What's for supper tonight?

Cheeseburger and chilli cheese fries from the chow hall. :'(

 

RIP T_B_F's cholesterol.

 

And his gastric system.

 

Pad Thai homemade from a cookbook my wife got a couple months ago. Apparently healthy, though I added a couple skewers of peanut satay from a frozen food store. Oh well. Tasted good.

 

Deep fried tilapia and hush puppies.

 

Barbeque sammich out of the machine at work.
Four pieces of toast with cooked tuna.

Ghetto....

 

Chicken Enchilada leftovers for lunch today. I apparently added a little too much habenero sauce. My body is not happy with me.

 

Leftover chickean parmesean from Sunday night. The other half of a darn-tootin good bottle of unoaked cabernet from a local vineyard.

 

Refried beans spread on saltines. No shit. :'(

And I'm going to put two of them together and make little refried beans/cracker sammiches.

 

steak and pots

 

I made spaghetti topped with mozzerella stuffed hot italian sausage. Then I didn't eat.

 

We had this one a couple nights ago, and HUZZAH!, it was m-f'ing delicious.

Using <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_80241,00.html">this recipe</a> (Spicy Lamb and Soba Noodle Salad, from Bobby Flay), we made a few modifications. We used pork tenderloin instead of lamb, and we used our favorite marinade for the pork instead of Bobby's.

Here's the marinade, which makes the most fabulous pork tenderloin you can imagine:

1/4 cup olive oil
1/4 cup soy sauce
2 Tbsp. cumin
3 cloves garlic
1 Tbsp. red pepper flakes

Let the pork marinade for at least 3-4 hours, then cook it at 425 degrees for about 30 minutes (turning midway through) or until it hits an internal temperature of 165. Unreal.