John and I enjoy going out to Thai restaurants. The dish we always pick is Thai basil eggplant which you can get with a variety of meats and with tofu. We tried again to make it at home. In my opinion we failed again. It just doesn’t taste like the restaurant dish. Ours tasted too acid-y and was way too spicy hot for me. The recipe called for 5 little chiles and even though we only used 3 I found it too spicy. I guess we will just keep on looking for a better recipe.
Pizza delivery is about as easy as you can get. This large size feeds the three of us with two pieces left over for lunches.
Sunday is always oatmeal in the morning and breakfast for dinner in the evening.
Since we were planning to be on vacation, dinners were kind of hit or miss until I got organized. On Monday and Tuesday we had Gorton’s fish fillets and on Tuesday I ate a chicken sandwich and I think John had a salami sandwich. On Wednesday we got things together and John grilled a steak and I made a Greek salad. Since I forgot to take a picture I got AI to make one up for me.
Thursday we made chicken fried rice.
Friday was a shrimp taco and spicy beans night.
This week did not turn out as we hoped but we still managed to enjoy our stay-at-home vacation with no mice!
Making lentils and turkey sausage with carrots is an essential part of our grounded vacations. John and I drove to Sea Ranch, California on Sunday to enjoy the cool weather, the views of the ocean, and lentils, sausage, and carrots. The food was, of course, delicious.
Unfortunately shortly after finishing our vacation lentils we heard noises in the kitchen cabinets. It was a mouse!! We did not plan on sharing our vacation rental with any type of rodent so we left. I think our 24 hour vacation is the shortest we have ever taken.
Peeling and cutting up the butternut squash, cooking it, and mashing it is somewhat onerous but it goes really well with chicken and gravy. Plus mashed squash is a nice change from mashed potatoes.
John did his usual great job grilling the steak!
On Tuesday I used the left over coconut-lime sauce from our shrimp last week to make a fish dish using tilapia. Since I forgot to take a picture I found one that looked similar to our dish except the fish here is cod. While we pan cooked our tilapia the cod pictured was poached. The recipe for the sauce is on this post – https://dininglite.blog/2026/07/15/wrapping-up-last-week-7-11-26/
Recipe for pictured dish – https://www.seriouseats.com/thai-style-cod-a-la-nage-coconut-milk-recipe
we are really enjoying these Kirkland hot dogs from Costco but the star of the dinner was the Greek salad I made following a recipe from Serious Eats.
https://www.seriouseats.com/the-best-greek-salad-tomato-feta-summer-recipe
A new recipe to end the week, Chili-lime shrimp!
This is a new recipe for us. Usually I do not make things with coconut milk due to its high caloric count but the portion size said it was under 500 calories so I decided to give it a try. The sauce was pretty good and a nice change from our usual shrimp.
Here’s the recipe from NYTimes Cooking.
John grilled the lamb chops and I was in charge of steaming the broccoli and microwaving the butternut squash. It was a simple and simply delicious dinner.
Sarah’s been stuck on shells, Italian sausage, and fennel for the last few weeks. We are not complaining. It is so good!
Omnivore 