we got GrubHub at home

I been cooking

Photo by Odiseo Castrejon on Unsplash

As I type this, I’m eating a taco pasta salad I made last night based on a recommendation from my friend Genetta, who saw it done on TikTok and had made it herself.

I used a pound of ground turkey, which I cooked the way I would if I were making tacos. I used a pound of rotini pasta, a 10oz bag of shredded romaine lettuce, a pint of grape tomatoes — which I sliced in half, and a generous amount of shredded cheese. I mixed all of that in a big bowl with an entire bottle of French dressing, and baby?

It’s delicious. This is the second day I’m eating it because I made it last night, and the way food always tastes better the next day after all the flavors have settled in and gotten cozy with each other is undefeated.

Some people might be like, “French dressing?!”

To those people, I say trust the process. Believe me when I tell you it’s a quick, easy, and delicious meal. You won’t regret it.

I’ve been cooking a lot lately because we got GrubHub at home, chile.

I made macaroni and cheese on Sunday, and it was the bomb, as usual. I’m known for my mac and cheese.

I’ve made a lot of things out of the Trader Joe’s freezer section including their barbecue teriyaki chicken (good), the kung pao chicken (excellent!!!!!!!), and the shitake mushroom chicken.

One day, I was craving cheeseburger macaroni ala Hamburger Helper, so I made it entirely from scratch. It was also delicious. I’ll probably never buy Hamburger Helper again now because the way my superior cheesy macaroni (see above) melded so well with that ground turkey had me feeling a type of way about myself.

Like, I might for real marry that girl.

This weekend, I’m either going to make the viral Trader Joe’s lobster bisque pasta or I’m going to attempt to recreate the Bistro Shrimp Pasta that Cheesecake Factory just discontinued because they don’t understand how much we all love it.

I like cooking, but I’ve reached the age where everyday cooking needs to be quick and easy. Longer projects are for the weekends, and this is how I protect my peace and maintain my sanity.

Avocado toast with Boursin Garlic and Herb and boiled eggs is still my favorite breakfast, though.

I’ve decided I’m going to make my own version of the avocado tacos pictured in the header image I used because this is a good idea, and I don’t know how I’ve never thought of it before.

It’s already April.

How did we get here?

I finished all available episodes of All The Queen’s Men, and I’m now getting caught up on the new season of Raising Kanan.

I’m still reading Parable of the Talents little by little. I’m about to start Percival Everett’s James, which I’m told is an excellent and engaging read.

Whatchu watching? Whatchu reading? Whatchu listening to?