Latin Skillet Scrambled Eggs, (The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show)

I don't know what I did to mess this up, but the curds would just never form, it was still ok, I suppose.

Patatas Bravas (NPR)

This was more a side dish then a main, but it was still filling. Shannon thought it was a bit too spicy...but I may have added some extra spiciness. It cooled a bit when topped with a bit of sour cream. Pretty easy to make

Chicken Curry in a Hurry (p47 Bon Appétit September 2009)

I guess by hurry, it means that it wasn't as time consuming as regular curry, even so, it was pretty good, though I doubt their serving size. It ended up being chicken and pork curry, since I used pork to augment the weight. Still was pretty good, though I didn't really follow the recipe exactly.

Roasted Pork Tenderloin with Prune and Ancho Chile Sauce (p97 Bon Appétit September 2009)

This took a while. The prunes from the sauce really stood out with the wine that I was drinking, but this was pretty good. I cut them into thing slices and so far have used the leftovers for sandwiches, and another meal...and still have more leftovers

Gourmet's Thai-Spiced Tomato Soup (The Wednesday Chef)

I made this (simple) and then brought it over to Chris and Holly's and made Grilled Cheese sandwiches using the La Mie Multigrain bread and Prairie Breeze Cheese. A bit spicy, tomatoey, and over all pretty good...