@Glaur: Indeed I don't think I've been to that bakery - maybe next time I'm in town!
@Dubs: That chicken dish looks fantastic
I never do bigger meat dishes really, the only levels I have to cater at are "party" for which meat is too much effort for the numbers or "one" in which case meat is too much effort for one person. So I've never really learned to cook chicken despite it being a major staple: I usually have some meat in my diet but only via bits of speck/pancetta/kabanossi added to a pasta, or ham or salami for lunches. But I do like those bigger meat dishes on occasion.
Some ordinary recent fare chez Jubal:
As you can see, my basic attitude to how dinner works is "cook basal carbohydrate, add small bits of other ingredients and something vaguely sauce like". The pseudo greek pasta salad (cook pasta, add chopped green olives, tomato, cucumber and feta, basic dressing made by shaking up a little bit of oil and vinegar in a 3:1 ratio) is a particularly nice option and manages to feel pseudo healthy whilst also containing cheese which is a win-win. I'm getting better at rice, too.
Also I made biscuits a little while back:
They had some structural integrity issues so I needed to bake them for longer, which turned out to be too long, but they were very edible. Super simple butter + sugar + flour recipe with raisins and dark chocolate chips mixed in.