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Smooth leek/potato/carrot/onion/garlic/thyme soup topped with homemade sauerkraut and some crusty rye bread on the side

Kinda wish I discovered the perfection of smooth vegetable soup and sauerkraut back during the winter, because holy hell would it have been a lifesaver
 
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Avocado toast but I used that Tostitos avocado salsa because it's what I already had. Poached eggs, little mayo, sprinkle of Zataran's cajun seasoning
 
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chicken breast in cast iron, topped with mozzarella and bacon bits and ranch seasoning. Tater tots tossed with the seasoning too. I thought scorched mozzarella would be a pain to get out of the pan but cleaned up super easily.
 
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Is Pizza Bread a thing? I have Mozzarella that needs used, but I'm too lazy to make pizza dough right now. I bought a loaf of nice bakery bread. Topped with tomato paste, olive oil drizzle, fresh basil, salami, and fresh mozz. Didn't think to take a photo out of the oven.

edit: after a quick handy dandy google search, I learned today that pizza bread is a thing. I swear I didn't know about it. I just had the idea to use bread instead of making dough.
 

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HamFan said:
I made cajun chicken alfredo with spaghetti. I didn't use dry seasoning, except paprika and red pepper flakes. Onion, garlic, thyme, oregano, and basil were all fresh. Made it a different dish, really.
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I started growing my own herbs last year. Fresh herbs taste much better, plus they're easy to care for, even indoors.
 
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To save fresh herbs for winter, coat them in a thin layer of olive oil and put them in freezer bags. This keeps them fresh for far longer than seems reasonable. I just used the last of the basil from last year, just in time for this year's to come in. I was surprised to find that it was, somehow, even more intense than when I put it in.

Fresh is still preferable but it's nice to have a taste of summer in the winter too. About the only thing I wouldn't recommend it for is pesto. However, for that you can just make and freeze pesto and it also keeps indefinitely.
 
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Just had a Murrica day meal with the fam, I made a rack of baby-back ribs, sauce, tangy coleslaw, garlic bread, and a regular lime pie because I couldn't find key limes. I should have made two racks of the ribs because they turned out so gooooood. The rub was so tasty that you almost didn't need sauce, as is the case with all good ribs. A wise man once said "great ribs don't need sauce and you don't need teef to eat 'em neither!".
The pie was also very tasty, the texture was perfect.
 
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I personally cooked the steak while others made the corn and mash that was served with it. I apparently did pretty good, though they said that it needed more salt. Surprised me a bit since usually my folks (mother especially) does not like heavy seasoning, so I went with said requests.
 
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Made my own variation on sauerkraut and sausage. I cooked up some kielbasa with Johnsonvile brats and a pack or hot dogs in a bath of labatt ice beer then partly drained it to cook it in spicy brown mustard, sabberet onions, and relish. It's actually not half bad almost like hot dog soup. The only problem is both my apartment and possibly my body smells like cabbage and onions now
 
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