What's For Dinner?

As a general rule I do the cooking around this joint.  And it's usually just the two of us. So it's not like I'm up to my elbows in pots and pans.  

I was chatting with someone on a private FB page last week about how our dietary choice fit (or didn't fit) with HHS's new inverted food pyramid.  We eat red meat with venison at the top of the list followed by chicken, pork and fish (typically salmon) as proteins.  Beef is at the very bottom and is usually a ground chuck burger sourced from our butcher.  We eat a  pile of veggies and this time of year I eat Irish porridge (with blueberries) nearly daily.  I also can and freeze produce from our garden, fresh-caught fish, venison in all forms and plenty of homemade soups. 

We drink milk, use butter and cheese and have incorporated duck fat in frying potatoes for as long as I can remember.  Having gotten air popper for making popcorn I picked-up some coconut oil to flavor the product with a little fat along with salt.  I'm told it's a movie theater hack.  I'll report on results later.  

This time of year the weather conditions can be so unpredictable or inhumane that grilling outdoors or firing-up the brick oven isn't worth the trouble.  Consequently, the new GE range with an expansive cook top, traditional oven/broiler and a second oven/broiler with convection and air frying settings allows for quite a bit of versatility. 

In any event here's a few dinners from the last month in case you're nosy.  And because we keep our own schedules for outside interests and activities we're not averse to leftovers in case someone needs to pack a meal or is eating alone.

It all works out in terms of variety and division of labor.

And for a couple of old farts our metabolic labs are in good working order.

You are what you eat.

Pork chop plate

Pan-seared salmon

Cheese and mushroom omelet - breakfast for dinner

Winner, winner, chicken dinner