[ SECRET POST #3696 ]

[case]

⌈ Secret Post #3696 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.



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02.
(Jimmy McGill/Saul Goodman BCS/Breaking Bad, Rich Sanchez Rick and Morty)


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03.
[Carrie Fisher with Irish comedian Aisling Bea, 8 out of 10 Cats]


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04.
(Casey Neistat)


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05.
[Yuri on Ice]


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06.
[Digimon]


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07.
[Criminal Minds, Dr. Spencer Reid]











Notes:

Secrets Left to Post: 02 pages, 14 secrets from Secret Submission Post #528.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 1 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Lunches

[(Anonymous)]

What are your favorite made ahead lunches? Like ones you can make over the weekend and eat all the rest of the weekend.

Re: Lunches

[skeletal_history]

Soup! I made a really good lentil soup a couple of weeks ago, had it 9 work days in a row, and was sorry when the last serving was gone.

Re: Lunches

[(Anonymous)]

Crockpot chili. I usually bring some to work the next day for my lunch.

Re: Lunches

[(Anonymous)]

This! I make a massive pot of chili and freeze half of it, and eat the other half for a week!

Re: Lunches

[shortysc22]

Stir fry. I'll usually make a vegetable mix base (string beans, lima beans, corn, carrots, broccoli, and tomatoes) with diced up chicken and then I'll either have pasta, rice, or stuffing with it.

Meat sauce and pasta.

Re: Lunches

[dani_phantasma]

One of my faves was chicken pot pie but alas Matt doesn't like it so ...*sigh*. As of now we both quite enjoy a pot of mac and cheese, or tuna surprise (or tuna mess as he likes to call it).

Re: Lunches

[(Anonymous)]

I have this three day stew-thing. It's not exactly a pre-made lunch though. It usually starts with either or both of a mille-feuille-nabe and chicken with vegetables baked in the oven with a broth and some wine.
The second day I'll put the broth from the nabe and the vegetables and congeled broth from the baked chicken dish together, pour them over some beef and onions (after frying them half-done), add lots of paprika and some more red wine and stew for at least 2 hours. perfect goulash, keeps for 3 days. Great with noodles, too.
Add gochujang for spicyness.