When I know nothing about the wine choices, region it comes from and picture on the label are how I pick wine too 
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I’d say we know a fair amount about wine, but the pretty label (or clever name) wins almost every time.
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Smoked baby back pork ribs with rub (brown sugar, paprika, garlic powder, and onion powder)
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@OctoberKate that sounds delicious!
@1214mom my daughter was just telling me about this brand sauce the other day. She loves Indian food and thought it an easy worthwhile choice
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Love Kevin’s entrees. Have not been disappointed in any that I’ve tried (Korean BBQ, Thai chicken and orange chicken; thai beef. Wish Costco carried more than a couple choices.
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TJ’s cauliflower gnocchi, microwaved a couple of minutes and then thrown on a sheet pan with zucchini, mushrooms, red peppers, cherry tomatoes, fresh oregano a tiny bit of olive oil and a bunch of garlic, salt and pepper. Separate sheet pan of sausage for the carnivores. I threw some butter beans in with mine. Topped with (vegan) feta and fresh basil.
Most of what I used was from our CSA.
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Tonight was one of those nights where we weren’t really hungry for dinner plus we were tired.
We ended up with rye toast with peanut butter and jam. I had bought the peanut butter and went for creamy. My husband said he prefers crunchy. We asked Google and the answer given was men prefer crunchy and women and children prefer creamy.
What’s your preference?
I prefer creamy, DH crunchy.
Either is fine with me, but I buy more creamy.
Crunchy for me. H doesn’t touch any PB.
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Crunchy for me; my wife prefers creamy.
Creamy for me, crunchy for H. Interesting trend!
I used to prefer crunchy until ~10 years ago, I cracked a tooth on a peanut and needed a root canal and crown. Haven’t touched crunchy since!
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Going back to comfort food… After reading the review in our paper, I bought a recently released cookbook titled Chesnok - it is a collection of the author’s family recipes of comfort foods from several former Soviet republics. Looking forward to making some of these dishes, including the fermented cabbage! 
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Have spent the better part of the weekend preparing the ultimate comfort food meal for our extended family’s Rosh Hashana celebration tonight. Combining the highlights from both “sides” of the house (Ashkenazi and Sephardic). The menu:
Assorted mezze - lahm bi ajeen, sambousek, meat “cigars”
Braised boneless short ribs
Green beans simmered in garlic, tomato and allspice
Bazergan (tangy bulgur salad)
Israeli salad
Homemade challah
Pumpkin cake
Apple crisp
It’s going to be a feast!
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I made brisket today which I’ll serve tomorrow. I also made an attempt at challah and it’s not pretty. It’s just for us so I’m not going to have to be embarrassed by my sad looking loaf. I think I need a few lessons. I usually buy it at the grocery store bakery but they are up to $16.00 for a loaf. It’s huge but $$$.
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I just saw an Instagram tutorial for how to easily make a braided round challah!!! 
Crunchy, extra crunchy when an option. And I’m female, just in case it’s not obvious.
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H and I have had this comforting dinner frequently the past few weeks….
Garden fresh tomatoes, topped with salt and feta, on white bread, with oven-baked bacon, and Duke’s mayo….
Mmmmm, late summer bliss 
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Do any of you follow sivans kitchen on IG? She originally did lots of challah tutorials but has been also expanding her reels to have all sorts of recipes