I should have mentioned using the leftover seasoned flour for the roux, as that’s how my mom taught me to make it. I haven’t made a milk gravy in a long time for some reason, but this cold snap would be a good time to do so.
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Chicken Parm! Chicken was juicy but the cheese over cooked. And yes…I keep drinkin these Produttori’s…it is awesome!
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Not complicated, but soooo satisfying. Beef roast. You can see the braising liquid and mirepoix in the first pic, but not pictured are the veggies that eventually went in there, too: carrots, celery, turnip, and mushrooms.
For reasons I continue to not understand, I have a hard time pairing wine with this. Even big reds go completely flat on my palate when I pair them with this meal; and there’s only two or three cloves of garlic in here, and I don’t think that would be enough for garlic to do its usually dirty deed that it does with my palate and red wine. Maybe I should switch to a white or a Vintage Port? I don’t know. Food was delicious, though!
Post-sear, pre-braise:
.
Post-braise.
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Don’t know how you manage all these, I’m retired and I don’t cook anywhere near as often as you do lol. Of course, not having kids in the house any more makes a difference.
I love doing it, that’s how. I cook nearly every day. If/when I get to a point where I have meaningfully more time on my hands I’d like to spend time taking my cooking up a couple levels. But, for now, solid home cooking works for me. Almost everything I post here is what I cook for me and my spouse; to the extent I do the kids’ dinner, I usually do something separate for them. To your point, once our kids have moved-on I’m sure we’ll eat out much more often than we do now, because we love doing that, too.
… tonight I did a chicken and vegetable stir-fry. But didn’t bother with a pic.. 
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Interesting, sounds like our kids are very different. We’ve never made a different meal for my stepson, not once that I can remember, since he was about 5. He was always expected to at least try everything we ate, including all seadfood, meats, soups, curries, salads, stir fry. If he didn’t like it, he didn’t have to eat it, but he wouldn’t get something different. We make him his own breakfast now because he needs/wants carbs, which we mostly don’t consume, and we don’t keep convenience food around - haven’t had a box of cerel in the house in maybe 15 years. I’m fairly certain that’s the reason that now, at 16, he eats pretty much everything and mostly enjoys it all. He ate every bite of the below dinner last night, though he did allow as how he likes salmon more then it’s smoked and cut thin. 
Or maybe we just got incredibly lucky.
We ordered some Ora King Salmon on one of Browne Trading Co.'s sales, and despite the lingering snow, it got delivered on time yesterday. I found this fun recipe from te NYT which is a play on the flavors of traditional bagel, cream cheese, and lox.
Salmon filltets crusted with everything bagel spice blend and simply pan seared. Sauce is meltted cream cheese, lemon juice, lemon zest, and capers. Salad on the side of pickled red onion, cucumber, cherry tomatoes (surprisingly flavorful for hothouse), and a little arugula.
I really liked the dish! Fun, easy, flavorful, colorful. But I don’t think we’ll buy the Ora King again. It’s just way too fatty, and even on sale is shockingly expensive for farmed fish.
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Nor have we with our son.
I’ve got to say I’m a bit sick of eating chicken nuggets and chips though.
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Maybe you could stage with @Sarah_Kirschbaum ?
Most nights I make different meals for one of the kids, one picky one more adventurous
Cold and icy here-made a goulash kinda thing
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A bit different/unusual looking than traditional cacio e Pepe.
Recipe or improvised ? Combo ?? I’m intrigued . TIA.
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I’m sure your post is well intentioned Sarah but as I’m reading it I can’t help but think of the “Passive Progressive” commercials I see on TV all the time advertising Progressive insurance. 
I put those commercials right up there with Dr Rick and young homeowners turning into their parents.
This. I wasn’t planning on two meals (I was raised in a one meal family and thought that would be how I raised my kids), but then I had a kid who is a picky eater and would just as happily not eat. Kids 2 and 3 will eat everything, though #3 can’t do our level of spice (he’s only 2.5). However, the added benefit of two means is that my wife and I will eat separately and that gives us some one-on-one time that can be hard to come by in a hectic household.
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The kids ate everything with us at the same time. My daughter didn’t like sushi rice so she picked off the fish. They pretty much match me on the spice level. I was kind of a stickler about everyone eating together.
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At least in part, you guys got lucky. It definitely helps that you guys take/took a very hardline approach with him, I’m sure. I will insist my kids at least try something, but I’m not looking to send them to bed without eating because they didn’t like what I made them. It’s just not a battle I want to fight — I’m fairly strict on so many other things, I don’t mind being lax with the food.
Two huge reasons I do separate meals for the kids:
- scheduling. The kids are regularly eating dinner in the 5pm to 7pm range, whereas my spouse and I usually aren’t taking our first bite until 9:30 pm. It is extremely rare for my spouse and me to both be home earlier than 8pm during the week. Work gets in the way of my wife and I eating at a “normal person time,” and for a multitude of reasons we don’t want to saddle our kids with our nutso schedule. I’m not interested in making two “involved” dinners per night, so the kids tend to get something quick/easy, which is also what they like. But they’ll often eat “involved” leftovers, so there’s promise and potential there.
- my sanity. Meal times, particularly dinner, are sacred to me. I want them to be relaxing. Eating dinner with the kids is not relaxing the way I want it to be. But as they’ve gotten older this is increasingly less of a problem. Scheduling is really the big issue.
I look forward to the days when my kids will eat nearly anything. I didn’t get into seafood until I was in my mid 20’s, and I didn’t truly adventurous with my eating until about 30 yo. So I’m willing to be patient with them.
I’m not the one person in this thread who wouldn’t LOVE that!
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Recipe*
*but, I:
- used the wrong pasta shape
- used extra pepper
- topped with shredded parmesan, which is the wrong cheese. (sauce was made with the correct cheese, however)
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My brain says Cornas or Crozes Hermitage.