade English muffin with peanut butter
Lunch: Our recent Saturday fav – subs. I had my usual chicken club in a spinach wrap with sweet potato fries, curry mayo & curry ketchup
Dinner: Leftover ginger garlic noodles with marinated tofu
Snacks: Tapatio flavored Doritos during long distance game night with friends

May 8, 2020

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This week’s date night was a mixed bag of success: the English muffins were v successful; the roasted chicken with potatoes, onions, grapes & garlic less so. The wine was fine and we’ve really enjoyed the brand before, but my face/brain was having none of it.

May 7, 2020

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Looks like I forgot to take a non food-related picture today. And it wasn’t even a super exciting food day – lots of pantry cleaning and using up odds and ends. My goal lately has been to go into each Sunday shopping trip with an empty fridge (minus condiments)
Breakfast: Leftover pasta with sautéed zucchini & mushrooms
Lunch: Leftover garlic ginger marinated tofu with kale over sweet potato latkes
Dinner: Basically a repeat of lunch with the tofu swapped out for fried eggs

Buffalo Chicken with Smashed Potatoes

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This, admittedly, is a weird one. But bear with me – sometimes those weird-ass Chopped pantry situations work out well.

At the beginning of Quarantine Life, DH brought home a bunch of packets of tuna – one of those was buffalo flavored, and I thought that was just fascinating. Of course, it was the last one left in the pile, and it had me craving wings.

Which of course I had zero ingredients to make – so I had to get a little creative.

Note: Ingredients I wanted but did not have: celery, ranch dressing, cucumbers, pickle relish, capers

gluten-free

Buffalo Chicken with Smashed Potatoes

1 pouch (2.5 ounces) Starkist buffalo chicken

1 scallion

1/2 tsp. celery salt

2 Tbsp. mayonnaise

6 green olives

Black pepper

500g baby potatoes

3 Tbsp. zaatar

Juice of 1 lemon

Oil, salt & pepper

Set your largest pan over high heat. add the potatoes and enough water so they’re 1/2 – 3/4 covered. Boil 10 minutes or until fork tender.

Transfer the potatoes to a prepared baking sheet and smash flat. Spritz with oil and sprinkle with salt & pepper. Bake at 400F for 20 – 25 minutes or until crispy.

Pull and sprinkle with the zaatar and lemon juice.

In a small bowl, combine the buffalo chicken, green onion (diced), celery salt (celery would be great here), mayo, green olives (diced – capers or pickle relish would also be good) and a little black pepper.

To serve, divide the potatoes and chicken salad into two bowls and toss.

Serves 2 for dinner