Somehow, we made it through the holidays...Our presents were pretty obvious from the start and now we have even more than what we had. Fashion and Fun seemed to have intermarried with Food and Art.
In between all the doubletime and triple time and comp days and half days - we still managed to make meals...and even pack our lunches...
Dinner becomes the next days lunch with chicken enchiladas...
I've started sending lunches off in these disposable foils with covers...coz my tupperware is making it to other peoples cabinets and not finding their way home. This remedies me askin' for it or for anyone feeling bad.
For Christmas we had a simple paella, a ham and side veggies.
Here's a closeup
Ham,"it ain't no joke"
Then there's the nightly food.
Sirloin isn't a life altering decision - it's just there all the time
I make our salad toppings...don't hate
Our mashed potatoes don't come from a box, and gravy is made fresh
With a little salad
All I gotta say is 2 years in the game...and he's still tickled with his plate.
Plus you know - we're still getting the hookup on pot roast...about 35lbs for like 40 bucks. Bwaa ahahahha.
You think you know but you don't. I got the super delux hookups.
Don't say you love people if you feed them garbage. Just Don't.
I see people doin' this all the time sayin' how they care about such and such or love such and such to death, and then when the topic of cooking comes up they turn up their shit infested noses as if they were entitled to do nothing.
YOU
AIN'T
RIGHT.
Here's how I make mine below...and there is sausage and chicken in there you just can't see it. I also add peas and carrots. 
But it's good and you can make it out of your preps This is supposed to serve 10 but it easily serves 12 
Preppers Paella Reconstitute your ingredients... 1/2 c olive oil 4 chicken breasts - cubed 1 sausage - sliced into small rounds or cubed 2 lb shrimp (20-30 pcs) - cleaned and deveined (my preference) 4 cups white rice 2 cups water (but add water as you go if you smell it is a bit roasted) (brown rice sub is 3 cups brown rice 6 cups water) 5 cloves garlic, chopped 1/2 onion, minced 1 tsp oregano 1/2 tsp turmeric 1/4 tsp dried thme 1 tsp saffron salt and pepper to taste 1 c tomato 1 c cream (1c reconstituted dry milk + 1/4 c butter) *or you can use 1 can of condensed tomato soup in place of tomato and cream* 1 large green bell pepper 1 large red bell pepper 1 cup peas, dehydrated ok 1 cup carrots, dehydrated ok optional 1 cup spanish olives (canned) 1/2 cup canned green chilies (or pickled chilies) 1/2 c onion --- Heat the oil in pan (med high), saute garlic until golden brown. Add Chicken and brown on all sides, add onions and cook until clear. Add Sausage and all herbs, and saute it all together. Add Rice and brown rice a bit Add Shrimp and Bellpepper, saute further If it isn't golden yellow add more Saffron. Add cream & Tomato or condensed tomato soup and stir thoroughly Add green and red bellpepper, stir Add Chilis and olives, stir Add the remaining water, Sprinkle with Carrots and Peas cover with lid Raise the heat as high as it will go and leave high until liquid bubbles HARD. Then turn down heat as low as it will go Leave undisturbed for 25 minutes or until rice is done. Enjoy. The spanish version has mussels and langoustine. If you are inclined and have the preps - I would just top it with canned mussels before serving with a bit of lemon and green onion right before serving!
