I appreciate the suggestion, but I've probably done shellfish less than 10 nights this year, and that was mostly scallops. I do owe Costco a visit since I'm unconvinced I really need a membership, let alone my executive one, for the limited shopping I did there in 2020.

then I would spend the $50 on more nice steaks or the $42 caviar ounce at Costco.
i shop at Costco because their prices match my grocery needs, but supermarkets also can do a great job :-)

I'm about to throw in the slow cooker a 1.2kg piece of top rump roast with a beef stock and red wine bath. Ill use the bath and juices to make the gravy in about 8 hours when the meat is cooked and will fall apart.

Fusilli with Rao’s marinara & pecorino
fresh spaghetti with Rao’s marinara & pecorino
fusilli with Parmesan
snow crab claws (still delicious)
leftover chicken with Brussels sprouts
assorted olives

junior’s cheesecake
assorted holiday cookies
https://cimg2.ibsrv.net/gimg/www.fly...c52ece07e.jpeg

Leftover Lou Malnati's spinach and pepperoni deep dish. Good. Not as good as my go to, which is pepperoni and green pepper, but still tasty.

Dessert - Tillamook Mud Slide. OMG! It may be the best ice cream I've had that was not from Berthillon in Paris. (Or maybe it's just been too long. :D)

Are you back in Chicago?

No, but enough Chicagoans live in Arizona that Malnati's now has three locations here.

Lou Malnati's is fantastic. I was skeptical about deep dish pizza, but was blown away by how non-stodgey it was.

No Lou Malnati locations here, however, a year ago, Gino's East opened a restaurant in Sherman Oaks, which is within driving distance for me. Haven't tried it yet.

There was one in Phoenix too but it closed before I had a chance to try it. I hope it's not like Pizzeria Uno, which was (is?) not like the original in Chicago. All Lou's are operated by "la famiglia." ;)

Red king crab legs (Costco) with optional garnishes
mixed green salad (avocado - cherry tomato - celery - yellow pepper - carrot - romaine) with optional dressings
oven-baked steak fries with optional garnishes

chocolate peppermint house-shaped cakes with powdered sugar
assorted holiday cookies

I remember in college, I first tried a spinach and shrimp deep dish and it was fantastic. I think it was Gino's or Giordano's though. Spinach is something that doesn't work that well on a regular pizza but is perfect in a deep dish. I would try spinach and pepperoni.

Lou's has a lighter crust that most of the places here. If someone is visiting, and are willing to leave Michigan Ave./River North, I always recommend either Pequod's or Lou's. I, like most Chicagoans, haven't had deep dish in at least 2 years (people here mainly eat thin crust). But if you think of it as it's own food, rather than a type of pizza, it's an enjoyable treat occasionally.

Green Chili stew tonight!

Are you writing a restaurant menu? What is up with all the "optional" this or that? :p
And what would be a "garnish" for crab legs? I use melted butter and lemon but would not call them garnishes so wondering what you are referring to.

They're optional.