Happy New Year for those that celebrate it.  It’s 32° with a brisk North wind here in Beautiful Southern Illinois©.

We get a lot of miles out of chicken thighs.  These were roasted with the potatoes at 350 in the toaster oven, seasoned with garlic and onion powder and my dried pepper mix, for about an hour.  Turn the potatoes and the chicken once or twice.  The other side is a mix of corn and black beans with onions, roasted red pepper and jalapenos.  I like to season with garlic, cumin, ground coriander, oregano, and a splash of seasoned rice vinegar with a drizzle of olive oil.Breakfast, anytime.  I should trademark that phrase.  We only eat breakfast style meals for dinner.  This is pulled pork fried with onions and peppers with a couple of eggs cracked into it.  Make a little pocket to put the eggs for each serving, reduce the heat to low, cover, serve when the eggs are how you like them.  They are easy to flip if you want to make sure there isn’t any wiggle left in the eggs.  Onion naan makes a great addition.I call this one the  corner defense.A basic meat sauce spooned liberally over spaghetti.  I see comments all the time about how you shouldn’t put more than a dab of sauce on the pasta but I think that’s daft.  I made a bunch of sauce and it is still sitting in the fridge, accusing me of abandoning it.  I’ll call on you, promise!I’ve discovered that many of the quarts of tomato sauce I canned are mislabeled as tomato soup.  I’ve also discovered that my tomato sauce makes a damn fine soup.  While it was reducing in the big pot, before sealing in mason jars, I added garlic, basil, oregano, thyme, and the telltale – bay leaves.  I remember debating myself about whether I should add seasonings to the pot but it was hours on the stove and I couldn’t not add stuff.I still had some duck stock so I made it into more gravy and added leftover veggies from the fridge plus some new.  It has pork and chicken, potatoes and carrots, onions, corn, peas, and a handful of egg noodles.We had it with pan biscuits and I enjoyed mine immensely.I’m sure this is a traditional New Year dish somewhere.  I think I saw it in a blog comment.  I’m finishing off the last of the sauerkraut with some garlic sausages.

Ms Bea is having none of it.