Looks like it’s a chicken salad salad pasta salad to me… 
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Maryanne likes ditalini pasta in her chicken salad, and I’ve become a fan of making it that way, too.
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We have a member of our household who just had her wisdom teeth pulled, and overcooked ditalini with hummus is one of her soft food staples over the last couple of days.
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“chicken and egg salad”.
way to go on the chicken-ing your chicken/pasta salad!
lettuce and red peppers were a nice touch!
i know i would tear that up!
garlicky croutons?
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I am simultaneously intrigued and afraid.
What’s the cheese and is there a base sauce?
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I’m not sure what the cheese is. My mom made it for my sisters birthday, so I can get the recipe. It has a Parmesan and garlic sauce
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No croutons, but it was yummy. It really filled me up, but didn’t feel like a heavy meal.
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Please! I think the intrigue is winning. 
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I’ve had that at a local grocery store. It’s surprisingly good!
@Wayward The pickle pizza I had was a white sauce base with ricotta and mozzarella cheese.
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No, that looks just about right!
Oh, that looks interesting!
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I like how GA is running the meeting…
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One of the cooking channels I follow is a Japanese home chef named George. He specializes in French and Italian cuisine with a Japanese twist. His channel is not a good resource for traditional Japanese foods like tonkatsu or ramen. He has some really innovative (at least to me) techniques. One technique I have adopted is cooking whole carrots in the microwave in cling wrap, like below:
His fondant daikon recipe is also really wonderful:
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His videos are beautiful! A real feast for the eyes!
I love how, in the carrot video, when he’s chopping the trail mix, it’s reflected perfectly in the knife blade.
And how both recipes take a really humble vegetable and elevate it to gourmet status. More like this, please! The radish looks like scallops by the end. Yum!
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My BF got some nice pork chops the other day. I put a little pesto-from-a-jar on both sides & let 'em sit overnight.
They turned out beautifully! Still had some multicolor fingerlings mashed potatoes left, and had green beans, too.
EA:
We had the last two for breakfast not long ago, w/more green beans and some stuffing. Man, type about a breakfast’s providing moral support! Wow!
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Making some garlic bread (completely homemade) and spaghetti sauce (not so homemade, base is jar sauce) so needed a lot of garlic. I wasn’t looking forward to peeling it all, and remembered hearing a long time ago you could just put it in a bowl, invert another over and shake it. I decided to give that a try, and wow, does that work well. Even though it adds to the dishes with bowls you wouldn’t have used otherwise, I’m going to do that for anything over a clove or two from now on.
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