Under a Red Roof

Cheeseburger salad, with very American cheese at the perfect level of melt, and a whole lot of pickle! The dressing was mayo, ketchup, and mustard.

Gigante bean caesar salad with olives and parmesan over top.

I have perfected a quick marinade of gochujang, soy sauce, ginger, and garlic, and we’ll let chicken, beef, or pork (pictured) bathe in it overnight, sometimes longer. Greg grills it on our Staub, and makes it pretty. So tasty!

Red chile chicken and a B.L.T. salad

We are very much creatures of habit in this time of our life, with our private luncheonette churning out some sort of protein, accompanied by corn, peas, or a salad on most days. When the weather turns cold, there are more soups and gravies, maybe a potato mash. It is a rare occasion for the rice to appear, and make for a slightly sad looking plate. How vivacious all the color is!

One weekday, we get fast food, usually tacos or a pizza. One weekend day, we make our library visit, grocery and errand run, and choose a place for lunch. It is a rare occasion for us to eat dinner, and, in true old people style, I cannot even recall the last time we dined in a restaurant after 4 p.m. Though, Greg has reminded me, we have had snacks at the Roadhouse Cinema in their deluxe loungers before the show gets to going. Mostly, we have a snack at Greg’s quitting time.

How funny to turn into these people. They’re alright, though…