Food

https://www.acozykitchen.com/how-to-make-pupusas

I would have used her filling, but I had refried beans handy.

I hadn't made a Risotto in years. I had Shrimp stock in the freezer screaming to be used. I used a Risotto recipe from one of Lidia's cookbooks. I just used her ratios, because she didn't have a seafood Risotto in the book.

It turned out really well, which is good, because I have a lot more Shrimp stock to use before we move.

https://lifeinbklyn.com/post/view_post/1899#comment-273414

The only thing I didn't make was the Maraschino cherries.
http://www.playingwithflour.com/2012/08/philadelphia-style-no-egg-vanilla-ice.html?m=1&fbclid=IwY2xjawFOsVlleHRuA2FlbQIxMAABHcZl36wHil2Nq3Qeg6FeO_QVi9IDZtHcUcl6YovEODI8lRq3bI8rWctzNg_aem_K3kzp29b4Alrw7S3KnPTRQ
Great ice cream, no substitutions
https://sallysbakingaddiction.com/homemade-hot-fudge-sauce/print/131518/
Pretty good hot fudge
https://www.allrecipes.com/recipe/16284/bourbon-whipped-cream/?print
Great whipped cream, I substituted 1/2 tbsp good vanilla extract and only used 1 tbsp bourbon

If only more people came over...

Here's the recipe I use. No boneless short ribs so just used bone and tossed the cleaned bones into it. Likely add to flavors.

https://www.wskg.org/episodes/2020-11-02/milk-street-lasagna-bolognese-ep-408

The picture is from a pizza making party that we had at our place yesterday. I made the dough, and each guest added their own toppings.
Approved toppings that were available:
My homemade marinara sauce made with my neighbor's Roma tomatoes.
Shredded Part skin mozzarella- do I shred my own-fuck no, who has time for that shit
Pesto (store bought)
Bell Peppers-sauteed and fresh
Cremini Mushrooms-sauteed and fresh
Diced Onions-fresh
Minced Garlic- store bought because I don't mince garlic anymore- who has time for that shit
Spinach-Fresh
Basil-freshly julienned, because yeah, I still have time for that shit
Black olives-pitted and canned
Pepperoni (bought already sliced)
Sausage
Anchovies-in a tin-that did not get opened

https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/

The name is a misnomer, because I've tried plenty of recipes and made many pizzas. I still think this one is the best.

My thoughts on this crust: As baking sites go, I usually think Sally's Baking Addiction is pretty good. Some comments that I would add:
1- a stand mixer with a dough hook is very helpful but not a necessity for this recipe. It's a luxury that I enjoy, but I could easily have mixed the ingredients in a large mixing bowl with a wooden spoon or dough whisk (a very cool bread making tool).
2 - I'm always pretty liberal in my olive oil coating when I proof my dough.
3 - When I make a yeast bread that calls for salt, I always add the salt last, because salt can kill the yeast if you add it too quickly.
4 - I don't know where mine is, but a silicone scraper is a beautiful thing when getting dough out of a bowl onto the counter for kneading.
5 - Rise or proofing is when the dough doubles in size. Proofing times vary depending on the temperature and humidity of your kitchen. Ergo, if you are making any yeast dough in Houston, you will probably be able to cut the regular timing in half.
6 - I do stress weighing vs measuring in baking, but with dough you will often need to add more flour into the mix, even before kneading.
7 - With this dough, it is easy to make your crust thin (like Neapolitan) or thick (like Sicilian), the choice is yours.
8 - It's more fun with a creative kid like Ruth in the kitchen.

Here's the dough recipe I'm using.

https://www.allrecipes.com/recipe/223481/the-real-chicago-deep-dish-pizza-dough/

This is my go-to recipe.