Anddddd your post won the internet today. Nicely done.
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Well done, young padawan. Next up - beef stock!
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If he cooked his chicken stock for 18 hours, he will need a week for a beef stock!
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My mother insisted we eat what was served always with vegetables. Usually overcooked especially the liver. My wife’s mother would cook different meals for each of the four kids.
I think some things are ingrained with food, but most are learned.
What happened to the ban him emoji?
Grilled Swordfish with a salsa verde that was heavy on the herbs. Cous cous with capers and sun-dried tomato. Zucchini with @Zachgoldstein 's mushroom chips atop. I was impressed with the mushroom chips, and will be doing them again, although I will go a touch thicker on the cut with them next time.
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Good pot, restaurant supply? Asian market?
Amazon
Pool store. 
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Yesterday my wife requested comfort food, and the quickest way to her heart is through a pasta dish. So:
Oven grilled chicken picked of its bone and finely chopped along with its crisp skin. Added to the sauce at the end.
Sauce: creme (38%), 30 month Parmigiano Reggiano, white wine leftovers, three types of mushroom, mushroom stock, garlic and onions.
When the pasta was ready everything was put together with fresh lemon peel, a healthy dose of freshly grounded black pepper and spinach.
It was awesome 
Today the kids wanted pizza, so i threw together a “quick” (6 hours, cannot do it faster) sourdough based dough.
Baked at high heat on our thick steel baking plate which I also use for my bread baking adventures.
The crust dip is simply a good pasata with salt, fresh garlic, fresh basil and a good olive oil.
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That pasta dish is a go-to for me, so simple, and so many ways to play with it. Shrimp, sausage, scallops, and more all work. Sliced bell peppers, zucchini, snap peas, carrots, other veggies are nice additions. Endless possibilities!
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Yes also do this type of pasta - with sausage and sage is my son’s favorite pasta, at the moment its one of our weekly meals.
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Little bit of leftover fennel appearing with chicken thigh and Brussels sprouts with apple chutney sort of thing.
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Temaki tuna cucumber avacado julienne jalapeños. Dressed with some chili ponzu and wasabi.
We also had air fryer “tempura” broccoli and sous vide lobster tails.
Edited to add we had a version of Martin’s kohlrabi. Before we started dinner, my wife said repeatedly “I don’t like kohlrabi.” Then finished the gratin dish.
I used this Nori which was very good.
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Boneless Chicken Quarter, Roasted Cauliflower, Braised Kale, Salsa Verde
Another version of a dish I’ve made many times, but this was a particularly good version. Biggest difference was that I dried the chicken in the fridge for 2 days instead of 1, and dry brined for 24hrs.
These are cooked from a cold start in a cast iron pan with a weight on top. Not sure I could get the skin any better than this, it was like a potato chip.
Underneath is tuscan kale braised in homemade chicken stock with shallot, garlic and Aleppo chili. The cauliflower was just roasted in the oven. Salsa Verde is classic, but with some dill added this time.
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And you delivered!
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