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Thread of What You've Eaten, Cooked and/or Drunk Lately

Looking for suggestions for the post christmas household menu.

Explanation: We will be with my wife and her family for everything leading up to Noon on 12/25 - I have no cooking responsibilities prior to that point. 12/26-12/30 will typically have one-two meals at my house.

Feeding 6-8 adults - I have other options for kids

I prefer things people can grab and heat up or make a sandwich and go. I'm not serving formal/sit down dinners for 5 freaking nights.

1 Lasagna
1-2 pots of soup
Chicken Salad and Tuna Salad for sandwiches
1-2 sides

Low maintenance and easy (preferably).
 
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Looking for suggestions for the post christmas household menu.

Explanation: We will be with my wife and her family for everything leading up to Noon on 12/25 - I have no cooking responsibilities prior to that point. 12/26-12/30 will typically have one-two meals at my house.

Feeding 6-8 adults - I have other options for kids

I prefer things people can grab and heat up or make a sandwich and go. I'm not serving formal/sit down dinners for 5 freaking nights.

1 Lasagna
1-2 pots of soup
Chicken Salad and Tuna Salad for sandwiches
1-2 sides

Low maintenance and easy (preferably).
Throw a pork butt in the slow cooker, shred it up once it is done, toss some BBQ sauce in there, stir, leave on low, throw buns on the counter. And as they say down in New Orleans - BAM!!!
 
Upvote 0
Looking for suggestions for the post christmas household menu.

Explanation: We will be with my wife and her family for everything leading up to Noon on 12/25 - I have no cooking responsibilities prior to that point. 12/26-12/30 will typically have one-two meals at my house.

Feeding 6-8 adults - I have other options for kids

I prefer things people can grab and heat up or make a sandwich and go. I'm not serving formal/sit down dinners for 5 freaking nights.

1 Lasagna
1-2 pots of soup
Chicken Salad and Tuna Salad for sandwiches
1-2 sides

Low maintenance and easy (preferably).

Gumbo
Jambalaya
Shrimp Stew
 
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A great suggestion, but I don't have the patience to stand there stirring to get the appropriate roux color.

Nor do I have the appropriate pot.

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what the hell kinda bullshit ass town am I living in?

all I want is a goddamn double burner propane cooker for the shop.
NOBODY out here keeps them on the shelf here.

there's fucking gas stations down the bayou that keep them pop the shelf.
 
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