in the true spirit of thanksgiving

I shall open my doors and address the quotidian matter of food. I hate recipes, I've never actually used one. They remind me of when I used to work in a lab. I also rarely serve food for other people, so the precise proportion of ingredients is practically irrelevant.

This was really popular for me last spring (whoa, that plate is about to fall off the table):



I watched my sister-in-law make Wu Liang Ye Ma Po Tofu, so I decided to start making it myself, substituting ground pork for ground turkey (not sure why).

I cook a few times a week and mostly just make things that I enjoy, primarily pasta dishes with meat when it's in season. Here is Veal de Provence:



Here is a salmon that I made once:



Just teasing, that's from Nana's Rosh Hashannah lunch.

But I did make this recently:



OK, so I make a lot of random pasta dishes, but I incorporate fresh vegetables and lately have been cutting back on carbs as part of this fall's self-improvement kick.
Here are some delightful exceptions: