What’s for Dinner? We keep it pretty simple around here, meat and veggies and rarely a recipe. I prep for the in-house chef mostly. I can make a mean salad and a darn good sandwich, but we try to go light on the carbs. When the meat requires fire, Kody is the guy. He kills it on the grill and the gas-top stove.Taco Salad. Meat courtesy of Kody. Chopping and assembly by me. In the freezer section of your local grocery store. Our go-to for leftovers. Taco meat on the front. Grilled chicken on the back. Gluten-free cauliflower crusts.Grilled sausage with sautéed mushrooms and onions to the left. Bacon to the right. Tomatoes from the farmer’s market. Another leftover success. Baked cod and grilled asparagus, summer squash, and zucchini. A squeeze of lemon and a sprinkle of parmesan. Leftover zucchini, squash, and asparagus in my omelet. And steak, too, I think. Sautéed Brussels Sprouts. Olive oil, salt, and pepper. Maybe teriyaki. I love them oven-roasted even more. Speaking of oven-roasted, broccoli and carrots. Aren’t they lovely? And the most gorgeous butter leaf lettuce. No roasting necessary. Egg salad lettuce-wrap. That grilled chicken (salad) sometimes reappears here, too. Lunchmeat from the deli. Cobb-ish Salad, anyone? Kody’s first ever homemade pasta and Bolognese. OMG!The other day my friend Rhonda asked me what aspect of life I will keep post-pandemic, and this is it. More meals at home. Our few dining experiences out in recent months don’t even compare. Some lessons we learn the hard way.If you don’t know Rhonda, well, she’s an optimist, who finds silver linings, lifts others up, shares positively good stuff, and gave me a little award. Check out her blog. And thanks so much, Rhonda, for the recognition and inspiration! Favorite quarantine meals? Go!