I have the sauce, just lazy to ground up the beef to add to it.

One thing I miss from when I was a kid is Spaghettio's w/ Franks. It probably is available, just not in the Supermarkets I shop in.

hot night so just deli...
lox
bagels with cream cheeses
Smoked trout salad
leftover pizza

how about a Mexican restaurant with caviar? Very yummy (Cala), although I probably last went there in 2019.

Most of the Mexican Mariscos restaurants I frequent are far from fancy, and many have scallop ceviche. Usually bay scallops. :) Yum.

There must be a bay scallop shortage . I usually make ceviche a few times in the summer but couldn't find them anywhere this year...fresh or frozen. I finally broke down and bought sea scallops and cut them which was a waste of money.

Costco frozen scallops? I’m also tempted :-)

No, they were fresh (probably previously frozen) from the grocery store. I just buy scallops from whoever has them on sale...sometimes cheaper than Costco.
I only buy shrimp from Vons because about once a month for their $5 friday deals they have a 2lb bag of 16/20s, tail on and peeled for $10 a bag. They are frozen as is almost all shrimp.

I also rarely see them in regular supermarkets anymore. More likely in larger Mexican markets.

You betcha. Virtually all sea scallops sold in the US are frozen or previously frozen, and Costco's are very good.

Oh I do love Portillo's. Send me one!

Every time I read a description of Filipino food I just think, “Ew”. Hot dogs in spaghetti? The couple of times I’ve had Filipino food, it was incredibly greasy or cloyingly sweet and I think maybe I just had bad Filipino food, but then I’ve finally realized it’s supposed to be that way. Blech.

Greasy, sweet, and let not forget the funk of fermented and/or salted products from the sea 😁

Tonight was leftover pizza, some more of the Super Tuscan from Umbria, and a bit of Sierra foothill Barbera for good measure. Surely, the chocolates will come into play before the end of the night.

Late supper - Tainan noodles with Ling Ling chicken/veg dumplings and frozen spinach & peas. Some added korean fermented red pepper paste and japanese spicy sesame oil.

I’m excited to try the Costco scallops. [Removed off-topic/overly personalized remark]

I come home from work after stopping by Publix, and my wife surprised me by ordering the Filipino Spaghetti from her friend. I was only able to finish 1/3 of the portion because I had some chips and the Tostitos avocado salsa which turned out to be too spicy for my taste. I know what I will be having for brunch tomorrow as I have a day off.

Chicken, corn and poblano pepper soup.

It was good, but I've had 2-3 cooking misses recently because of ingredient substitutions. This one called for a bell pepper, and because I have a sensitivity I typically swap out a poblano when I make it. I went to a couple stores and none had poblanos, so I threw in in a small can of green chilis, which I've done before, and must have an an exceptionally hot batch because it was spicier than we'd prefer. A couple weeks ago I made chili from a recipe Mr. CE came across, and it also called for some peppers (maybe a serano?), which we didn't have, so I threw in some chipotle in adobo sauce and also got it too hot. Bummer...hate when that happens!

That is one of my favorite soups...such a good combo. And I know what you mean...even those ortega chilis can be hot to a wimp like me--I used a can of Rotel in something the other day & there was a fiery one in there. And I could never do more than a little chipotle in adobo. I actually open the can & keep the rest in the freezer in a baggie and just break off a piece when I want to throw it in something. A can will last me a year-lol. I think you should apply the same rule to chilis that they use for edibles....you can always eat more but you can't eat less....throw a few in and keep tasting before you add more.

Junk food junkie here...try Publix if you have one near you for the Spaghettio's w/ Franks. Walmart tends to be about 50/50 at best for these.

I’ve usually only gone to Marisco restaurants in Mexico. Mostly whole fish, shrimp, fish tacos and the like.