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Yesterday Mrs WM81 made spaghetti sauce and was going to make stuffed shells tomorrow. Last night she changed her mind and informed me that I was making chicken parmesan tonight ... yeah, wife, twist my arm. ;)

Cooking ahead, I split 3 breasts horizontally and pounded them thin (the cutlets look huge), breaded & pan fried. Sprinkled 2 with mozzarella blend and let it melt, then topped with sauce. The chicken looked naked so I just had to add some Mexican cheese blend ...

The leftover cutlets make great sandwiches, and/or we'll use them in another fashion. Or eat chicken parm again -- I won't complain!

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Taco Tuesday. Flap meat from Costco, seasoned with Dizzy Pig's "Peruvian-ish". Sous vide straight outta the freezer at 131 for 3 hours. Then seared over Kingsford Pro for a minute or so per side. Some Mexican street corn too.

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Roasted romanesco brocolli (garlic/preserved lemon/butter/capers/lemon); Sauteed/braised escarole (garlic/marjoram/sherry); roasted mushroom caps (soy, EVOO, and truffle oil): and shrimp pasta. The shrimp pasta was a winner: Small pasta shells, with: sauteed onions, mushrooms, garlic, crushed red pepper, marjoram/oregano/thyme seasoning, arugala, basil, parmesan, panko, lemon, white wine. I was super pleased with how it turned out.

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