What did you cook or eat today? (December 2025)

[Morning Glory]

Grilled balsamic chicken, I threw in a bit of palm sugar so the chicken can singe, and a bit of fish sauce for umami flavor.
I’m not particularly a fan of chicken, but I eat it because it’s on sale for 69c a pound, $3 for 5 legs. My daughter really liked the miso and honey glazed grilled Castilla squash, she said the miso added an extra depth of flavor. I enjoyed the crunchy salad. My husband did enjoy his fried rice.

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That looks lovely SoCalZone10.

 

[SoCalZone10]

That looks lovely SoCalZone10.

Thank You!

 

[rascal]

You're going to be hobbling with only three legs...

Lol it was max of 3 per person .
I was going to go back next day but it didn't work out


Russ

 

[rascal]

Just had a slice of xmas cake. As a kid I. Hated that crap with raisins in it.
I've only just started loving it.

Russ

 

[JAS_OH1]

Just had a slice of xmas cake. As a kid I. Hated that crap with raisins in it.
I've only just started loving it.

Russ

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I'd probably eat the icing off it, LOL!

 

[Barriehie]

I'd probably eat the icing off it, LOL!

Right! Rest off the back porch...

 

[TastyReuben]

Leftover chicken soup from yesterday, with rice today instead of noodles.

 

[JAS_OH1]

I pulled a few pieces of frozen Pizza Hut out and put them in the toaster oven for brunch.

 

[Puggles]

 

[Puggles]

I'm out the door ...........

Seriously, I don't know if this place has rump steak, I mean they call T Bones - Porterhouse so if they do, who knows what they call it but I've never found it anywhere

Back home the only steak I'd eat was T Bones or Rump and more often than not Rump - that's when I got tired of Lamb Chops

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The tenderloin section of a porterhouse has to be at least 1.25 inches thick, if it is not, it gets called a T-bone.

 

[JAS_OH1]

Back home the only steak I'd eat was T Bones or Rump and more often than not Rump - that's when I got tired of Lamb Chops

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I don't understand what getting tired of lamb chops means. Right rascal

 

[rascal]

The tenderloin section of a porterhouse has to be at least 1.25 inches thick, if it is not, it gets called a T-bone.

Here a t bone is the bone in with fillet one side and porterhouse the other side.
I buy whole fillet and I cut to my size.

Russ

 

[rascal]

I don't understand what getting tired of lamb chops means. Right rascal

The mid loin is a valuable bit of meat. My wife's fave done tandoori my way.

Russ

 

[badjak]

I had rump steak, fried cubed potato and green beans.
Last of my potatoes.
Green beans were done with garlic and bacon plus a wee little bit of fish sauce

 

[MypinchofItaly]

Creamy Cauliflower Bake
I made the béchamel sauce, then added mixed cheeses, sage and a pinch of saffron