Green salad with blue cheese dressing and beets.

Birria des Res (https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004) with homemade corn tortillas

Super kidney beans (my special recipe, should probably post in that section),

Mexican rice (https://www.seriouseats.com/arroz-rojo-mexican-red-rice-recipe-8638838), used jalapeño instead of serrano.

Green salad with blue cheese dressing and beets.

Pasta salad (based on a half recipe of https://www.seriouseats.com/spanish-pasta-salad-chorizo-piquillo-peppers-recipe, but with corkscrew and elbow mac pasta, just carrots, celery, onion, artichoke hearts, olives, cotija cheese).

Chicken nuggets (dry brined chunks dipped in flour then egg then seasoned flour/corn starch mix) with various sauces (honey mustard, sweet and sour, orange-lemon sweet and sour, Kinders BBQ sauce, blue cheese dressing, buffalo).

Mozarella sticks (Cook’s Country, October/November 2016) with homemade marinara sauce (https://www.seriouseats.com/marinara-sauce-recipe, but then stick blended).

And the cherry tree was in full bloom:

Green salad with blue cheese dressing, beets, avacado, and two kinds of croutons (brioche and whole wheat sour dough).

Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021).

Air fried asparagus with butter.

Loaded Oatmeal Cookies (America’s Test Kitchen Family Cookbook but with 1/2 cup each of cherry flavored cranberries, dark chocolate chips, and butterscotch chips.)

Celery Salad with dried cherry flavored cranberries instead of currants (Cook’s Country, October-November 2018).

Slugburgers (Cook’s Country Apr/May 2021).

Modernist Cuisine Mac and Cheese with brocolli.

Latin American-Style Flan (coffee version, The Complete America’s Test Kitchen TV Show Cookbook).