I think we must like some soot on our burgers. :)

Grilled steak
freshly-made guacamole (standard and spicy)
tortilla chips

i never imagined that I would quit buying guacamole and just make it at home myself :-)

Went for Indian last night, with a chicken, pepper and coconut milk curry, dhall, okra and basmati rice. All delcious but disappointed with the only thing packeted, the pappadums, which were broken. All washed down with Chateau Ksara from the Beka'a Valley.

We don't do that in this house. The only time we might have different dinners is if we're each having different leftovers.

I understand this macro decision. How and when do you get to cook eggplant for yourself, assuming that restaurant dining and business travel remain limited?

I don't. There are a zillion ingredients available to me, and I'm happy limiting my eggplant consumption to restaurants/take out. Mr. CE does the same with ingredients I dislike that don't lend themselves to solo consumption. (By that, I mean ingredients that can't easily get thrown into a breakfast, lunch, or snack that one of us is consuming solo. For example, I grew cucumbers the summer despite the fact that he does not like the flavor of cucumbers. But it was easy enough for me to slice them to put on toast in the morning, or throw into salads at lunch.)

Yeah, if it's just the two of you, as in our house as well, one dinner. But as we're now both working from home (I'm still getting used to having company every day :)), we have different lunches probably 75% of the time or more. And I usually wander into the kitchen between 11:45 - 12:15 and my wife more like 12:30 or even later.

In fairness, most of our friends (including my brother) with children have two separate dinners pretty frequently, and sometimes even different dinner times, with the kids eating more around 5 or 5:30 - which I still can't comprehend since I'm usually still working then,

You both are Top Chefs and cook better than the above average high-end restaurant.
having eggplant only at restaurants is like only getting mexican food at Taco Bell and not Rick Bayless.

Growing up we always ate dinner together, but I definitely know people who do separate dinners for kids. We're both working from home and breakfast and lunch are both on our own, unless one of us feels that there's nothing to eat and goes to pick something up.

I'm not sure I follow your analogy. Have you ever cooked eggplant before? It's sort of like sausage making -- I'm happy to let chefs prepare it because most preparations are very salty and fatty, and if I cooked it myself I'd be reminded of that.

Have you cooked eggplant? Most people I know who would eat it regularly are happy to let others cook it for them and rarely cook it themselves.

"Mediterranean" salmon:. A whole filet of salmon baked with pesto, dill, artichoke hearts, sun dried tomatoes, capers, and kalamata olives on top. Unsurprisingly, quite filling.

Served with sauteed cauliflower "rice" on the side and an easy drinking Pinot (Calera) to drink.

Fish taco night
homemade guacamole
mexican rice (rice, cumin, chopped tomatoes, olive oil)
corn tortillas
bonus chicken apple sausage
bonus quesadilla

desserts tbd
still not drinking Jarritos or Topo Chico! Whacky.

I love Eggplant when it is in Chinese Garlic Sauce, as well as sliced, breaded and fried (Parmigiana), but I wouldn't know how to prepare it myself. My Filipino BIL takes Chinese Eggplant and dips it in egg, before frying it. I wish I could have some now after all this talk, but he is the Philippines and we cannot travel at this time.

with all your food knowledge, I think that you could do it, even using a recipe first. You’re Teddybear. If Teddy KGB can be wild and successful, then Teddybear can cook eggplant.

since CE had expressed interest in the swordfish and eggplant dish, I figured that they can’t get it at a restaurant so the only way they can get it is to cook it themselves :-). I know it was some eggplant dish that somebody else here posted...

now I’m tempted to try and cook eggplant parm; aka Melanzana. I used to get it at Jackson Fillmore italian restaurant in 2001/2002, so I’m convinced that I can cook it albeit with Rao’s marinara as a fun cheat element. I also love chicken Parmigiana and I guess that’s why it’s logical to buy boneless skinless breast (or thighs).

this ft is the best! I’m so thrilled with my cooking. I love that I can buy avocados and make guacamole instead of buying it at Safeway or a taqueria. It’s all thanks to you!!!!

I've prepared eggplant parm before, but it's time-consuming and so much easier to just order it at a restaurant.