Chili capellini.
I had the last of my homemade chili leftover and I added some water onion frozen corn salsa macha beef bouillon powder and capellini to it.
Covered and let cook.

Garden Arugula and new red fire lettuce going into sliced ribeye roast salad tossed with feta and pomegranate pearls.

Not really cooking except the purée part,last years frozen mango crop will make our favorites Coquitos NA for the lightweights,full 151 rum for the brave,see you next year maybe!

Last of the pizza.

Garden buttercrunch lettuce wraps. Leftover ribeye roast sliced thin, avocado, garden megatron red ripe jalapeño, purple onion, lime juice. So good. The megatron jalapeño was just the right amount of heat. Red megatron jalapeños are sweeter than the green ones, but still have that snappy, crunchy texture.

We ate blinis last night. This seems to have become our New Year's tradition. Blinis go well with roe, grawlax , skagenröra and other salty goodies which were reserved for Christmas but were not eaten.
Today I should cook a moose calf sirloin with roasted fingerling potatoes.

The lovely and long suffering Mrs. Gotch's signature Mac-n-Squarsh (Waltham Butternut), topped with home-made bread crumbs and Squarsh noodles. Not much visual difference between pre-n-post cooked: And yes, there's cheese in it: The Gotch

USDA prime center cut Blumenkohl steak cooked medium rare.

Surf and turf.
Boden-Jakobsmuschel.

I made a dal for dinner, using up the end of that butternut (about 3/4 c), and the leaves from those 2 kohlrabi, I cut into slices, and salted. I started with a sliced onion in some oil, in the Instant Pot, then added some of that frozen garlic/ginger paste, and cooked briefly, then added the soaked tomatoes, chopped up. Then I added the chopped up kohlrabi leaves, and the rinsed cup of chana dal, plus 3 c water, plus the soaking water from the tomatoes, plus 1/2 tsp turmeric, 3/4 tsp cumin/coriander powder, 1 tsp Kashmiri chili, and a little salt (more later). I set it on Manual for 15 min, released pressure after 10 min, and stirred in 1/2 c rinsed moong dal, to thicken, plus the chopped up stems of the dil, then I set it for 5 minutes Manual, and let the pressure release naturally. Then I stirred in the chopped up dill - about 1¼ c - and corrected the salt, and simmered 3 or 4 minutes, to soften and distribute the dill flavor.
A dal, with the end of the butternut, and some kohlrabi leaves added, with a lot of dill added for the last few minutes of cooking. by pepperhead212, on Flickr

Breakfast with saltine crackers.

Nothing like 'dines for breakfast! Favorite of mine is a fried tater sardine and mustard sandwich!

Are you sure you aren’t pregnant?

I just stocked up on sprats, when a local store had a digital sale, plus the 20% off senior discount, the first hour they have on Monday. I hadn't seen this name on them for a while, but these are the very small - about 2" - which are usually the good ones, and I bought every jar they had! It said "limit 14", but they only had 13, but I didn't go hunting for one jar, which holds 2 cans worth of sprats. Soon, I'll be sampling one of those.

I had to look up sprats.
And no they don't sell them in my town.

Sue_CT wrote: ↑Fri Jan 03, 2025 8:06 pm Are you sure you aren’t pregnant?

Us southern country folk have some strange to others taste in food.
I make a mean stuffed manzano pepper stuffed with sardines mixed with onions pickle relish bread crumbs and the like.
The manzano is the orange version of the red rocoto pepper.
But two different varieties.