What's for Dinner, Tues., April 21, 2026

[cachukis]

13. As a retired pseudo chef, I have chosen to eat well.

I shop for deals and cook accordingly. Bought short ribs at Aldi for $7.29/lb. Lamb shanks for $5.29/lb. Standing rib roast for $8.99/lb. Picked up some frozen Miso marinated black cod at Publix for $10.99/lb.
I cook fresh/frozen, not packaged, every day.
My meals are generally a B+ to an A-.
I have the therapeutic time.
My shrimp and grits will compete with any top restaurant.
My goal is to make a top notch meal for $2.50 per person. If I go to $6.00 or $7.00 I didn't spend the $25.00+ per entree at a restaurant.
I control the salt.
Coq au vin for 3 nights. Turkey pot pie with a .49/lb turkey. Sandwiches at .49/lb.
Oysters from Whole foods at $1.00 an oyster on Fridays with a Prime account.
I go to Lakeland Seafood and get PEI oysters for $90.00 a hundred and bring to a party.
Some people play games, I read and cook, travel and play a little golf.