Stick To Your Ribs Dinners

Thank you, to all those who have served.

The weather is starting to cool down a bit more – I can no longer comfortably wear my sandals* – and our dinner choices have shifted towards steamy, stick to your ribs meals.  *Note – I’m still wearing the sandals, I’m just not comfortable any more.

This was also election week and it’s safe to say that I ate my feelings in the form of booze, caffeine, and sugar.  I am a woman, but I’m also cis/straight, white, sans disability or preexisting health conditions, and unlikely to get an abortion, so I know my feelings of disillusionment and heartbreak really pale in comparison to many others’.

On a happy note, here were some of the yummy things I ate this week…

This week’s coffee blend was soooo roasty and good.

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I doubled up with train coffee and post-train coffee a few days, but I’ll note that this quad was enjoyed on a day I skipped the 1st coffee.

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Starbuck’s holiday spiced sweet cream cold brew is good!  It tasted like good tidings and cheer!

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Did KIND bar read my blog?  Limited edition caramel apple pumpkin spice is right up my alley.  With a sweet Ambrosia apple.

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I also love LARA’s hazelnut, hemp, cacao option.  The crunchy nibs are great.

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I was too busy at work for lunch one day and ate this turkey and stuffing sandwich on the way home in literally less than 3 minutes.

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Plain Siggi’s with chocolate tahini and grapes with pumpernickel pretzels on the side.  Yes, I put the grapes in the yogurt.

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Elderflower yogurt (very floral) with persimmons and pumpkin spice Cheerios.

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Strawberry cottage cheese plus grapes and pumpkin spice pepitas and granola.  I didn’t enjoy this seltzer as much as I expected to.

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Stress eating candies of choice –

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Leftover turkey bolognaise that continued to knock our socks off.  Thanks to turkey bacon, mirepoix, and 2+ hours on the stove, this sauce was packed with flavor.

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With wine kombucha.  Blueberry Mint was sweet and drinkable.

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Leftover black eyed pea cakes.  Topped with cheddar, fire-roasted corn, salsa, and a sunny side up egg with smoked paprika.

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We’ve loved this chili from Iowa Girl Eats for years.  This year I stepped it up a bit with lemon-pepper chicken, carrots and celery added to the base, and an additional hour of cooking time to concentrate the tomato before I added the beans.

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Pumpkin beers to keep me company while I cooked.  <– Adam and I both thought these two were some of the best of the season.

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I topped my bowls with shredded cheese, pickled jalapeño, and plain Greek yogurt.  Plus cucumber slices and Trader Joe’s pumpkin soup crackers on the side.

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Chili, meat sauce, baked potatoes… what’s your favorite hearty, stick to your ribs food for winter?

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